We Found the Perfect Poached Egg Technique (How to Make it at Home)
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- Опубліковано 19 вер 2023
- Will is on a quest to discover the ultimate method for creating the perfect poached egg. In this egg-citing video, he takes inspiration from three distinct approaches: a viral TikTok recipe, a trusted Food Network method, and a classic French technique from the legendary Alain Ducasse.
Join Will on this culinary journey as he explores the art of poaching eggs. You'll witness his step-by-step experimentation with these three methods, each promising a unique twist on achieving that silky, runny yolk and tender egg white.
First, he delves into the viral TikTok recipe that's been making waves across social media. Will puts this unconventional method to the test, sharing his honest take on whether it lives up to the hype.
Next, he dives into the Food Network's tried-and-true recipe, known for its reliability and delicious results. Will showcases the step-by-step process, giving you insights into how the pros achieve poached egg perfection.
Lastly, Will pays homage to the culinary master, Alain Ducasse, by attempting a classic French poaching technique with the 90/10 water vinegar ration. This timeless method is renowned for its elegance and sophistication.
Whether you're a food enthusiast or a budding chef, this video is packed with valuable insights and practical knowledge. Will's journey to find the ultimate poached egg will inspire you to experiment in your own kitchen and find your preferred method for egg-cellent results.
So, get ready to embark on this egg-citing adventure with Will, as he cracks the secrets to the perfect poached egg using TikTok, Food Network, and classic French techniques. Hit that play button and get ready to elevate your breakfast game! Don't forget to like, comment, and subscribe for more culinary inspiration and cooking tips.
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So, I am actually super passionate about this topic! I have also taken the very long and frustrating journey of trying oh-so-many egg poaching techniques. I have tried the ladle one. I have tried the strainer one. The ramekin one. With vinegar. Without vinegar. Jamie Oliver's plastic-wrap one. Heston Bleumenthol's upside-down plate. Even tried Jacque Pépin's method of cracking the egg straight into a simmering non-stick sauté. And by far the best results have been doing it in the swirling vortex water, and this is the only way that allows me to really get michelin star quality poached eggs. HOWEVER! I have made a couple of tweaks that I have found to be extremely helpful. Forgive this long comment, but I promise it is worth it.
Firstly, I always strain the eggs in a fine-ish strainer for maybe up to a minute. You really don’t want to leave it in the strainer for too long, as I’ve found that the firmer egg whites can start to form to the sieve and sort of grip it, increasing the risk of damaging the white when transferring the egg back out. Also, please don’t swirl the egg around in the strainer like I see so many UA-camrs do. You don’t need to, as this just increases the chances of damaging the firmer whites and creating even more stringy, wispy whites. You DEFINITELY don't want something as large as the strainer used in this video, but something to just get that really watery egg white out. The strainer they used in this video had very large holes, and I think they were actually losing (or at least damaging) some of the good egg white as a result. Then I transfer the egg to a little cup, just like they do. But, there is a real mistake they made in the video that I have learned to avoid; they didn't let the swirling water settle enough. Their pot size was perfect, as you really want a larger, wider pot, even for just one egg. This is because the larger pot allows for 2 things: (1) a large mass of water helps to keep the vortex moving, since a smaller pot will tend to retard too quickly, and (2) a larger pot allows for the vortex to exist with much less centrifugal force per revolution. A smaller pot would have to have a vortex with far higher RPM to achieve the same force on the egg.
BUT, the Fallow guy didn't let the vortex settle in the big pot before adding the egg, and you can see this because the centrifugal force pulled the egg out of the center of the vortex and started to push it to the sides, which creates a sort of oblong, football shape (well, AMERICAN football). The trick is to let the water vortex slow down a bit more before dropping the egg into the center. That way the egg will stay in the center more readily. But there are more tricks up my sleeve. I also let the water come up to a boil before dropping in the egg. Normally you want to avoid this because of 2 reasons: firstly, the turbulent water will damage the egg, and secondly, even gentler bubbles from a bare simmer will cause little dimples in the surface of the egg white, which is not ideal. So what I do is place the pot over a strong burner until it boils, then I move the pot off the burner and the bubbles all go away, but the water is still really near boiling temperature. I swirl the vortex, and let it settle until it is very gentle. THEN drop the egg into the center and set a 1-minute timer.
