Asklemmy

54356 readers

167 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
!lemmy411@lemmy.ca: a community for finding communities

~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~

founded 7 years ago

MODERATORS

What's YOUR food hack? (lemmy.world)

submitted 1 month ago by TheReanuKeeves@lemmy.world to c/asklemmy@lemmy.ml

24 comments fedilink hide all child comments

I've never seen anyone else do this either irl or in a video but I'm sure lots of people do it. When I make a grilled cheese I mayo both slices then put both slices in the pan at the same time rather than stacked in sandwich form so it takes half the time to cook and I don't need to flip it.

you are viewing a single comment's thread
view the rest of the comments

[–] BertramDitore@lemmy.zip 2 points 1 month ago

Kenji Lopez Alt’s method is the best I’ve found for consistently good poached eggs:

Boil the least possible amount of water, but reduce it to a subsimmer, you don’t want it to be fully simmering or boiling when you add the eggs
Gently break egg into fine mesh strainer
Let the loose whites drip through the strainer
Carefully lower the strainer into the subsimmering water
Roll the egg out, and keep it moving gently with a wooden spoon
Allow to cook, moving eggs around a bit
Remove after around 4 minutes for fully set whites and runny yolks