I tried with no vinegar and turned out perfect. That tip where you said slightly stir made this work perfect. My new way of cooking eggs from now on. Tasts better and no butter or oil:)
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You really don’t need that much vinegar or if any at all. If you use fresh eggs and strain the eggs for a few minutes to separate the albumin (what causes the wispy strands), you should be fine. Also the excessive amount of vinegar makes the egg taste a little funky too.
I've been using an electric mixer for the vortex, it didn't turn out well...it just opened a portal to a dimension where poached eggs, the dominant life form, were poaching people. All that craziness just for poached eggs smdh.
This is the very best poached egg tutorial I've come across. I've always used too little vinegar and made too much of a whirlpool. This video explains perfectly what I was doing wrong and has just resulted in the best poached eggs I've ever made. They even did the whole "sphere" thing where they become a ball with a hidden yolk that bursts and is beautifully runny yet has perfectly cooked whites. Thank you!!
Hes not done it right. Drop the egg into a sieve first. All that loose white drops through. You don't want that loose white. Do that and the pan will be totally clean water afterwards. Makes a massive difference. Boring myself. 😅. There is solid white that's attached to the yolk, and this watery white that messes up the pan. Then put in a ramekin. No bubbles in the water. The egg will sit on the bottom of the pan. The water will be crystal clear when it's finished. 2 minutes should be enough. If it looks a bit hard boiled it's far too long, swear a lot call yourself a failure and chuck it in the bin.
gordon ramsay said to use very little vinegar, or specifically he said “a drop”. too much vinegar can give the egg a weird taste, u don’t wanna taste the vinegar for sure
It'll also add a weird 'skin' to the outside of your egg, hence why the ones in the video look a bit odd. This much vinegar is for people who haven't done it before and want an 'idiots guide' (for lack of a better term).
Tried this just 30 minutes ago and was perfect! Thank you! I toasted some bread, spread some garlic confit on it, mashed some Avocados added some cajun seasoning and pepper, put a little salt and pepper on the eggs and added hot honey on top and it was heavenly.
I agree with everything apart from the vintager. Personally I have managed th same results without for years. But whatever works best for you. Keep these vids coming my man!!
There's never just one way to do anything when it comes to cooking. I guess it's down to personal taste and doing whatever works for you. Appreciate your support dude! 🤘
In France they put the egg in vigorously boiling water and they don’t lower the temperature. After about 2 minutes you get a perfectly oval poached egg.
@@Al.Brady. Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
Great video. The only thing I do that’s different from you is to dip the eggs into a bowl of cold water after the 2.5 minutes. A) it stops the cooking process so your egg yolks won’t set and b) it removes the vinegar aftertaste. Great work.
Turns out, white vinegar is needed for poached eggs, and sea salt. I splashed some vinegar, around dunno 10ml, and added some salt. Turns out this worked highly beneficial because as soon as I dropped a single egg in it, it's egg white shape was preserved. Microwaved it for 1:40 seconds on high so you've gotta be careful about the time as well.
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
Thank you! I have tried for years to make the perfect poached delight and you have shown me the way! Legendary! I may never need to go out for breakfast again!
why do chefs always recommend getting the "freshest eggs" in their cooking tutorials, like- I'm not gonna get some random egg I found on the ground in a chicken coop, it's gonna be a normal egg I found at the market. Like Im not gonna stand in the shop and smell which egg is the freshest so whats the point
Yeah right! And why do people always think their opinion is worth writing down? Like, literally not one person cares about your thoughts on eggs! I'm with you dude! 🤘
@@Al.Brady. fuck off dude he has a very valid point. And if you post content and choose not to turn commenting off, then you're going to get people's opinions. Grow up. It's the nature of the platform.
