How To Master The Art Of Poaching Eggs Perfectly.

#poachedeggs #highprotein #perfectbreakfast
To make the perfect poached eggs with a beautifully runny yolk, follow these steps:
1. Use Fresh Eggs:
Fresh eggs have firmer whites, which hold together better when poaching.
To determine if an egg is fresh, you can use the shaking method. Just gently shake the egg near your ear. A fresh egg will have little to no sound because the contents are still compact and the air cell inside is small.
If the egg is older, you'll hear more of a sloshing sound due to the larger air cell and more watery contents.

2. Prepare the Water:
Fill a saucepan with at least 2-3 inches (5 - 7 cm) of water. Heat the water until it reaches a gentle simmer. There should be small bubbles at the bottom, but the water should not be boiling.

3. Add Vinegar:
Adding a small amount of vinegar (about 1 - 2 teaspoons per liter of water) helps the egg whites coagulate more quickly. This is optional but is totally helpful. And if you add only this amount, you will not taste it at all.

4. Create a Vortex:
Stir the water with a spoon to create a gentle vortex. This helps the egg white wrap around the yolk more tightly.

5. Crack the eggs:
Crack the eggs to a small bowls (separately). This makes it easier to slide the eggs (especially if you poach more of them) into the water gently, but fast.

6. Poach the Eggs:
Carefully slide the egg one by one from the bowl into the center of the vortex. Let the eggs cook undisturbed for about 3 minutes for a runny yolk or 4 - 6 minutes for a firmer yolk.

7. Remove the Eggs:
Use a slotted spoon to lift the eggs out of the water one by one. Let any excess water drain off, and then place the eggs on a paper towel to remove any remaining water.

8. Serve immediately:
Poached eggs are best served immediately.
Enjoy!

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00:00 Introduction
00:13 Ingredients
00:27 How much water
01:06 Add vinegar
01:17 Poaching the eggs
01:50 Take the eggs out
02:13 Serve