Kenji Lopez Alt’s method is the best I’ve found for consistently good poached eggs:
- Boil the least possible amount of water, but reduce it to a subsimmer, you don’t want it to be fully simmering or boiling when you add the eggs
- Gently break egg into fine mesh strainer
- Let the loose whites drip through the strainer
- Carefully lower the strainer into the subsimmering water
- Roll the egg out, and keep it moving gently with a wooden spoon
- Allow to cook, moving eggs around a bit
- Remove after around 4 minutes for fully set whites and runny yolks




You’ve just unlocked the Empathy skill tree, congrats!
I wish my neighbors acted like they knew other people lived here…