How do you make poached eggs not watery?
Online Answer
Crack your egg into a bowl or onto a saucer, this makes it easier to slide into the pan. If there is any very runny white surrounding the thicker white then tip this away. Add a drop of vinegar (you can add this to the water in the pan if you prefer). Bring a pan of water filled at least 5cm deep to a simmer.
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If you do go overboard and your filling ends up too liquidy, boil up any extra eggs you have on hand and use the yolk to thicken the mixture. No extra eggs? Pinch a couple of your cooked whites, finely mince them, and add them to the mix.
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The aim when cooking an egg is to get the white just firm (but not rubbery) and the yolk warm and runny. ... When an egg is really fresh - warm from the hen, and from one that's been roaming round your own yard - just boiled and served with toast-and-butter soldiers for dipping into the runny centre!.
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