Here is the easy way to poach eggs like a pro!
First, you will need:
- Extra Fresh Eggs
- White vinegar
- 1 bowl
- 1 casserole
- 1 skimmer
1. Prepare the cooking water: boil a large volume of water and add 1/10 of this volume in white vinegar, which will help the coagulation of the whites. Break the eggs one by one in ramekins to avoid incorporating shell debris. Using a skimmer, form a vortex in the simmering water. Slide the eggs one by one into this whirlpool, taking note of the order in which they are cooked.
2. After 2 to 3 minutes of cooking, remove the eggs with the skimmer in the order in which they were dipped. Check their cooking: touch the white, which must be firm, elastic but not rubbery.
3. Stop cooking by immersing in warm water. Drain them, and using a pair of scissors, trim them (ie remove the excess white to regularize their shape).
4. Open the egg at the time of serving. The egg yolk must be flowing.