The food lab better home cooking through science ( PDFDrive ) 117

of water, and your eggs still separate and get cloudy?The
fact of the matter is that even if you are taking your egg
straight from the chicken and into the pan, you’re going to
getsomespreadage.Withasupermarketeggthatmayhave
beenlaidupto60daysearlier,that’sanevenbiggerrisk.
How do you get rid of the egg white that’s already
separated?The solution is an ingenious method that I first
sawdemonstratedbyHestonBlumenthalofTheFatDuck,a
restaurantinEngland.Ifyoucrackaneggandtransferitto
afine-meshstrainer,alloftheloosebitsofwhitewilldrain
through while the tight white and yolk entrapped by their
membranewillstaycompletelyintact.Youcanthensimply
lowerthestrainerintothewater(thehotwaterimmediately
surrounds the egg and starts the cooking process), and
gentlyslidetheeggoutintothepan.Theresultisaperfectly
shapedpoachedeggeverytime,withno“floaters.”


Transfereggstoindividualsmallbowls.

Gentlypourintoafinemeshstrainer.