REEEEEEEEEEEEEEEEEE
why are these so fucking difficukt to make they never look like the restaurant ones and they taste likenfucking vinegar
Poached Eggs
Protip: make them in a frying pan with just enough water to cover them.
spoon out the loose egg as it cooks
it will keep its nice shape and when you get a hang of it it will be easy to do every time.
Small cup, cling film in there, bit of oil, egg, wrap, twist, put in slightly boiling water....nicely shaped poached egg is done...
don't use vinegar- the best way for them to form well is to use the freshest possible eggs
>they never look like the restaurant ones and they taste likenfucking vinegar
Restaurants use a mold to keep their shape and stop putting so much vinegar in the water you don't even need it if your technique is good
only some use molds
ours don't
but they also don't use pure vinegar, it's really not that much
I usually just softboil mine - easier on the cleanup, drier on the delivery.
but, as mentioned, less water, mild simmer (if you use a mold in a still-simmer kind of environment, you will have the best results), fresh eggs.
my boi kenji here saves the day:
>buy fresh eggs
>strain your eggs in a fine-mesh strainer
>don't put vinegar in
>create a vortex with chopsticks or whatever
>lower the egg into the vortex using the strainer
bam, 10/10 poached eggs every single time
>boiling food directly in plastic wrap with a ton of plasticisers
Enjoy our moobs.
this, This is what Herold Mcgee suggests too.
Mcgee should be required reading before posting.