Okay, poached eggs. This is the aristocrat of the egg world. You drop a raw egg into simmering water with a little vinegar, and... chaos. It wants to be a ghost in the water. But when you nail it? That perfect, tender white pouch with a runny heart. It’s the star of eggs Benedict, which is just an excuse to eat hollandaise sauce. And I am so here for that.
Types Of Eggs Pictures
Pro tip: don’t swirl the water like a maniac. Just let the egg do its thing. If you fail? Call it a “rustic poach.” Or just scramble it and move on with your life.
