Poached egg challenge 2/4

From a caller to @891adelaide yesterday. They suggested to only salt the water, no vinegar, and use a tall pot. Then something like "gently break the egg into the water then when it reaches the bottom it's ready"


Not a great success.


I think there's some value to vinegar in the water. Last night it seemed to hold the white together a little better. And a shallower pan. Still, the eating was good.


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