Part 2/6:
Fresh Eggs Are Key
One of Kanell's main takeaways is the significance of using fresh eggs. He notes that fresher eggs have a thicker albumen, enabling them to hold together while cooking. In contrast, older eggs can break apart and produce a watery mess that is difficult to manage. While Kanell adds vinegar to the water as an optional ingredient to help stabilize the egg white, he warns against using too much, as it can impart an unpleasant vinegar flavor.