The secret is getting the water to the right temperature.
At 80⁰C/176⁰F (hot but not simmering) the whites will cook but the yolks will not.
4-5 mins will get you perfect poached eggs.
Discussion
Thanks 🫂
When I make Benedict, I drop an egg in hot water swirling 😃😃 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.🫠 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. 😅 I cannot win in this family.