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Here's my poached egg article on Serious Eats: www.seriouseats.com/foolproof...
This technique is one that I shared in my first book, The Food Lab. The idea is that by straining eggs in a fine mesh strainer before poaching them, you eliminate the problems caused by those excess loose whites - the whispy cloudlike things that muck up the water and make the poached eggs look kinda like wet tissue instead of a nice clean, tight torpedo shape.
The method is not 100% foolproof (there will always be a random egg here and there that has whites that are already broken when you take it out of the shell), but it's as close as I know.
What's especially nice is that you can crack lots of eggs into the strainer at once. I've done this with three dozen eggs at a time at a demo once!
25 окт 2023
