How can I improve my poached eggs? They look wonky.
If I create a bigger whirlpool, egg goes everywhere. If I don't, the egg separated.
by ChanceGuarantee3588
10 Comments
zarbizarbi
Do you put vinegar in the water ? And do you break you egg in a ladle before putting it in the water?
wadeius
Did you add vinegar?
Informal_Pirate_9083
Looks like British food to me tbh
Lockdowns4evaAu
Don’t add vinegar. It will impart an unwelcome flavour. Some alternatives are: cook your eggs in cling film, create a vortex in the cooking water, place your eggs in a fine mesh strainer before cooking to remove extraneous goop.
dr_duck_od
try the laddle trick but swirl the water into abit of a whirlpool as well
Avocado_SIut
I’ve spent a lot of time trying different ways to do poached eggs and I got to the point where they’re now always perfect.
1. Use fresh eggs. The fresher they are, the less runny the yolks
2. Crack the egg into a strainer and get rid of the runny parts of the egg white. That’s what flows everywhere and makes it look wonky.
3. No vinegar, no vortex or any of that shit. Burner on lowest setting. Just gently sink your egg into the nice, hot, calm water. Don’t disturb it until you take it out.
MS-06S_
Bit of vinegar then swirl the water. Add the egg to the center or the vortex while the water is still spinning.
deftleft-3283
Nothing wrong with them being wonky they look perfectly cooked and that’s the main thing.
slippycaff
Strain them to remove the watery white.
holger_svensson
Plastic film, a little bit of oil (or it sticks after cooking) put salt, tie it. Cook it, use scissors to open the package. Ready.
YouTube has videos…
And I have done it quite a few times in a restaurant I used to work in.
10 Comments
Do you put vinegar in the water ? And do you break you egg in a ladle before putting it in the water?
Did you add vinegar?
Looks like British food to me tbh
Don’t add vinegar. It will impart an unwelcome flavour. Some alternatives are: cook your eggs in cling film, create a vortex in the cooking water, place your eggs in a fine mesh strainer before cooking to remove extraneous goop.
try the laddle trick but swirl the water into abit of a whirlpool as well
I’ve spent a lot of time trying different ways to do poached eggs and I got to the point where they’re now always perfect.
1. Use fresh eggs. The fresher they are, the less runny the yolks
2. Crack the egg into a strainer and get rid of the runny parts of the egg white. That’s what flows everywhere and makes it look wonky.
3. No vinegar, no vortex or any of that shit. Burner on lowest setting. Just gently sink your egg into the nice, hot, calm water. Don’t disturb it until you take it out.
Bit of vinegar then swirl the water. Add the egg to the center or the vortex while the water is still spinning.
Nothing wrong with them being wonky they look perfectly cooked and that’s the main thing.
Strain them to remove the watery white.
Plastic film, a little bit of oil (or it sticks after cooking) put salt, tie it. Cook it, use scissors to open the package. Ready.
YouTube has videos…
And I have done it quite a few times in a restaurant I used to work in.
They have a nice shape and are more consistent.