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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "EGGS-POACHED" "M" "10/21/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "POACHED EGGS" "poached eggs"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
A perfectly poached egg is neat and oval in shape, 
and the white completely masks the yolk.
.PP
The uses are endless, as a garnish, alone on a toasted muffin,
sauced as in eggs benedict or eggs mornay, 
on noodles, on spinach (eggs florentine), etc.
.PP
From JC, page 116; JB, page 108.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "cook the number needed"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "skillet,"
8 to 12 inches diameter, depending on number of eggs to be cooked
.IG "" "wooden spoon or spatula"
.IG "" "skimmer or slotted spoon"
.IG "" "bowl of cold water"
.IG "" "bowl of hot water,"
just off boil, with 1-1/2 tsp salt per qt
.IG "" "a clean towel"
.sp
.IG "" "vinegar"
.IG "" "fresh eggs,"
number as needed,
at room temperature or if cold, warmed in hot water
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Pour 2 inches of water into the skillet.
(JB suggests water to cover, approximately 1/2 inch (not enough!).)
Add 1 tablespoon vinegar per quart of water.
Bring to the simmer.
Or bring to the boil, then take off heat.
.SK 2
Break an egg into a saucer.
With the edge of the saucer just below the level of the water,
slide the egg carefully into the water.
Immediately and gently push the white over the yolk with a wooden spoon
for 2 or 3 seconds.
Repeat for the other eggs to be cooked.
If done off heat, after a few seconds return to the heat.
Maintain the water at a simmer.
.SK 3
After 3 minutes, test the first egg by pressing very gently with a
utensil handle.
The white should be set, the yolk soft.
For a harder yolk, continue the poaching.
When egg is done, place in cold water, 
to wash off vinegar and stop the cooking.
Remove other eggs as their time is up.
The eggs may remain for several hours in the cold water.
.SK 4
To reheat the eggs,
trim off with scissors trailing bits of white,
place in hot salted water for 30 seconds.
Remove them with a slotted spoon.
Holding a towel under the spoon,
roll the egg back and forth, to drain it.
Serve immediately.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Eggs for poaching must be very fresh,
with the white clinging closely to the yolk, not a watery liquid that
falls away.
.PP
If the eggs are stale, simmer them in the shell for 8 to 10 seconds
before poaching.
.PP
Or use 6-minute boiled eggs (\fIoeufs mollets\fP:
Lower the eggs, with shell, into boiling water; 
at the end of 6 minutes (7 minutes for jumbo eggs), 
drain and run in cold water; peel carefully under a stream of water.
.PP
Or use an egg poacher.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy, after a try or so.
.I Time:
5 minutes set up, 4 to 10 minutes cooking, plus a bit for reheating.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
