During our brunch rush I go through over 300 eggs just for poaching. As long as there is a little bit of vinegar in the pot, the water isn’t at a rolling boil, and if you give it a stir before dropping in all the poached eggs, that’s all you need. Remember to pull the eggs out before they look perfect because they will keep cooking for a few minutes I’ve dropped 20 eggs at once and they all come out perfect. That is a truly perfect poach but you can do the same without all the dishes, thermometer, and several utensils
Looks good but you literally used 6 dishes, a thermometer, a butter knife, a strainer spoon and a holder for said spoon to cook some eggs. There's gotta be a better way for sure
One tablespoon of vinegar helps the whites retain their shape and you don't taste it. You swirl in the vinegar, bring to boil, and swirl water just before you add your egg. It helps keep the eggs contained until it firms up. A lot of the restaurants here use this technique.
@@greysonG10 well no, you never have to do something you don't want to. However, the eggs tend to separate and become stringy, instead of staying solid and compact like the restaurants. It's choice, not a big deal.💖
Never poached an egg, was always a bit scared. This made it look so easy I gave it a go at 10pm at night and it turned out perfect (even with my dodgy stove top). Thanks! 1st poached egg done. ☺️
So I'm going to let you all know a much better way to do this That's a lot easier. Crack your egg into a large metal spoon that is not slotted, or a metal ladle. Then simply lower the ladle or spoon into the water and keep it there while they cooks. It will slide right out formed to the shape of the spoon, perfectly cooked
Chef here, I do breakfasts 2 times a week for the restaurant I work in, this is just waaaay to much, get your pan of water to a rolling boil, add some vinegar, we only have malt in the kitchen (so I keep a pot of water next to the pan to give it a quick wash to get the vinegar off) swirl the water and crack the egg into the centre, wait 4 minutes and boom perfect poached egg…..I can easily make upwards of 50/60 poached eggs on a breakfast service and I’ve never had an issue with my method
Poached an egg once for myself, just to try it. It worked wonderfully, beautiful and delicious on fresh toast. I was so excited! So I advertised it to the kids, they were sceptical. An egg cooked without its shell? But they gave me a chance... and I delivered ugly egg soup. ☹️ Definitely have to practice and try again! Will try your method next time.
Thank you for sharing this! I’ve only had poached eggs a mere few times in my life, and never really made one myself. This is really helpful. Thanks again! 🙌☺️👍
@@ethanhayes9989 ... It's not that odd. I've never had a poached egg either. Nor, have I ever even boiled a potato. Just depends what you come across in life.
I think it's awesome ,poached eggs are my absolute favorite but I would say about 2 out of 5 of mine come out right ,after I tried this every single one has been perfect ,thank you very much !
Simpler way I saw recently. Two cups water, 1 cup vinegar. Put in six eggs. The fluid forces the white of the egg to consolidate around the yolk, so you can just spoon out the clearly intact white and yolk together, placing it right into gently simmering water. No separating, no strainers. Cook to the consistency you like. So easy.
I ❤love❤the straining out the liquid whites first! Brilliant now I can get the perfect shape because just swirling wasn’t working for me. Now I’m off to try this method right now as I watched this doing laundry, I’m stopping for some poached eggs on toast break! ❤😂❤
This looks so good I would drop this right on top of a bed of crispy corned beef hash on my cheat day!! 🤗 deeelish and i say cheat because of all the sodium in hash!
Great information, I like the idea of the strainer and I like my yoke set more but that's no problem just cook longer. Thank you. Why didn't I think of that.
All that.... but undercooked the whites, rinse, pat dry place on toast(spread with olive oil, tomato and garlic purè, sprinkle Parmesan Cheese on top and finish them under the grill 😋
I just use the poached egg molds and a dab of butter. They just look better than the free form poached eggs. I totally understand if you have to do 50 or more but at home the poached egg molds are the bomb and no waste of loose egg white.
Gas stove. So do you lower the heat to keep it at the same temp. Unclear. I strained my egg and then there was enough white. Came out poorly - yolk was essentially on its own. But first try I guess. The spoon method sounds more reliable.
Microwave. Add 15 grams of vinegar, 300 grams of water in a good-sized container (I use a large glass measuring cup), and ur egg. Microwave 90-120 secs. I find when it's starts to float, it's good for me.
