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🔥Cooking Methods
Poaching Eggs
A gentle method using hot water below boiling point to get tender whites and a runny yolk.
Steps
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Fill a saucepan with water and heat until gently trembling (not a hard boil).
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Add a little vinegar (optional) to help whites coagulate faster.
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Crack the egg into a small bowl, then gently slide it into the water.
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Cook 3-4 minutes for a soft yolk, keeping the water at low heat.
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Lift with a slotted spoon, drain excess water, and serve immediately.
💡Pro Tips
- •Very fresh eggs hold their shape better when poaching.
- •You can create a gentle vortex to wrap whites around the yolk.
- •For neat edges, trim wispy whites after lifting the egg.
⚠️Common Mistakes
- •Water at a rolling boil - whites tear and the egg falls apart.
- •Old eggs - whites are too thin and spread out.
- •Cooking too long - yolk becomes firm.
