Thursday, October 4, 2012
So on French TV some hotshot chefs said the following about eggs: Get free range duh. Never refrigerate eggs. Fresh eggs will not spoil for a week. Also, using eggs that are at ambiant tempurature will allow you to more easily poach them. Cold eggs in hot water messes it up. To poach eggs add a bunch of vinager to boiling water. Add no salt (this decomposes the albumen). Dump the eggs in the water then immediately remove water from the flame. That's all.