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User Name Thread Name Subject Posted
gnomad BS: poached eggs - the nitty gritty (51* d) RE: BS: poached eggs - the nitty gritty 14 Mar 12

I notice nobody has recommended stirring the water to create a small whirlpool, into the eye of which the raw egg is launched. The vortex supposedly holds the egg in shape long enough to have formed a neat blob by the time the water stops rotating. I've never seen it work, and suspect it doesn't, a stringy mess is what I have seen. It also presupposes that you are cooking eggs one at a time.

Talking of the freshness or otherwise of eggs, I read Jack London's short story 'The One Thousand Dozen' about 45 years ago, and the memory has stayed with me ever since.
A good tale, but even as a youngster and before I had finished it I foresaw the eggs going off. In fact I still don't understand how the protagonist could not foresee it; the frozen north would help, but he started much further south.

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