Poached eggs on oat bread toast.How many add vinegar to the water
to keep the eggs firm while poaching?

On Sat, 7 Aug 2004 07:39:19 -0400, (T)
wrote:

> Poached eggs on oat bread toast.How many add vinegar to the water
> to keep the eggs firm while poaching?
>
I don't ever poach. I use a soft boiled egg instead. Oh
yes, rest that egg on a bed of cottage cheese and you've got
the best egg on toast ever.

sf
Practice safe eating - always use condiments

On Sat, 7 Aug 2004 07:39:19 -0400, (T)
wrote:

> Poached eggs on oat bread toast.How many add vinegar to the water
> to keep the eggs firm while poaching?
>
I don't ever poach. I use a soft boiled egg instead. Oh
yes, rest that egg on a bed of cottage cheese and you've got
the best egg on toast ever.

sf
Practice safe eating - always use condiments

sf nobody wrote:

>I don't ever poach. I use a soft boiled egg instead.
----------------------------
Not even for Eggs Benedict? Or Eggs Florentine? Runny soft boiled eggs
wouldn't work. And runny soft boiled egg opened on a piece of toast wouldn't
do it for me either.
Nancree

sf nobody wrote:

>I don't ever poach. I use a soft boiled egg instead.
----------------------------
Not even for Eggs Benedict? Or Eggs Florentine? Runny soft boiled eggs
wouldn't work. And runny soft boiled egg opened on a piece of toast wouldn't
do it for me either.
Nancree

sf nobody wrote:

>I don't ever poach. I use a soft boiled egg instead.
----------------------------
Not even for Eggs Benedict? Or Eggs Florentine? Runny soft boiled eggs
wouldn't work. And runny soft boiled egg opened on a piece of toast wouldn't
do it for me either.
Nancree

On 07 Aug 2004 21:05:43 GMT, onono (Nancree)
wrote:

> sf nobody wrote:
>
> >I don't ever poach. I use a soft boiled egg instead.
> ----------------------------
> Not even for Eggs Benedict? Or Eggs Florentine? Runny soft boiled eggs
> wouldn't work. And runny soft boiled egg opened on a piece of toast wouldn't
> do it for me either.

No, soft boiled! I can't stand even a slightly undercooked
white, so I boil my eggs until the whites are well cooked,
but the yolks are still completely runny.

It takes practice, I guess - but I'm very good at it.

sf
Practice safe eating - always use condiments

On 07 Aug 2004 21:05:43 GMT, onono (Nancree)
wrote:

> sf nobody wrote:
>
> >I don't ever poach. I use a soft boiled egg instead.
> ----------------------------
> Not even for Eggs Benedict? Or Eggs Florentine? Runny soft boiled eggs
> wouldn't work. And runny soft boiled egg opened on a piece of toast wouldn't
> do it for me either.

No, soft boiled! I can't stand even a slightly undercooked
white, so I boil my eggs until the whites are well cooked,
but the yolks are still completely runny.

It takes practice, I guess - but I'm very good at it.

sf
Practice safe eating - always use condiments