In the daily adventure of the kitchen, poached eggs have become the first choice for breakfast or light meals in many families because of their ease of preparation and high nutritional value. But even such a seemingly simple dish can often be a headache for novice cooks – how do you keep the eggs intact without the unpleasant foam? Today, let's dive into the secrets of poached eggs so that you can get a flawless poached egg on every attempt.

### First, material selection and preparation First of all, material selection is the first step to success. It's important to use fresh eggs, as they have a stronger ability to set the egg whites and retain their shape more easily. At the time of purchase, you can tap the eggshell to listen to the sound, and the crisp sound is usually fresher. In addition, prepare a deep pot so that the whirlpools formed after the water is boiled are smaller, which is conducive to the stable formation of poached eggs.

### Second, the control of water temperature Water temperature is the key to the success of making poached eggs. Many people are accustomed to beating eggs directly into cold water and reheating them until they boil, but this method often leads to excessive diffusion of egg whites and the formation of white foam. The correct way to do this is to bring the water to a boil first, then reduce the heat to medium-low to keep the water surface slightly boiling. Such a water temperature can not only quickly coagulate the egg white, but also will not break through the egg yolk due to the high water temperature, resulting in yellowing.

### 3. Clever egg breaking skills The way eggs are beaten also affects the formation of poached eggs. A common method is to use a spoon or chopsticks to quickly stir in boiling water to create a whirlpool, and then quickly crack the egg into the center of the whirlpool. The advantage of this is that the rotational force of the water is used to help the egg whites evenly coat the yolk, reducing the production of white foam. Another way is to use an auxiliary tool, such as a colander or a special poached egg mold, to crack the eggs and gently place them in the water, which can also effectively prevent the egg whites from spreading excessively.

### 4. Tips for adding salt and white vinegar Add a little salt and white vinegar to the water in which the poached eggs are boiled can further help the egg whites coagulate and reduce white foam. Table salt can increase the density of water, making it easier for proteins to coagulate; White vinegar, on the other hand, regulates the pH of the water and makes the egg whites firmer. However, it should be noted that the amount of salt and vinegar should not be too much, so as not to affect the taste of poached eggs.

### Fifth, the grasp of heat and time When boiling poached eggs, the control of heat is very important. Medium-low heat is the best choice to ensure that the water temperature is high enough to coagulate the egg whites without breaking through the yolk due to excessive heat. At the same time, the cooking time needs to be adjusted according to personal taste. Generally speaking, from the time of beating the egg, it takes about 5-0 minutes to get a half-boiled poached egg, the center of the yolk is slightly solidified, and the taste is tender; If you like to be fully cooked, you can extend the time appropriately.

### 6. Remove from the pot and put on a plate Use a kitchen paper towel to gently remove the cooked poached eggs with a colander to absorb the moisture on the surface and keep them dry. When serving, you can pair it with some seasonings such as green leafy vegetables, tomato sauce or soy sauce according to your personal preference, which is both beautiful and flavorful.

### 7. Failure Case Analysis and Improvement In the process of trying to make poached eggs, it is inevitable that you will encounter failures. For example, excessive diffusion of egg whites, cracked egg yolks, etc. In the face of these problems, we must first analyze the causes, whether the water temperature is too high, the way of beating eggs is not appropriate, or the heat is not mastered well. Then, adjust accordingly based on the reason for the failure. For example, if the water temperature is too high, you can try turning off the heat before beating the eggs; If the way you beat the eggs is not right, you can practice a few more times to find the method that works best for you.

### Conclusion Although boiled poached eggs are a home-cooked dish, the culinary wisdom contained in them should not be underestimated. By mastering the selection of ingredients, water temperature control, egg beating skills, tips on adding salt and vinegar, grasping the heat and timing, and the details of serving on the plate, you can easily make poached eggs that do not fall apart, have perfect shapes, and have a smooth texture. While enjoying the food, you can also feel the fun and sense of accomplishment brought by cooking. I hope today's sharing can help your kitchen life and make every breakfast full of warmth and happiness.