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It’s not as easy as it looks.

Achieving the perfect poached egg is a fine art.

There is some slight of hand involved; some water swirling; some careful timing to guarantee the ideal sunshine-yellow yolk.

And you’re supposed to perform all of that with a hangover on a Sunday morning?

Well, no more, our protein-loving compadres.

The fine people at Food & Wine have figured it out for us. The secret? An ordinary fine kitchen sieve, like this one…

The trick is in removing all those whispy white bits that mess up the water and stick to everything in the pot.

Here’s how to do it:

1. Crack your egg into the sieve (you might want to place it over a bowl first).

2. Swirl it gently to remove excess water.

3. Dunk the remaining egg (still in the sieve) into your pot of boiling water, shaping it with a spoon as it cooks.

Voila! Perfect poached eggs with no messing.

 

 


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