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Fresh eggs could also be the problem. I poach eggs all the time. I finally settled on

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Joined: Jan 11, 2007

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Posted to Thread #30262 at 11:37 pm on May 1, 2018

Store-bought eggs, no swirling. No vinegar. Drop the egg into a simmering pot of water. The egg will drop the temperature. Let it come back to a simmer and adjust the heat to keep it simmering. Take it out when the writes and yolk are at your preferred density.

A chef so used to work with would crack the egg into a ramekin the dip the ramekin to take in a bit of hot water. Wait a couple seconds to allow the whites to set, then pour the egg into the barely simmering water. The thing with his method is if you're not using a non-stick pot, it also keeps the egg from sticking to the bottom of the pot.


You can't do anything about the length of your life, but you can do
something about its depth. - M


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