What Temperature should you poach eggs at?

Here's why:

* Low and Slow: Poaching at a lower temperature allows the egg white to cook slowly and gently, resulting in a tender, silky texture.

* No Slipping: The lower temperature prevents the egg whites from setting too quickly, which can cause them to slip and spread in the water.

* Perfect Yolks: The gentle heat allows the yolk to cook slowly, creating a creamy, runny center that's still safe to eat.

Tips for Poaching Eggs at the Right Temperature:

* Use a thermometer: This is the most accurate way to ensure the water is at the correct temperature.

* Start with cold water: Adding the eggs to cold water prevents them from cooking too quickly.

* Add vinegar: A splash of vinegar helps the egg whites coagulate and keep the egg together.

* Don't overcrowd the pot: Give each egg plenty of space to cook evenly.

* Remove with a slotted spoon: This prevents the eggs from breaking.

Enjoy your perfectly poached eggs!