Now this is the part that I invented and have never seen anyone else do. As soon as the egg drops into the center and slowly starts the rotate, it will settle to the bottom and eventually stop spinning due to the friction of the bottom. I immediately take the handle of a spoon or something similar, and I dip it into the center of the water above the egg, maybe only an inch down into the water, and I start to quickly swirl that water in tiny circles using only my wrist (I do this in the same direction as the swirling water). This focused swirling motion from the top of the water helps to create a tiny vortex that gently reaches down to the egg and gently lifts it up off the bottom, as well as slowly keeps the egg turning. This is especially important during the first minute of cooking, as this is the time when the egg's shape really gets set and locked in. For that first minute, I will start and stop the swirling motion back and forth, keeping a careful eye on the egg to make sure that no violent forces are acting upon it, and trying to keep the water steadily holding the egg in the center, without letting it rest on the bottom long enough to form a flat spot. You want to be moderate with this technique; if you put too much spinning on the egg, it will actually form a near perfect sphere, which while kinda interesting, is still not my favorite shape. I think it’s still best to have just a slight sort of natural “squatness” to it.
After the minute is up, I can stop the little swirling technique and return the pot to the strong burner and quickly bring the water back up to temperature with simmering or a gentle rolling boil. This is just to speed up the rest of the cooking so as to not waste time. If your burners aren’t strong enough to induce some bubbling right away, then you can just gently take your slotted spoon and shift around the water near the egg, helping it to sort of float around in the water without resting on the bottom. Now that the outer layer of the egg's shape is mostly determined, it can handle some more turbulent movement and bubbles, since no divots can form on the whites. Additionally, on top of the egg cooking faster, the boiling water is important because it helps to keep the egg from sitting too still on the bottom, which not only makes for a weird shape, but it also forms a very uneven cook, and you'll end up with a rubbery white spot or a yolk that is too cooked on one side. Once the egg has poached for about 3.5 to 4 minutes, I take it out and either serve immediately, or place in an ice bath to be heated up later.
Trust me and try this, and you will end up with beautiful little mozzarella balls for poached eggs, and they will go beautifully atop any dish as proud little garnish, or a succulent plump, gooey ball on some eggs benedict. And yes, I will totally admit that this technique is not very efficient as you can really only do one egg at a time with this method, but if you are only making a small batch, or really just want those extra impressive poached eggs for a fancy occasion, this is the method that will wow your guests.
EDIT:
Another commenter brought up the brilliant idea of letting poached eggs rest to finish cooking outside the water. I think this is a fantastic idea and I am going to try this next time to try to achieve an even softer white on these poached eggs. Next time, instead of cooking the whites through and shocking in an ice bath, I’m going to try cooking until the whites are almost done but still not fully set in their centers. Then I’ll put it out of the water and leave on a paper towel for a minute or so before serving or transferring to the ice bath. My theory is that this will achieve an egg that doesn’t have a rubbery white, but also avoids that undercooked goopy white in the center. Can’t wait!
Also, one last piece of advice: I prefer to do this with XL eggs just to compensate for the slight loss of white due to straining. I definitely wouldn’t go any smaller than a Lg chicken egg. And lastly, don’t feel bad if everything is going well and suddenly your next egg looks like a totally cloudy disaster. Every once in a while you just get a bad egg where the egg white really falls apart instantly. This can happen, especially with cheaper commercial eggs. Just strain out what you can from your water, move past it, and try again.
I’m absolutely in love with the level of passion and obsession you poured into poaching eggs.
Zzzz 🥱
Wow, great comment! I at one point also obsessed like this about the perfect poached egg, and I can vouch for every word.
I want to re-emphasise the importance of a slower swirl speed. The speed shown in the video was bordering on too fast, for me. The word "vortex" is misleading really, makes it sound like it should spin fast, but in reality this just rips the egg apart, or forces the yolk to one side. The best rotation speed is really rather leisurely. (By the way, I know this is a real nit pick, but there's no need to spend hours spinning the water like he does here. Just a few turns at the desired speed is enough and then get the egg straight in. Try not to overdo it because you do then have to wait for it to slow down.).
Regarding water temperature, I personally don't turn up the heat. As a general rule with eggs I like to keep the heat gentle to avoid overcooking the white. This does require a longer cooking time, though. The way I test for doneness is to touch the egg to check for firmness. When the yolk just starts to feel firm I take the egg out, place it on some kitchen towel to dry off, and leave it for a few minutes to finish cooking in its own heat. I've never directly tested the importance of resting, but my informal impression is that resting really is important for getting a perfectly consistent yolk.
