Re: [london.food] McGee on Poaching

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From: Chris Heathcote
Subject: Re: [london.food] McGee on Poaching
Date: 09:44 on 01 Feb 2006

On 1/31/06, Rev Simon Rumble <simon@xxxxxx.xxx> wrote:
> From "McGee On Food and Cooking", Harold McGee, ISBN 0-340-83149-9:
>Crack the egg into a dish, then
>slide it into a large perforated spoon and let the thin white drain away
>for a few seconds before sliding the egg into the pan.

This was the conclusion for making poached scrambled eggs as well.
http://www4.flickr.com/photos/antimega/90583132/

c.

[london.food] McGee on Poaching Rev Simon Rumble 21:50 on 31 Jan 2006
From "McGee On Food and Cooking", Harold McGee, ISBN 0-340-83149-9:
- Re: [london.food] McGee on Poaching Chris Heathcote 09:44 on 01 Feb 2006
  This was the conclusion for making poached scrambled eggs as well.

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