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A line cook told me I was overcomplicating my poaching eggs and he was right
I used to fuss with vinegar and swirling the water like some ritual. He just said crack it into a fine mesh strainer first, let the thin whites drip off, then slide it in. Took me 2 tries to get it down and now I save like 30 seconds per egg.
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the_nathan1d ago
3 tries and the egg stuck EVERY time for me.
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richard1104d ago
Him saying you were "overcomplicating it" is pretty funny though, isn't it? That strainer trick is slick, but now I'm wondering - did you ever catch your eggs sticking to the mesh right before they slid off?
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