Just use a quality free range pasture raised egg drop it in some water that was boiling but just on low temp so it simmering hot water 4-4.5mins done no dicking around. Buying caged or plain free range eggs you will need to do the docking around have a nice day
i spent 20 years as a breakfast line cook on the gas stove,, i had 6 burners,, 1 large pot for poachine eggs and 5 burners did omelettes. your poaching method is great for fine dining but in the real world we put a coiple tablespoons of white vinegar in the poaching liquid then swirl the water with a slotted spoon and drop the egg into the vortex,, wait 5 seconds and repeat until my needs are met can have up to a dozen eggs poaching at once;;; pull them with a slotted spoon and rest the spoon on some kitchen paper towel to dry them and plate away.
I tried this right now and the yolk did come out but it didn't completely look like yours and I didn't use and thermometer like u used so I recommend it
Miss Kelly thank you from the bottom of my eggy heart you're like Frontier woman who's approachable makes sense and actually Cooks marry me it will be eggscellent
Bro I saw a cake or fake vid right before this and I said “cake”
😂
😂 I was waiting for sponge and green icing too. Piss funny 😄
this comment is better than the video 😂😂
@@samanthaDH lol tysm
LOL
During our brunch rush I go through over 300 eggs just for poaching.
As long as there is a little bit of vinegar in the pot, the water isn’t at a rolling boil, and if you give it a stir before dropping in all the poached eggs, that’s all you need. Remember to pull the eggs out before they look perfect because they will keep cooking for a few minutes
I’ve dropped 20 eggs at once and they all come out perfect.
That is a truly perfect poach but you can do the same without all the dishes, thermometer, and several utensils
I saw some put whole lot of vinegar , some doesn’t , so does it matter ? My poach egg keep failing
@@Forever18or21I saw that too. Some said equal parts water and vinegar. I was wondering how the vinegar would affect the taste of the eggs.
@@MaryLou913 thats too much just a squirt will do
So i boil water with a lil of vinegar. Stir it a lil and just put the eggs in? All at once?
@@T.Sz63 if you're a master yeah
Looks good but you literally used 6 dishes, a thermometer, a butter knife, a strainer spoon and a holder for said spoon to cook some eggs. There's gotta be a better way for sure
Strain over a sink, hold the spoon or put it on the paper towel, eat with the knife, wipe off the thermometer and your solid
A hard boiled egg
Yah poached eggs are pretty finicky. Softboiled are was lower maintenance, though not with exact same application
Does your dishwasher not work?
A mug, some water , the egg and microwave 1:15 seconds
One tablespoon of vinegar helps the whites retain their shape and you don't taste it. You swirl in the vinegar, bring to boil, and swirl water just before you add your egg. It helps keep the eggs contained until it firms up. A lot of the restaurants here use this technique.
This is the way
But why do that when you dont have to?
@@greysonG10 well no, you never have to do something you don't want to. However, the eggs tend to separate and become stringy, instead of staying solid and compact like the restaurants. It's choice, not a big deal.💖
Better recipe than the one on the video.
Also makes the eggs taste like vinegar. Yuk.
Never poached an egg, was always a bit scared. This made it look so easy I gave it a go at 10pm at night and it turned out perfect (even with my dodgy stove top). Thanks! 1st poached egg done. ☺️
Honestly great achievement good job! Im gonna try my first time too!
I'm about to try right now also!!
Better watch out!! That eggs gonna get ya.
So I'm going to let you all know a much better way to do this That's a lot easier. Crack your egg into a large metal spoon that is not slotted, or a metal ladle. Then simply lower the ladle or spoon into the water and keep it there while they cooks. It will slide right out formed to the shape of the spoon, perfectly cooked
Thx, definitely gonna try cause this method like all others just fail for me
Now do 4 eggs
Thank you for this!!!! I’m going to try it today!
Edit: tried it and it worked perfectly! Thank you 😍
genius... ill try that in the morning🎉
I'm glad it worked out for you guys
I just use a round ladle. Lower it in the water. Boom. Perfect round shape. Perfect poached egg.
Got to try that, thanks for the tip. But I guess the drawback would be that you can only poach one egg at a time.
Yeah, imagine being the chef that made my eggs Benedict with 8 poached quail eggs... would be a task lol.
Genius 😊
@@nilnil7325 Just buy more ladles.
Me asking my guests. How do you all want your eggs??? Guests reply
Poached.. me. " Shiiiitt, scrambled it is..
I mean over easy is closer to poached with the yolks 😆 but I get it scrambled easy lol
Lol❤
😂😂😂
Ahh 😂😂
😂
A huge THANK YOU! I love poached eggs and toast!!
Good to know for tomorrow morning 🤗
This was one of the best videos I've seen on compressing the best tips to make a perfect poached egg at home.
