Dear Restaurants: If you are going to have Eggs Benedict on your menu, please, know how to poach an egg. Because there is no bigger bummer than digging into a mountain of egg, hollandaise, ham and english muffin and finding that rather than a perfect, oozy yolk, you've got yourself a little boiled rock of egg. It just doesn't taste the same--it throws off the sacred balance of the Benedict.
Need some tips? Here's a how-to, complete with photo illustrations.
No comments:
Post a Comment