Daily Kitchen Note
Achieving round poached eggs can be frustrating when the whites spread into wispy tendrils in the water. Draining the raw egg first removes the thin white responsible for those messy edges.
How to Strain eggs
- Crack a raw egg into a fine-mesh strainer or small colander set over a bowl.
- Allow the thin, watery portion of the egg white to drain away for a few seconds.
- Gently transfer the remaining egg into a small cup, then carefully slip it into simmering water to poach.
Why it works
Every egg contains both thick and thin egg whites. The thinner white is loose and prone to spreading out into wispy tendrils in simmering water, so removing it before cooking ensures the remaining thick white stays compact and tidy around the yolk.
Source
U.S. Food and Drug Administration: What You Need to Know About Egg Safety
