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Home Cooking

Poaching scrambled eggs

rworange | May 30, 200911:26 AM     7

I was googling for something else, but came across this method of making fluffy scrambled eggs by poaching them rather than frying.
http://b12partners.net/mt/archives/20...

Now this is more work than I usually put into cooking anything, yet I'm intrigued by the textrue. The other thing I found interesting was this bit about making the white consistancy of an old egg similar to that of a fresh egg ...

"As eggs age, the thick part of the white erodes, and the thin, watery part increases, which is why fresh eggs (less than one week old) are best for eating, and older ones are better suited for meringues. This flummoxed me until a quick e-mail message to my friend Harold McGee, the food scientist and author of "On Food and Cooking," solved the problem. He discovered that using supermarket eggs is just fine if you start by cracking each one into a slotted spoon (or sieve) and let the thin white drain away, then work with the remaining thick white and yolk."

I thought that might be a useful bit of info to store away for other recipes where the consistancy of the white might be important.

Anyway ... anyone tried poaching their scrambled eggs?

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