Bought two chickens from Costco to make soup. Now I have the meat picked off from a less than totally tender chicken to use in ways other than the obvious: chicken salad, and as a protein in a chef's salad.
Former Chowhound associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.