My pleasure and welcome aboard! I hope that my content gives you all the information that you need. I would also love to hear about what you would like to know. Let me know how I can be at your service. All the best!
I've always just dropped mine in hot water. I am definitely not a connoisseur of poached eggs, which I just learned, lol. As a breakast staple my favorite way to make them is an egg and cheese souffle. Well, I have a new toy to go learn about. As always, thanks for the great videos, and all the best to you and yours.
I love sous vide eggs. The white feels like the consistency of a thick custard compared to the rubber consistency of direct water bath. With a soft yolk it's amazing. Haven't tried duck eggs sous vide yet, but I prefer them over chicken eggs. Especially broken down into the yolk and white. Yolks make the most amazing hollandaise and the whites are perfect for meringues. Can't say my immersion cooker is rarely used. It's been my fave way to cook, pretty much anything, for over 5 years now. Even my pans are jealous, since I use a searzall for reverse searing. 😆 Highly recommend cooking beans sous vide. They've always come out perfectly cooked. Silky but firm. But some of that has to do with using a neutral water for cooking. Water with a lot of minerals will actually impeded the cell walls from breaking down and the skin of the bean will be even worse.
I've never poached eggs before. I've seen how it's done on Master Chef, the only TV show i watch on Greek TV 😄 I mostly watch it for the three Chef judges. They are insanely funny, amazing trio. The same reason why i watch you George, you have a great sense of humour 😄
Thank you Maria! Maybe one day when I grow up I’ll be a judge on master chef😂😂 BTW as long as there is olive oil on the planet Greeks will never poach an egg! Best!
@@AwareHouseChef Hahahaha so true, we could practically bathe in olive oil. I order 300€ worth of olive oil every year from Messinia and that's a lot, we use it in everything. You'd be an amazing Master Chef judge George! They would be so lucky to have you even as a guest judge, "The best Greek Chef straight out of New York" 😀
Hi! Again another great video with good tips. I really should get a sous vide machine. One thing, the FDA claims that all cooked egg products should be refrigerated and not out for more than 2 hours, including hardboiled eggs. The guidelines essentially treat them like cooked meats. Obviously, the FDA guidelines tend to be very strict, especially for home cooks. And health department codes can be different. Just thought I'd let you know.
Thanks, Chef. Perfectly poached eggs are, to me, one of the great simple luxuries of life. I have done the sous vide method with very similar time and temps as you mentioned. There's also a sous vide method out there that uses higher temp for shorter time: 173F for 12-13 minutes. I did that once and they came out fine. If I'm poaching eggs on the stovetop, I like to use Kenji's method of straining out the loose whites with a fine mesh strainer before they hit the water. This works great for multiple eggs because you don't need to swirl the water to get a beautiful egg.
Thanks Ted. Always appreciate you reaching out. Unfortunately I found out about Kenjis method after I posted this video and the algorithm flooded me with poaching methods LOL. I haven’t tried the 173 degree method but I will! All the best!
I eat two poached eggs every morning but I hate that not all the egg white makes it in my plate. I'm still confused about your second method so I'll have to do more research. I did see a video where someone cracked the eggs in a bowl of vinegar water and let them set for a few minutes. It creates a barrier on the outside of the egg and it stays together completely and cooks up beautifully. But I hate vinegar so I don't do that 😝
You didn't show the finished product, a taste test or a completed plate or different Temps and the results All you did here was put a machine on the counter and talk for 3 minutes about basic technique Give us more
Thank you for the critique. I will take your points to heart and consider them for future videos. I try to keep the videos short because the longer the are, the more people click away, the less exposure CZcams gives them. In this particular instance I felt that a poached egg did not need to be tasted. All the best!
@@AwareHouseChef I understand trying to get to the point on videos- you seen to care allot - that comes across. I was just left wanting a bit more visual and info.
New subbie. A good looking chef who knows what he’s doing? What’s not to like!
Very kind of you . Thanks and welcome. All the best!
My Instant Pot has a Sous Vide setting. I'll definitely be trying this. (I'll use a thermometer to verify the temperature of the water obviously).
I never thought of using an instapot for that purpose. Thank you! Cheers!
I don't always comment but I really appreciate your videos chef! Thanks very much!
Man that means a lot. I cannot thank you enough. All the best to you!
Excellent video, thank you! I found this to be the best way as well. I just subscribed 👍
My pleasure and welcome aboard! I hope that my content gives you all the information that you need. I would also love to hear about what you would like to know. Let me know how I can be at your service. All the best!
