This has got to be the "tricksiest" dish of the month.
The big problem was the rescue procedure- getting the eggs out of boiling water without turning the whole pot of water into a murky yellow swamp. It is a pain in the ass, especially changing and reboiling water each time the yolk breached the water.
It was kinda fun initially, but after 30 good mins, even with a slotted spoon and a load of TLC, it dosen't guarantee you a perfect poach.
Just as i was about to give up, a sudden surge of brilliance jolted the nerves in my failing taurine-defficiencied mind; went to my room, got on the keyboard and hit google.com.
Apparently, chefs add about a tablespoon of vinegar into the water when boiling to hold the shape of the egg. Sounds weird and i couldn't really think of a scientific reason for this, but it sure worked like a charm.
Yea and this dish is really good.
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