The three parts of the egg minus the shell

Posted by Johnny Salt on 8/18/2025, 20:04:23

Are... 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.

I need to restock my bacon

Posted by Johnny Salt on 8/18/2025, 20:12:57, in reply to "The three parts of the egg minus the shell"

This is the last of the bacon in my fridge. I cooked it tonight so I don't have to cook it in the morning. I'll probably eat those broken pieces on the right tonight, but the six pieces on the left are destined for tomorrow's breakfast.

Re: The three parts of the egg minus the shell

Posted by COINS™ on 8/18/2025, 20:22:24, in reply to "The three parts of the egg minus the shell"

I'll give it a try.

Re: The three parts of the egg minus the shell

Posted by Johnny Salt on 8/18/2025, 20:25:28, in reply to "Re: The three parts of the egg minus the shell"

PS

Posted by Johnny Salt on 8/18/2025, 20:33:15, in reply to "I need to restock my bacon"

I seasoned those with Montreal Chicken seasoning. A first. Salty, but those broken pieces were good.