Foolproof Poached Eggs

A foolproof method to make perfectly shaped poached eggs by using a fine-mesh strainer to remove the watery, loose whites. This technique ensures a tight, clean shape with a runny yolk and beautifully set whites without needing vinegar. Chef's tips: (1) Draining the loose whites eliminates the wispy 'cloud' effect in the water, resulting in clean, tight poached eggs. (2) Vinegar is not necessary for this method; omitting it improves the flavor and texture of the eggs. (3) The bottom of the pan is hotter than the water, so flipping the eggs once is crucial to prevent the bottom from overcooking. (4) Keep the water at a gentle simmer, not a rolling boil, to avoid tearing the delicate egg whites.

• Time: 5 min
• Servings: 2

Source: ChefChef

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