Group Banter Race to a million

So it's different heat levels and water volume for different type of vessels.

Stainless steel versus non-stick versus cast iron, versus ceramic plated pans.

As well if you like your poached egg with a gentle tangy flavor you can use apple cider vinegar. Or just regular vinegar.

Also different time limit for amount of eggs going in at a time, as well as the size of eggs.

Also if you don't have vinegar.. you can do this by creating a mini whirlpool in your pan and timing the gentle slide of the egg. ** But that tends to get more messy.
 

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