/ck/ - Food & Cooking

>>4296572
>>4296681
>>4297776
>>4298405
>>4298414
>>4298423

You. Are. All. Wrong.

I mean, goddamn. Is this myth so widespread?

I tested it out myself scientificationally, searched all over the internet and with many packs of eggs. Ready? Here's the truth from chefs who actually worked it out and from myself:

Why bother with bags, you're just 'boiling' it.
Stirring the egg does nothing
The size of the pan does nothing
Vinegar the egg does nothing other than make it taste like vinegar. It's a myth.

There is only two variables that makes any difference when it comes to a poached egg:

Firstly, eggs should be at least room temperature, cold eggs will take several more seconds to set and do that convection thing.

But MOST IMPORTANTLY
The freshness of the egg.

The older the egg gets, the more the eggwhites break down and the more you're left with eggdrop soup.

And If you don't have a fresh egg you can use a sieve or a spoon with holes in it to drain the runny eggwhite away.

I have tested and verified the above, so have other people. Now get cracking!