I like a good poached egg, and I thought I knew how to make them. An article in the April issue of Bon Appetit, however, changed the way I poach eggs. I don’t do it exactly the way that Eli Kaimeh describes, but now instead of adding vinegar to the poaching water, I crack each egg into a ramekin and cover with vinegar. I let it stand for a few minutes to “tighten up the white” while the water boils, and then I slip it into the simmering water and poach as usual. Paradoxically, the egg has less vinegar flavor than poaching in vinegar water, and I get a nicely shaped cooked egg.
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