There are many ways to poach an egg. Some are more reliable than others.
If you’re like me, then you’ve experienced the miserable “egg soup" scenario. This is where your poached egg more closely resembles wispy threads floating in water than a delicate, coddled globe with a molten centre. But don’t despair. There are ways to avoid this unfortunate situation.
One of the constants in successful poaching is the quality and freshness of the egg. However, finding really fresh eggs on grocery shelves can be a challenge.
First, check the use-by date. Sounds simple but it can often be overlooked when you’re faced with a wall of eggs. There can be up to two weeks' difference in use-by dates between eggs sitting side-by-side on your supermarket shelf.
Secondly, look at the eggs. Choose eggs with a chalky surface over those with a smooth one – this is a sure sign of fresh eggs.
Once you have your fresh eggs, you need to know the best method for poaching them... Read on...
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