You can't waste time and you can't waste products.

不能浪費時間，也不能浪費產品。

So we came up with this method and you will not find it anywhere online.

是以，我們想出了這個方法，而你在網上是找不到的。

This is making the perfect poached egg 101.

這是製作完美水煮蛋的 101 個步驟。

So the prep for this is super simple.

是以，準備工作超級簡單。

All you're doing is combining vinegar and water and cracking eggs into it.

你要做的就是把醋和水混合在一起，然後把雞蛋打碎。

In our solution, we use white distilled vinegar because it has a high level of acidity.

在我們的溶液中，我們使用的是白蒸餾醋，因為它的酸度很高。

For this size bowl, I'll probably use a cup of vinegar and a cup of water.

對於這種大小的碗，我可能會用一杯醋和一杯水。

Step two, crack lay eggs.

第二步，破殼下蛋。

You can pull your eggs directly out of the refrigerator for this because as they sit in the liquid, they'll come up to room temperature.

您可以直接從冰箱裡拿出雞蛋來做這個菜，因為雞蛋在液體中停留的時間越長，溫度就越高。

You can crack as many eggs as you want into your container.

您可以在容器中打入任意數量的雞蛋。

You just want to make sure that they're not super duper crowded.

你只需確保它們不是超級超級擁擠。

So just every once in a while, maybe swirl your bowl a little bit just to make sure that the acid from the vinegar is getting the egg white all around.

是以，每隔一段時間，也許可以稍微轉動一下碗，以確保醋的酸性能讓蛋白充分吸收。

This is the fun part.

這是有趣的部分。

It's like science.

這就像科學。

The acid in the vinegar is going to help set the outer layer of the egg white and it's going to help tighten it up just to make a teardrop shape.

醋中的酸會幫助蛋白的外層凝固，並使其緊實，形成水滴形。

It's not cooking it, but it's denaturing the outer layer of proteins.

這不是烹飪，而是使蛋白質外層變性。

So they're coagulating already.

所以它們已經凝固了。

So when you put it in the water, you don't have to worry about it flying everywhere.

這樣，當你把它放入水中時，就不用擔心它會到處亂飛了。

You want to let your eggs soak for about 10 minutes.

雞蛋要浸泡 10 分鐘左右。

If you let them soak for too long, they will pick up a little vinegar flavor, but if you don't soak them long enough, you still risk the whites running away.

如果浸泡時間過長，就會沾上一點醋味，但如果浸泡時間不夠，還是會有蛋白跑掉的風險。

Whenever you see that outer layer turn opaque white, you're good to go.

只要看到外層變成不透明的白色，就可以了。

When your eggs look like this, they're ready to start poaching.

當雞蛋看起來像這樣時，就可以開始水煮了。

I already brought up some and you don't want your water to be too active.

我已經說過了，你不希望你的水太活躍。

You just want faint bubbles at the bottom and steam rising from the top.

只需底部冒出微弱氣泡，頂部冒出蒸汽即可。

Your water should be about three to four inches deep.

水深應在三到四英寸左右。

If you're only doing three eggs, about a three to four quart pot, half full will be perfect.

如果只做三個雞蛋，大約需要三到四夸脫的鍋，半滿即可。

So I'm coming into the bowl with a ladle.

所以我拿著勺子走進碗裡。

I'm going to tilt the bowl and get the egg because even though this outer layer is set, it's not cooked.

我要把碗傾斜，然後拿雞蛋，因為雖然外層已經凝固，但還沒熟。

So I'm going to be very gentle with it and I'm going to scoop it out with some of the vinegar solution around and I'm just going to gently place it into the water.

是以，我要非常溫柔地對待它，用一些醋溶液把它舀出來，然後輕輕地放到水裡。

I don't add anything else to the water.

我沒有在水中添加任何其他東西。

The vinegar solution has not permeated the egg to flavor it, but with poached eggs, you're going to cook them for such a short amount of time that it's not going to pick up too much salt anyway.

醋溶液還沒有滲透到雞蛋中，沒有給雞蛋調味，但水煮蛋的烹飪時間很短，鹽分不會太多。

So I just save the seasoning for the top of the eggs.

