Poachin' dem eggs

Yung humma & Flynt Flossy represent. 

It's a joke! 

I've always been afraid of poaching eggs. I'm not sure why. It just seems weird to me. Like...how does it not turn into egg water soup?

Our last section in class was breakfast. And let me tell you, I've never cooked that many eggs in my life! (Also, wasted them...all in the trash...wahhh) But the point is, eggs are hard to cook. To cook eggs properly takes some serious skill. Have you ever tried flipping an egg before without a spatula? I dare you to try.

Poaching! How does the egg not turn into egg water soup? White Distilled Vinegar. I'm not gonna get all scientific on you. But it does something to help keep the whites close to the yolk blah blah I don't know. It just works. Don't argue with it...Google it if you care that much.

Yeah so 1 Tbsp of white distilled vinegar to 1 quart of water. You could even do a 50/50 ratio. Just make sure you don't let the water boil too long with the vinegar in it because it will evaporate. Make that mistake and you will have egg water soup!

Before you begin to poach, know that there are three types of donenesses of poached eggs: soft, medium or hard cooked.  The only way to tell how it's cooked is by touching and observing really.

Here is the proper way to poach an egg:

Ged a medium sized saucepan (or pot), fill it with water and put it on the stove. 

Turn the heat up to high. Bring the water to a boil.

When the water is boiling (or about to boil) add your vinegar!

Remember: the amount of water varies. Check your ratio.

Crack an egg into a separate little dish (I used a small plastic container) to ensure that the egg is good quality. Also, just in case the yolk breaks or something. 

Drop your egg into the boiling vinegar water.

Use a slotted spoon to gently push the whites around over the yolk. Don't poke the yolk! The wispy white bits will fall off into the water, that's good, they'd make a creepy presentation. 

This is a pretty quick situation here so keep an eye on your egg! It only takes me about 5 minutes to poach my eggs...so check your egg at 4-5 minutes. Use your finger to poke the egg to check it's doneness. I took mine out to poke it, like this! 

 Describing the feeling of a soft poached egg is hard, but I'll try: it should be squishy still (obviously) because the yolk isn't cooked all the way through. However, the egg whites need to be cooked, too. So don't get too excited! Take that into consideration. But anyways, if it is done take it out with a slotted spoon. 

That egg on the edge of the pot is a funny little story. I tried to flip an over easy egg without a spatula, like instructed, but...I didn't flip it in the pan. It flew out of my pan and into my pot of boiling poaching water. Chef saw the whole thing hahaha I was his first student to do that. Whoops :) 

Make sure to drain all of the water from the egg!

Serve immediately! Eggs are made to order and should be eaten right away! You have to remember that the yolk isn't cooked all the way and letting it sit out will increase the chances of food borne illnesses. Yum bacteria :) EAT UP.