The ideal eggs for poaching should be fresh but not freshly laid, according to software summary.
As someone who frequently poaches eggs, I can say that the freshness of the egg is crucial to success. Ideally, the egg should be fresh but not newly laid, typically around 36 hours old. If the egg is too fresh, the white will be too milky and difficult to set. Conversely, if the egg is too old, it will also be difficult to poach nicely.
To get started, I recommend straining some boiling water into a deep, clean frying-pan. Then, break the egg into a cup, being careful not to damage the yolk. When the water has come to a boil, remove the pan from the heat and gently slip the egg into it.
Once the egg is in the water, place the pan over a gentle fire and keep the water simmering until the white looks nicely set. This is a good indication that the egg is ready to be removed from the water.
All in all, poaching eggs can be a bit of a challenge, but with the right technique and attention to detail, it can yield delicious results.
To get started, I recommend straining some boiling water into a deep, clean frying-pan. Then, break the egg into a cup, being careful not to damage the yolk. When the water has come to a boil, remove the pan from the heat and gently slip the egg into it.
Once the egg is in the water, place the pan over a gentle fire and keep the water simmering until the white looks nicely set. This is a good indication that the egg is ready to be removed from the water.
All in all, poaching eggs can be a bit of a challenge, but with the right technique and attention to detail, it can yield delicious results.
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