Celebrity chef Maggie Beer shows how to make the perfect 'cafe-質' poached eggs - and why you SHOULDN'T 追加する vinegar to the water
- Maggie Beer 株 her tricks for cooking the perfect poached eggs every time?
- The cookbook author explained how using fresh eggs makes a 抱擁する difference
- Older egg whites become やめる runny so it won't 持つ／拘留する together 同様に in water
- The TV personality said she uses plain water and 避けるs using salt and vinegar
- She poached the eggs in simmering water for just two minutes??
Celebrity chef Maggie Beer (pictured) has 株d her tricks for cooking the perfect cafe-質 poached eggs every time
Australian celebrity chef Maggie Beer has 株d her tricks for cooking the perfect cafe-質 poached eggs every time.?
The popular cookbook author explained how using fresh eggs makes a 抱擁する difference when you want to perfectly poach them because older egg whites become やめる runny so it won't 持つ／拘留する together 同様に in the water.
While poaching eggs, the TV personality said she uses plain water and 避けるs using salt and vinegar - a ありふれた 成分 many people use as they believe it 持つ／拘留するs the whites together.
'I 設立する there's no point in using salt. You don't need to use salt and nor do you need to use vinegar. Vinegar will help 始める，決める the e gg but it makes the egg taste of vinegar and I hate that,' she said in her cooking ビデオ?on Facebook.?
The cookbook author said you need to poach fresh eggs in plain water without vinegar
Maggie - who farms her own chicken on her 所有物／資産／財産 - decided to poach an old egg (a few weeks old) and a fresh egg (three days old) to show her fans how different they look once they are cooked.?
Before poaching, she 割れ目d the fresh egg, which （機の）カム with two yolks, into a ramekin?first.?
'It's always easier to poach an egg when you put it into a little コンテナ so you're not breaking the egg into the 渦巻くing water,' she said.?
As the water comes to a boil, she turned the stove 負かす／撃墜する so the eggs are cooked more gently in simmering water.
'I'll just put it on as a simmer, I do not want to boil at all,' she said.
Next, she used a silicone spatula to 渦巻く the water around to form a 'vortex'.
'So the only thing I do to 準備する is to 渦巻く the water around to have a vortex. I put the egg in, and the whites 渦巻くs around it,' Maggie said.
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She used a spatula to 渦巻く the water around to form a 'vortex' before 追加するing the eggs in
Fresh 詩（を作る）s old eggs: Maggie explained how using fresh eggs (left) makes a 抱擁する difference when you want to perfectly poach them because older egg whites (権利) become やめる runny so it won't 持つ／拘留する together 同様に in the water
Maggie said you can see the difference between a fresh egg (left) and an old egg (権利).?As eggs age, the white becomes looser so they are more 傾向がある to separate in the water
She said poaching takes between two to three minutes - depending on the size of the egg.?
'Ju st a little bit under three minutes to get that lovely, soft, poached eggs that's still beautifully golden, and runny and just cooked inside,' she said.
Maggie took the eggs out of the water after just two minutes. She served the poached eggs with 粉砕するd avocado on toast.
'I didn't put salt in the water so it's important to season with salt and pepper now,' she said.
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