“This is the perfect trick for making poached eggs!” – A user tests all methods to find the best one.
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It spreads in the water, creating strings… Every amateur chef has struggled with this. In the kitchen, the poached egg is often our nemesis. And brands are well aware: they capitalize on this by selling us all sorts of gadgets to supposedly make them better. Unfortunately, most of the time, these are just gimmicks. After a few unsuccessful attempts, these tools end up forgotten in the back of a drawer… Forget the gadgets; we’ve finally discovered the right way to perfectly poach an egg every time.
“This is the perfect trick for poached eggs!“, content creator Alix Grousset tells us. And looking at these results, it’s hard to disagree: the whites are perfectly set, the yolk is runny, and the shape is round… It’s a flawlessly executed poached egg! Like many of us, Alix was initially enticed by the so-called helpful gadgets: “They never worked“, she admits. She couldn’t get it right either… until she tried this method. It’s not just one revolutionary trick, but a combination of little steps that, when combined, ensure a perfect poached egg. First, you need a super fresh egg: “If you bought your eggs 3 days ago, your chances of success are significantly reduced“, she notes. Ideally, the egg should be taken out of the fridge 30 minutes before cooking to reach room temperature.
Then, arguably the most crucial step, you need to crack the egg over a fine mesh strainer. This helps remove the overly liquid part of the white that causes strings. “Just break it into the strainer to get rid of those few ml and then quickly transfer the egg into a small bowl“, she adds. Next, add a tablespoon of white vinegar to a pot of simmering (not boiling, she emphasizes) water, create a gentle whirlpool, and slowly lower the egg into it while keeping it close to the water. That’s it! Now, just wait for it to cook for 3 minutes. By following these tips, you can’t go wrong!
In short, there’s no need for fancy gadgets or endless tutorials. With a few simple steps, mastering the poached egg is finally within our grasp. Some vinegar, a strainer, a gentle hand… and most importantly, a very fresh egg. That’s all it takes to say goodbye to messy strings and hello to beautifully formed whites and a perfectly runny yolk. Ultimately, making a poached egg isn’t that complicated.
