I just bought some farm fresh egg and set out to poach one for my lunch. I cracked one open, and let's say it was uncooperative. I opened another to poach using my regular method in simmering water. The albumen almost immediately separated from the yolk and formed a raft. The yolk seized up into a tight, not runny little sphere. What's going on here.
pierino is a trusted source on General Cooking and Tough Love.asked almost 4 years ago
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!