Note to self on poached eggs

I just poached an egg and that went pretty well. I’ve previously heard J Oliver talk about this. Most important is that the eggs should be FRESH. That’s key to success in this. I boiled a bunch of water, added lots of salt and then just let the water simmer while I stirred once so the water slowly started turning in a circle in the pot, just in time for when I cracked the egg into the middle of the “swirl”. The water should not move fast at all, then the effect is the opposite and the egg is mixed out in the water. The slow movement rather helps the egg white hold together and kind of fold over itself.. Let simmer for 3 minutes roughly. Enjoy!!

   

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