People Are Sharing The Best Way To Poach Eggs Without Vinegar, And It's Unbelievably Simple

When I was about 11, I got it into my head that the chicest thing a preteen girl could possibly do is get really great at poaching . I tried the , agitating the water into a tornado-like vortex before I added the eggs. I tried adding to the water, which mildly reduced the number of foamy wisps clinging to my food ― but I never quite got them perfect.

After learning my peers weren’t suitably impressed by what I assumed would be a universally respected skill, I gave up my poached egg quest. But having read the responses to Redditor ′s post, shared into the subreddit, I might pick it back up again. “I have been trying to poach an egg for YEARS.



I have not once been able to get it right,” the poster said. “It always turns out into a giant mess in the pot. I tried the vortex trick, didn’t work, I tried just gently stirring it, didn’t work, someone said to use vinegar, I’m allergic to vinegar.

Using a ladle? It sticks to the ladle.” The relatable complaint , including a top entry which reads: “Here’s what I heard was the most foolproof method: crack the egg into a sieve and let the loosest parts drain off..

. no vinegar needed.” The commenter, , added that they’d learned the trick from former restaurant worker, James Beard award-winning cookbook author, and New York Times columnist In a video, “the difficult part of poaching eggs is that eggs have a white, a yolk ― but if you look carefully the whites are actually kind of in their own little sac.

” The white surrounding that is “loose and float[s] around inside the shell,” he adds, so “you wanna separate that loose white from the more firm white” with a sieve, Kenji said you get a “better texture and better flavour” without vinegar too. “This is what finally worked for me, after all the vortexing/vinegaring/ladling ‘magic tricks’ failed,” adding “it makes a world of difference.” To be fair, Kenji does say he’d use a vortex in a restaurant and makes a small one at home too for “nice and clean”-looking poached eggs.

Kenji adds that you have to flip poached eggs “at least once” for the best results. I’m definitely giving this a go..

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