Poached eggs advice!

I know what your talking about with the mozzarella look sadly this is a skill I can not type about how to do, as its like making choux pasty its needs to be seen done how ever the water needs to be just under the boil little bubbles coming up from bottom of pan then put the hole egg in the water first (shell as well) for about 30sec or just over (wash egg first very important!!!) Then take out and then give the water a stir and crack egg in (putting the hole egg in first is to start to firm the albumin (egg white ) a little first then its a skill to shape the egg to a mozzarella look (at the top of my game I was working in the savoy grill London 1999-2001
 
Magic_x_uk said:
Right. As OCUK's only professional chef. I will chime in.

Small pan, water just simmering, little salt, little white wine vinegar.

crack egg into the side of pan and leave the damn thing alone.

take out after 2-3 minutes depending upon how hard you wish the yolk to be.

Use a slotted egg lifter (like a bent fish slice) to get the egg out, allow water to run off.

Eat!
Click to expand...

I thought salt breaks down egg white proteins?
 
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