Game changer! Was about to use those paper Poachies egg poachers but couldn't open the pouch lol, so I came on RUclips and found this video. Worked perfect first time, thank you ❤
I was having trouble w my poached eggs at class today but I'm glad i ended up getting one done before class ended. Now I'm here, watching videos about poached eggs 😭😭
Waste of vinegar there. You only need a few drops to help hold the egg together. Good video though. Though def need another 30seconds if not a fan of runny whites. I spent a lot of time teaching a friend to poach eggs by video (I’m in Scotland, he’s in northern Ireland) because he loves them, but in the end, we both gave up on him and I bought him silicone egg poachers instead 😅
I add avocado oil (since it can get to a high temp before turning rancid) only if I have to poach more than one at a time, most the time I try to do them individually. The oil prevents them from sticking together and the vinegar not only gives it a great taste, helps the runoff from foaming up, especially helpful when you’re cooking many and don’t want to puncture when grabbing out of the pot.
You don't need to worry about the temperature. That pan isn't getting any hotter than 100C (212f), and will realistically be sitting at about 80 (176f). There's no cooking oil that will 'go rancid' at 100C.
@@TheMharr thanks for the info! I’ve always been told that olive oil is a medium smoke point and to use other oils (as a general rule of thumb) when cooking at higher heats, so I’ve just stuck to that, but you are right, and I wasn’t thinking about the fact it wouldn’t be very hot when boiling. Thanks for the correction! :)
@@Missmay777 No probs! Smoke point is definitely worth bearing in mind for frying; though, unless you're doing really fast searing (something like a steak for example) where your pan needs to be ripping hot, olive oil is still *generally* fit for most purposes. I'd say I use it for at least 80% of my cooking. If you're unsure though, better to be safe than sorry!
I bring the water to a rolling boil then take it completely off the burner and quickly drop in the egg. Let it sit for about 30 seconds until the outside sets. Then put it back on a low burner.
You should try soaking the raw egg in a solution of 1cup water and cup vinegar for 10 minutes prior to cooking. The white stays together better even without the swirling
I do just make sure your pot is big enough. They don’t really stick together but the egg whites might touch just break them apart in the water gently before scooping out.
Nope! Don’t need the vinegar or the whirlpool… just simmer the water and add eggs… 3 to 5 minutes later poached eggs… simple … no fluffing required. I do this EVERY morning breakfast.
Finally someone gets it. Just crack the egg into water if never misses. Occasionally you’ll have to go in and unstick it from the bottom of your pot but even that is still much quicker than this
I’ve had eggs Benedict before at diners and when I attempted to make them at home for the first but something tasted and smelled so eggy. I couldn’t tell if it was the sauce or the poached egg but I know I didn’t smell or taste it at the diners… The eggs weren’t spoiled either so idk if anyone can help me understand what happened bc I want to try again
As a noob I gotta say poached is the easiest, it’s just cleaning the whites out of the water after is very annoying cause I don’t wanna add vinegar to it…
I think 30 seconds more for a total of 3 min would be better, see that egg white running off with the yolk when you cut into your eggs? You won't have that.
Very good instructions! I hate eggs but make them for wife so pleased I can do them better now.. I was going to far with the whirlpool.. came out nice but not as pretty like they do now
Or, you can use a sous vide at 63°C for an hour. Cold shock it and done. It’s a long time, but you can prepare other aspects of your meal in the meantime.
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
Yuck to eggs that taste like vinegar. Strain egg to get rid of watery yolk. Put lemon ice on the remainder. Lots of water ar 180. Swirl water. Drop strained egg . 31/2 minutes
@@Al.Brady. i wish i was but you don’t need that much, if you do it correctly you don’t even need any vinegar, i literally cook poached egg everyday for customers, i know what i’m talking about bud
@@jamesbaker6041 I just finally tried it for the very first time in my life and all I did was put a little salt in the water and used a spoon to twirl the water around a bit and put the egg in. It came out perfect!! I was so excited lol I'd always heard ppl talk about how difficult it was so I had just never tried it but today I was like I'm gonna try it and it turned out perfectly and was delicious 😋
@@jamesbaker6041 Absolutely not necessary. Mine turned out perfect and all I did was add a bit of salt 😊 I'll be fixing them more often now that I know how simple it is.
That's a lot of vinegar. I use about a tenth of that. A little splash if I use the concentrated stuff. Imagine making seasoned vinegar for a few eggs per bottle... it's cheap, sure, but wow you really don't need as much. I recommend a small pot and boiling water. Take it off the stove just after putting the eggs in and let them there.
