People Are Sharing The Best Way To Poach Eggs Without Vinegar, And It’s Unbelievably Simple

via Associated Press

When I was about 11, I got it into my head that the chicest thing a preteen girl could possibly do is get really great at poaching eggs.

I tried the whirlpool method, agitating the water into a tornado-like vortex before I added the eggs.

I tried adding vinegar to the water, which mildly reduced the number of foamy wisps clinging to my food ― but I never quite got them perfect.

After learning my peers weren’t suitably impressed by what I assumed would be a universally respected skill, I gave up my poached egg quest.

But having read the responses to Redditor Effective_Ad_5664′s post, shared into the r/Cooking subreddit, I might pick it back up again.

What’s the best way to poach eggs?

“I have been trying to poach an egg for YEARS. I have not once been able to get it right,” the poster said.

“It always turns out into a giant mess in the pot. I tried the vortex trick, didn’t work, I tried just gently stirring it, didn’t work, someone said to use vinegar, I’m allergic to vinegar. Using a ladle? It sticks to the ladle.”

The relatable complaint got some helpful comments, including a top entry which reads: “Here’s what I heard was the most foolproof method: crack the egg into a sieve and let the loosest parts drain off… no vinegar needed.”

The commenter, u/xylofone, added that they’d learned the trick from former restaurant worker, James Beard award-winning cookbook author, and New York Times columnist Kenji López-Alt.

In a video, the expert shared “the difficult part of poaching eggs is that eggs have a white, a yolk ― but if you look carefully the whites are actually kind of in their own little sac.”

The white surrounding that is “loose and float[s] around inside the shell,” he adds, so “you wanna separate that loose white from the more firm white” with a sieve,

Kenji said you get a “better texture and better flavour” without vinegar too.

Commenters seemed pretty on board with the advice

“This is what finally worked for me, after all the vortexing/vinegaring/ladling ‘magic tricks’ failed,” a Redditor commented, adding “it makes a world of difference.”

To be fair, Kenji does say he’d use a vortex in a restaurant and makes a small one at home too for “nice and clean”-looking poached eggs.

Kenji adds that you have to flip poached eggs “at least once” for the best results.

I’m definitely giving this a go…

Related…

EMEA Tribune is not involved in this news article, it is taken from our partners and or from the News Agencies. Copyright and Credit go to the News Agencies, email news@emeatribune.com Follow our WhatsApp verified Channel