Egg cooking tutorial steps:

  1. Boil 1-2 litres of water in a large saucepan. There needs to be a minimum of 12cm of water depth.
  2. Once the water is bubbling, add 1/2 cup of vinegar and wait until it starts to boil again. You want a light boil – not a gentle simmer.
  3. Crack the eggs as close as possible to the water and leave them to do their thing for 2.5 minutes.
  5. Set up a plate with some paper towel on it ready for the eggs to sit on
  6. Use a slotted spoon to scoop the eggs out of the water and place on the paper towel to absorb the excess water.
  7. Crack them open and enjoy that #yolkporn!

Yolk porn 101:

  • Use room temperates eggs
  • Don’t be afraid of using vinegar – they don’t taste like vinegar and the vinegar is crucial to making sure you get well shaped poachies. It is what keeps the egg white around and hugging itself!
  • No swirling of the water!
  • If your eggs are flat when you have them in the water…your water temperature is too low and they are sitting on the bottom. Turn the water up – you need the bubbles to keep the eggs in the middle of the pot.


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