{"id":8686,"date":"2023-10-29T08:49:43","date_gmt":"2023-10-29T08:49:43","guid":{"rendered":"https:\/\/sundaysoupblog.com\/?p=8686"},"modified":"2023-10-29T08:49:43","modified_gmt":"2023-10-29T08:49:43","slug":"professional-chef-shares-foolproof-cooking-technique-to-poach-a-perfect-egg","status":"publish","type":"post","link":"https:\/\/sundaysoupblog.com\/everyday-meals\/professional-chef-shares-foolproof-cooking-technique-to-poach-a-perfect-egg\/","title":{"rendered":"Professional chef shares \u2018foolproof\u2019 cooking technique to poach a \u2018perfect\u2019 egg"},"content":{"rendered":"

Jamie Oliver on how to make perfect poached eggs<\/h3>\n

Poached eggs may appear like a simple enough breakfast dish to make, but one chef has shared her recipe which will take your poached eggs from good to absolutely perfect.<\/p>\n

Chef Adrienne Cheatham has held many prestigious positions at some of the best restaurants in the US and has explained how you can make a restaurant-quality poached egg in less than five minutes.<\/p>\n

In a video online, Adrienne said: \u201cWorking in a restaurant kitchen and poaching dozens of eggs a day for brunch service, we have to find a way to make foolproof poached eggs. You can\u2019t waste time, and you can\u2019t waste products.\u201d<\/p>\n

Adrienne has said her cooking technique is \u201csuper simple\u201d as all you need are your eggs, water, some white vinegar, salt and pepper. For kitchen equipment, you will need a mixing bowl, a pot, a ladle, a slotted spoon, and a kitchen towel.<\/p>\n

To begin, combine vinegar and water into a mixing bowl and mix it together, then crack your eggs into the solution. Adrienne said: \u201cWe use white distilled vinegar because it has a high level of acidity.\u201d<\/p>\n

<\/p>\n

She added: \u201cThe acid in the vinegar is going to help set the outer layer of the egg white and it\u2019s gonna help tighten it up just to make a teardrop shape. It\u2019s not cooking it, but it\u2019s denaturing the outer layer of proteins so they\u2019re coagulating already. \u201c<\/p>\n

This solution will not make your eggs taste of vinegar at all but will help the egg keep its shape in the water so you \u201cdon\u2019t have to worry about it flying everywhere\u201d according to the chef.<\/p>\n

Let the egg soak for 10 minutes, and not too long or too short a time. Adrienne explained: \u201cIf you let them soak for too long, they will pick up a little vinegar flavour but if you don\u2019t soak them long enough, you still risk the whites running away.\u201d<\/p>\n

After 10 minutes, bring a pot of water to a bare simmer, just making sure they\u2019re are faint bubbles at the bottom and steam rising from the top. The simmering water should also be about three to four inches deep if cooking three eggs, and around three-quarters full if cooking more.<\/p>\n

For her next suggestion, Adrienne said to use a ladle to pick up the eggs from the solution and place them in the pot filled with simmering water.<\/p>\n

She said: \u201cSo I\u2019m coming into the bowl with a ladle. I\u2019m going to tilt the bowl and get the egg because even though this outer layer is set, it\u2019s not cooked so I\u2019m going to be very gentle with it.”<\/p>\n

<\/p>\n

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