I don’t know why people put them into containers before they drop them. As someone who’s worked years in the morning. You just crack and drop as close to the water as you can (into he centre of the vortex). It’ll stay together if the egg is fresh and cold. The fresher the better. An unnecessary amount of vinegar too, holy smokes - 4-5 caps of the bottle is all you need.
It's just one approach dude! Don't get yourself all worked up! Also loads of people work in the morning. You should specify that you mean as a chef so we know you're the real deal! 🫡
I made mushrooms and poached eggs from this egg recipe. I was never able to make poached eggs before that! But is it meant to be watery inside? The yolk was perfect but the white was only hard on the outside and then it was watery and gross on the inside
Хобби
I tried with no vinegar and turned out perfect. That tip where you said slightly stir made this work perfect. My new way of cooking eggs from now on. Tasts better and no butter or oil:)
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
Why would no butter be a good thing? 😕
@@alexanderdantonio8999 for people on a diet
@@alexanderdantonio8999 people just don't want to look like a shaved walrus that's all
@@vinayvikramsingh 😂😂😂
You really don’t need that much vinegar or if any at all. If you use fresh eggs and strain the eggs for a few minutes to separate the albumin (what causes the wispy strands), you should be fine. Also the excessive amount of vinegar makes the egg taste a little funky too.
The comment i searched for!!
Poached eggs with toast and bacon my favorite meal of the day it never gets old.
What a combo!
wow sounds exotic😅@@Al.Brady.
Haram haram
egg benedicts are very delicious also
Poached eggs on toast with some feta and kalamata olives drizzled with olive oil
I've been using an electric mixer for the vortex, it didn't turn out well...it just opened a portal to a dimension where poached eggs, the dominant life form, were poaching people. All that craziness just for poached eggs smdh.
😂😂😂😂.... What?! The heck... LMAO....
😆🤣😂
😂😂 i m in splits
😂😂😂😂 you put it so funny! Same thing happened to me. My eggs almost disappeared.
😂😂😂😂 portal
This is the very best poached egg tutorial I've come across. I've always used too little vinegar and made too much of a whirlpool. This video explains perfectly what I was doing wrong and has just resulted in the best poached eggs I've ever made. They even did the whole "sphere" thing where they become a ball with a hidden yolk that bursts and is beautifully runny yet has perfectly cooked whites. Thank you!!
So pleased! Glad they worked out for you! 🤘
Yeh because a poached egg should taste of vinegar... Maybe you should fill a jar and rival pickled boiled eggs
@@TheDonshaz you can't taste any vinegar
Microwave oven method using a ramekin is fast and easy. Mine turned out perfect on the first try. Took 35 seconds.
Dude left half the egg whites behind.
Hes not done it right. Drop the egg into a sieve first. All that loose white drops through. You don't want that loose white. Do that and the pan will be totally clean water afterwards. Makes a massive difference. Boring myself. 😅. There is solid white that's attached to the yolk, and this watery white that messes up the pan. Then put in a ramekin. No bubbles in the water. The egg will sit on the bottom of the pan. The water will be crystal clear when it's finished. 2 minutes should be enough. If it looks a bit hard boiled it's far too long, swear a lot call yourself a failure and chuck it in the bin.
Do you drop it into the pan from the ramekin or place the whole ramekin in the pan with the egg inside?
@@zara67901 just tip the egg in, really close to the water.
gordon ramsay said to use very little vinegar, or specifically he said “a drop”. too much vinegar can give the egg a weird taste, u don’t wanna taste the vinegar for sure
It'll also add a weird 'skin' to the outside of your egg, hence why the ones in the video look a bit odd. This much vinegar is for people who haven't done it before and want an 'idiots guide' (for lack of a better term).
@@TheMharr - Oh it's very much a "Poached eggs for Dummies" for sure and good for beginners.
Tried this just 30 minutes ago and was perfect! Thank you! I toasted some bread, spread some garlic confit on it, mashed some Avocados added some cajun seasoning and pepper, put a little salt and pepper on the eggs and added hot honey on top and it was heavenly.
