GoKawiilChef Lisa Steele: strain eggs before poaching to stop wispy whites
Chicken-keeping author Lisa Steele told CNET that egg whites have two layers — a thick albumen around the yolk and a thinner, watery layer around that. She says straining an egg before poaching removes the thin, watery portion responsible for the wispy strands that typically cloud poaching water.
GoKawiil's interpretation of the reporting above, not reported fact.
The tip addresses a longstanding home-cooking frustration by targeting the biological cause rather than relying on additives like vinegar or gadgets such as poaching pans. If accurate, it suggests a simple, low-cost technique could replace more elaborate poaching methods people have adopted.
- Egg whites contain two distinct layers: thick and thin albumen
- The thin, watery layer is responsible for wispy strands during poaching
- Straining eggs before poaching removes this layer, per Lisa Steele
OXO Good Grips Fine Mesh Strainer — This is exactly the tool for straining the loose, watery egg white before poaching, as the article describes. A fine mesh strainer lets excess liquid drain quickly while keeping the yolk and thicker white intact for that perfect, tidy poach.
See OXO Good Grips Fine Mesh Strainer on Amazon → Affiliate link — we may earn a commission on purchases, at no extra cost to you. Product picked by AI based on this article; it is not a tested recommendation.Source: cnet.com — David Watsky, 2026-09-30
Published there as: “An Egg Genius Urged Me to Strain Before Poaching. The Results Were Astounding”
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