Does the Temperature of a poached egg affect it?

Yes, the temperature of the water you poach an egg in absolutely affects the final result. Here's how:

Temperature and Cooking Time:

* Low Temperature (160-170°F / 71-77°C): This results in a very gently cooked egg with a soft, runny yolk and a tender white. It takes a longer time to cook, but you get a more delicate texture.

* Medium Temperature (180-185°F / 82-85°C): This is the most common temperature for poaching. You get a slightly firmer white and a runny yolk. The egg cooks faster at this temperature.

* High Temperature (190°F / 88°C or higher): This will cook the yolk more quickly and make it firmer. The white will be more cooked as well, and may become rubbery.

Other Factors:

* Freshness of the Egg: Older eggs are easier to poach, as the white is less likely to spread and the yolk will hold its shape better.

* Vinegar: Adding a splash of vinegar to the poaching water helps the egg white coagulate faster and prevents it from spreading too much.

* Swirling the Water: Gently swirling the water helps create a whirlpool that will hold the egg together and prevent it from sticking to the bottom of the pot.

Here's a summary:

* Low Temperature: Gentle, runny yolk, tender white, longer cook time.

* Medium Temperature: Slightly firmer white, runny yolk, most common poaching temperature.

* High Temperature: Firmer yolk, firmer white, shorter cook time, may result in rubbery white.

Experimentation:

The best way to find your perfect poached egg is to experiment with different temperatures and see what you like best. Good luck!