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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.