Mar 312013
 
Eggs: successful poaching eludes me.

Eggs: successful poaching eludes me.

This has been one of those weeks where Sunday has rolled around, and lo, I have no material to post. It wasn’t for lack of trying: for one, my camera’s two battery-chargers have apparently eloped and my batteries are dead, and two, I’ve been attempting to beat two different recipes/techniques into submission, but the wily bastards have gotten the better of me. I won’t go into huge detail here since they will hopefully get full write-ups of their own, but here are three very important lessons I’ve learned over the last several days:

  1. Lots of people on the internet — people I even trust and respect — will tell you that you can make brown sugar at home with white sugar, molasses, and a food processor. THEY ARE LYING. Shakes fist at Ms. Smitten Kitchen and Mr. Good Eats.
  2. Make sure the water is for-real boiling when you add eggs for poaching. This “almost boiling” crap is not going to cut it, unless you like under-cooked whites and over-cooked yolks. Seriously, how does that even happen???
  3. Also, trying to poach an egg in a little mixing bowl to cheat is totally unsatisfying and produces eggs that are distinctly not poached.

I hope your week in the kitchen was better than mine, and here’s to next week being better!

Cheater poached eggs are distinctly not poached eggs.

Cheater poached eggs are distinctly not poached eggs.

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