所以我把調味料留到了雞蛋的表面。

So I cook the eggs for two to three minutes, depending on how it takes to set the egg white.

是以，我把雞蛋煮兩到三分鐘，這取決於蛋白凝固的時間。

What I'm looking for here is a soft yolk, which we still have, but it feels like the egg white is still a little soft.

我在這裡尋找的是軟蛋黃，我們仍然有，但感覺蛋白還是有點軟。

So I'm going to let it go for one more minute.

所以，我打算讓它再停一分鐘。

One of the classic methods that they teach you in culinary school for poaching an egg is to swirl your water to create a tornado.

烹飪學校教你的水煮蛋經典方法之一就是在水中旋轉，形成龍捲風。

That helps keep your egg white together, but it only works if you're doing one egg at a time.

這有助於將蛋白保持在一起，但只有在一次只做一個雞蛋的情況下才會起作用。

These look perfect.

這些看起來很完美。

The whites have set, so it's time to out of the water.

白雲已經落下，是時候離開水面了。

So to remove the eggs, I'm using a slotted spoon.

所以要取出雞蛋，我用的是開槽勺。

I'm just going to scoop it up, pour off any excess water, blot them on a towel, and go straight onto my plate.

我只是要舀起來，倒掉多餘的水，用毛巾擦乾淨，然後直接放到盤子裡。

I don't like to use a paper towel for blotting the eggs because sometimes the paper towel sticks and you'll get pieces of it torn off onto the egg.

我不喜歡用紙巾擦雞蛋，因為有時紙巾會粘在雞蛋上，撕下來的紙片會沾到雞蛋上。

So all of our eggs are out and you can eat them right away.

所以，我們所有的雞蛋都出來了，你們可以馬上吃。

If I want to save these to heat up for later, what I would do is cook them a little bit less.

如果我想留著以後加熱，我會做的是少煮一會兒。

Instead of three minutes, maybe closer to two minutes, I would put them in a pan with a little bit of water at the bottom and cover it with foil.

不用三分鐘，也許兩分鐘就可以了，我會把它們放在鍋裡，鍋底加點水，然後蓋上鋁箔紙。

And then when I'm ready to serve, I would pop it into a 350 oven for about three to four minutes just to warm up the eggs.

然後，當我準備上桌時，我會把它放進 350 攝氏度的烤箱裡烤三到四分鐘，讓雞蛋熱起來。

So this is the time that I would season the eggs.

所以這時候我會給雞蛋調味。

A little pinch of salt, a little grind of pepper on top, and then have at it.

在上面撒一小撮鹽，再磨一點胡椒粉，然後就可以吃了。

Oh yeah.

哦，是的。

Look at that golden runny yolk.

看看那金黃流淌的蛋黃。

The egg white on the inside is completely set but not overcooked.

裡面的蛋白完全凝固，但不要煮得太熟。

It's not hard or chewy feeling.

它不硬，也沒有咀嚼感。

It still feels tender and supple.

手感依然細嫩柔軟。

And the egg yolk is exactly what you're looking for in a poached egg.

而蛋黃正是水煮蛋所需要的。

Like that is the whole point of a poached egg.

好像這就是水煮蛋的全部意義。

There's nothing more infuriating than getting a poached egg that has a set yolk.

沒有什麼比吃到一個蛋黃凝固的水煮蛋更讓人生氣的了。

It really makes me mad.

這真的讓我很生氣。

You don't get any flavor from the vinegar either, but you get a perfect shape every single time.

醋也沒有任何味道，但每次都能做出完美的形狀。

Do this.

這樣做

Poached eggs are some of the most intimidating things for people to cook at home.

水煮蛋是人們在家烹飪時最害怕的食物。

However, you now have the answers to make it perfect every single time.

不過，您現在有了答案，每次都能做到完美。

You are fully empowered to go kick some poached egg butt no matter what.

無論如何，你都有充分的權力去踢水煮蛋的屁股。

I used to be able to twirl a baton.

我曾經可以揮舞指揮棒。

Not anymore.

現在不一樣了。