The SECRET to the PERFECT poached egg...

@cruciallegend8184 2 years ago

I tried with no vinegar and turned out perfect. That tip where you said slightly stir made this work perfect. My new way of cooking eggs from now on. Tasts better and no butter or oil:)

@zagekrel8265 2 years ago

Poached eggs with toast and bacon my favorite meal of the day it never gets old.

@alexanderdantonio8999 2 years ago

I've been using an electric mixer for the vortex, it didn't turn out well...it just opened a portal to a dimension where poached eggs, the dominant life form, were poaching people. All that craziness just for poached eggs smdh.

@Rizzdice 1 year ago

This is the very best poached egg tutorial I've come across. I've always used too little vinegar and made too much of a whirlpool. This video explains perfectly what I was doing wrong and has just resulted in the best poached eggs I've ever made. They even did the whole "sphere" thing where they become a ball with a hidden yolk that bursts and is beautifully runny yet has perfectly cooked whites. Thank you!!

@arri111993 9 months ago

There's more vinegar in there and you still call it water...😂😂

@micntr 1 year ago

You really don’t need that much vinegar or if any at all. If you use fresh eggs and strain the eggs for a few minutes to separate the albumin (what causes the wispy strands), you should be fine. Also the excessive amount of vinegar makes the egg taste a little funky too.

@alans3935 2 years ago

Finally a simple and fast way to make poach eggs. I’m 100% trying this tomorrow 🙏🏻

@lauriannechan3738 10 months ago

gordon ramsay said to use very little vinegar, or specifically he said “a drop”. too much vinegar can give the egg a weird taste, u don’t wanna taste the vinegar for sure

@ldzmn 1 year ago

I agree with everything apart from the vintager. Personally I have managed th same results without for years. But whatever works best for you. Keep these vids coming my man!!

@eigelgregossweisse9563 10 days ago

Turns out, white vinegar is needed for poached eggs, and sea salt. I splashed some vinegar, around dunno 10ml, and added some salt. Turns out this worked highly beneficial because as soon as I dropped a single egg in it, it's egg white shape was preserved. Microwaved it for 1:40 seconds on high so you've gotta be careful about the time as well.

@tluv7686 7 months ago

Dude left half the egg whites behind.

@kawaiimama1609 2 years ago

😲 oooooo yup I'm making this tomorrow for breakfast now 👏😆

@user-ds4ur3fe9r 5 months ago

In France they put the egg in vigorously boiling water and they don’t lower the temperature. After about 2 minutes you get a perfectly oval poached egg.

@brownie3454 8 months ago

those are the best poach eggs ive ever seen on a Youtube food channel. finally, a real cooking channel

@CosmicCutieCrafts 5 months ago

Tried this just 30 minutes ago and was perfect! Thank you! I toasted some bread, spread some garlic confit on it, mashed some Avocados added some cajun seasoning and pepper, put a little salt and pepper on the eggs and added hot honey on top and it was heavenly.

@DaCheat100 1 year ago

Great video. The only thing I do that’s different from you is to dip the eggs into a bowl of cold water after the 2.5 minutes. A) it stops the cooking process so your egg yolks won’t set and b) it removes the vinegar aftertaste. Great work.

@millerzgirl 8 days ago

Thank you! Just followed your instructions and they came out perfect. I’ve never been able to make them before! ⭐️

@Missmay777 8 months ago

I add avocado oil (since it can get to a high temp before turning rancid) only if I have to poach more than one at a time, most the time I try to do them individually. The oil prevents them from sticking together and the vinegar not only gives it a great taste, helps the runoff from foaming up, especially helpful when you’re cooking many and don’t want to puncture when grabbing out of the pot.