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Rich

Poached Eggs

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As Professor Higgins once said to Col. Pickering - "Why can't the English learn to speak?"

 

Relating to food - Why can't chefs learn how to poach an egg? Most of the time they're cooked to within an inch of being hard-boiled. It is a rare occurrence when a poached egg is a poached egg.

 

Without a doubt eggs are the most important food ingredient. So why do chefs ignore the science of poaching an egg? Why I ask, why? 

 

There is no answer except laziness - any cook/chef who can't poach an egg properly, should turn in their toque immediately. There, I've said it.

 

LEARN TO POACH AN EGG - BEFORE THE EGG COMES BACK AND POACHES YOU!!!

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For that matter, before sous vide became commonplace, it might've been a little trickier, that poaching. Now? Please. Set it and forget it. (though yeah, I realize that they're slightly different animals).

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