Sunday, February 16, 2014
Video: Learn how to poach an egg from the chef of Crossroads Diner
It's more difficult than it sounds.
DALLAS The process seems like a simple one: Put an egg in hot water and let it cook. Why, then, would poached eggs seem to have a mystique about them? There’s really no secret to this integral part of eggs Benedict (or a simple delight on its own, or just on a piece of toast), but timing and a little technique are critical. And where to find out how to pull it off? We found none other than Tom Fleming, chef at Crossroads Diner, which was just recently named one of America’s Best Diners by Food and Wine Magazine.
Crossroads is a large, comfortable and spacious breakfast and lunch spot where he can use his experience – and more importantly, his passion for great fare – in a format that, while common to the American landscape, is almost entirely unique in its precise and exhaustive execution. Needless to say, a little know-how on how to properly cook eggs is critical to their operation. Tom’s got more than a little experience with the medium, and gives us the rundown on how to make great poached eggs every time.
Crossroads Diner Chef Tom Fleming makes poached eggs
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