Poached Eggs for a Crowd (strainer method)
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- čas přidán 25. 08. 2024
- The best tool for poaching eggs is a Chinese colander. astore.amazon.c...
(disclaimer -- if you purchase it from the above link I make a small commission)
This colander is big enough to let you do up to 8 eggs at a time. The holes let you strain the liquid part of the white (I do this part in the sink). Then you gently lower the strainer into a large skillet with 1.5 inches of simmering salted water. Any skillet with 11+ inch diameter will work with this strainer. Depending on the shape of the sides, some 10 inch skillets fit it snugly too. Cook for 4 minutes at a bare simmer, remove to the paper towel and test for doneness. The yolk should feel like a water balloon. The white should be set.
To save the eggs for serving later, transfer them to a bowl of cold water and refrigerate. The best way to rewarm is 15 min at 140F water. If you don't have a way to maintain steady 140F, bring a large skillet of water to a simmer. Take it off the heat. Add the eggs and let them warm up for 4 minutes.
More info at:
www.beyondsalmo...
I love how you break thru the functional fixedness of the original intent of the strainer. It can also be used for poaching eggs! Brilliant!
I've found the best way to open an egg is to do the cracks, then turn it upwards and pull open the top so that the bottom holds the yolk like a cup - this avoids it sliding between the spiky teeth that the shell makes and tearing.
Loving your videos.
Incredible idea. I was at the Asian market yesterday and I found Chinese colander for 7 dollars CDN, The one I bought fits 4 eggs and they came out perfect. Thank you for this amazing tip. keep up the awesome work!!!! Everything I have tried from you is just perfect.
You are a genius! This is the first time I’ve ever made perfect poached eggs ❤️
so glad they worked :)
Has anyone told you that you are a genius? Because you are! Thank you for such great ideas in your videos!
No
Hi Helen, having tried a lot of different ways to poach eggs, your method is perfect the best I have ever had.
Thank you 🍳✋
Prefect poached eggs as are Helens advice both Devine
where the heck is the ♥ button?? this gal is fantastic. NO BS.
Try the like button ❤
Hi Helen,
Thank you so much for the great information and beautifully done video on poaching eggs. I have tried for years to poach an egg with terrible success, you have have absolutely rocked my world. Many thanks and continue success.
The now widely promoted poached egg tips (using a strainer for runny egg whites, use fresh eggs, etc.) were first developed/explained by chef Heston Blumenthal. Kenji gave proper credit to Heston in an old video a decade ago. But Kenji no longer mentions him, so most viewers now credit Kenji. It doesn't seem fair that Kenji gets credit for Heston's work.
I have slightly different way to do this..I place a flat bottom Chinese plastic strainer in a 12" pan with about 3-4 inches cold/warm water. I do not strain the eggs prior to this. I just crack them carefully into the strainer/ pan with warm water . Then, heat the water and simmer until eggs are cooked how I like them (soft).
When finished I found that the runny whites collect and cook on the pan itself, separated by the strainer bottom.
This results in a perfect eggs benedict egg without the wispy white. When the strainer is removed, you can see the wispy egg white that has cooked on the pan bottom.
This is genius! Thank you for sharing! 🙏🏻🙏🏻
Dear Friend Helen, thank you for the information about cooking egg in microwave. I like this method better. Once again, I thank you for the clarity of you instruction. Blesslngs, pierre from New Mexcio
So glad this was useful to you :)
Great video, This is a relatively painless way to poach multiple eggs, thinking up to 4. I have an 8 egg poacher with the pan and the cups, but they are a chore, this is easy.
Amazing, I’m so glad to have found your channel, great advice, and fantastic recipes!
Mam you are so intelligent..this technique is really awesome..first time i am watching to separate the egg white from the yolk and then dipping in boiled water after stirring for making poach... otherwise in all videos it's said to dip the whole thing in boiling water resulting in bad shapes..thank you mam
so glad this method worked for you!
Helen, just to let you know, the merchandise link does not work...so you are not getting your commissions! I think it's the older links, you may want to check this. Love your delightful commentary and cooking techniques!
Thanks! I was wondering how to do this for a crowd snd this is much quicker and easier. Thanks for the information to find the colander too!! The last time i made homemade English muffins to have eggs Benedict, the eggs were taking more time than my hollandaise sauce.
