Ever since we kept chickens I’ve been on the hunt for the elusive perfect poached egg. The freshness is definitely important but I also read something recently that made me wonder. We all assume that an egg is made up of a yolk and the white. However, it seems not all white is white. Some of it is very runny and that’s the bit that makes your poached eggs all messy. So some chef suggested putting the egg into a strainer first, to get rid of the runny bit.
So I did
I’m pretty impressed with the one on the left.
Oh and keto bread….it’s a definite meh from me but if you absolutely have to have something on toast and you’re “low-carbing” then it’ll do.