Why the French Poach in Barely Moving Water

Today's Tip

Poaching happens at a temperature where the water shivers but never bubbles. A rolling boil tears delicate proteins apart. If you can hear it, it is too hot.

Try This

Poach an egg in water held just below a simmer, with a spoon of vinegar and no salt. Watch for the surface to tremble rather than break. Three minutes, then lift it out.

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