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Everyone has his or her own way of poaching an egg. Some twirl the egg into a ghostly tornado in a pot of water , some buy special poachers and some even cheat and bake them. (One of our favorites is cracking an egg into a greased ladle and holding it in boiling water for 3 to 4 minutes.) This video, however, explains an even an easier way -- gently pouring eggs into vinegar-laced water.
Bay Area food editor Jenny Slafkosky here describes the particulars of poaching and how a little vinegar will help the albumin in the egg white coagulate (or firm up) more quickly. This is quite a discovery for those of us who love poaching eggs, all of whom have probably experienced watching them shred mercilessly in a pot of boiling water.
Slafkosky's simple method gets wonderful results, and -- a bonus! -- she also tells us how to make poached eggs for a whole crowd. Give it a click for flawless poached eggs down the road, and let us know how it goes!
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4-10-2009 @11:27AM Matthew said... Great video!
Here's a video of another other way using both vinegar and the whirlpool method.
http://www.foodea.com/recipes/poached-egg#tabs-tabset-3
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4-10-2009 @12:51PM Katherine said... If you liked this video, I think you might also like the ones on Viking Range's YouTube channel - they have a ton of similar Cooking 101 videos, like how to make a rolled omelet, how to roast a chicken, etc. Enjoy! http://bit.ly/B4IDp
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4-12-2009 @9:21PM acaffall said... I am a little creeped out at how similar you and I look/sound/cook.
Maybe we should have a Food Bloggers Who Look Alike Cooking Challenge of the Universe. ?
a
www.potatocandies.wordpress.com
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4-14-2009 @7:03PM eadipus said... I swear by the method that b3ta discovered
http://www.b3ta.com/features/howtopoachanegg/
you crack the egg into clingfilm (saran wrap) which is inside a mug and then put the little parcel in the boiling water. it cannot fail, its so easy it hurts.
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