00:00I'm going to show you two ways to get perfect poached eggs every time.
00:03For both methods, we're going to strain our eggs.
00:06There's a lot of extra white in there.
00:07All it does is cloud up the water when you try to poach your egg.
00:10Before you drop, you're always going to make sure
00:12you've got your little cyclone going inside of here.
00:14What that's going to do is keep the egg together as much as possible.
00:18This is not something that you just have to leave it and not touch.
00:21Lift it out, see how it's looking.
00:22Right now I can tell it's not just the yolk that's soft,
00:24but the whites are still very jiggly too,
00:26so we're going to keep this cooking.
00:27I would say between three and five minutes.
00:29It tends to be the sweet spot.
00:31These will continue to cook once you've pulled them out, just a little bit.
00:34So take them out slightly early rather than a little bit late.
00:37Now I'm going to let you in on the technique that I use for food styling.
00:40We're going to make a solution of 50% vinegar, 50% water.
00:43Technically, we're curing the egg.
00:45This only needs to take about five minutes tops.
00:47Otherwise, you're going to get it pretty chewy.
00:49We're keeping our water just below boiling.
00:51You want it to still be pretty hot,
00:52but you don't want it to be violently bubbling,
00:54or else that's going to probably break open your egg while you're cooking.
00:57If you stick with all of these little tips,
00:59you're going to be able to get a perfect poached egg every single time.
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