re: #407 NJDhockeyfan

It’s pretty easy. The trick to poaching an egg is to put a little vinegar or lemon juice in the water. It keeps the white part of the egg from spreading out. The water shouldn’t be on full boil, just barely simmering. Drop the egg in real easy and in a few minute pick it out with a slotted spoon. I usually let put it on a towel to get the water off before I going on the plate.

The best trick I’ve learned is to poke a little hole in the end of the raw egg shell with an ice pick. Lower the egg into softly boiling water for about 15 seconds to let the water enter the egg through the hole so it cooks the white a little and it will hold together when the egg is opened and dropped into the water.