POACHED EGGS | how to poach an egg (perfectly)

Summary by Krater

This video demonstrates how to make a perfectly poached egg and shares tips on water depth, egg freshness, straining loose whites, adding vinegar, and vortex swirling. It concludes with a recipe for serving the poached egg over sautéed asparagus and prosciutto with parmesan cheese.

From the video

Answers: How do you make a perfectly poached egg without wispy whites?

• poached egg technique
• egg freshness
• straining egg whites
• vinegar in poaching water
• water vortex method
• poached egg breakfast recipe
• sautéed asparagus with prosciutto

Ingredients

• eggs
• 3 to 4 inches water
• 1 to 2 tablespoons apple cider vinegar
• 1 tablespoon champagne wine vinegar
• salt
• olive oil
• 2 cloves garlic
• 1 lemon
• 1 bunch asparagus
• prosciutto
• pepper
• Parmigiano-Reggiano cheese

What it concludes

• Fresh eggs have tighter whites and keep more of a spherical shape when poached.
• Using a fine mesh sieve to remove loose egg whites prevents white wispies in the water.
• Adding salt to poaching water changes the water density and causes more white wispies.
• Adding 1 to 2 tablespoons of vinegar helps coagulate and keep the egg white together without imparting a vinegar taste.
• Creating a water vortex helps shape a single egg when poaching.
• Trimming leftover white wispies with kitchen scissors is an alternative method to achieve a clean poached egg shape.