LJ,

I love the whirlpool trick, except I've found it only works for one at
a time. Once the first one's in the water then how do you add more?

Thanks for the nice comments on the videoclips.

John


LadyJane wrote:
> chef john wrote:
> > Here is my modified restaurant method for eggs benedict.
> >
> > The key is poaching the eggs first in acidulated water. Then holding in
> > cold water until plating.
>
> I've found that briskly stirring the boiling water, before dropping the
> raw eggs in, creating a whirlpool effect, also helps to keep the eggs
> nicely formed.
>
> Another tip I saw (and have tried a few time) was to use a very lightly
> buttered/oiled cup or ramekin or dish (preferably a larger version of
> the little soy dishes you see in chinese restaurants) and place the egg
> in the cup and place in a wide pan of boiling water.
> Was a bit dubious that you'd get a 'fried' not poached egg, but it
> works well (though a heck of a lot more washing up and you need a large
> pan if doing more than two eggs at a time) and the cooked egg has a
> lovely shape.
>
> Loved the video clips btw... keep up the great work!
>
> As it's Father's Day here this Sunday, will spoil my dearly beloved
> with Eggs Benedict!
>
> cheers
>
> LadyJane
> --
> "Never trust a skinny cook!"