Folks,
I don't normally make two batches of poached eggs, because I can do four eggs at once in the steep-sided saute pan I use for poaching. This morning, though, I needed to do 8 eggs, and I encountered a problem with the second batch of four: they started turing into soup instead of setting. The second serving of Cal-Bennies was somewhat ... messy. Where did I most likely screw up?
- Should have added more acid to the water after the first batch
- Water probably cooled off and wasn't quite hot enough
- Too much water movement from taking out first batch of eggs
- Always have to use a pan of fresh water for each batch of poached eggs
- Something else
Ideas?