Ever crack an egg into simmering water only to watch the white spread out and form wispy tentacles? It happened to me until I came across this game-changing fix: Break the egg into a sieve set over a bowl. The watery outer edge of the white will drain through, leaving the thicker white and yolk intact. Then slip the egg directly from the sieve into the water; the white will firm up around the yolk, creating a smooth, compact package.
SEARED SCALLIONS WITH POACHED EGGS
- 2 bunches scallions
- 3 Tbsp. extra-virgin olive oil, divided
- 1 tsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2 large eggs
Mince 1 whole scallion, transfer to a bowl, and whisk in 2 Tbsp. oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
Follow directions above for the perfect poached egg. Using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve.