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I dunno man two dirty bowls and a dirty strainer for poached eggs?

I watched Gordon do this shit season after season after season:

It's easy, it's repeatable, it always works. Use a pot that holds enough water that you can get that vortex really goin' without the egg slowing it down. Keep it on pretty much constant boil and you can machine-gun poached eggs in and out about every minute and a half.

Also your own chicken eggs can just sit out on the counter for weeks. 'cuz if they're gonna go bad, they're gonna go bad and yer just kinda fukt when you crack one'o'them badboys into a pan...