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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Ilaine who wrote (456)	1/23/2001 3:52:41 PM
From: Nemer	Read Replies (2) \| Respond to of 25073

hard boiled eggs and poached eggs add splash of vinegar to the cold water before heating/boiling .... for the HB egg = will help keep the shell from cracking open during cooking for the poached egg = the raw yolk/white is put into a ladle for gently lowering into the slightly less than simmering water then the vinegar goes to work and will enable the entire mixture to not "whisp out" those annoying tendrils .... of course, it is much easier to use soft boiled eggs in place of poached ones ....... ggggg but it is a marvel to non cooks to see an egg poached in an open pan, as the normal method is to use poaching tins .... using vinegar will do NO good when using the tins ..... ggggg but the tins make for a regulation appearing egg with a firm boundary of white but the yolk showing .... kinda like an over easy egg, but poached ... whereas the immersion in the vinegared water will produce a round ball of an egg with nothing but white showing .... now this is NOT my EASY method ... allthough, it is NOT as difficult as it sounds ... takes just a smidgen of practice ..... as a passing thought .... (passing in this context is meant to be a pun....ggg) wonder if beano would help for hard boiled eggs??????? Nemer

To: Ilaine who wrote (456)	1/23/2001 6:34:27 PM
From: Ga Peach	Read Replies (1) \| Respond to of 25073

I've never tried that method, CB. I'm one of those strange people that has to have my eggs done....and I mean done. I put them in cold water, bring to a boil and then turn them down to about med and let them simmer for about 20 minutes. They are just right for me! Thanks for that kitchen site. It is very easy to get around and I love the drop down boxes and how they list the items in each category. Makes it really easy to find things. I'll check it out in more detail after supper.