The freshness of an egg cannot be judged from its outer appearance, so try to always purchase eggs from a shop with a high turnover, buy only what you need for the week, rather than bulk buy for long storage and if buying from a supermarket, check the best before date printed on the...
Add ¾ cup (200 ml) of cold tap water (65°F/18°C) to the boiled water. My hot water temperature at this stage was 180°F (82°C). Cook the eggs: Gently submerge 4 refrigerated large eggs, one at a time, in the hot water. Cover the pot, set a timer, and poach for ...
Turn off the heat, cover the pot, and poach for 4 minutes: Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot (or just lower the heat to low), and poach for 4 minutes until the whites are cooked through. (You may need to add ...
Fish In Parchment – An Easy Weeknight Meal Simple, flexible recipes with little clean-up are the type of recipes that I love most. This one is fromCooking Know Howcookbook by Bruce Weinstein and Mark Scarbrough (they have a blog calledReal Food Has Curves). Baking fish in parchment paper ...
what we believe was many more and only one day. They had been doing this for days, and we had not checked any of the other nets those days. We thought if they are trying to poach these bass they were just being really irresponsible in how they were netting and dealing with their ...