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Place egg in a bowl of water
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Fresh eggs will lie flat on the bottom
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Older eggs will stand up or float
Troubleshooting Common Issues:
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Wispy whites: Water isn’t hot enough or eggs aren’t fresh enough
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Flat eggs: Vortex wasn’t strong enough
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Overcooked yolks: Cooked too long or water was boiling
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Undercooked whites: Not cooked long enough
Make-Ahead Tip:
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Cook eggs slightly less than desired (about 2.5 minutes)
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Transfer to ice water to stop cooking
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Store in refrigerator up to 2 days
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Reheat in warm water for 1 minute before serving
Serving Suggestions
Classic Pairings:
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Eggs Benedict: English muffin, Canadian bacon, hollandaise
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Avocado Toast: Crusty bread, mashed avocado, chili flakes
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Grain Bowls: Quinoa or farro with roasted vegetables
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Salads: Especially spinach or kale salads
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Ramen: As a luxurious topping for soup
Frequently Asked Questions
Q: Why do my eggs always fall apart in the water?
A: This usually means your eggs aren’t fresh enough or the water isn’t at the right temperature. Use the freshest eggs possible and maintain a gentle simmer.
Q: Can I poach multiple eggs at once?
A: Yes, but don’t overcrowd the pan. Use a larger pot and create multiple small vortexes, adding eggs quickly but carefully.
Q: Do I really need vinegar?
A: While not absolutely necessary, vinegar helps the proteins in the egg white coagulate faster, resulting in a neater shape. You can use lemon juice as an alternative.
Q: How can I tell when the eggs are done?
A: Gently press the yolk with your finger or the back of a spoon. It should feel soft but not liquidy. With practice, you’ll be able to judge by appearance alone.
Q: Can I use this method for egg whites only?
A: Absolutely! The process is exactly the same, though egg whites alone can be more delicate. Handle them even more gently.
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