Eggs again. I know.
I poached these eggs in a boiling water bath, setting the egg filled ramikins in, and then gently scooping them out, with a flat spatula after the eggs set. This kind of poaching, if you can called it that -- it strictly isn't, I suppose -- gives the eggs a moist taste, that comes I think from the steam of the hot water bath.
Its very refreshing.
Tuesday, June 19, 2007
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