The key to a perfectly poached egg? A soft touch and a little bit of vinegar. This video shows you the technique for poaching an egg so you can get it right every single time. Now all you need is some Hollandaise sauce, and you're ready to make Eggs Benedict!
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Poach an egg and rewarm it
How To:
Crack an egg so you can preserve the shell
How To:
Peel a Hard Boiled Egg in Seconds
How To:
Set a fried egg (get rid of the slimy coating)
How To:
Cook eggs over a campfire without a frying pan
How To:
Cook scrambled eggs with bacon and oysters
How To:
Cook eggs in the microwave
How To:
Separate Egg Whites from Yolks in 3 Different Ways
How To:
Prepare deviled eggs appetizers
How To:
Make deviled eggs while avoiding common mistakes
How To:
Make chocolate scrambled eggs
How To:
Peel hardboiled eggs without peeling
How To:
Cook balut (fried fertilized duck egg)
How To:
Test eggs for freshness
How To:
Scramble an egg omelet in a wok
How To:
Make a crabmeat omelette
How To:
Make an onion coriander chili cheese omelette
How To:
Make the perfect Soufflé with Delia Smith of the BBC
How To:
Make Filipino-style deviled eggs with salmon
How To:
Poach an egg and rewarm it
How To:
Make deviled eggs canapés
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