Seattlest: A Very Brief History of Egg-Poaching

Rachael

Tue, 06 Feb 2007 23:16:34 -0800

Ann--Thank you for the heads up! I'll be sure to check it out.

LarryB

Tue, 06 Feb 2007 19:59:55 -0800

What's with the swirling? I never do that and my poached eggs come out perfect every time. Just make sure that the water is *off the heat* before *gently* slipping in the eggs. Works every time. Also a good idea to cover the pan and/or slosh some of the water on top of the egg. @ Ann - Roesti is correct, as is Rösti. Oe = ö. Rosti would be just plain wrong, at least to a German speaker.

Jason Reilly

Tue, 06 Feb 2007 14:21:22 -0800

"Because we are blessed in Seattle with not being surrounded on all sides by an endless expanse of city" Maybe it's my rural upringing, but I count us as being surrounded by city on three sides, and one side by water. Anyway, I like to poach eggs in salsa, or red wine if it's not breakfast time.

Ann

Tue, 06 Feb 2007 12:05:44 -0800

I know this is off-topic, but I thought I'd make sure you saw the current issue of Cook's Illustrated -- there's a whole article on Rosti (or, as they spell it, Roesti).