I make Poached eggs on a regular basis..Now i don't bother with Vinegar ( many Cooks don't) but u did catch the Swirl right..And u can do 3 or 4 at an time.... Now obviously it will take a little longer! .And i think a Shallow Pan works just as well( u only need a about 4 to 5" of water)..But the more u make em,the more u will get it down to Pat!...But ur first egg was really good( so were the rest,u managed to keep the shape& that's not easy) all it needed was another min& half? But they all looked really good!....And i have the water just simmering( with little bubbles,because the correct Temp will dictate how long& cooked the egg is) .But a lot of Cooks/Chefs struggle a bit with these(Because they can be a little time consuming,especially for a Rest!..But i heard the Rest that serve them,make a Bunch& just place them in hot Water for 30sec& then shape them& Plate em)
I make Poached eggs on a regular basis..Now i don't bother with Vinegar ( many Cooks don't) but u did catch the Swirl right..And u can do 3 or 4 at an time.... Now obviously it will take a little longer!
.And i think a Shallow Pan works just as well( u only need a about 4 to 5" of water)..But the more u make em,the more u will get it down to Pat!...But ur first egg was really good( so were the rest,u managed to keep the shape& that's not easy) all it needed was another min& half? But they all looked really good!....And i have the water just simmering( with little bubbles,because the correct Temp will dictate how long& cooked the egg is)
.But a lot of Cooks/Chefs struggle a bit with these(Because they can be a little time consuming,especially for a Rest!..But i heard the Rest that serve them,make a Bunch& just place them in hot Water for 30sec& then shape them& Plate em)
No no it's the Pomme Puree for me. Mash Potatoes fit for a king. Andrew and you gotta try it.