Originally Posted by
nerdsgirth
Also, Pyze, Jeremy, or anyone, could you please give me a lesson on poaching the perfect egg? I want to achieve that restaurant quality.
make sure the water isn't too hot and either use fresh eggs or add a bit of vinegar to the water and try it once, then practice 100 or so times and you should be able to get out a good egg or two.
it's something that's easier to show than explain.