Title: "Veiled" Eggs

That's kind of cool.

A poetic name for plain old poached eggs.

Well, yeah, but still cool.

so-called Chablis/ fruity and sweet / from California, not
Burgundy / it mislead me as to what Chablis really is
for years /bone dry, flinty, steely

Were you converted to that particular cause? It's a
good one.

Initially I didn't like either one. The former was too sweet while I initially found the latter stark but I grew to appreciate it.

There's something to be said about the flintiness of
real Chablis and real Champagne, but they're wasted
on the young.

Title: "Veiled" Eggs Ii

I worked a couple times behind a guy who called
himself David Ii, pronounced aye-aye.

Boil the clear-soup (bouillon) and add vinegar and salt. Break the
eggs one at a time and cook them until the whites get veiled (solid)
and then take them out with a scummer and place them in a warm
buttered dish. Serve the eggs with beaten up yoghourt seasoned with
smashed garlic, dill, salt and vegetable oil.
From: Www.Omda.Bg

More fancy and interesting than the imperial recipe!

... Gastrodamus predicted: poached eggs will be big in 2010.

Were they?

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Title: Hot & Sour Eggs in a Noodle Nest
Categories: Chinese, Pasta, Eggs
Servings: 4

1 c Chicken broth
2 tb Cornstarch
2 tb White vinegar
1 ts Soy sauce
1 ts Sugar
1/8 ts White pepper
1/2 lb Chinese noodles, cooked,
-drained & hot
1 ts Sesame oil
1 tb Soy sauce
1 tb Salad oil
2 c Bok choy, cut in 2 inch
-lengths
1 tb Water
1 Whole green onion, thinly
-sliced
4 Hot poached eggs

In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy,
sugar,
and white pepper; set aside. Toss hot noodles with the sesame oil and
the
1 T soy sauce. Heat a wok over high heat. When pan is hot, add the 1 T
oil. When oil is hot, add bok choy. Stir fry for one minute. Add
water,
cover and cook until vegetable is crisp-tender (about 2 minutes). Add
green onion and cook for 30 seconds. Stir chicken broth mixture, add to
pan, and cook, stirring, until sauce bubbles and thickens. To serve,
arrange noodles into nest shapes on 4 serving plates. Slide a hot
poached
egg into each nest, then spoon over vegetable sauce.

Source unknown

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