I'm Molly and I'm Matthew and this is spilled milk the show where we cook something

delicious eat it all and you can't have any and today we're poaching some anything

and today we're poaching some eggs.

We are poaching eggs people.

Why are we doing poached eggs today?

I don't know how to poach eggs and I'm very embarrassed about it

because it seems like the sort of thing

that a food person should know how to do and I'm hoping that you can show me how to do it so

that nobody finds out that I can't.

Well and the truth is that I I have gone through

Helen back learning to poach an egg really I have been you weren't born

poaching I was not I I have I have walked a mile in your shoes man.

I was wondering what happened to my shoes.

And anyway, so I'm really happy to share with you today what I've learned.

I mean, let's talk about what goes wrong when you poach eggs.

Okay, Matthew.

What goes wrong when I poach eggs is the yoke gets nicely cooked and the white gets nicely cooked but they're like several inches apart.

So I, you mean you have like a...

I have like a trail, I leave a trail of egg whites it's it's a disaster it's an

embarrassment it's a disgrace your egg blows to pieces my egg blows. Well I this is the problem that I used to have and I have tried

lots of different methods. I mean maybe we should talk for a minute about all the

different methods. Right because I realize I'm not alone in this deficiency.

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