I like to think I mastered the art of poaching eggs the traditional "cheffy" way years ago. Drain off the watery part of the white, enough salt in the water to make the eggs float so they don't catch on the bottom of the pan, 2mins 50 seconds for room-temperature eggs, and drain off on kitchen towel. But despite doing all of that, yesterday evening's poached eggs on toast were a complete disaster.
The first one somehow retained far too much water so the toast turned disgustingly soggy, the second one for some reason split into two, giving me an overdone yolk quite separate from a blob of white.
Nobody's perfect...
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