Why did my poached egg sink?
I tried boiling some water and dropping an egg in, as said in a guide I was watching. But my issue is it immediately sank to the bottom instead? How can I keep the eggs floating at the surface the whole time?
Thanks!
Best Answer
I cooked thousands of poached eggs during my culinary career, and have never seen one float. And it really does not need to anyway. What is the point? If you want to keep all the whites together, try adding a tsp of so of vinegar and using the freshest eggs you can buy. To keep them from sticking to the bottom of the pas, I use a rubber spatula and lift them off the bottom after a minute of cooking. As with all egg cooking, keep the temperature low. For poached eggs this means just a few tiny bubbles in the water.
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How do you keep poached eggs from sinking?
You don't want to *touch* the egg \u2014 just get the water moving like a whirlpool to encourage the white to wrap around the yolk, so you get a nice, egg-shaped...egg. This will also prevent the egg from sinking to the bottom, which you def do not want.Should poached eggs sink or float?
In four inches of water, the yolk drops to the bottom of the pan with the egg white trailing above it. If the water is too shallow, the egg will look like it's been cooked over easy. Too deep, and too much of the egg white will be drawn to the top of the water.Why do poached eggs fail?
The right water temperature is key to poached egg success. Water not hot enough = eggs dissolve into water before they set = murky pot of milky water. Boiling too rapidly = egg jiggles around too much and causes the whites to disintegrate.POACHED EGGS | how to poach an egg (perfectly)
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