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During an Epicurious video on YouTube, the chef said: \u201cWorking in restaurant kitchens, poaching dozens of eggs a day for brunch service, we had to find a way to make foolproof poached eggs.<\/p>\n
\u201cYou can\u2019t waste time and you can\u2019t waste products. So we came up with this method, and you will not find it anywhere online.<\/p>\n
\u201cThis is making the perfect poached eggs, 101,\u201d and it involves four steps.<\/p>\n
Adrienne said: \u201cThe prep for this is super simple, all you\u2019re doing is combining vinegar and water, and cracking eggs into it.<\/p>\n
\u201cIn our solution, we use white distilled vinegar because it has high level of acidity. For this size bowl, I\u2019ll use a cup of vinegar and a cup of water.\u201d<\/p>\n
https:\/\/www.youtube.com\/embed\/mrq3iZcvHAw?controls=0<\/p>\n
\u201cYou can pull your eggs directly out of the refrigerator for this, because as they sit in the liquid, they\u2019ll come up to room temperature,\u201d the chef explained. \u201cYou can crack as many eggs as you want into your container, you just want to make sure they\u2019re not crowded.<\/p>\n
\u201cJust every once in a while, swirl your bowl a bit to make sure that the acid from the vinegar is getting the egg white all around.<\/p>\n
\u201cThis is the fun part, it\u2019s like science: the acid in the vinegar is going to help set the outer layer of the egg white and it will help tighten it up to make a teardrop shape.<\/p>\n
\u201cIt\u2019s not cooking it, but it\u2019s denaturing the outer layer of proteins so they\u2019re coagulating already. So when you put it in the water, you don\u2019t have to worry about it flying everywhere.<\/p>\n
\u201cYou want to let your eggs soak for about 10 minutes,\u201d she added. \u201cIf you let them soak for too long, they will pick up a little vinegar flavour, but if you don\u2019t soak them long enough, you risk the whites running away.<\/p>\n
\u201cWhenever you see the outer layer turn opaque white, you\u2019re good to go.\u201d<\/p>\n
Don’t miss… <\/strong> \u201cI\u2019ve brought up some water to a bare simmer, and you don\u2019t want your water to be too active, you just want faint bubbles at the bottom, and steam rising from the top,\u201d Adrienne said. \u201cYour water should be about three to four inches deep if you\u2019re only doing three eggs.<\/p>\n \u201cUsing a ladle, scoop the eggs out with some of the vinegar solutions – I\u2019m going to be very gentle with it and gently place it into the water.<\/p>\n \u201cI don\u2019t add anything else to the water, the vinegar solution has not permeated the egg, to flavour it.<\/p>\n \u201cWith poached eggs, you\u2019re going to cook them for such a short amount of time, it\u2019s not going to pick ip too much salt anyway. So I just save the seasoning for the top of the eggs,\u201d she continued.<\/p>\n \u201cI cook the eggs for two to three minutes, depending on how long it takes to set the white.<\/p>\n We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n \u201cOne of the classic methods that they teach you in culinary school when poaching an egg is to swirl your water to create a tornado, that helps keep your egg white together, but it only works if you\u2019re doing one egg at a time.\u201d<\/p>\n \u201cTo remove the eggs, I\u2019m using a slotted spoon and I\u2019m just going to scoop it up and pour off any excess water, blot them on a top and go straight onto a plate,\u201d the chef demonstrated.<\/p>\n \u201cI don\u2019t like using a paper towel to blot the eggs because sometimes the paper towel sticks and you\u2019ll get pieces of it torn off onto the egg.<\/p>\n \u201cThis is the time I would season the eggs, a pinch of salt and grind of pepper.<\/p>\n \u201cLook at that!\u201d She remarked cutting into the poached egg. \u201cGolden, runny yolk, the egg white on the inside is completely set, but not overcooked, and the egg yolk is exactly what you\u2019re looking for. You don\u2019t get any flavour from the vinegar, but you get a perfect shape, every single time.\u201d<\/p>\n
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4. Remove the eggs\u00a0<\/h3>\n