Strain Your Eggs Before Poaching or Frying
by Claire Lower on Skillet, shared by Claire Lower to from Lifehacker on (#56TT6)
We commonly think of an egg as having two distinct parts: the white and the yolk. It is (of course) much more complicated than that. There's rarely any need to think about all 15 parts of the egg, but considering both portions of the white-the exterior albumin and the middle albumin-can result in neater, more...