Hi All,
Can anyone let me in on how to poach the perfect, globular shaped poached eggs, in a busy cafe setting? I've included a link to a picture of what I'd consider are the perfect poached eggs.
We are currently using fresh, free range eggs going into about 6L water with 20ml/L vinegar but the eggs don't hold their shape and just disperse when broken into the water. They come out poached with good consistency but the appearance is still very messy.
http://s3.amazonaws.com/foodspotting-ec2/reviews/2895643/thumb_600.jpg?1356249980
Can anyone let me in on how to poach the perfect, globular shaped poached eggs, in a busy cafe setting? I've included a link to a picture of what I'd consider are the perfect poached eggs.
We are currently using fresh, free range eggs going into about 6L water with 20ml/L vinegar but the eggs don't hold their shape and just disperse when broken into the water. They come out poached with good consistency but the appearance is still very messy.
http://s3.amazonaws.com/foodspotting-ec2/reviews/2895643/thumb_600.jpg?1356249980