I just tried to make poached eggs without a poached egg frame. I read somewhere if you put vinegar into boiling water, it makes the egg stay together to poach. Well, the poaching happened after a slight temp. change, but the eggs tasted HORRIBLY bitter. Accordingly to my post cooking research, I make two mistakes
1. I should've added the vinegar AS the water came to a boil
2. I should've added onto 1 Tablespoon or less to the water per quart. My usual eyeballing method to cooking didn't cut it here.
I'll have to settle for cup of soup for post-class dinner because I'm too tired to try again.
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