Post #1202048

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