You know, just the over day I was thinking 'How do you poach an egg?'. (Really, I was) and now I know, with out any effort of actually looking it up my self.
In fact, I'm going to poach an egg right now*
* Disclaimer: I'm lying.
The fonr is too small, I have to copy and paste this into wordpad and then read it.
Press ctrl + or ctrll - on your keyboard to raise and lower text size.
Actually, the method of filling a frying pan with plain water and bringing it to a slight boil, then dropping the egg in works well. The thing is, you can't let the water boil too wildly, and you can't just smack the egg in there, either. You need to open the egg and put it in a small container, then gently slide it into the water. Otherwise it develops those nasty egg tentacles.
By the way, I personally wouldn't use the method that was top-ranked on this site. Even if the plastic is heat-resistant, cooking something in plastic is just plain gross IMHO, and I'm not entirely convinced that it won't release chemicals into the food.
My greatest criticism to the plastic wrap is this: isn't this more of a soft-boiled egg than a poached egg? I mean, really, didn't he just replace the shell with the plastic???
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