Easy Poached Egg | Kenji's Cooking Show

This technique is one that I shared in my first book, The Food Lab. The idea is that by straining eggs in a fine mesh strainer before poaching them, you eliminate the problems caused by those excess loose whites - the whispy cloudlike things that muck up the water and make the poached eggs look kinda like wet tissue instead of a nice clean, tight torpedo shape.

The method is not 100% foolproof (there will always be a random egg here and there that has whites that are already broken when you take it out of the shell), but it's as close as I know.

What's especially nice is that you can crack lots of eggs into the strainer at once. I've done this with three dozen eggs at a time at a demo once!

[donscott]

Thanks for the “no vinegar” comment. I cook breakfast at a Greek restaurant and have advocated this for a long time. I keep a 6” 1/2 pan simmering at 195-205 on a back gas burner for my poached eggs. I find that this gives me the perfect amount of time to make my “Benedict sets” before the eggs get done: the more orders for Benedict ( whether, ham, salmon, crabcake, or veggie with spinach tomato and avocado ), the more eggs I’ll drop. The more eggs I put in (cooling the poaching water), the longer it takes for them to cook; giving more time to make “sets”😊

[PhilipLaRocca]

Kenji always creates value in his videos. It's never a "rinse and repeat" of something you've seen before. You're the man, Kenji!

[megcasey]

Straining the eggs is so key! I started doing that after a video you did on cooking a ton of poached eggs at a time. It’s a real game changer. Thanks.

[ryonmerrick]

Don't know why I've always been intimidated by poaching eggs. Looks wonderful!

[TwilightxKnight]

Wow, those are the cleanest poached eggs I have ever seen in a simple water bath. Great job!

[GabrielEvans]

I can imagine kenji saying to his kids “oh no! One broke as I was putting on the rice!" And the kids not crying but being silently sad about it. We appreciate the sacrifice.

[AmiableGrace]

This is one of those Kenji Basics I’ve done for years but I still learned by watching him do it!

[thomastessier]

Some of the best-looking poached eggs I have ever seen cooked.

[robadr]

Most generally useful/helpful cooking channel ever. 😊

[greenk]

I like that you're exploring new options but the gopro is way better and less dizzying

[JohnDiFrancesco]

The fine-mesh strainer hack is an absolute game-changer. Thank you Kenji!

[kgreene]

I never knew about the straining of the loose egg white part, thank you, I will do that from now on because they do look so much nicer!

[PlenusPotent]

Through the years, I’ve been watching how to poach an egg off and on, this is the best explanation of doing it, right. Thank you

[brewerfireguy]

Good tip on the poached eggs. Also, that cast iron rack in the background is very cool!

[maxh]

This kinda inspired me this morning. Poached egg over broken up cornbread topped with bacon bits and chives. It’s like biscuits and gravy but egg yolk gravy.

Savory, sweet, and salty bacon. Definitely a hit.

[abemand]

Love how Kenji always makes cooking less intimidating.

[atzk]

Haven't really gone on the cooking side of YouTube in months but you're looking great Kenji! And this video came at a very good time. I've been upping my egg intake for more cheap protein and have been looking for different ways to cook my eggs.

[maryhenry]

It never occurred to me to flip an egg I was poaching. My life is changed. Thanks, Kenji.

[txag]

Very cool! That seems a lot easier than I had always thought. Thanks Kenji!

[Chursh]

Daym Kenji! You're looking healthy! Good job man!