DEAREST HELEN....PLEASE HELP :-)
I adore you completely. You an adorable genius and thank you so much for all you do. I would be so happy if you could help me. I work in an ordinary café where we serve as simple breakfast as poached/scrambled or fried eggs with bread. I have try everything to make this so simple dish to look still fantastic...but I haven't succeeded...because you are an absolute genius, today I have got this idea....why don't you ask Helen? I am sure your viewers would like to know how to plate this for their loved once or guests as well. I am very happy to pay you for it as well, as I am desperate to make this work.
Thank you so much. I know you will:-) With love Renata ( I am Slovakian with the same accent like yours :-) but living in New Zealand).
Greetings: Helen : Wayfair has a perfect 👌 mixer! Perfect 👌 Champagne 🥂 Color, too!
This is awesome, I'll try it this weekend. Poaching eggs looked like a real pain but you've made it look very doable ..thank you...I subbed
Hi Helen.... I love poached egg and this looks great. I just tried your way.. they stuck to the colander (I used oil but maybe plenty of butter next) but please tell me how you got the lovely round shape 🙏🏻
Thank you for, what appears to be a more viable method of poaching eggs. I really enjoy poached eggs, but have failed miserably in achieving my goal. I've tried everything from " micro waves " to " voodoo ', without success. All of my efforts result in either something that resembles a " hockey puck ", or a malevolent character from either a " Science Fiction " or a " Horror " film many thanks again... ATB
so glad I could help
I think I might be in love... I also love eggs
Tried it today. Result are ok. Ended up losing a lot of my white dispersed into the water however. What was left was nice but was a fraction of the white I have left with more traditional methods.
Great tip!
Thank you for sharing this!! This is great!
I'm so happy I found your channel! Great content!
Thank you! I am glad you find my videos helpful :)
I watched your video on flour measuring earlier but just want to confirm. I bought a set of liquid measuring spoons, one of it marked 1/2 cup, 125 ml. My recipe called for 125g of plain flour, so is the spoon suitable? Thanks.
ml and grams are not the same thing unless you are dealing with water. 1 g of water = 1 ml. but if you fill your measuring cup with different things, they'll all have different weight for the same volume. to measure 125 g of flour, you need a scale, not cups, and a liquid measuring cup is only suitable for liquid ingredients, not dry even if your recipe is written by volume. you can get a scale on amazon for $11.
Thanks Helen. I will use a scale instead.
Thank you so much for this. I'm a pro now!
Amazing!!! Thank you so much Helen! 😁
I TRIED IT AND IT WORKS! Thanks
Hi Helen, this worked out great for my egg drop soup. The problem most people have in making egg drop is when they add the eggs and they don't produce long strands but Little Pieces Or Streaks which Ruin the appearance. It Still Taste Fine But Does Not Appear As It Does In Most Asian fooderies. If Your Interested In My way of doing this just let me know ok?
so glad you found a way to adapt this method to another dish.
WOW!!!!! Thank You so much!!!!! Now I can Smile while making this 👍👍👍
Thank you Helen!!!
HELEN YOU'RE AMAZING!!!!
beautiful ! absolutely beautiful
Wow I have never thought of using a colander before. That is simple... so simple yet completely missed haha... I usually do the old fashioned way my parents taught me that my grandparents taught them OR use my poaching pan to do 6 at a time. Though with the poaching pan it's a huge pain in the ass to clean.
This trick will come in handy one day.
you are very informative, love your communication skills
Thank you :) I used to be a usability engineer, and some of those skills are very handy for teaching cooking.
do you have a FB page ?
Helen you are awesome
this is fantastic! thank you :)
Great Idea! Well explained. Thank you.
Just what I was looking for!! Thanks so much for sharing!
So glad I could help! Let me know how your eggs come out.
Brilliant. I always struggle making eggs Bennie for 6 or more people. I can't keep track of which eggs went in first (and need to come out first, or go to people who like a more solid yolk)....
Thank you so much!
This is wonderful!
You are amazing!!!!!!🌹🥀🌼🌷
thank you ,thank you ,again ..thank you.
thank you !
You are so amazing! Perfect woman!
Who are the (currently) 24 dimwits that disliked this
Love this method
great tip!
Great video ! Quick question, when you immerse the colander with eggs, are the eggs to be completely covered by the water? Thank you😀
yes, completely covered.
I like
Idiot proof...Ha, challenge accepted! 😁
It also makes transferring eggs to water, absolutely idiot proof. 🤣🤣 🤣🤣🤣
Fantastique!
