I often make poached eggs but I don't always get them just right. Same with hash browns. At this point finally I know what you're supposed to do but then sometimes I just do it the opposite. Seems a little koo koo. The logic is that somehow a step is not needed or if you did it my way, it would still come out fabulous but possibly save some time. I still experiment all the time unable to accept that real chef's teach us
the way. Most likely there are not 20 ways to poach an egg. However, I did discover that you could crack an egg right on cooked potatoes or vegetables, cover it and roughly 5 minutes later it's all poached looking and taste awesome. So, there's that.
