Techniques › Poached Eggs

Poached Eggs

Vinegar and a soft touch are they key to a perfectly poached egg. Quick and easy, poached eggs can be eaten solo, with toast or go for it and whip up some Hollandaise Sauce to make Eggs Benedict.

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About Peter Davis

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Poached Eggs

Vinegar and a soft touch are they key to a perfectly poached egg. Quick and easy, poached eggs can be eaten solo, with toast or go for it and whip up some Hollandaise Sauce to make Eggs Benedict.

About Peter Davis

Ask Chef Peter Davis, author of "Fresh & Honest: Food from the Farms of New England and the Kitchen of Henrietta’s Table," to describe his culinary philosophy, and he'll tell you "fresh and honest," or the long version: "fresh from the farm and honest-to-goodness New England cooking." He is an avid conservationist with close ties to New England's fishing and farming communities. He is proud about the use of products grown using sustainable agriculture methods and native ingredients when creating dishes at Henrietta's Table, the restaurant he opened in The Charles Hotel in 1995. He staunchly refuses to use ingredients that have been genetically modified or engineered, and he has even gone as far as to create collectible trading cards featuring his local suppliers of fresh produce, fish, and game to be given to diners at the end of their meal.

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Comments (1)

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  1. bea:

    I made the poached egg for lunch and the vinegar is no doubt the winning factor. It was delicious on toast. (Jan 21, 2009 6:55:29 PM)