Why You Should Stop Poaching Eggs In Boiling Water

- Eggs have shed their previous negative reputation as vectors for the bad cholesterol that causes heart problems, or so says The National Library of Medicine. 

Eggs are now being celebrated for their plethora of health benefits. 

The humble egg is one of the most widely available sources of high-quality protein, and it contains numerous vitamins and minerals that make it, essentially, "the perfect food," as Healthline tells it.

If you've never cooked before, eggs are an easy jumping-off point, culinary creative director Angela Dimayuga told Tasty. 

"They're affordable, filling, and impressive once you figure out the science behind them," she said.

When it comes to making eggs, you have many styles to choose from — scrambled, over-easy or baked — but a properly poached egg is a true delight. 

It features a firm, but pillowy, egg white that when cut open, reveals a runny center of egg yolk. 

It's the perfect topping to let ooze out over a piece of toast or a rice bowl, via Bon App├ętit.

Using boiling water can ruin your poached eggs

Poached eggs are considered one of the most difficult egg preparations to make at home (via Sauder's Eggs). 

That's because the finicky dish requires perfect timing and a few special techniques to produce that firm white outside with a runny yolk.

According to Thomas Keller's egg poaching method that he shared with MasterClass, to prepare the dish, you need to submerge eggs that you've cracked open in small dishes or ramekins into a pot of hot —- but not totally boiling —- water.

 Instead, you'll want to opt for a "rolling simmer," which will ensure that your eggs cook, but don't cook too fast.

If your water is at a boiling temperature when you add eggs in, it could cause the egg white to break apart, Kitchn notes. 

Instead of a beautifully poached egg, you'd be left with just "wispy bits" of egg white strewn throughout your pot. 

So how do you know your pot is simmering? According to Cooks Illustrated, small bubbles should appear on the surface of the water. 

If you see rolling bubbles that continually break the surface, you've gone too far. 

In addition to hitting that perfect simmer, another important tip for the perfect poached egg is adding vinegar to your water. 

This will help your egg stay together while it cooks in the (not boiling) pot.

writter by: ANNA BOISSEAU

S: tastingtable.com

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