I'm 44 years old and I've never made poached eggs before. I attempted to do that today. I'll let you know how they turn out tomorrow π€£
Discussion
Add a splash of vinegar to the water you're poaching in and make sure the water is already spinning before you drop the egg in. You'll be good to go.
I did all that. My issue was I took away too much egg whites and the water was probably too hot. They essentially were 60% cooked yellow balls.
Lol oops
I put them into boiling water and no issue. Egg quality makes a huge difference also.
Water should be hot. Almost boilingβ¦ a few drops of vinegar, make the water spin (with a spoon), drop the egg, leave it there for 3 to 3.5 minutes, keep the water temperature up (but not boiling), and that should do the job βοΈ
I brought the water to boil, turned the burner off, then put the eggs in for 3 minutes. Definitely too hot. Thanks.
Quick cooking tip, poached eggs donβt take a day to cook. You can let us know after about 3 minutesπ
Hahaha π€£ I did cook them for 3 minutes, but the water was most likely too hot.
Donβt forget to put a bit of vinegar into the water and/or stir a vortex before you drop them in.
Success! π€πΌ
Yep. Did that.
I meant to put a hug but it went to toothbrush instead ππ«π«
You got this D π«
Add a little white vinegar to the water
Best advice. Donβt over think it, people say this and that. I just throw those puppies in the water and let it ride. Perfect since 93β
Boil water + add vinegar (helps keep it together) and ensure boiled still. Crack (local /backyard :) egg and be gentle getting into water. Let it settle/sit for a couple seconds then gently guide egg off the bottom with spoon. Turn down heat a little and watch to cool to your soft, medium, hard preference. π
Removing too much egg whites and too much heat were my issues. I guess I thought I was supposed to remove 99% of the egg whites. Probably too much?
I donβt remove anything the way I do it. The whole egg and if gentle enough the yolk wonβt break.
The other aspect that helps is having your egg(s) out of the fridge for a while. If you are poaching more than 1 egg, the water temporarily cools with each added egg.
I thought there were laws against that sort of thing π€·π½
Ah, the best vintage if I can say so myself ;-)
So how were the eggs? I'm sure you nailed it.
They were horrible. I didn't make them correctly. I removed most of the egg whites for some reason and essentially over cooked the yolks. Tomorrow's attempt will be better.
The secret is getting the water to the right temperature.
At 80β°C/176β°F (hot but not simmering) the whites will cook but the yolks will not.
4-5 mins will get you perfect poached eggs.
Thanks π«
When I make Benedict, I drop an egg in hot water swirling ππ its a little extra work..but Benedict so yummy especially if you got some yolk.
Benedict is all about the hollandaise!
Fresh eggs help keep the white together. As the egg gets older the white becomes watery & disperses more when dropped into the water.
Swirling helps keep the egg together but limits how many you can cook at once.
True, but im the only one in the family that cares enough about this method. They just don't get it, especially after I explain Brioche is yummier than regular bread.π« I tried to even onboard Brie but that was filled with disappointing. The best success I had was etouffle, but then it was referred to jambalaya. π I cannot win in this family.
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After you got that mastered, try eggs bennedict. My fav!
My father makes a fantastic eggs Benedict
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