With regard to the poached egg in your carbonara recipe. The texture you describe can be avoided buy holding back a cup of the paste cooking liquid and adding it back slowly along with the egg, cheese mixture. Also you can temper the egg, chesse mixture by running hot tap water into a container and placing the bowl of mixture in it for 5 minutes. It works great.
Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).
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With regard to the poached egg in your carbonara recipe. The texture you describe can be avoided buy holding back a cup of the paste cooking liquid and adding it back slowly along with the egg, cheese mixture. Also you can temper the egg, chesse mixture by running hot tap water into a container and placing the bowl of mixture in it for 5 minutes. It works great.