Finally a simple and fast way to make poach eggs. I’m 100% trying this tomorrow 🙏🏻
Let me know how it goes!
Same
There's more vinegar in there and you still call it water...😂😂
I agree with everything apart from the vintager. Personally I have managed th same results without for years. But whatever works best for you. Keep these vids coming my man!!
There's never just one way to do anything when it comes to cooking. I guess it's down to personal taste and doing whatever works for you.
Appreciate your support dude! 🤘
its supposed to be a splash of vinegar lol not the whole thing
In France they put the egg in vigorously boiling water and they don’t lower the temperature. After about 2 minutes you get a perfectly oval poached egg.
😂😂
In England they put the egg on a metal plate and microwave on high for 30 seconds, perfect oval poached egg every time
those are the best poach eggs ive ever seen on a RUclips food channel. finally, a real cooking channel
You don't need vinegar, makes no difference if you have good fresh eggs.
😲 oooooo yup I'm making this tomorrow for breakfast now 👏😆
Yes! 👍🥚
@@Al.Brady. Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
@@alunesh12345 yes
Did it work
@@alunesh12345 prove hell isn’t fun
Great video. The only thing I do that’s different from you is to dip the eggs into a bowl of cold water after the 2.5 minutes. A) it stops the cooking process so your egg yolks won’t set and b) it removes the vinegar aftertaste. Great work.
I do it similar way, I don't let it just sit... I usually roll it on the bottom for the few times so it doesn't get stuck. Great tutorial.
Thank you! Just followed your instructions and they came out perfect. I’ve never been able to make them before! ⭐️
Looks so delicious 😋😋😋
Turns out, white vinegar is needed for poached eggs, and sea salt. I splashed some vinegar, around dunno 10ml, and added some salt. Turns out this worked highly beneficial because as soon as I dropped a single egg in it, it's egg white shape was preserved. Microwaved it for 1:40 seconds on high so you've gotta be careful about the time as well.
Omg I’m craving for this rn I rlly want an eggs bededict with perfect yolks and trimmed salmon 🍣
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
@@alunesh12345"People" like you don't deserve human rights
Thank you! I have tried for years to make the perfect poached delight and you have shown me the way! Legendary! I may never need to go out for breakfast again!
why do chefs always recommend getting the "freshest eggs" in their cooking tutorials, like- I'm not gonna get some random egg I found on the ground in a chicken coop, it's gonna be a normal egg I found at the market. Like Im not gonna stand in the shop and smell which egg is the freshest so whats the point
Yeah right! And why do people always think their opinion is worth writing down? Like, literally not one person cares about your thoughts on eggs! I'm with you dude! 🤘
@@Al.Brady. fuck off dude he has a very valid point. And if you post content and choose not to turn commenting off, then you're going to get people's opinions. Grow up. It's the nature of the platform.
Thank you kindly for the video!
Best video on poached
Thank you so much! Came out perfect!!
That's great! Well done! 🤘
Game changer! Was about to use those paper Poachies egg poachers but couldn't open the pouch lol, so I came on RUclips and found this video. Worked perfect first time, thank you ❤
I was having trouble w my poached eggs at class today but I'm glad i ended up getting one done before class ended. Now I'm here, watching videos about poached eggs 😭😭
I’m definitely going to try this!
Yes !! This IS the Secret, Thank You !!
Haven’t tried this yet but it looks like the fix to my poached egg problems.. thx!🎉
do you have any advice on classic French omelette ?
Waste of vinegar there. You only need a few drops to help hold the egg together. Good video though. Though def need another 30seconds if not a fan of runny whites.
I spent a lot of time teaching a friend to poach eggs by video (I’m in Scotland, he’s in northern Ireland) because he loves them, but in the end, we both gave up on him and I bought him silicone egg poachers instead 😅
Thank you for the tip. I had created a strong vortex and my egg almost disappeared. 😂😂
I add avocado oil (since it can get to a high temp before turning rancid) only if I have to poach more than one at a time, most the time I try to do them individually. The oil prevents them from sticking together and the vinegar not only gives it a great taste, helps the runoff from foaming up, especially helpful when you’re cooking many and don’t want to puncture when grabbing out of the pot.
