Some cosmetic changes in preparation for larger site changes in the works.


I haven’t tried it but I’m curious as to whether you noticed any change in the texture of the

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Joined: Dec 9, 2005


Posted to Thread #30483 at 10:27 pm on Sep 7, 2018

egg whites. I don’t know how to describe it, but a bit of chalky feeling? Just different than a usual poached egg white. I sometimes do the straining but thought what I discarded is what usually ends up still floating around in the pan after the eggs are cooked.

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