Just hit 500 perfect poached eggs in a row at the breakfast rush

I started counting after a bad batch last month. The key was lowering the water temp to 180 degrees and adding a splash of white vinegar. It sounds simple, but the consistency is unreal now. Has anyone else found a specific temp that works better for you?

2 comments

2 Comments

iris_dixon915d ago

But doesn't that low temp make the whites way too soft? A rolling boil gives me a much cleaner shape every time.

gray_smith675d ago

Lowering the water temp was the game changer for me too. I had the same issue with the whites getting all stringy and messy. I actually go a bit lower, like 175, and I don't even bother with vinegar anymore. It just makes for a much cleaner set and the yolk stays super runny. That consistency you mentioned is everything when you're doing a bunch at once.