Poached Eggs
When my husband arrived in my life, I was surprised to find how much he loved poached eggs. We would go out for breakfast and he’d order Eggs Benedict with beautiful poached eggs enveloped in delicious hollandaise sauce. At the time I was travelling a lot with work. One morning I found myself dining in a hotel that had the chef standing in the dining room at a table ready to cook eggs for me on the spot, exactly how I liked them. I noticed he had a pot of water gently simmering over a hot plate – clearly for poaching eggs. I asked him if he could show me how it’s done. The chef told me the first and most important tip was to have very fresh eggs. He said eggs more than three days old just weren’t good enough for the job. Second, he said you needed to add a goodly amount of vinegar to the water. And finally, he said you needed to simmer the water just so. No rolling boil! I went home a tried to cook poached eggs for my husband. The farm fresh eggs were not available at my