I've always just dropped mine in hot water. I am definitely not a connoisseur of poached eggs, which I just learned, lol. As a breakast staple my favorite way to make them is an egg and cheese souffle. Well, I have a new toy to go learn about. As always, thanks for the great videos, and all the best to you and yours.
God Bless Kathleen! Looking forward to finding out how you like it. All the best!
I love sous vide eggs. The white feels like the consistency of a thick custard compared to the rubber consistency of direct water bath. With a soft yolk it's amazing.
Haven't tried duck eggs sous vide yet, but I prefer them over chicken eggs. Especially broken down into the yolk and white. Yolks make the most amazing hollandaise and the whites are perfect for meringues.
Can't say my immersion cooker is rarely used. It's been my fave way to cook, pretty much anything, for over 5 years now. Even my pans are jealous, since I use a searzall for reverse searing. 😆
Highly recommend cooking beans sous vide. They've always come out perfectly cooked. Silky but firm. But some of that has to do with using a neutral water for cooking. Water with a lot of minerals will actually impeded the cell walls from breaking down and the skin of the bean will be even worse.
Good to know about the beans. I guess the slow break down is what sous-vide does to beans. Never thought of that . Thanks!!
I've never poached eggs before.
I've seen how it's done on Master Chef, the only TV show i watch on Greek TV 😄
I mostly watch it for the three Chef judges. They are insanely funny, amazing trio.
The same reason why i watch you George, you have a great sense of humour 😄
Thank you Maria! Maybe one day when I grow up I’ll be a judge on master chef😂😂 BTW as long as there is olive oil on the planet Greeks will never poach an egg! Best!
@@AwareHouseChef
Hahahaha so true, we could practically bathe in olive oil.
I order 300€ worth of olive oil every year from Messinia and that's a lot, we use it in everything.
You'd be an amazing Master Chef judge George! They would be so lucky to have you even as a guest judge, "The best Greek Chef straight out of New York" 😀
@@maria369 too funny. My favorite olive oil is from Messinia. The best!
@@AwareHouseChef
I guess we are olive oil connoisseurs
We are Greek so it's a given 😄
Hi! Again another great video with good tips. I really should get a sous vide machine.
One thing, the FDA claims that all cooked egg products should be refrigerated and not out for more than 2 hours, including hardboiled eggs. The guidelines essentially treat them like cooked meats.
Obviously, the FDA guidelines tend to be very strict, especially for home cooks. And health department codes can be different. Just thought I'd let you know.
Thank you. Thankful that I only have to deal with one agency as of right now. Glad you liked the video! Cheers!
@@AwareHouseChef Hahaha yeah. I totally understand what you mean. Thanks for the great content!
Thanks, Chef. Perfectly poached eggs are, to me, one of the great simple luxuries of life. I have done the sous vide method with very similar time and temps as you mentioned. There's also a sous vide method out there that uses higher temp for shorter time: 173F for 12-13 minutes. I did that once and they came out fine. If I'm poaching eggs on the stovetop, I like to use Kenji's method of straining out the loose whites with a fine mesh strainer before they hit the water. This works great for multiple eggs because you don't need to swirl the water to get a beautiful egg.
Thanks Ted. Always appreciate you reaching out. Unfortunately I found out about Kenjis method after I posted this video and the algorithm flooded me with poaching methods LOL. I haven’t tried the 173 degree method but I will! All the best!
@@AwareHouseChef Hey George, if you haven't seen it, Epicurious is pitching a method new to me. czcams.com/video/mrq3iZcvHAw/video.html
I eat two poached eggs every morning but I hate that not all the egg white makes it in my plate. I'm still confused about your second method so I'll have to do more research. I did see a video where someone cracked the eggs in a bowl of vinegar water and let them set for a few minutes. It creates a barrier on the outside of the egg and it stays together completely and cooks up beautifully. But I hate vinegar so I don't do that 😝
Let me know if I can be of further assistance. All the best!
You didn't show the finished product, a taste test or a completed plate or different Temps and the results
All you did here was put a machine on the counter and talk for 3 minutes about basic technique
Give us more
Thank you for the critique. I will take your points to heart and consider them for future videos. I try to keep the videos short because the longer the are, the more people click away, the less exposure CZcams gives them. In this particular instance I felt that a poached egg did not need to be tasted. All the best!
@@AwareHouseChef I understand trying to get to the point on videos- you seen to care allot - that comes across. I was just left wanting a bit more visual and info.