1. Yolk
2. White
3. Watery White
The watery white is what creates the mess when you poach eggs. The way to overcome that is to crack your eggs and strain them in a FINE mesh metal strainer. Only the watery white falls through, the white part stays contiguous and does not strain through. It still is a good idea to add vinegar when poaching, cuz eliminating 100% of the watery white is not practical.
Try it... you will say... Johnny was right again.
26
Message Thread
« Back to index | View thread »