I said *secret*, Ryan... ;) But I didn't use anything beginning with V.
A happy side-effect of quarantine is that I discovered the secret for cooking poached eggs without the albumen dispersing throughout the water. In other news, I'm down to my last 20 eggs.
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Have you been reading or watching
@kenjilopezalt? We love his cookbook. Make hollandaise from scratch next!
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I see where you are going
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Does yours involve another person? ;) Mine starts momentarily before poaching, but not much...
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Time to buy a chicken.
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Or put one of my eggs somewhere warm...
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Is it the Ruhlmann (explained in his "Egg" book), so, probably, non-secret?
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I don't think so, but I suspect there's prior art to my approach...
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