I used to have the magic touch when it came to these things, they always came out great. But recently I've been trying my hand ad them again because I haven't had good eggs in a while and every time I end up overdoing them. How do I make a good poached egg?
>use mesh strainer to get the extraneous watery whites out (i do a lot of baking so i just save these for light egg washes) >temperature control, heat needs to be lowered or turned off after coming to a boil so it's not agitating the eggs >move them with a slotted spoon to get even heating you can tell doneness by how much the yolk moves I don't bother with doing a vortex or adding vinegar or anything. Putting them in still water will make them have a little more white on one side but simply flipping them in the water after the whites have started to set is enough to evenly cook the yolk.
>>20630390>boil water with salt>make water tornado with a spoon>drop egg in the water tornado>remove egg after it's cooked with a skimmer
>>20630390Cook it for less time than you did last time.
soud vide167F for 12 minutesmore soft boild than poached but why poach?
>>20630431>makes one poached egg>the perfect amount for you, a sickly 8 year old girlretard vortex pleb.
>>20631204>a sickly 8 year old girlc-cute!!
>>20630390I get the water to almost be simmering, then crack 3 eggs in there for 4 minutes. I don't bother with vinegar or a vortex or anything. I remove them with a little strainer after 4 minutes
>>20631204you can repeat the process for more eggs
>>206303901 cup of waterCrack egg into cupPoke yolk with tooth pick Cover with paper towelMicrowave for 1 - 2 minutesYou now have perfect poached egg
