#FailedIt
After being trapped in the quicksand of awesomeness that is Master Chef and Master Chef Jr., I have recently become obsessed with making... Poached eggs. Why poached eggs? I have no clue. Perhaps there is a hidden perfectionist in me that seeks the perfect opacity and consistency of egg whites that a good poached egg demands. Perhaps I know that there's a yolk of gold waiting at the end of this proverbial rainbow (that I just made up.) My first attempt was a lucky one. I guess-timated everything. The only thing I did that I knew for sure was to create that whirlpool of barely-boiling water. I added apple cider vinegar without knowing what it does to the egg. Then I sprinkled salt out of habit because I always put salt in my boiling water. I left the egg to poach for about 5 minutes, and it cooked fairly well. The egg white thinly folded itself around the yolk. The reason why it did this is because of the salt. After devouring the poached egg, I read that salt actually cau
