How to Poach the Perfect Egg

With WW FreestyleTM, eggs are now 0 smart spots!
This means that you are free to incorporate this staple food into many different dishes to help you form a daily menu.
In the case of this farm\'s favorite not to add any unwanted fat, one of the best ways is to gently dig your eggs in boiling water;
However, this cooking technique can be daunting for some.
Here, we summarize some expert tips for perfectly digging zero points. ®Food.
Is there anything more gorgeous than the perfect poached egg?
A plump, smooth white dome that you can barely touch and make it pure orange --gold drip down; beautiful.
Now, it\'s one thing to appreciate their beauty and enjoy their taste-it\'s another thing to let themselves.
The internet is full of advice on how to dig the perfect eggs: vinegar, Whirlpool water, salt, small pots, big pots-the list continues.
To ensure the success of your poaching, we have selected the best advice.
The most important thing before you open the stove is to eat fresh eggs.
How do you know if they\'re fresh?
Fill a bowl with cold water and put the eggs in it.
Old eggs float.
The fresh eggs will sink.
The eggs in the supermarket are usually hung in the middle.
The older the egg, the more scattered it will be when it breaks to a plate or pan, and poaching older eggs will give you more white ropes.
Once you have tested the freshness of the eggs and are ready to start poaching, all you need is a pot of salt water-place it below the simmering point, which means no bubbling, and never boil-water should be wavy or sparkling on the surface.
You don\'t need vinegar if you have fresh eggs.
Adding vinegar is a technique that can make old eggs tight.
Get your fresh eggs ready-preferably at room temperature instead of taking them out directly from the fridge.
Break them one by one and put them in a small bowl-check the pieces of the shell-and gently slide the eggs into the water.
For a soft poached egg, about three to four minutes is enough, but the temperature of your stove and the temperature of your eggs at the beginning will affect the cooking time.
So check the eggs around the two with a slotted spoonand-a-half-
Minute mark-lift it slightly from the water, shake the spoon, or gently touch the top of the egg and feel the egg yolk under white-if it feels very shaken, it is not fully ready yet, so let it down gently.
You want the protein to set but tender, the egg yolk warm but runny nose.
Eggs should be a little less sturdy than jelly.
O after completion.
When your eggs are cooked and ready for the plate, lift the eggs from the water with your slotted spoon, touch the bottom of the spoon with a paper towel to absorb the excess water, then carefully turn the eggs over to your toast or English muffin-as the beautiful side will be on the bottom.
There may be some attempts and errors that need to be made before you make it perfect, but don\'t stress.
Poaching eggs is much easier than it looks! Happy poaching!