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How to poach an egg like a pro

There are many easy ways to cook eggs but poaching is not normally considered as one of them. Putting a raw egg in a pot of boiling water is a risky business, and if you make one wrong move, the whole thing might crawl right in front of your eyes.

It took me years to finally nail the mushrooms, because there is so much misinformation out there. I always see and try so-called egg hunt, but in the end they make the whole process more difficult. Some say, for example, you could do it in the microwave but this leads to rubbery results. Others say you need a fancy tool designed specifically for this job but experts say that this is just a waste of money. And you've probably heard that you should make a whirlpool with the water in the pot before you add the egg, but that will only make things worse.

In fact a few ingredients, a few tools and you only need a handful of basic skills to poach perfectly an egg. According to Nick Korbee, head chef of Egg Shop in New York City and author of Egg Shop: The Cookbook the best way to make a poached egg is the easiest way. 19659006] I've asked Korbee to list everything you need to know to do it yourself – and tried his tips just to make sure they work. Spoiler alert: you do it. (Not that I did not doubt it anyway.)

First, let's talk about what poaching means.

In poaching, something is cooked in hot liquid. You can do this with almost any food, including fish, chicken, and vegetables, and the liquid you use does not have to be water. Korbee tells SELF that he is poaching eggs in lemony curry broth and even in borscht (a beet soup from Eastern Europe), but you can experiment with anything you want.

If you poach an egg the traditional way Here are the tools you need.

To poach an egg, Korbee says you need a saucepan with a depth of 4 to 6 inches and a slotted spoon. He says you absolutely do not need a poacher's pod, eggcup or any other device specifically designed to poach eggs. Instead, he says you should try to throw the egg straight out of the bowl into the pot instead of using a tool.

When I dropped eggs for this story, I used a pan to spoon one into the pot and it turned out well. I am a bit nervous about accidentally touching hot water, so I like to keep my distance by using a tool like a pan or a small bowl when poaching. If you feel you have enough control to just drop the egg off the shell, do it. However, if you do not want to risk burning, do what I do and your egg will still be fine. In any case, you definitely will not have to spend money on a single egg mushroom machine.

Follow these steps:

1. Put some acid and salt in a pot of water.

Fill a pot of three quarters with water. Then add one or two drops of acidic liquid. "A little acid helps to coagulate the protein and encourages it to sit down and not disperse," explains Korbee. "Salt is also helpful as a spice." As the best acidic ingredient, he is a fan of white wine vinegar and lemon juice. Since I did not have any, I used some apple cider vinegar and it was done. Really, you can use any acid ingredient that you have on hand because you add so little that it does not affect the taste.

. 2 Bring the water to a boil.

This is the most common point people eat eggs at, because simmering water is a bit more complicated than you might expect. Korbee says poaching traditionally takes place in a fluid of 156 to 175 degrees Fahrenheit, though he says that you can climb up to 180 degrees and it will be fine. Stay in this area and your water is simmering. At a higher level, an egg will accidentally get mixed up or overly hard, or both.

You do not need a thermometer to know if you have the right temperature. You can easily tell if the water is simmering by looking at it – bubbles the size of spawners (rough example, but hear me out) start to form at the bottom of the pot. One or two bubbles may rise to the surface every few seconds, but overall, the surface should not bubble.

. 3 Drop the egg into the pot as close to the water surface as possible.

If you drop an egg into a pot of water from above, it will crawl. For the ultimate in success, Korbee says you must throw the egg into the water as close to the surface as possible. That's why he prefers to make it directly from the shell. As I said earlier, you can achieve the same results by gently spooning it in a pan or pouring it out of a small bowl.

If the egg is submerged, do not stir or touch it immediately. Let it sit until it starts to get up. Then you can see if it's done.

. 4 Let the egg cook for about two minutes.

Korbee says it takes about two minutes to poach an egg, but he likes to test the egg for fermentation throughout the process. "I like dealing with my food," he explains. "I carefully lift the eggs with a slotted spoon and shake them a little to check the firmness of the yolk." He says you know it's done when the whites are completely set, but the yolk is still completely liquid. "Do not be shy about bumping, bumping, jiggling or wobbling," he adds, "the only mistake you can make is leaving."

Serve your perfectly poached egg in these recipes. [19659024] Melon wrapped in prosciutto about Lemony Arugula

Andrew Purcell; Carrie Purcell

I prefer to use a poached egg over a hard-boiled egg in this salad as the yolk in circulation adds a delicious, creamy texture. The recipe is available here .

Curry Chickpeas and Tomatoes

Andrew Purcell; Carrie Purcell

Any recipe that requires a fried egg can be made just as poached as this spicy breakfast. The recipe is available here .

Smashed pea and smoked salmon toast

Andrew Purcell; Carrie Purcell

A perfectly poached egg on toast will always gladly put you on gram. The recipe is available here .

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