Poaching
I have an egg poacher. You know what I mean: four little teflon-coated cups, each the size of an egg, that sit over a pan of hot water. Maybe your poacher has six. Doesn't matter.
I’m not wild about poached eggs, anyway.
But this morning the cupboard was somewhat bare, and yesterday was pancakes, and so I thought maybe I’d make hash browns. But hash browns all by themselves seem wrong, somehow. I was thinking of a nice plate of hash browns with a fried egg on top. But Linda doesn't like fried eggs, and it did seem like there was a lot of frying going on anyway. So, poached eggs. Big hit. Yum.
Here's the question: should the water in the poacher:
a) sit below the level of the little holes in the cups, so the eggs steam?
b) sit exactly at the level of the little holes in the cups?
c) sit a little above the level of the little holes in the cups? (If so, should it be salted?)
Now, the ur-poached egg was made in a pot of water, so in principle a little water doesn't hurt. But which of the above is ideal? (Or is this one of the Eternal Questions to which only George Burns knows the answer?)
Meanwhile, dinner is a lovely prime chuck roast, with potatoes, mushrooms, carrots, celery, and a nice red Douro.