Since the vortex of water system isn't used with the colander, couldn't you just gently drop the eggs in the water and remove them with a slotted spoon when done, and skip the colander? I've been cooking 4 poached eggs at a time for me and my wife this way for years, and it seems to work fine... especially when you do as you instructed and remove the watery white. I guess it does dirty up a lot of ramekins getting the eggs ready though.
you can skip the colander. I often do that and don't even bother straining the liquid white. BUT, it requires having eggs with really nice whites (i've noticed some brands are way better than others) and being good at egg cracking right into the water. since most people don't necessarily have either the eggs or the cracking skill, draining whites is highly desirable and that's where the colander comes in. I prefer to wash 1 colander AND end up with reliable eggs, than to wash a ton of ramekins and drain each egg one at a time. It's basically a tool to remove some of human error and to deal with less than perfect eggs.
@@helenrennie The colander method would certainly be faster than straining the eggs individually into ramekins, because I just did that and it is sort of a pain. Happily, the deal is that I cook, and my wife cleans :) I have heard it said that the fresher the eggs are, the less liquid white there is.
Can you still use the liquid white for, say, meringue? Does it whip up the same as the jelly white, or do you need them in combination? [idle musings :)]
Hi Helen, I tried your microwave method for two eggs in a bowl this evening and it worked perfectly. Thank you for the lesson
In regards to this version I’ve seen other videos/recipes add vinegar to the water but there was no mention of it here, do you find that vinegar is irrelevant for this technique?
Thanks again
The reason for adding vinegar is to reduce the separation of the "runny part" of the whites from the gel part. Since that stuff is strained off in this method, no vinegar is needed.
I have poached, but the egg white will not close the yolk inside the simmering low heat water, should I use a fork to close it?
if the white won't stay around the yolk, the eggs might need to be fresher or try a different type of egg. I find that blue eggs don't poach well.
Hi Helen... I’ve just tried your poached eggs. They stuck to the colander (butter next time) AND I’d like to know please, how you get the nice round shape 🧐 mine looked like a fried egg but poached. TIA
Same as you result of the shape is pretty bad
Do they naturally separate or will you need to prize them apart?
Will i get the same result using a silicone egg poacher?
If the yoke still liquid, any danger of food poisoning?
it depends on how you define "danger". compared to a salad, you are safe (raw produce is one of the biggest culprits in food born illness). compared to a hard boiled egg, it is a tiny risk. unless you are heating every single thing to 160F before putting it in your mouth (including every piece of fruit), this is not a risk. if you have such a compromised immune system that eating any uncooked food is risky, obviously don't leave the yolks runny.
Wow beautyfull
你真棒👍i like that
Poached eggs for use later. Would you recommend using a Sous Vide Cooker? If reheating 12 eggs how long would you recommend.
you can rewarm poached eggs in barely simmering water for 2-3 min (assuming you are starting from fridge cold eggs).
Your amazon didn't work.
0:43 so funny!
Helen, does your colander have 2.5mm holes or 4.5mm holes?
+Sandra McCarthy This is the colander I show you in the end of the video (I bought it after I made the main part of the video). It has 2.5mm holes. here is the link on amazon www.amazon.com/Winco-CCOD-11S-Chinese-Colander-Stainless/dp/B001VZ8RGC/ref=cm_cr_pr_product_top?ie=UTF8
The one I am using in the video has slightly larger holes. I am not sure what the official measurement is because that product is not sold separately (it came with a pot).
+Helen Rennie thank you!
Such precision and details, I immediately unsubscribed Jamie Oliver, that thing cooks like a bear trying to scrounge through a trash can!!
Great instructional, Helen. All I have is a round bottom colander, but the holes are similar. Do you think that will work for 4 eggs?
it all depends on how big the bottom is. try it. eggs are cheap :)
Does this work with pigeon eggs?
I've never cooked pigeon eggs, but it should work with any eggs.
Helen Rennie hi, i tried it with squirrel eggs and it worked great
Balshoy spasseeba!
Pozhalusta!
Only curious, so please pardon my inquisitiveness. You look, Catalan, French or Italian, but I can't help it I hear Slavonic intonation, east Slavonic like Russian.
So if you don't mind telling me where you're from.
She was born and raised in Moscow, Russia, and lived there until she was 13, when her family emigrated to the United States.
I really suck at this one
Thank you
My poached eggs are always runny white 🤮
Not no more! 😁
you are so gorgeous
Just buy fresh eggs. I would not even eat them if they were that old.
Tamil news paper thinamalar
Dreadful-looking eggs. Evidence by the whispy egg white when you lower the colander into the water. These aren't anywhere near fresh enough, nor are they free range given the color of the yolk.
0:43 Do you have some white yolky stuff running down your leg?
That's what I was thinking!😈