Sam is a trusted home cook.
What did you use..I"m partial to the "More butter and/or Oil" than you think you'd need method.
I haven't tried it yet, but I tend to agree--more butter and some oil is the way to go. Thanks!!!
As an aside..I was looking about poaching eggs today...I've been partial to the plastic wrap method. Which works great--if you oil the wrap.
Then came across a Juila Child technique...you poach the eggs in the shell for 20 seconds .which set the outer egg..and THEN crack them in the water.
Sam, start a question about poaching eggs. It will be interesting!
You are most welcome Karen - I love Hotline!
Please enter a valid email address.
Well played. You deserve a cookie.
You’re making our month the best ever—thanks, friend!
Free Shipping This Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)