Why do you put vinegar in the water to poach an egg?

Eggs are made up of two main components—the yolk and the egg white. An egg white is comprised almost exclusively of protein, called ovalbumin, and water. So by adding vinegar, we get a double effect of heating, combined with increased acidity to help the egg white coagulate and form a solid white.

How long does it take to perfectly poach an egg?

A really soft poached egg should take around 2 minutes and a soft-to-firm one will need 4 minutes (it depends on the size of the egg and whether you’re using it straight from the fridge). To check if it’s done, carefully remove your egg from the pan with a slotted spoon and give it a gentle prod with a teaspoon.

How do you poach an egg like a chef?

Bring water and vinegar to a gentle simmer. Taste the water for a slightly acidic taste.
Crack each egg into separate small bowls.
After 2 minutes, gently lift out an egg with a slotted spoon and check that the yolk is soft to the touch.
Once the egg has finished cooking, drain the egg on a paper towel.

How much vinegar do you use to poach an egg?

Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.

Can you poach 2 eggs at once?

In order to poach two eggs at a time and make sure they stay together when poaching them, you need to make sure they both go into the swirling water at the same time. So begin by breaking two eggs into a ramekin or similar sized dish. And that’s the secret to poaching more than one egg at a time.

Why is poaching an egg so hard?

The key is giving your egg enough space to float around, and this is especially important if you plan on poaching more than one at a time. Much more, and it makes it difficult to remove the egg once it’s cooked. Too little, and the egg doesn’t have enough room to float around.

How deep should the water be for poached eggs?

four inches deep
Cook the eggs in water four inches deep. The depth of the water is an important factor for achieving the teardrop-shaped poached egg. In four inches of water, the yolk drops to the bottom of the pan with the egg white trailing above it. If the water is too shallow, the egg will look like it’s been cooked over easy.