Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.
This week, how to poach eggs.
Use a deep pan and plenty of water; not a frying pan, which is too shallow. The water should be at least 8cm deep, with a tablespoon of vinegar to a litre of water to help prevent the white dissipating. The fresher the egg, the better it will hold together.
To check earlier Trick of the trade columns visit: http://www.odt.co.nz/news/tags/trick-trade
More information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com
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