Poached E

How to poach an egg... srsly, there's stuff to know.




Use a large egg.
The more fresh, the more it will hold together.
Add both salt and vinegar to the water to maximize hold.
Use a spatula to bind the whites into a sphere.
Plunge into cold water to stop the cooking and remove the vinegar taste.
One needs to shape the whites, cut off the inelegant parts.
The egg can be served in a hot soup; it can be reheated to be served as such
for 2-3 minutes on medium boil.

from: Le Monde