How to Poach Eggs with Food52

3 Comments

1. Manjeeeeee says:

   November 28, 2012 at 1:01 am

   i’ve made poached eggs before with vinegar — is that passé ? — they turned out a bit firmer than I wanted, and had a tangy-aftertaste. What’s the word?

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   • Andrew says:

     November 28, 2012 at 1:10 am

     If you don’t have really fresh eggs then using a little vinegar is fine. If you want to get rid of the tangy aftertaste – put your cooked poached eggs in a bowl of water to wash them off. Also, your eggs might be turning out tough because you water is too hot (it should just be simmering gently) or you cooked them too long.

     Ideally, you use farm fresh eggs and the straining technique Food52 uses really works remarkably. Hope this helps!

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     • Andrew says:

       November 28, 2012 at 1:16 am

       **Sorry forgot to say, if your water is just simmering gently then the proteins in your egg don’t get tough as quickly as it would in a hard simmer or boil. That goes for any protein you cook. For example, if you cook a piece of chicken in boiling hot water for 20 minutes you will get dry and tough chicken. If you cook chicken in light simmering water for 45 minutes you will get moist and very tender chicken.

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