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?

2 comments

2 Comments

nancy_davis751d ago

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

murray.grace1d ago

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