How to Properly Poach an Egg

I’m a poached egg lover and I spent several years looking for the perfect way to properly poach an egg. I can guarantee that this video by Jaques Pépin is the best guide available for poaching eggs.

I just want to add a few DOs and DON’Ts that will help you big times:

DO

  • Take the water up to the boiling point, then lower the temperature. 95C/203F is what you are looking for.
  • Add white vinegar. How much? A good splash. Maybe a little more you would feel comfortable with. Acidity is key to the coagulation of the albumin.
  • Cooking time is 3 minutes. 180 seconds. Not a second more, not a second less.

DON’T

  • Don’t salt the water. It would prevent the coagulation of the albumin.
  • Don’t use eggs that are not super-fresh. Just avoid those eggs that were sitting around your pantry for too long. They are good for baking eventually.
  • Don’t spin the water. Master the static technique in the video. It allows you to cook several eggs at the same time, I usually cook 4 eggs at a time.

Have you tried this tutorial yet? Drop a comment and let me know!

WordCamp Europe 2018 – Get your badge​ and your ticket!

We are getting closer to the most exciting event of the year! In just a few weeks, on the 14th, 15th, and 16th of June 2018, in Belgrade, there will be the 6th edition of WordCamp Europe!

For the 6th time, I’m volunteering at the event, and for the fourth time I had the pleasure, and honor, to co-organise it.

Don’t miss your opportunity to attend the most exciting WordCamp, securing your ticket now!

See you in Belgrade!