How To Poach An Egg
Making food, that’s good enough. Pastry student. Home cook.
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Small Pot
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Instant Read Thermometer
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Wire Mesh Strainer
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Slotted Spoon
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1
Small Pot
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1
Instant Read Thermometer
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1
Wire Mesh Strainer
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1
Slotted Spoon
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Mini Spatula
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Small Glass Bowl
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Crack an egg into a mesh strainer to remove watery whites.
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Strain the egg, then dump the contents of the cup out and transfer the egg into the cup.
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Bring a small pot of water with a splash of white vinegar to a low simmer (180-190F)
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Swirl the water, then gently tip the egg into the water. The swirl helps keep the yolk centered.
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Keep checking the temp of the water as the egg cooks (4-5 mins). The temp should be 180-190F.
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When the egg is done cooking use a slotted spoon to remove it from the water.
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