‘Super simple’ way to ‘make perfect poached eggs’ according to a chef

During an Epicurious YouTube video, the chef said, “Working in restaurant kitchens, poaching dozens of eggs a day for brunch service, we needed to find a way to make foolproof poached eggs.

“You can’t waste time and you can’t waste products. So we came up with this method, and you won’t find it anywhere online.

“It’s all about making perfect poached eggs, 101,” and it involves four steps.

1. Prepare the egg

Adrienne said: “The preparation for this is super simple, all you do is combine vinegar and water, and crack some eggs into it.

“In our solution, we use distilled white vinegar because it has a high level of acidity. For this size bowl, I’ll use one cup of vinegar and one cup of water.

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2. Break the eggs

“You can take your eggs straight out of the fridge for this, because when they’re in the liquid, they come to room temperature,” the chef explained. “You can break as many eggs as you want into your container, you just want to make sure they’re not crowded.

“Just every once in a while give your bowl a little wiggle to make sure the acid in the vinegar soaks up the egg white all around.

“That’s the fun part, it’s like science: the acid in the vinegar will help set the outer layer of the egg white together and it will help pull it together to form a tear.

“It’s not a question of cooking it, but of denaturing the outer layer of proteins so that they already coagulate. So when you put it in the water, you don’t have to worry about it flying everywhere.

“You want to let your eggs soak for about 10 minutes,” she added. “If you let them soak too long, they’ll take on a bit of a vinegar taste, but if you don’t soak them long enough, you risk the whites running away.

“Whenever you see the outer layer turn opaque white, you’re good to go.”

3. Cook

“I brought some water to a simmer, and you don’t want your water to be too active, you just want slight bubbles at the bottom and steam rising from the top,” Adrienne said. “Your water should be about three to four inches deep if you’re only making three eggs.

“Using a ladle, scoop out the eggs with some of the vinegar solutions – I’m going to be very gentle with this and gently place it in the water.

“I don’t add anything else to the water, the vinegar solution hasn’t soaked into the egg, to flavor it.

“With poached eggs, you’re going to cook them for so little time that they won’t pick up too much salt anyway. So I just save the seasoning for the tops of the eggs,” she continued.

“I cook the eggs for two to three minutes, depending on how long it takes for the white to set.

“One of the classic methods they teach you in culinary school for poaching an egg is to swirl your water around to create a tornado, which helps keep your egg white together, but that only works if you do one egg at a time.”

4. Remove the eggs

“To remove the eggs, I use a slotted spoon and I’ll just scoop it up and scoop out the excess water, blot it on top and go straight to a plate,” the chef explained.

“I don’t like using a paper towel to blot the eggs because sometimes the paper towel sticks and you’ll tear bits off the egg.

“This is when I would season the eggs, a pinch of salt and a grind of pepper.

“Look at that!” She noticed that she was cutting the poached egg. “Golden yolk and runny, the egg white inside is completely set, but not overcooked, and the egg yolk is exactly what you’re looking for. You don’t get any flavor from the vinegar, but you do get a perfect shape, every time.

Post source: Express

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