How to Poach Eggs 101~with Chef Frank

Poaching eggs is a foundational skill chefs learn early on in the restaurant industry. New cooks normally get the tasks the more experienced cooks don't want to do. Poaching eggs is one of these tasks. I never had a problem poaching eggs. If you are organized and neat they are easy to make. Try my technique & practice and they will be easy for you as well. Your pan may be different. water 2 qts/1.89l distilled white vinegar 3/4 cup/180 ml salt 2 tbsp/34g bring to a low simmer 180-190 degrees F/82-87C Camera, editing, production: Kyra Proto Producer: Karen Proto Please support us on Patreon: https://www.patreon.com/user?u=365463... Check out my other social media outlets on Instagram & TikToc: @protocooks We now have Merch: https://teespring.com/stores/chef-fra... Links to products & equipment I use in this video: Induction cooktop:https://amzn.to/2B2hIQ4 Perforated spoon:https://amzn.to/3j1Ns92 Sautoir:https://amzn.to/3ev8TMm Plate:https://www.target.com/p/stoneware-ap... Apron:https://www.bragardusa.com/travel-apr... Ingredient bowls:https://amzn.to/3erpfWk Camera:https://amzn.to/2X3WwAK Microphone transmitter:https://www.amazon.com/Rode-Wireless-... Microphone:https://amzn.to/3hMu3Y6