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Article: Poached eggs put on party clothes
- Article from:
- Chicago Sun-Times
- Article date:
- May 29, 2002
- Author:
CopyrightCopyright 2002 Chicago Sun-Times. (Hide copyright information)
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My mom made the best poached eggs.Even after seeing Paul
Bocuse, the esteemed French chef and one of the fathers of nouvelle
cuisine, drop 24 eggs into the vortex of a swirling vat of red wine
and end up with 24 perfectly poached eggs, I still use my mother's
easy method:
Fill a nonstick skillet with water. Bring to a boil. Add 1
tablespoon plain vinegar. Break eggs into the water, reduce heat to
medium and cook until the whites are firm but yolks are still liquid,
usually 3 to 5 minutes.
With a slotted spoon, gently lift eggs out of water and place on a
baking sheet lined with paper towel. Trim off any stray parts of the
whites.
If you are not using the poached eggs right away, place ...