Perfect Poached Eggs
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By Andrew JanjigianAppears in Cook's Illustrated May/June 1997, America's Test Kitchen TV
The most vexing problem with poached eggs is keeping the whites neat and tidy. Gimmicky methods abound, but a few simple tricks and tools are all you need.
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WHY THIS RECIPE WORKS
Overcoming one of the biggest challenges to poaching eggs—producing a tender, tidy white—started with draining the eggs in a colander. This allowed the thin, loose whites that would cook up wispy and ragged to slip away before cooking. We a...
