Even if it's your very first time.
, gets rid of any loosey-goosey egg whites, creating a neater, more contained final product without tons of fly-away whites.and discard any of the whites that fall through. Strain as many eggs as you're going to poach and add them a bowl. Don't worry about the eggs co-mingling: They'll stay as discrete entities as long as you're reasonably gentle..
Once your timer goes off, check the eggs: The whites should be firm, enrobing the liquidy centers—like sturdy water balloons or packing peanuts. If not, leave your eggs in there for a minute longer, until they're cooked to your preference. Remove them with a slotted spoon, then gently blot on a paper towel or clean dish cloth. This is important: Damp eggs will make
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