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| photo:Zach Desart credit/source: http://www.bonappetit.com/test-kitchen/cooking-tips/article/perfect-poached-eggs bonappetit.com/ |
WRITTEN BY CLAIRE SAFFITZ PHOTOGRAPHED BY ZACH DESART
Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact. Then slip the egg directly from the sieve into the water; the white will firm up around the yolk, creating a smooth, compact package.
