Prepare Water for Poaching Eggs for Eggs Benedict
Part of the Video Series How to Make Eggs Benedict
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Video Transcript
Prepare Water for Poaching Eggs for Eggs Benedict
Hello! This is Chef Sean Roe on behalf of expertvillage.com. The next step in our egg Benedict is to prepare our poaching water. Poaching water is a water that does not go over 200 degrees, so it never boils. Though it is hot enough to coagulate the proteins in the eggs. First thing we’re going to do is add purified water. We’re going to add 2 quarts. We’re going to take our distilled vinegar, distilled white vinegar. All of the vinegars will leave a taste that isn’t too pleasing. We use vinegar because the acids in the vinegar help the egg protein faster, so that the egg doesn’t fall apart in the water. The best thing to use is the freshest eggs possible, because the fresher the egg the better the hold. We’re going to add about 4 ounces of vinegar to the water. You’re going to turn it to a medium high heat. Now that we have our water at over 180 degrees but now over 200 degrees, looks like we’re temping right about 183, which is perfect.
Hello! This is Chef Sean Roe on behalf of expertvillage.com. The next step in our egg Benedict is to prepare our poaching water. Poaching water is a water that does not go over 200 degrees, so it never boils. Though it is hot enough to coagulate the proteins in the eggs. First thing we’re going to do is add purified water. We’re going to add 2 quarts. We’re going to take our distilled vinegar, distilled white vinegar. All of the vinegars will leave a taste that isn’t too pleasing. We use vinegar because the acids in the vinegar help the egg protein faster, so that the egg doesn’t fall apart in the water. The best thing to use is the freshest eggs possible, because the fresher the egg the better the hold. We’re going to add about 4 ounces of vinegar to the water. You’re going to turn it to a medium high heat. Now that we have our water at over 180 degrees but now over 200 degrees, looks like we’re temping right about 183, which is perfect.
About the Expert
Expert: Chef Sean Roe attended a prominent culinary institute in Arizona. Read More
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