Bid Farewell to Wispy Eggs: This Trick Gives Poached Eggs Perfect Structure Every Time - CNET
The poached egg doesn’t sound complicated, but so much ink has been spilled over this method of cooking the morning staple. In theory, the poached egg is humble. It needs nothing but hot water, but it’s still harder to get right than an omelet or batch of scrambled — or so says this devoted egg cooker.
If you’ve tried other methods for making poached eggs — electric egg cookers, nonstick poaching pans, or the viral microwave method — and still feel underwhelmed or overworked, there’s another trick to try, and it comes courtesy of a true egg-spert.
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.
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