How to poach eggs
Posted by netizen on November 14, 2009 · Leave a Comment
Omelets and eggs fried sunny side up are great for breakfast but if you want to ditch the oil part without giving up the egg habit, you can always poach your eggs. Poached eggs are like soft-boiled eggs except that the shell is cracked and the egg is cooked directly in seasoned simmering water.
Start...
Source: Pinoy Cook: Home cooking rocks!
Disclaimer: PinoyBlogoSphere.com(PBS) claims no credit for any content(posts, articles, texts, images, videos) featured on this site unless otherwise noted. All contents are copyright to their owners/sources. PBS is in no way responsible for or has control of the content of any external web site links. Information on this site may contain errors or inaccuracies; we do not make warranty as to the correctness or reliability of the site’s content. If you own rights to any of the content, and do not wish them to appear on this site, please contact us via e-mail and they will be removed.
Other Posts
- February 6, 2010 -- Nian Gao (tikoy), a Chinese New Year tradition
- February 5, 2010 -- Century eggs (preserved duck eggs)
- December 28, 2009 -- Cooking for a carnivorous bunch
- November 22, 2009 -- Bell peppers and pimientos
- February 6, 2010 -- The Chocolate Boutique in Georgetown, Penang
- January 25, 2010 -- Miyabi Japanese Restaurant
- January 17, 2010 -- How Can You Earn From Blogging
- January 15, 2010 -- Beef Lugaw
- January 7, 2010 -- Kaya toast, Singapore’s national breakfast dish
- January 5, 2010 -- Wakame and Korean seaweed
- December 31, 2009 -- Molo Soup
- December 25, 2009 -- Creme brulee
- December 23, 2009 -- Double the Fun
- December 20, 2009 -- Chateau Verde in U.P. Diliman
- December 14, 2009 -- Dessert overload!
- December 9, 2009 -- Home decorating 101: a bowl of eggs on the coffee table
- December 8, 2009 -- Clam and onion tart
- December 7, 2009 -- Chili garlic sauce with ginger
- December 5, 2009 -- Holiday menu: home-cooked or takeout?
- December 4, 2009 -- Fish and corn fritters
