Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Easy cleaning for poached egg pans

Fine Cooking Issue 94

I make poached eggs almost every morning for breakfast, and used to find the pot very difficult to clean afterwards as the egg whites would often stick to the pan. Recalling an old biochemistry class helped me solve the problem–a strong solution of bleach can denature proteins. Now I soak the pot in a solution of 1 part bleach and 10 parts water while I eat my breakfast, and the cooked-on egg whites wipe off easily.

Marla Pollard, Stratford, None

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.