3 ms·
Are the eggs room temperature to begin with? That seems important to me... Otherwise perhaps vary the duration. I've had great success with this method but YMMV
by molf 9y ago
Are the eggs room temperature to begin with? That seems important to me... Otherwise perhaps vary the duration. I've had great success with this method but YMMV.
- dTal 9y agoYes, I always keep my eggs room temp. I don't see how any modulation of the timing can produce anything other than a thicker or thinner layer of white stuck to the inside of the shell. What exactly happens when you do it - does all the white come out? Do you use older eggs perhaps? The older the egg, the less the shell sticks - but the more it disintegrates in water, so I always try and use fresh ones or poaching...