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How to Poach an Egg
Serious Eats: Video Podcast
English - April 30, 2007 17:00 - ★★★★ - 10 ratingsFood Arts food cooking eating out restaurants hamburgers pizza new york city Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
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The Takeaway
George Weld says:
Start with cold eggsthey hold together better.
Use a fairly deep pot.
Bring the water to just a simmer, and add a little vinegarabout a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good.
Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom.
If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating.