“Poaching an egg is the ultimate test of its freshness and quality. When you drop a fresh egg into a pot of simmering water it forms a neat, tight ball. The older an egg gets, the more it will spread out into ghostly filaments in the water. Cooking an egg in this manner also offers no way of masking the flavor - it’s not fried in butter or scrambled with cream - it’s just the egg, on its own.”
related: I just bought grocery store eggs for the first time in a year. They are so pale and tiny compared to our chickens’ eggs. I miss chickens!
