Comments on: Classic Poached Eggs http://littlehouseinthesuburbs.com/2009/03/classic-poached-eggs.html simplicity, creativity, self-sufficiency,...minivans Sat, 13 Mar 2010 01:50:52 -0600 http://wordpress.org/?v=2.9.2 hourly 1 By: Tomato Lady http://littlehouseinthesuburbs.com/2009/03/classic-poached-eggs.html/comment-page-1#comment-3985 Tomato Lady Tue, 08 Dec 2009 15:56:16 +0000 http://littlehouse2.wordpress.com/2009/03/07/classic-poached-eggs/#comment-3985 Handful--Hi! The vinegar is to help the outer layer of the white congeal faster, so that may help your problem. I have also noticed that fresh eggs (yay fresh laid eggs!) don't do that thing where the white runs everywhere. They stay in a little round area around the yolk like a stereotypical cartoon egg. I say it's not your poaching skills, it may be the egg! Handful–Hi! The vinegar is to help the outer layer of the white congeal faster, so that may help your problem. I have also noticed that fresh eggs (yay fresh laid eggs!) don’t do that thing where the white runs everywhere. They stay in a little round area around the yolk like a stereotypical cartoon egg. I say it’s not your poaching skills, it may be the egg!

]]> By: Handful http://littlehouseinthesuburbs.com/2009/03/classic-poached-eggs.html/comment-page-1#comment-3984 Handful Tue, 08 Dec 2009 15:40:31 +0000 http://littlehouse2.wordpress.com/2009/03/07/classic-poached-eggs/#comment-3984 I am still struggling with egg poaching. My whites take off and seem to have a life of their own! I will try this method. Did not know about the vinegar. What is that for? I am still struggling with egg poaching. My whites take off and seem to have a life of their own! I will try this method.

Did not know about the vinegar. What is that for?

]]>