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Don’t use vinegar. It ruins the taste of the egg and it is completely unnecessary
Every good cheff will tell you to use a pan.. like the one you use for spagetti.. so you have a lot of water.. a verry deep water base.. in which the egg can fall and set.
if you look closely to your poached egg.. they werent round .. and had a lot of lose white parts.
If you wanna get a real easy poached egg….Just use a deep pot of water. put egg into plasticbag .. and do it like that.
Also vinegar has an effect on taste.. yeah it helps.. but it also adds taste.. if you dont like the taste.. use the plasticbag version..and you get a perfectly round egg..without any white left overs.. and also no vinegar taste.
Unfortunately Kenji dispelled the mythical use of vinegar or salt in the water
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There seems to be unnecessary steps in this. Also adding any other vinegar other than white may discolour your eggs. Cold eggs work better as the proteins are firmer and will hold together better when being cracked. Only use fresh eggs for poaching, as they get older the proteins in the white break down and will turn cloudy in the water straight away. Egg white proteins also coagulate (cook) around 62 degrees (c), I use a large pot and I keep my water around 70(c) as it will cook faster and using cold eggs will drop the water temp. A larger pot will hold more residual heat.
Don't use vinegar
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Perfecto
Made one this morning 4 minutes.Perfect!
I wish you would have cut the egg so we could see the results. Great tip. I will try this method in the morning.
Keep them coming! Super fan.
I use a ramekin, water, some vinegar and microwave and they are perfect in less than a minute.
David changs 5:10 soft boiled egg is my go to egg
Should quickly dunk in clean hot water to remove the vinegar.
Easier yet; put it in a small bowl with enough cold water to cover the egg and microwave for about 40sec (depending on microwave). Carefully remove (content is hot), drain water as soon as it is done to prevent further cooking, season and serve.
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