Imagine a soft, poached egg with a warm, golden center, maybe on top of a thick cut of Canadian bacon or some smoked salmon. Can you think of anything more soothing?
Ben Starr is a gourmet chef, owner of the upscale Dallas restaurant Frank, and finalist on MasterChef with Gordon Ramsay who has mastered the art of the poach.
In this video he shows us how to poach the perfect egg using the method developed by the late, great Julia Child and, you'll be pleasantly surprised to learn, it's not as difficult as it looks.
Start with a pot of water. You will need two quarts. Starr recommends using hot water from the tap, as it will come up to temperature faster than cold water.
Add a third of a cup of plain white vinegar to the water. This is the golden ratio, says Starr: two quarts water to one third of a cup of vinegar.
SCIENCE LESSON! The acidity in the vinegar counteracts the alkaline properties of the egg, preventing the whites of the egg from spiraling all over the pot.
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