Just hit 100 perfect poached eggs in a row at the brunch station

I know it sounds small, but after years of that being my weak spot, it feels huge. I started tracking it on a little notepad after a bad weekend where I ruined a dozen. The trick for me was bringing the water to a bare simmer, adding a splash of vinegar, and swirling it just right before the egg goes in. It took about three weeks of practice to get the motion down. Now I can knock them out fast without even thinking. Anyone else have a simple technique that finally clicked for them?

3 comments

3 Comments

ryang7712d ago

Yo has anyone else found that practice just clicks one day out of nowhere? I was the same way with flip turns in the pool, I kept smacking my feet on the wall and it drove me crazy. Then one random Tuesday it just worked, like my body figured it out while my brain was zoning out. Now I don't even think about it anymore, it's just automatic. Your egg thing is legit impressive though, I'd be stoked if I could do that even half the time lol.

nancy_davis751mo ago

Honestly I find the vinegar trick ruins the taste. A gentle simmer is the real key for me.

murray.grace1mo ago

Oh, the vinegar actually helps the eggs peel without changing the flavor at all! You only need a tiny splash.