A big metal spoon (something like shown in the video) is I think an essential tool. It's great for gently lifting the egg out of the water. If the egg is really not done, you will see it deforming before it's even out of the water and you can gently place it down again without any danger. You can use it to cut off the streaks of albumin. And if the egg does stick on the bottom, this spoon can also be used to get underneath to unstick it.
Oh also, always use fresh eggs, because the albumin is much stronger and less watery than old eggs. It's a great feeling when you crack a fresh egg open, see how well it's holding together, and you just know it's going to be a good one :)
So you don’t use vinegar?
@@jsmakman I will use vinegar sometimes (about 2% by weight) if I want the flavor of it, but I haven’t found it necessary for setting the egg. That’s why straining is so helpful. I do use salt, however (also about 2% by weight). Again, just for flavor.
Seriously love this little experiment! It's gotta be fun working with you guys in the kitchen! Thanks for this video
Forget all this vinegar, swirl effort. Put the egg in the water for 10-15 seconds whilst still in the shell. Then crack it in. The outside layer is just cooked enough to hold it in shape whilst the rest cooks. You can do as many as your pan can hold. Game changer.
Wait for real
Make a video of this.
Whaaaaat
I'm not sure I believe you
Nope because the outer layer will break when the inside is fully raw
I love this channel. Thanks chef!
I do the first one but recently I saw a tip he used on the third one - sive it to remove the excess "water" but cook it just like the first one. It works for me and most of the times I dont bother to swirl it. Just sive it, pop in water with a bit of vinegar and it turns out great. My daughter loves it
Interesting, thanks Chef for sharing!
Love the experiment, as a cookery teacher we never use vinegar, just lightly salted simmering water & no vortex.. Fresh eggs are definitely the key though. Perfect poached eggs every time. Love the videos guys.
I used to own chickens and can confirm that the freshness of the eggs makes a huge difference :) With very fresh eggs you don’t even need to swirl or add vinegar etc, you can just use a ladel or cup and gently drop it into still, simmering water 👍🏻
Same here, but without a chicken coup the pre-soak in vinegar works no matter how old the eggs. Just don't do the silly sieve-and-slotted-spoon thing here.
This is the way. If you're using vinigar it's a dead give away that the eggs probably aren't fresh.
@@redthreadzen the nice thing about the vinegar pre-soak method is it no longer matters whether the eggs are particularly fresh or not. Perfect poach every time anyway.
I agree fresh eggs and U.K. store eggs work pretty well, I have no problem poaching eggs and the only thing I add to the water is salt as I don’t add salt to food after cooking unless it’s chips. Enjoyed the video though.
@@redthreadzenthis is the way
Great video and great advice. All I do is plop mine from a bowl in a just less than boiling pan for 2 minutes max and the white I don't like gets cut off with my hovering spoon and after draining on kitchen towel i turn them over and pop them on a bit of toast and season them and everyone loves them. It's maybe just more luck than judgement. And as much as I love vinegar I don't want my eggs to taste acidic, but I'll give that a bash and see how they turn out. Cheers guys.
I love to see them do a video poaching multiple eggs at a time. The vortex method only works when cooking one at a time really
And most people only have one ladel so that method doesn't work for multiple either
but i need to do 2 eggs at a time.@@alexhoulton9
Word up brothers, none of these are practical unless you're in the gaff. Fuck waiting for a poacher at fallow doing 650 covers a day 😂
Use silicone cupcake cases in a small pan of water.
I find the best way to do multiple eggs (I often need 4 or 6 at the same time) is to cook them individually, then put them in cold/ice water, then you can just lower them into hot water for a little while to warm them before serving - these can all go in at the same time.
I work in a cafe and I must poach 100s of eggs a shift sometimes.
I've never used a ladle, cup or sieve to hold the egg before dropping it.
Usually, just a couple nips or vinegar, get the water to a rolling boil. Then get a vortex going and break the egg on the side of the pot, and maneuver over the water as close as you can get without burning yourself and split the rest of the egg shell. 2 and 1/2 minutes and she's done.
You only have to worry about the white separating from the yolk if the eggs are old or not cold. Important to always use fresh and cold eggs.
Problem for the home cook can be getting fresh eggs (if you don't have chickens in your backyard). Supermarkets are obviously useless but I found even at farmers markets it was far harder to find really fresh eggs than I thought it would be. Did not know that cold eggs work better. Here in the UK eggs are rarely refrigerated so hadn't ever tried cooling the egg first before poaching.