Chef here, I do breakfasts 2 times a week for the restaurant I work in, this is just waaaay to much, get your pan of water to a rolling boil, add some vinegar, we only have malt in the kitchen (so I keep a pot of water next to the pan to give it a quick wash to get the vinegar off) swirl the water and crack the egg into the centre, wait 4 minutes and boom perfect poached egg…..I can easily make upwards of 50/60 poached eggs on a breakfast service and I’ve never had an issue with my method
Poached an egg once for myself, just to try it. It worked wonderfully, beautiful and delicious on fresh toast. I was so excited!
So I advertised it to the kids, they were sceptical. An egg cooked without its shell? But they gave me a chance... and I delivered ugly egg soup. ☹️
Definitely have to practice and try again! Will try your method next time.
This absolutely sums up the joys of cooking!
"It worked perfecrly last time so what the @*$# went wrong THIS time!?"
I am a cooking klutz. But with your videos, there is hope for me. Thank you…
Oh my taste that looks amazing.
I just poached my first egg and nailed it. This video was so helpful.
Thank you for sharing this! I’ve only had poached eggs a mere few times in my life, and never really made one myself. This is really helpful. Thanks again! 🙌☺️👍
I tried cooking for the first time and started with this. And it was fantastic. My mom and sis had doubta on me. But I nailed it 🔥. Thanks a lot 🙌
That looks amazing! I’ve never had a poached egg. I’m going to go correct that
You've never had a poached egg, wtf
@@ethanhayes9989 well i have now… tasty
@@ethanhayes9989 ... It's not that odd. I've never had a poached egg either. Nor, have I ever even boiled a potato. Just depends what you come across in life.
I worked at a major hotel as a b fast cook and you did it thank you
My first poached egg! Thank you!
A a little white vinegar in the water helps also
THABKS YOU SO MUCH FOR THIS ADVICEMENTS
@@DD-nt8uj your welcome. I can't remember who told me but at my house we love poached eggs, and the first time I did it it worked great.
Those look perfect,and white toast no butter please.yum
I think it's awesome ,poached eggs are my absolute favorite but I would say about 2 out of 5 of mine come out right ,after I tried this every single one has been perfect ,thank you very much !
Love this! Thank you so much!
Tysm it is so good
Use a wide pan and fill it shallow with water and steam several eggs at once, keep topping up the water. Perfect evrrytime
I use my instant pot and silicone cupcake molds. I can poach a bunch at once and they have a cute fluted shape.
Simpler way I saw recently. Two cups water, 1 cup vinegar. Put in six eggs. The fluid forces the white of the egg to consolidate around the yolk, so you can just spoon out the clearly intact white and yolk together, placing it right into gently simmering water. No separating, no strainers. Cook to the consistency you like. So easy.
This is the most beautiful poached egg I've ever seen.
no its not there are literally thousands of videos with better ones
@@lordjaashinhow you know what @debbiekoortzen ever seen???
You know it's done right if it looks like a mozzarella ball.
That seasoning mix looks nice, could you tell us what it is?
Works great, actually, I tried it. I think fresh eggs will make a lot of difference; I used some old ones from the fridge.
Thanks Kelly. I found your method the best for poach Eggs.
I used this technique and my poached eggs came out right every time, four times straight! Thank you!
I love poached eggs my favorite way of having eggs
Wow! I learned something new today!! I’m going to try it.
It worked perfectly! Thanks! :)
I'm sitting here, gigglin', thinkin' "this is 'heh heh' soooo fkn cool!!" Haha epic tutorial!!
Omgggg this is so easy to follow!!! Thankyou they turned out amazing ❤❤
GURL!!! I'm so impressed!!
Perfect can't wait to try it ! Thank you this actually simplifies making a perfect egg !❤❤❤❤🥚😊
Thank you for demonstrating and double thanks for leaving your ego out of it. A very refreshing video ♥️
That looks So yummy! 😍
Perfectly and delicious 🤤
Always looking for tips on poaching, thank you!
Thank you!! This is helpful!! 😀
I ❤love❤the straining out the liquid whites first! Brilliant now I can get the perfect shape because just swirling wasn’t working for me. Now I’m off to try this method right now as I watched this doing laundry, I’m stopping for some poached eggs on toast break! ❤😂❤
That looks so delicious!
This worked great. I do need to acquire that black spoon though.
This looks so good I would drop this right on top of a bed of crispy corned beef hash on my cheat day!! 🤗 deeelish and i say cheat because of all the sodium in hash!
Also adding a tablespoon of distilled vinegar helps keep the albumin together
See i tried that. But my eggs were well... vinager ary. Maybe use less? What kind of vineagar do you you use?
