An Egg Genius Urged Me to Strain Before Poaching. The Results Were Astounding - CNET
Perhaps no other form of egg cookery has so much rhetoric and written words dedicated to it as the elusive poached egg. Poached eggs are humble, but surprisingly complicated to master. Perhaps even more so than the omelet. (In this egg-loving, frequent-egg-cooking author’s opinion.) Even with water as the only other procedural requirement.
If you’ve tried other methods for delivering a perfect poached egg — electric egg cookers, nonstick poaching pans or the seemingly infallible microwave method — and still left unfulfilled or underwhelmed by the outcome, there’s one more pro trick you can try. And here’s a pro tip: Lisa Steele is a fifth-generation chicken keeper and author of Fresh Eggs Daily and In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients. She talked me through the single, foolproof step that makes stovetop egg poaching dead simple.
The reason poached eggs are challenging
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