How to Poach an Egg

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How to Poach an Egg

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How to Poach an Egg

Chez Fred

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Step 1 of 15

Take the egg out of the fridge

Step 2 of 15

Crack it to a small container and add a little bit of vinegar (destilled or other type if you want to). Three spoons of it should be enough

Step 3 of 15

Put a full pot of water on the stove

Step 4 of 15

Prepare yourself to battle with a timer, spoon, warm bath of water and a plate

Step 5 of 15

Let the water come to a boil. Don't lower the heat, ever!

Step 6 of 15

Create a water twister. Drop the egg and repeat the twister movement for 5-10 seconds more

Step 7 of 15

Should look more or less like this

Step 8 of 15

Put your timer on

Step 9 of 15

Don't be afraid if foams a little bit

Step 10 of 15

Take the egg out

Step 11 of 15

Drop it on the warm bath of water

Step 12 of 15

Trim it a little bit if you wish

Step 13 of 15

Salt, pepper and olive oil

Step 14 of 15

Shazam!!!

Step 15 of 15

You can now turn off the stove

You're Done

Check out other guides by this author!

Chez Fred

New York, NY

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Pot

Water

Egg

Vinegar

Salt

Pepper

Olive oil

Scissors

Timer

Spoon

I tried but it doesn't work for me :( Turned out like many flowy clouds. Doesn't become one single piece of egg. Is it necessary to use a big pot?

Kim . 7 months ago

I love all your guides! Thank you😘

Nicole Rizzuto 8 months ago

Oh I see now!! That's so interesting! Thanks for explaining! And ok! 😃

Amanda Greensworth 11 months ago

Dear Amanda I know my English is very poor so if you need me to try to explain it again please ask.

Karen Larard 11 months ago

Dear Amanda it is the acidity in the vinegar that coagulate(stiffen) the protein. If you put lemon on fresh fish you will see that the meat changes colour it gets "cooked" like in boiling frying or baking. Again it is the acidity that coagulate the proteins in the fish meat. In some dishes you marinate fish in lemon or lime juice and eat the fish with out heating it. Egg whit is almost pure protein and the same process occur.

Karen Larard 11 months ago

Karen, what do you mean by what you just said? I haven't a clue what all of that means put together. ;) thank you in advance for clarifying!

Amanda Greensworth 11 months ago

The vinegar starts the coagulation of the proteins in the egg white, it won't affect the taste.

Karen Larard last year

I make these often in just boiling water by slowly adding the egg. So what does the vinegar do ???

Melissa DuPont last year

น่ากินมากคะ

Kamolmas Boon last year

Seems like a lot of vinegar. Heston Blumenthal recommends using really fresh eggs and draining off the liquid egg white first (leaving the thick egg white surrounding the yolk).

Charlie Morton last year

Do you have to add vinegar?

Daniela B last year

Sólo te falto colar el huevo cuando le hechaste vinagre. Una vez que esta colado y lo dejas caer al agua a temperatura de pochado, este tendra un excelente aspecto y no será necesario tener que afeitarlo para servir. Saludos!

Felipe Fernandez last year