@@derekmcnulty2559 I use about the same amount the small bottle cap on my vinegar bottle per egg
@@derekmcnulty2559 yeah, a cap or two works. Any kind of vinager would work but white distilled is more acidic and cheaper.
I like using a dash of vinegar to my water for a little tangy taste. It’s so good with a creamy yolk.
This worked out so nicely. I have to get my technique and timing down. But thank you for this video. Can you do a video on Hollandaise sauce? ❤
they look beautiful. love the shape!
FINALLY! A system. Thanks! ❤
Thanks my mom is going to love it thanks to you
Definitely works … the sieve is the trick! Thanks!
Adding a tea spoon of vinegar to the water will keep the whole egg intact.
Those eggs look so good!
That plate is cool af
Hi, thank you for this quick and useful video
Great information, I like the idea of the strainer and I like my yoke set more but that's no problem just cook longer. Thank you. Why didn't I think of that.
Thank you!
All that.... but undercooked the whites, rinse, pat dry place on toast(spread with olive oil, tomato and garlic purè, sprinkle Parmesan Cheese on top and finish them under the grill 😋
ah quick and simple thanks to this video i actually got it down first try thanks!
Those are beautifully poached. Well done. She knows what shes talking about.
Did you add anything to the water? White vinegar?
I heard that helps it set. But.. 🤷♂️ 🤷♂️
a couple tablespoons of white vinegar to water, ( no U don’t taste the vinegar). same effect
I tried it and came out perfect 👍 thanks 🙏
So trying this on Saturday. Thanks for the vid!
Never subscribed so quick. This is perfect.
I just use the poached egg molds and a dab of butter. They just look better than the free form poached eggs. I totally understand if you have to do 50 or more but at home the poached egg molds are the bomb and no waste of loose egg white.
Honest question: Do u have any clean dishes left in ur kitchen after making the poached eggs?
It looked perfect.
Gas stove. So do you lower the heat to keep it at the same temp. Unclear.
I strained my egg and then there was enough white. Came out poorly - yolk was essentially on its own. But first try I guess. The spoon method sounds more reliable.
Dolly, I am tasked with making eggs Benedict tomorrow for a small group. Thank you for the tips.
Nicely done !!!
If you steal the eggs first, then you can make poached poached eggs.
They're great when served with purloined pork loin.
Great tip. Thanks
Add a dash of white vinegar or lemon juice to help protein coagulation.
Thank you so much! Just made my first!
Microwave. Add 15 grams of vinegar, 300 grams of water in a good-sized container (I use a large glass measuring cup), and ur egg. Microwave 90-120 secs. I find when it's starts to float, it's good for me.
😂😂😂😂😂
Is adding vinegar to the water necessary? I noticed you didn’t put vinegar in it
Just use a quality free range pasture raised egg drop it in some water that was boiling but just on low temp so it simmering hot water 4-4.5mins done no dicking around. Buying caged or plain free range eggs you will need to do the docking around have a nice day
Legit I love the strainer idea
i spent 20 years as a breakfast line cook on the gas stove,, i had 6 burners,, 1 large pot for poachine eggs and 5 burners did omelettes. your poaching method is great for fine dining but in the real world we put a coiple tablespoons of white vinegar in the poaching liquid then swirl the water with a slotted spoon and drop the egg into the vortex,, wait 5 seconds and repeat until my needs are met can have up to a dozen eggs poaching at once;;; pull them with a slotted spoon and rest the spoon on some kitchen paper towel to dry them and plate away.
I tried this right now and the yolk did come out but it didn't completely look like yours and I didn't use and thermometer like u used so I recommend it
Cant believe how easy this was
Saucepan of boiling water, swirl the water with a wooden spoon (or whatever) crack an egg into the swirl in the middle. Simple.
I drooled all over my cell phone screen when I saw this!
You don’t put vinegar in the water? Also: gas stove has to be on medium or high?
I’ve done breakfast over 35 years ago. We used to do the same way except the strainer. We added a touch of white vinegar.
I like your cooking style
Miss Kelly thank you from the bottom of my eggy heart you're like Frontier woman who's approachable makes sense and actually Cooks marry me it will be eggscellent
I do this by boiling an egg in the shell for exactly five and a half minutes. Remove shell, serve with spices.
It's way smarter to wait until the eggs are in season instead of poaching. The Fish and Game guys don't get as mad that way.
fine mesh strainer… pure gold, thanks
Very helpful, thank you.
Loving it
Great vid! Nailed it 1st try 🤘gracias
Cool