Cooking a poached egg can be notoriously tricky, with the egg white liable to escape in whisps if you're not careful. But a ...

As she microwaved the egg, Erica mentioned that microwaves vary, but for hers, 44 seconds was the sweet spot for poaching an egg. She made it clear that perfecting the timing can take some ...

Chef Marc Williams, the maestro behind The Cookery School at The Grand in York, has a game-changing tip that promises to elevate your egg-poaching game, reports the Express. Chef Marc's secret?

Another trick is to gently place the egg in a fine sieve before cooking. This gets rid of the watery parts of the white, which go stringy when cooked and cause the water to go cloudy.

As she microwaved the egg, Erica mentioned that microwaves vary, but for hers, 44 seconds was the sweet spot for poaching an egg. There’s some experimentation needed in perfecting the timing ...

But while they may look effortless, mastering the art of poaching an egg can be tricky. From runny whites to yolks that break apart, many home cooks struggle to get it just right. According to ...

Strain the vinegar mixture through a fine sieve into the egg mixture, whisking until combined ... Return the poached eggs to the poaching water and re-heat for 20-30 seconds, then remove from ...