no need for the salt the eggs will float anyway. My poached eggs need more time than that, I want the white to set. So at my thousand foot altitude I poach them, 6.5 minutes.
Getting the eggs in a sieve is really the best starting point! I get it with the vinegar and salt (me too) temperature of the water we can discuss, but 'hey' why not your way? Not a fan of 'swirling the water', but there is surely more than one way to to do it. Nice result.
Thanks for watching, let me know how you will serve these and what videos would you like to see next?!
Thanks for doing this in 2:33. I get fed up with watching 10 minute videos when two minutes is all you need. Btw - great eggs!
Followed ur technique! Great video thanks 👍🏽
I'm training to be a chef and this is good stuff - often not mentioned but makes the difference. What about doing one on emulsified sauces?
Great idea - I’ll do one soon!
great! please don't stop. as for the next video - beef Wellington, please
OMG! I can finally make a decent poached egg. Thank you!
no need for the salt the eggs will float anyway. My poached eggs need more time than that, I want the white to set. So at my thousand foot altitude I poach them, 6.5 minutes.
Ends up looking more like poached egg yolks....
Getting the eggs in a sieve is really the best starting point! I get it with the vinegar and salt (me too) temperature of the water we can discuss, but 'hey' why not your way? Not a fan of 'swirling the water', but there is surely more than one way to to do it. Nice result.
👏🏻👏🏻👏🏻
I need to try this. Thanks for sharing!
Super !
Thank you very much!