Use your fine-mesh strainer for easier poached eggs—and so much more.
, I would've told you that there's no guaranteed way to make a perfect poached egg every single time. I'd stirred up vortexes, added vinegar and salt, and even accumulated a drawer of various poaching contraptions. But no matter what I tried, I couldn't seem to get away from messy, wispy, flattened eggs that looked more like boiled sunny-side-ups than the elegant, restaurant-style staples I was after.
While making sure your eggs are fresh will definitely help things along, the real trick is draining off any excess liquid white in a fine-mesh strainer—that's the stuff that'll leave you with a flurry of tendrils instead of an evenly shaped, smooth, and tender white. Simply transfer your cracked egg from a bowl into the strainer , and gently swirl it around until that watery liquid drips away. Then lower the strainer into a saucepan of simmering water, and tip your egg in.
A blender or food processor will go a long way toward making your blended soups, smoothies, and purées creamy and delicious. But unless you've shelled out hundreds for a, no amount of puréeing is going to pulverize your ingredients enough to yield a truly silky-smooth, velvety texture. A quick pass through a fine-mesh strainer, helped along with some pressure from the rounded base of a ladle, will separate out any of the gritty or pulpy components.
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