I used to poach eggs in a cafe. Our teqnique was in quiet times to have a massive pot of water simmering with a bit of vinegar, crack 15 eggs into ramekins and drop them in in quick succession
Let them cook whilst getting the next 15 ready and so on. Timer set for 2 mins 30 and out into ice bath. keep in water for service of drain and put on gastros in service fridge ready for the shit to hit the fan. 30 second re-heat
@SilvoNathan If you drop the 1st egg into the centre of the vortex what happens when you drop others on top of the 1st one? I have used the vortex method but only found it works with one egg at a time.
@@russyJ20 do you drop the eggs in different areas of the pan when doing multiple eggs at a time?
@@sdm197 The pot we used to use was nearly a metre deep. with a light vortex, enough to keep them separate whilst sinking to the bottom
That was lovely. Thank-you. I did my aunt's poached eggs like that (#1) and she loved them. (love that small boning knife!!)
I have found the key to it is the sieve. Drain off the first bit of liquid and straight into a the whirl pool of water sitting just below a simmer - no vinegar needed. 3mins and it’s spot on every time with no stringy tails 👍🏽
Holy- I'm on time for one of these! I've been out the kitchen for a few years but watching you guys smash it has me wanting to get back in against my better judgement! Would love to come and try some of your stuff one day!
Same here. I’ve only been out a year and was loving it until I found this channel. Now for some reason I feel like diving back in. 😅
On time?
I poach eggs sometimes for Sunday morning breakfast for the family. I use a sous vide, ATK way, 167f for 12 minutes, in the shell. Mainly so that all 8 eggs are ready, and perfect at the same time.
I’ve always used the vortex method great results every time nice golf ball shape
Ladle method looks promising, will have to try it
If we could sit it and do plate prep it would probably be pretty good.
Having to stand on one thing is a problem though.
The ladle method is stupid considering poaching pans do exactly the same job and have done so for years. Also with a poaching pan you can do multiple at a time.
It's like re-inventing the wheel. but making it worse. Went tiktok on viral though, which tells you something .....
@@zakelwe I did not even know poaching pans exist. That does require buying more stuff so I think the ladle method has its place tbh
My challenge with swirling vortex is if you want to do 4 of those it's pretty difficult when sing a standard size pot
The humble poached egg on toast is a comfort breakfast. It's got everything, just don't forget the salt. I don't mind it with a touch of proper Chinese Chilli oil too.
Brilliant 👏👏
Another nice method is pre-steaming the eggs so you a) basically only need to heat up and finish cooking the eggs and b) have a really pretty egg form (it basically after dropping keeps the form of the egg shell). This method really helps standardising the form of the egg and gets rid of the vortex.
How much time do you steam and temperature?
@@QuiutheAwesome Place your eggs in a steamer oven and steam at 63 degrees for 70 mins, take out the eggs and place in ice water to stop the cooking process. Then you can use them when needed. Put them in a fridge, and keep for 3 days. to cook, simply Simply boil a pan of water and crack the cold pre-steamed egg into the just-under-boiling water. Wait till the egg feels slightly firm to the touch, lift out and you will have a perfectly shaped poached egg, far better in texture and look than the 3 in the video shown. This is a secret in some Michelin and high-end restaurants, im quite supprised fallow and many other chefs don't know this! I've been using it for years. High-end breakfast chef knows this..
@@thebackingbrothers Steam for '70' minutes??? Is that right😢
@@tomasnilsson866 yes. Another method is sous-vide the eggs, 62 degrees 70 mins, same result.
I like a decent poached egg for breakfast sometimes. If I visit London in the future I would like to try your restaurant for lunch or dinner
I only just found the bath trick about a month ago and it works perfectly for me everytime, I don't use the sieve though, just crack and put in the water and vinegar bath and leave it while I shower or prep the rest of breakfast. Delicious every time.
I’ll be honest: I’ve tried all of these before and I finally realised a few things:
- I want my eggs fast.
- I want a lot of them.
- My stovetop is rubbish.
So now I just sieve very fresh eggs, transfer to a measuring cup and gently slide them from the partially-submerged cup into a shallow pan of almost-simmering water with roughly a tablespoon of vinegar. If I need to keep them for a minute, I just use cold tap water.
The sieve gets rid of the straggly bits, the freshness plus gentle motion into shallow water prevent it from breaking apart and the vinegar and heat make it firm up on the outside super fast to further reduce damage.
