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The thin white is what causes poached eggs to have that stringy quality. Once the egg has strained, carefully pour it into a bowl. Make sure you have a pot of simmering water ready.
Martha Stewart's Perfect Soft-Boiled Eggs by Martha Stewart Follow Martha’s method for jammy soft-boiled eggs, then serve them with toast for dipping or over a rice bowl with meat and vegetables.
Discard the thyme sprigs and season the mixture liberally with salt and pepper. Reserve about one-third of the sauce in a bowl and spread the remaining sauce evenly around the skillet. Reduce the heat to medium low, crack the eggs into the tomato sauce, and lightly spoon the reserved tomato sauce over the whites of the eggs (not on the yolks).
Place two to three inches of water in your saucepan or skillet. Turn the heat up; and bring the heat up to a boil. Add one to two teaspoons of white vinegar, as well as a teaspoon of kosher salt.
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Just some of the cooking queen's greatest hits. Home & Garden. Lighter Side
Martha Stewart said clarified butter makes "the best scrambled eggs in the whole world." Her special trick made our eggs silky, creamy, and golden.
Reduce the heat to medium low, crack the eggs into the tomato sauce, and lightly spoon the reserved tomato sauce over the whites of the eggs (not on the yolks). Cover the pan and cook for 3 ...
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