For these reasons, I am ever grateful to this funky, free, easy way to publish yourself on a global stage. I am even more grateful for the nice comments I get, keeping my head up on otherwise difficult days, so thanks to you!
This blog has helped me not only learn about new things, but compelled me to finally learn about the most basic parts of cooking, the parts that often get neglected, the parts that I feel that as someone who claims to love to cook and to be fairly good at it, I feel I should be able to execute to perfection. Poaching an egg is one of those things.
recipe index, labeled as "basics". Though I have some other posts that may qualify as basics, like those cream scones for example, this is my first with intention. Here you go!
poached eggsBring a pot of water to barely a simmer. Bubbles should be rising from the bottom, but the water should not be near a boil. Add about 1 Tbsp vinegar for every pint of water (not absolutely essential, but highly recommended).