See our NEW recipe for Perfect Poached Eggs:
How we developed the recipe:
Here’s what it takes to get tidy, smooth-edged eggs every time.
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great tip.. Thanks
I don't understand the fascination with poached eggs. They are way too much work for less than stellar results.
I use:
• a lightly buttered egg ring,
• in a 8-inch cast iron frying pan on the stove top,
• preheated on just below medium heat,
• add 1 large white egg inside egg ring,
• add ¼ shot glass of water to pan (outside egg ring!),
• cover pan,
• steam for 55+ seconds (depends on size of egg yolk).
A perfectly round, soft egg!
Add your favorite seasoning(s).
Tip it over? lol
have you tried poaching the egg in the strainer? I don't know if it would work but it's worth a try. or you could lower the strainer into the poaching liquid and then roll the strainer out from under the egg while it is in the water.
Good technique! It really does get rid of the excess "water."
But tell me this: How do you get the raw egg out of the strainer?
I tried it and the yolk broke every time.