I’ve never seen anyone else do this either irl or in a video but I’m sure lots of people do it. When I make a grilled cheese I mayo both slices then put both slices in the pan at the same time rather than stacked in sandwich form so it takes half the time to cook and I don’t need to flip it.

  • BertramDitore@lemmy.zipEnglish
    1·
    1 day ago

    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