I like to use a lightweight shallow steel mixing bowl with a larger diameter than whatever sieve I use. This way I can transfer them more gently from the sieve than if using a relatively tall and narrow liquid measuring cup. Of course then one will need a pot that is wider than the bowl in order to partially submerge the bowl. One thing I liked about the ladle method shown in the video, is that it looked like the egg white surrounded the yolk more evenly. It also looked suitable for when you want to do a more visually elegant plating.
I put 4 at a time in the sieve drop them in water together they seem to separate them selves.
I watched Ramsay cook a poached egg and did it first try. I create a vortex as you should, and when the water is pretty hot, not boiling, pour or crack the egg inside and control the stir until white is cooked.
Awesome guide, consice and gets the point across. My only problem with poached eggs are that its a lot of effort for essentially a boiled egg haha, guess it makes sense in commercial kitchen when you have loads of orders and you can just set up the stations.
One could argue its less effort than boiling an egg.. You don’t have to peel it, just bring the water to temp chuck in some vinegar and crack in a few eggs.. Off ya go
Much easier to make than a fried egg and cleanup is less.
It's completely and totally different from a boiled egg, the texture the taste is TOTALLY DIFFERENT.
The best way ive found as a long time brunch sous, Cook the egg at 63.5°C for 45mins inside the shell, ( do this by the flat in the combi ) then after cooling immediately in an ice bath crack into simmering water with 5% white wine vin and 2% salt for 2min 30sec for perfect medium. Straight out of the combi its a perfect poached soft. Obviously you can take it as far as you want past medium if you want to ruin it and have a hard yolk
Use that ladle technique for over 20 years, it's always perfect
Ladel it is then! good stuff, definetely looks like the best method
At my restaurant we sous vide our eggs at 63C for 45mins! Ice bathed, cracked into a bowl, then poached at a rolling boil for 3minutes. Perfect poach everytime :)
🤣 waste of time
Poaching an egg from raw takes 3-4 minutes, 4 being an almost totally hard yoke. I'm struggling in figuring out what your 45 minute 63C sous vide is actually doing.
So is it sous vided or poached?
Yes we sous vided our eggs and poached them right inside the shell. Even cracked them fully poached into a flat top to get a little color on them. Perfect every time. Super fast eggs benny and stress free for our cooks. It was beautiful.
Great job Chef .... If you want Two eggs can I still use the vortex method ?? or is a one at a time deal ?
Need to try test no 2 🥚
Great demo!
I poach eggs at home a lot (love eggs Benedict) and I would try the ladle but you have to do it one at a time. I can do 2-4 with the first method. I absolutely would not soak an egg in oil and vinegar before poaching.
I used to do hundreds of poached eggs every brunch at a Thames restaurant and , I found this technique on my own one day when I mixedt 1/1 ratio of water to vinegar, bring it to boil then lower the fire temperature so that it simmers. I was spinning with a whisk the water , and had the eggs prepared separately in advance. Now the trick that brought them all perfect every time (if the eggs were quite fresh is that I had a very tall pan, 3 times taller than the one in your tutorial. They all came in a "water droplet shape". The excess of egg white which was lighter than the one falling on the bottom I was removing it with the spider. Try it , it is actually a mix of all three methods.
Hey jack and will big fan of your channel any chance of showing how to make Espagnole sauce i would love to make a good one
classic every time
"We found the perfect poached egg technique" but they disagree on the results 😂
But other than that, thanks for video! On the way to try that ladle technique!
I wish they’d specify whether they are using room temp eggs or from the fridge. Makes a big difference in timing
Yes in UK a lot of us don’t keep eggs in the fridge
What Alain ducase book was it my G? Also any other books you recommend for cooking
Poached egg pan works best imo. Mine has 4 small cups and the eggs are perfect every time. Not that I would ever trim mine when I used to use water bath, with the poached egg pan there is never anything hanging off. Shape is exact same on every egg.
Agree, the ladle method is basically this.
Except that isn't a poached egg, it is a coddled egg.
Yes, that shape may look nice, but the problem with these (essentially coddled eggs) is that the yolk sinks to the bottom, so while the finished product looks even, you actually have a very uneven distribution of white around the yolk. The suspension of the egg in the poaching water helps to create (ideally) a white that evenly coats the yolk on all sides.
@@dirtyketchup I use a poached egg pan most of the time when I poach eggs, and I find the exact opposite to be true! The yolk is always at the top. It is true that there is less white above it, but it is very even everywhere else. And classically poached eggs always have more white on one side than the other, so it's not that big a deal to me. The biggest problem I find with using a poaching pan is that it's very easy to have it too hot, and cook the yolk through accidentally.
