I’ve always been completely overwhelmed by poaching eggs. Something about the swirling water and vinegar and creating a water tornado, which for me, always turned into egg drop soup. My mom bought me some silicone poached egg cups, but it felt like cheating. As if that weren’t hard enough, if you’re trying to make Eggs Benedict, you have the whole other hassle of the Hollandaise sauce! One of my first challenges in turning myself into a respectable cook was learning how to make Eggs Benedict.
My dad had explained the swirling trick to me, but I wound up with some yolks surrounded by a wisp of white… and they looked a little gruesome. So, I took to the internet in search of tricks and came across an Alton Brown video that totally changed my life… in regards to egg poaching at least.