Leave it to Julia to solve making the perfect poached egg.

mariadnoca

Moderator
“Her simple tip for rounded firm whites rather than wispy edges is surprisingly simple: to boil the egg in its shell for 10 seconds before cracking it open into your poaching pot. This allows the egg whites to firm up so that even if your eggs aren’t Grade AA or farm fresh, you can still achieve the firm, neat whites characteristic of a poached egg.

 
“Her simple tip for rounded firm whites rather than wispy edges is surprisingly simple: to boil the egg in its shell for 10 seconds before cracking it open into your poaching pot. This allows the egg whites to firm up so that even if your eggs aren’t Grade AA or farm fresh, you can still achieve the firm, neat whites characteristic of a poached egg.

It works! Much simpler than whatever CI tells you to do.
 
Back
Top