Monday, May 6, 2024

Eggs Benedict, here we come




 

1 comment:

  1. The concept is good, but the results are not. Before learning to cook a real poached egg, I had such a device. A "poached" egg cooked in one is almost always overcooked; the white rubbery and the yolk too firm (because the white is almost always overcooked). Poaching an egg is a labor of love, watchful timing, and uninterrupted attention. As with any sincere effort to attain mastery of the elements of cooking, one must try and fail, and fail again, without the use of shortcuts. And besides, there is nothing quite so satisfying as producing a perfectly poached egg -- or half a dozen at the same time. Next Up: Hollandaise sauce from scratch.

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