You don't need to worry about the temperature. That pan isn't getting any hotter than 100C (212f), and will realistically be sitting at about 80 (176f). There's no cooking oil that will 'go rancid' at 100C.
@@TheMharr thanks for the info! I’ve always been told that olive oil is a medium smoke point and to use other oils (as a general rule of thumb) when cooking at higher heats, so I’ve just stuck to that, but you are right, and I wasn’t thinking about the fact it wouldn’t be very hot when boiling. Thanks for the correction! :)
@@Missmay777 No probs! Smoke point is definitely worth bearing in mind for frying; though, unless you're doing really fast searing (something like a steak for example) where your pan needs to be ripping hot, olive oil is still *generally* fit for most purposes. I'd say I use it for at least 80% of my cooking. If you're unsure though, better to be safe than sorry!
So good so perfect 😅
Cheers bro, just did this without the vinegar and it worked perfectly, tasted exactly like cafe quality
I think I needed to swirl a tiny bit more but besides a little bit of separation they were perfect thanks 😊
I literally made the same thing with hollandaise sauce it was delicious 🤤
A banging combo! 🤘
Get an Egg Poacher. Perfect everytime.
This is great!!
Thanks! 🤘
Can you only do one egg at a time? Won't the others go cold?
I bring the water to a rolling boil then take it completely off the burner and quickly drop in the egg. Let it sit for about 30 seconds until the outside sets. Then put it back on a low burner.
This is out standing. ...
thankyou!!
Not an entire bottle of vinegar! 🤚
Look fantastic
You should try soaking the raw egg in a solution of 1cup water and cup vinegar for 10 minutes prior to cooking. The white stays together better even without the swirling
Amazing 😊
Do you ever do more than one egg at a time? I have always been too afraid to try more than one. Thank you :)
I do just make sure your pot is big enough. They don’t really stick together but the egg whites might touch just break them apart in the water gently before scooping out.
My mother used to use beet juice in her boiling water, and the poached eggs looked so pretty.
just beet juice? was it fermented?
You have spoken very fast in the video so plz make another video for this recipe of eggs
You don’t need any stirring. Just add eggs to water, that’s it. This way you can boil 4 at a time
Eggs Benedict with caviar, my favorite. ❤️
Beautiful
Bro you used a lot of vinegar 😅🤷🏼♂️
like crazy amount
Show this to that master chef Kapoor... This is perfectly poached egg.
Amazing ❤❤❤
only tip id add use a potatoe masher to pick eggs up and drain the water off perfectly while plating.
Or a slotted spoon for the whole process
Nope! Don’t need the vinegar or the whirlpool… just simmer the water and add eggs… 3 to 5 minutes later poached eggs… simple … no fluffing required. I do this EVERY morning breakfast.
Agree! I never swirl and get perfect results.
Finally someone gets it. Just crack the egg into water if never misses. Occasionally you’ll have to go in and unstick it from the bottom of your pot but even that is still much quicker than this
What sorts of seasoning are good for the egg?
I’ve had eggs Benedict before at diners and when I attempted to make them at home for the first but something tasted and smelled so eggy. I couldn’t tell if it was the sauce or the poached egg but I know I didn’t smell or taste it at the diners…
The eggs weren’t spoiled either so idk if anyone can help me understand what happened bc I want to try again
As a noob I gotta say poached is the easiest, it’s just cleaning the whites out of the water after is very annoying cause I don’t wanna add vinegar to it…
Thank you very much you are jenious
I think 30 seconds more for a total of 3 min would be better, see that egg white running off with the yolk when you cut into your eggs? You won't have that.
Comment should be higher up. Definitely underdone, but good technique otherwise.
I loathe runny yolks. How long should it poach for a fully cooked yolk?
It worked!!
Why do home cooks say "use vinegar" yet chefs say "never use vinegar"?
It is not required...If you know what you are doing...
