Exactly How To Make Poached Eggs

[misstaylor]

Im glad he finally sat down to do all those minutes of research 😂 changed his life

[ben_the_gamer]

"Cook it until its cooked" perfect sense

[aayansyed]

Cook it until it us cooked

Understandable 😂😂😂😂

[Seaweed_nobrain]

"Summon your inner poseidon" uh, ok, PERCY-

[ilya]

As a chef who has worked in a brunch restaurant for 2 years and had to make tons of poachies here are some tips:
1: Use a deep pot and not a skillet (the more water the better) it helps the eggs form into a teardrop/ballsack shape
2: Temp of the water should be just bellow boiling. If you are doing a lot of eggs boling is fine because the eggs are gonna cool the water down (the hotter the water the faster the eggs take shape)
3. Use PLENTY of vinegar (white distilled)! You almost want the water to be sour. It will not affect the taste of the eggs but they will come out so much better.
4. No need to "strain" the eggs, and whirlpooling the water does nothing beneficial and is useless in my opinion
5. The eggs should only take around 4 minutes (set/firm egg white, runny yolk)
6. Use a slotted spoon to take out the eggs (bonus points if you "cut the tail" so the egg looks perfect)
7. If not immediately plating, store them on a tray with paper towels

PS: sry for long msg, I just want to make poached eggs easier for ppl cuz delicious. Taking a shot helps as well. Happy cooking

[Tiny_dragon_god]

I needed this, my eggs were always runny or had "shnot"

[gautamgopal]

"After minutes of research"🗿

[roxxergaming]

Honestly, this guy is way too underrated. He deserves a ton of appreciation for all the minutes he puts into making such amazing content for us. You can just tell there is minutes and minutes of research gone behind every single one of his videos. ❤

[Stroin]

"Take my poached egg faith in my hands"
Instantly falls out of the hand

[Taha_A]

"Cook it until it is cooked" 🔥🔥🔥🗣️🗣️🗣️

[spaceuncharted]

"So after *minutes* of research..."

Bro really went all out for this one.

[pengwing]

"summon your inner posedion" ok then, RUTHLESSNESS IS MERCY UPON OURSELVES

[debuGN]

is no one gonna talk about the fact that he still keeps that picture of _Jeremy Allen White_

[smashboom]

French cooks usually boil the white and yolk together in just hot water and they need to turn the white around the yolk.
You basically reform the egg, and the most experienced chef manage to do it really nice

[ellimacaira]

As a breakfast cook it took me some trial error as well to get poached eggs down pat.. Here's some aspects that helped me get more consistently round, runny poached eggs:

-Use a deeper saucepan/pot = this allows the whites to set before the egg eventually settles to the bottom of the pot.

- Add more vinegar than 'a splash' = I end up using about 1.5 cups worth of vinegar for a 3L pot of water. So about 1/2 cup vinegar per 1L water. Vinegar helps coagulate the egg whites around the yolk, instead of scattering in the hot water.

- Bring the water and vinegar mixture to a rolling boil on high heat, then lower the heat until the "rolling" stops before dropping an egg in. = this ensures that the egg doesn't aggressively get discombobulated around the water.

- Once the water and vinegar mixture is hot enough: Using your slotted spoon, swirl the water into a gentle whirlpool. A couple swirls around the pot is usually enough. Too agressive and you get exploded egg.

-Use fresh, room temperature eggs if you can. I found that chilled and slightly older eggs tend to have a looser whites portion, resulting in the yolk peeking through and maybe overcooking - This is fine at home, but we want hotel breakfast quality eggs for paying guests.

-crack the egg into a small bowl/ramekin or in my case a small gravy bowl that has a handle and spout. This helps you more gently 'bloop' the egg into the water swirl and minimises the risk of broken yolk due to getting caught on the spiky cracked shell. You want that egg to gracefully dive into the water, not bellyflop.

- Wait for the egg whites to become opaque before dipping your spoon in or checking. If the egg white is still transparent leave it alone istg.

- allow the egg 2-3 minutes to cook in the hot water / vinger mix. You should still be seeing large bubbles occassionally rising up from the bottom of the pot, indicating a gentle boil.

-Have a paper towel or tea towel laid out on your counter; once the egg is poached and set to your preferred liking (you can test by scooping up the opaque round egg withyour slotted spoon and seeing if the top of the egg bounces as you lightly tap with your finger), carefully let some water drain off your slotted spoon and egg and gently lay the poached egg on the paper towel/clean tea towel to dry it off. Once the excess water and vinegar is drained onto the towel, you can cut off the 'tail' or loose egg white part with your spoon, leaving a perfect round poached egg. Then, you may gently re-scoop the poached egg with your spoon and place onto your plate.

Done. 😂

[randompeopledoingrandomstuff]

“Cook it until it’s cooked and you’ll know it’s cooked when it feels cooked” makes sense

[veralysona]

My preferred method, no vinegar:

1. Bring a *large* pot of water to a rolling boil
2. Crack eggs onto a plate
3. Remove pot from heat. Turn off stove.
4. Slide eggs into the water
5. Wait until egg whites are firm

With enough water, it will retain enough heat that you don't need to have it boiling with the eggs inside. This removes the risk of whites flying everywhere, no vinegar or vortex needed since the water... isn't moving. It is also not very time sensitive and seriously reduces the risk of overcooking the eggs/hardening the yolks.

You could go even more temperature controlled here. Note that egg whites and yolks coagulate at different temperatures. A big temperature controlled tank of water is how they do poached eggs in hotel kitchens. They can stay in there for hours and remain "perfect" with a runny yolk.

[flowerhana__]

"Cook until it's cooked until you feel it's fully cooked"
That is the line ever

[ThatGuy-qyde]

"After minutes of research" is brilliant

[surprisetr]

The way he delivered “minutes of research” was perfect