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Does anyone have any tips on how to poach an egg? I did it for the first time yesterday and mine came out all lacey and wierd looking, rather than a nice little round bundle. What do I do?

did you acidulate the water? (ie. add vinegar)
i also find the putting each egg into a little cup and then gently lowering it into lightly swirling water helps

btw ya'll just back from croatia last night
anyone that loves food should book their flight NOW!(and i mean NOW!!!)

Came up with a new recipe this weekend, Pineapple Pork Stir Fry:

http://www.myaimistrue.com/archives/2006/05/pineapple_pork_stir_fry.html

It was delicious and is diet/weight watchers friendly as well. Sorry the picture sucks, I was too hungry to light it properly haha.

On poaching eggs:

Add some vinegar to the water, this is crucial, just a teaspoon or two.

Bring water to a full boil, then turn down to a soft bowl.

Gently break the egg into the water, bring the shell close to the water and softly pour in to keep it all together. As the egg is boiling use a spoon to gently push all the "whites" toward the center.

Cooking time will vary depending upon temp. I usually cook mine for 2 to 3 minutes for a nice, runny yolk.

Remove with a slotted spoon and drain on a towel or plate before serving.

I used to adore eating poached eggs at my grandmother's house -- the only place I ever even saw them. I especially loved how they were perfectly shaped because she used an egg poacher. There are full on egg-poaching pans you can buy, but she used a poaching insert that fit into a normal pan and had little individual poaching cups that could be lifted out when the eggs were done. Click my name for an example.

I'm not sure if she put vinegar in the water as well, but I can phone and ask her. However she did it, the eggs were always perfect, with not a lacy edge in sight.

My mom and grandmother wanted pork rips, so we made them and they were delicious. I baked them in a rub of chili powder, cumin, paprika and other spices and then grilled them in a homemade sauce. They were great . . . used a recipe I found in Martha's Everyday Food.

I brought the water to a boil, then turned it down to a gentle simmer. I added vinegar to the water. I cracked the egg into a small bowl and then swirled the water. I don't know what my problem is. The were just so all over the place. I even tried cracking it into a large spoon which I then lowered into the water and the same thing happened. I suppose I just need to practice. Also I find unless I actually see the process, it's a little hard to visualize the exact technique.

My friend makes them this way & they turn out perfectly each time:
Into a(deep)skillet place water with 1 Tablespoon vinegar, bring to a boil then turn heat down until water is almost still, crack eggs into the water and let cook.

Grant
Your method sounds textbook, swirling whirlpool and all.
I wonder if they were just old eggs -- the white breaks down and gets runnier when they are not very fresh. Not rotten, but not fresh.

I made fried chicken tonight. Buttermilk soak, fried in lard from an Italian pork store, I never did any of THAT before. It was a special request. It was fun. It was delicious. And Zuni buttermilk mashed potato and garlic sauteed spinach on the side. I might try buttermilk scones with the leftover leche -- anyone know if you use it in direct proportion to the cream called for in a recipe, or whether it's better to use some regular milk?
I didn't remember how much like yogurt buttermilk is . . .

Tomorrow it supposed to be cold and rainy. I plan to make that panade out of Zuni. Except I used up most of the spinach for dinner tonight. But I have the gruyere, onions, and day old bread.
Anyone familiar with the Edward Gorey story about making gravy?
It's lumpy, so they add flour. It's too runny, so they add milk.
Back and forth between the two ingredients until the house is full of gravy.

That's what the spinach is like over here....
sorta.
; )

guido, i think you can substitute buttermilk 1 for 1. sounds yummy! i have been craving some soul food lately.

buttermilk is terrific in baking. I have a banana bread recipe where it says you can add buttermilk, or yogurt, or sour cream; all turn out great.
Old-fashioned fried chicken, wow!

I made the maple scones today; it's nice to smell fresh baking in the morning!

Triple Ginger Scones! with mineola marmalade...

http://endlessbanquet.blogspot.com/2006/03/breakfast-week-3-soda-bread-scones.html

Parents came in with a fresh supply of strawbabies. Could not resisit and whipped up a batch of bisquick shortcake (I know I should be ashamed of using bisquick- but it is soo good and easy!).