The Proof Is In The Poaching

Associate books editor Dan Zuccarello uses a slotted spoon to fish for finished poached eggs in a skillet of vinegar-spiked water while executive food editor Julia Collin Davison stands at the ready, prepared to break yolks and check consistency with a spoon of her own. No, Julia’s not giving Dan a poached egg pop quiz: the two are hard at work comparing the results produced by a revised recipe for Eggs Benedict cooked in two different brands of skillet to see which should be used in an upcoming instructional photo shoot. See more behind-the-scenes photos at:

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