It also alters taste
Very good instructions! I hate eggs but make them for wife so pleased I can do them better now.. I was going to far with the whirlpool.. came out nice but not as pretty like they do now
Rrrrigt man!
We don't DROP!!
We LOWER the eggs in.
Or, you can use a sous vide at 63°C for an hour. Cold shock it and done. It’s a long time, but you can prepare other aspects of your meal in the meantime.
I was always shown this way too but I didn't realize there was so much vinegar...thanks
Yummmmm with the avocado on toasted bread that's all I can say is yummm
Alvin Leung Would be proud of you
Wow its looked delicious 😋
Thank you!
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
Nick Frost has a cooking channel?
Crazy experiment
Everytime i do this i magically end up doing some kind of egg soup 😪
Yuck to eggs that taste like vinegar. Strain egg to get rid of watery yolk. Put lemon ice on the remainder. Lots of water ar 180. Swirl water. Drop strained egg . 31/2 minutes
My favorite way is to throw the egg in so that it cracks.
do yourself a fav. and use a big 12inch frying pan to do this and you can do a bunch at once
You do you dude!
All that vineagar u know what ur egg is going to taste like.
Is it possible to do this cooking two eggs at the same time?
please people do not use this much vinegar, that’s how to overpower the egg flavour
James my friend. You are talking utter BS! 👍
@@Al.Brady. i wish i was but you don’t need that much, if you do it correctly you don’t even need any vinegar, i literally cook poached egg everyday for customers, i know what i’m talking about bud
@@jamesbaker6041 I just finally tried it for the very first time in my life and all I did was put a little salt in the water and used a spoon to twirl the water around a bit and put the egg in. It came out perfect!! I was so excited lol I'd always heard ppl talk about how difficult it was so I had just never tried it but today I was like I'm gonna try it and it turned out perfectly and was delicious 😋
@@sarahsharp8595 thankyou so you agree, this much vinegar or even any vinegar at all is not necessary:)
@@jamesbaker6041 Absolutely not necessary. Mine turned out perfect and all I did was add a bit of salt 😊 I'll be fixing them more often now that I know how simple it is.
His voice sounds so much like a more relaxed version of Jamie Oliver, I literally thought it was him at the start of the video
He talks so fast! How is this relaxed lol
@@jom6422 Girl go read my comment again 🤦🏻♀️
That's a lot of vinegar. I use about a tenth of that. A little splash if I use the concentrated stuff.
Imagine making seasoned vinegar for a few eggs per bottle... it's cheap, sure, but wow you really don't need as much.
I recommend a small pot and boiling water. Take it off the stove just after putting the eggs in and let them there.
I don’t know why people put them into containers before they drop them. As someone who’s worked years in the morning. You just crack and drop as close to the water as you can (into he centre of the vortex). It’ll stay together if the egg is fresh and cold. The fresher the better.
An unnecessary amount of vinegar too, holy smokes - 4-5 caps of the bottle is all you need.
It's just one approach dude! Don't get yourself all worked up! Also loads of people work in the morning. You should specify that you mean as a chef so we know you're the real deal! 🫡
Perfect 👍
How long should I leave the eggs in?
I think he said 2 1/2 minutes
What about perfect jammy eggs?!?!?
I actually did this just now watching along and he aint lying. This is the way 👌🏽
I made mushrooms and poached eggs from this egg recipe. I was never able to make poached eggs before that! But is it meant to be watery inside? The yolk was perfect but the white was only hard on the outside and then it was watery and gross on the inside
Maybe just turn the heat up a little or cook 'em a little longer! Should help! 🤘
Is it international poached egg day or something?
Masterchef of India 😂
How much vinegar for 500ml of water?
The secret is that, i won't eat half cook egg.
Vinegar is a miff
what temperature??
then I'll eat the boil one... better than hard work 😂😂😂
Do you add more than one egg at a time to the water, or just one then re whirl pool and do another????
You can add multiple eggs back to back, as long as the water is still moving.
dear god please dont put that much vinegar in the water!
God doesn't answer YT comments I'm afraid!
@@Al.Brady. small g not capital G, that made up wizard in the sky has nothing to do with vinegar flavoured eggs