An honest-to-goodness foolproof way to poach an egg
April 3, 2013 by LindsayWe all have little challenges in life that aren’t momentous but are a constant irritant – and cooking a perfect poached egg was one of ours. Somehow, despite numerous attempts, research and, yes, even cooking school (where we were taught to carefully lay the eggs on a kitchen towel and manually trim the eggs with scissors), our poached eggs tasted fine, but still looked awful.
So this article, How to Poach Eggs, The Foolproof Method (Really!) from the Food Lab over at Serious Eats, with a method that actually really works, may not be exciting to everyone, but it’s something we just had to share. It turns out that a key step in producing a great poached egg is to strain the egg. By straining the egg, you lose all the especially watery white that creates those wispy little strange edges that either make the egg look like something from a 1950’s B-rated science fiction movie or get loose and clog up the water, making visibility impossible.
The article give full instructions, with a very helpful video – and delivers on its title. If a poaching egg technique has ever been an irritant, it’s definitely worth a look.
Photo and Video by Jessica Leibowitz, Article by Kenji Alt
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