Food technologist Marta Szumiata answered the question. ...

Read more: 15 Mistakes Everyone Makes When Cooking Eggs Chef Nelson Serrano-Bahri suggests adding a dash of salt to the water to give the egg a slight seasoning. However, the real secret to ...

These days, eggs are so expensive, you should treat eggs like the luxury items they are. In the Summer 1980 issue of Food & ...

Add enough cold water so the eggs are covered by 2 inches. Generously salt the water and stir gently (salt helps the egg whites thicken more quickly and close the hole should the shell crack).

Why would I, a happy egg eater, ever need to use ... When cooked, the water evaporates and you’re left with the starches, salt, and traces of other ingredients bound together in a sticky sort ...

Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2-3 minutes. Remove with a slotted spoon and drain on kitchen towels. Season with salt and ...

The addition of mix-ins like chopped meat, herbs, or cheese and using water ... same way every time—two eggs with a half-teaspoon of heavy cream and a pinch of salt—and cooked them in a ...

Transfer to a plate and season with salt. Reduce heat to medium ... Reduce heat to low, so that the water barely trembles, then crack in two eggs. Poach until whites set but yolks remain runny ...