Post #1188062
2026-04-16 11:06 UTC
Replies (2)
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@TheReanuKeeves@lemmy.world 2026-04-16 11:16
I do the old school lowest heat and swirl the water before putting the egg in for 4 minutes, works fine for me. I’ve tried double boiling in a ramekin and it works well if you need to do a bigger batch but I don’t like the shape of them.
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@BertramDitore@lemmy.zip 2026-04-16 17:29
Kenji Lopez Alt’s method is the best I’ve found for consistently good poached eggs: Boil the least possible amount of water, but reduce it to a subsimmer, you don’t want it to be fully simmering or boiling when you add the eggs Gently break egg into fine mesh strainer Let the loose whites drip through the strainer Carefully lower the strainer into the subsimmering water Roll the egg out, and keep it moving gently with a wooden spoon Allow to cook, moving eggs around a bit Remove after around 4 minutes for fully set whites and runny yolks