EZ Poached Eggs Hack

#shorts #food #easyrecipe
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MY KITCHEN GEAR

[noahthatcher]

Something about an egg on a strainer doesn’t feel right

[krisd]

We used to crack 10-15 eggs into a strainer, strain off the excess whites and then place the strainer into a vinegar+water "bath". We would then poach the eggs in the strainer. Easy way to poach 10-15 eggs at a time. Dis not work in a restaurant that served brunch however. When we had to make more than 50 at a time, we would just steam them in the oven in a ramekin with plastic wrap over the top.

I will say though, poached eggs without vinegar are far better, but much harder to make.

[Zilliguy]

I currently work Brunch and Night shifts and people do NOT understand what a well done poached egg is and they send it back for not being runny enough

[hashi]

Working in the food industry where I have to make poached eggs everyday this hacks save me so much time its honestly great

[namo]

I worked in a fancy brunch place, i remember using 43trays of 30eggs in a 6hour shift, that is 1290 eggs that i used up. It also equates to an average of 3.58 poached eggs per minute

[srob]

The biggest difference I ever found in poaching eggs was the freshness of them. The fresher the better. And I agree, breakfast/brunch service was my absolute favorite when I worked in a restaurant. My shift on Saturday and Sunday would go by like lightning.

[justink]

First dude’s making it sound like this egg hack cured his cancer 😂

[dutch]

dude with the shades got that opium merchant swag

[PJ-shnh]

I've been poaching my eggs this exact way for over 20 years. I learned it from a Chef at a Country Club where I was a waiter, I think he was Polish. Dude KNEW HIS EGGS though lol and this really works.

[peatmarshnotfound]

Slangin' breakfast is by far one of my best memories. We had one regular who would order the special and give his honest opinion every day without fail. My favorite response was "I ate it" after trying the 5 alarm benny...

[MaverickZ]

I almost believed you when you said " You miss working Brunch" lol

[mycointhetrees]

bro you DO NOT miss brunch



okay but the small breaks in between were fire tho

[ClubOceanBlue]

This solves the problem of trying to keep creating a vortex in bubbling hot water 😂 🤙

[tajr.]

This is the GREATEST tip I learned from a French older chef on YouTube. Especially for large groups. I use the Turkish method in a skillet though when I do it for myself.

[adolfolerito]

Here’s the REAL way to do poached eggs:

1) Take a flat pan and fill it with about 8cm/3.15in with water, BUT measure that water as you pour it in.
2) Pour vinegar into the pan until it reaches precisely 5% the amount of the water.
3) Heat up the water at 80C/175F and keep it at that temperature.
4) break open your GOOD QUALITY eggs in small plates or bowls (each egg in a different one), so you can spot blooded eggs and discard them.
5) once the water is ready, grab the plates with the eggs one by one, lower it to the level of the water, and in one swift but gentle movement let the egg slide into the pan.
6) the egg white will immediately surround the yolk, unless the eggs are older than my grandma, and will be ready to take out in about a minute.
7) take them out delicately with a skimmer, one by one, and plate them with care. If you want to have them in big numbers for a planned event, you can also prep plastic containers filled with ice and water, and take out the poached eggs at about 40 seconds directly into the icy water to block the cooking. You can then take them out when you need them for the event and heat them up at bain marie, where time is more merciful and they will remain liquid even after being warmed for several minutes.

Hope this helped all the people who want to eat good quality poached eggs that don’t taste like concentrated vinegar (like those shown in this “food hack”).

[lilidlamouche]

You're just so good, i like your vibe!

[LREHAnimation]

“I actually miss working brunch, man. You would just get annihilated 👀 🔥💨”

Bud I worked as a cook at a ramen spot in Las Vegas and that’s what got me and the kitchen manager through our day. Best job in the world. I miss it so.

[carolcarol]

Strain is much easier and you can use the leftover white for something else. Great tip

[safehouse]

So I remember seeing this on America's test kitchen. Basically the vinegar cured a thin outer lining of the membrane. So for a better visual image think a water balloon the rubber of the ballon is the cured membrane hold everything else inside. Basically the vinegar lightly cooks the egg causing that effect.

[ElSWVisitor]

When i worked in a restaurant we just had to learn how to poach eggs.
No hacks, no secrets, no gimmicks