atom · cooking / basics
Poach an egg with a tidy shape
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Use the freshest egg you have.
Old whites are loose and spread. Fresh whites hold together on their own.
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Strain off the watery white.
Crack into a fine sieve and let the loose part run away. This single step does more than vinegar ever will.
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Barely simmer the water.
Small bubbles on the base, no rolling boil. A splash of vinegar helps but is not essential.
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Slide it in and time three minutes.
Lower the egg from a cup close to the surface. Three minutes gives a set white and a running yolk.
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Lift and drain.
Slotted spoon onto kitchen paper, otherwise the water follows it onto the plate.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
