"Can You Really ‘Poach’ an Egg Using a Strainer?" Topic
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| Tango01 | 02 Apr 2026 10:03 p.m. PST |
"It's more sought-after than precious metals, more treacherous than Mount Everest and more elusive than the Loch Ness Monster. It's the perfect poached egg. They so often break, spread into a big mess with weird white threads or solidify past their runny yolk sweet spot. Tips abound to avoid these utter ovoid disasters, from 15th century cookbooks to fine French chefs to high school home ec. Most instructions emphasize the importance of a mere simmer rather than a yolk-busting boil, but from there, things start sounding more like a spellbook than a recipe; spike the water with vinegar, set in a silicone cup or swirl the water clockwise to craft the vortex which will bring forth the magic orb…"
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