Sometimes too flowing, sometimes too hard ... Before, we were angry with the poached eggs. But that was before.

Which eggs should I choose to make poached eggs?

By using any one, we take risks. To put all the chances on his side, it is better to be careful on the selection. We choose organic eggs or hens raised in the open air, preferably , and we take them as fresh as possible so that the white, thicker, remains compact at the time of cooking. And to be really sure of it, we add vinegar in water (1 tbsp / liter). A little extra precaution to ensure that the white coagulates properly. Salt, on the other hand, is not recommended .

An individual cooking and neat ...

If you are in a hurry, forget the poached eggs. It is almost impossible to make poached eggs worthy of the name by cooking several at once. It is wiser to cook them one by one, taking care to break them beforehand in a bowl. When the vinegar water boils, a swirl is formed with a spoon and the egg is carefully slid down the center. With a skimmer, we then fold the white on the yellow to wrap it, and 3 minutes later, we recover the cooked egg before starting the operation with the others. As soon as the egg is out of the water, it is soaked in a bowl of cold water and placed on an absorbent paper. If necessary, we eliminate unsightly barbs. All you have to do is serve the poached egg seasoned with salt and pepper on a bed of salad, spinach or a muffin ...