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!