I'm gonna start calling my poached egg, yolky bois 🤣 love you guys!
Epicurious 101 has a similar method to #2 for doing bulk poached eggs with a couple of differences. Leave in a mixture of equal white vinegar and water for 10 minutes. Then tip the lot into a pan of water. I was sceptical but it does work a treat.
I find the first method you showed us, poach for 3 minutes. 2 minutes over the heat and then remove from the heat for the last 30 seconds. 🙏😎👊
I poach eggs in a large frying pan in about 3cm of water and it works perfectly. Get the water to just about boiling with a bit of vinegar, put the egg in, put the lid on for a bit (not necessary though). Take the egg out when all the white is cooked. Easy.
I got taught this way so much easier
Tastes like vinegar then. The pre-soak solves that.
@@xscale I don't mind the taste of vinegar, but if you don't like it you can just put the egg into a bowl of hot water before serving.
@@isotropisch82 you can. It's just easier and tastes much better to do the soak in vinegar-water before cooking, in my experience. YMMV.
I was looking for tips to do this on a basis at my workplace. Definitely the comment section was much more helpful than the video.
the method with the soak in 50/50 you don't use a slotted spoon to take it out you use a regular spoon with some of the liquid and place it into the pot. Its ideal for doing multiple eggs at once
That's the most hypnotic egg I've ever seen, the way it was spinning with the albumen forming a neat spiral in the centre.
My only question! More than 1 egg, best method ? The wife wants 2 eggs and so do I, the classic way just makes a mess when cooking more than 1. Love the content😁
If you've 2 ladles, maybe the ladle method. If not, try and master the food network technique.
Honestly, if your water isn't simmering at all, the secret is just fresh eggs. If you crack an egg at water level (or into a ramekin before and gently tip it in) I've always found that the egg stays together.
Chef, what is your opinion on cracking the egg into a sieve and allowing the watery albumen to drain away prior to poaching??
'New wave' never seen before - looking at my multi egg poaching pan that's been in the family for decades...
What is that zig zag liner paper. If I use that I will be one step closer to being like these guys right?? Good video as always.
I just GOTTA put up a video of how I did mine! No waste, SO much easier to do, and awesome. Nice comparison though. Thanks.
Never had problems poaching eggs, and never put this much thought into it...
Great video bro. Loved it. Its just one of the basics that are purely a matter of personal opinion. Its also fun to experiment with different techniques to achieve the same result. Kudos.
I prefer the Ducasse method because watching a vortex is just fun
Very fancy and nice result.But I'm a chef in a busy restaurant. If they had to do them this way, my day staff would still be pushing plates by 4pm. What we do is cook a bunch of eggs (48) in advance, flash them in ice water, store them, then put a few at a time in a water bath with a sous-vide agitator. Funny thing about eggs, the white and yellow don't cook at the same temp. So you can keep your poached eggs nice and runny for a long while this way. I just have an extra pot of simmering water for extra doneness.
Nice, clean kitchen though.
I just wait for a slight boil and then gently crack the egg right into the water and hope for the best!😅 The closer it's dropped into the water, the less strings come out. Works pretty good for me!
Works "WELL" not good, things are good and done well. This method is GOOD and works WELL.
How is the vortex method used for multiple eggs? I spent ages trying to perfect poached eggs as my wife and I love eggs Benedict. The method I found works best for me is to use ramekins with a splash of vinegar in each and also a splash of vinegar in the water. Then with the water just off the boil (in a deep pan) in one smooth movement tip each egg in for about 3.5 mins. Burford browns have got to be the best eggs in the UK off the Supermarket shelf, such a beautiful yolk.
Just dump multiple eggs in the vortex at once, that's what I do. Works well, they don't stick together they naturally separate.
how I would do it at work when i had to poach literal hundreds of eggs was to prep 6 ramekins with an egg a piece, get a big vortex going in a BIG pot (with vinegar, just off the boil), start a timer as i plop the first egg in, then go around in a circle in a clockwise fashion. If you keep an eye on your first egg and make sure they're all going in in a row (i.e. not putting an egg in between two other eggs that are already in the pan), once your timer goes off you just take them out at the same pace and in the same order you put them in. Straight into an ice bath, trim the excess egg white, reheat in hot water for 30 seconds or so when its time to eat. Should all come out after the same amount of time and cooked to the same degree.
Used to work for a guy who wanted us to poach the eggs a la minute during lunch for eggs benny and I used this technique (though when doing it a la minute i would crack them straight into the pan and obviously not cool them) to poach to order for 50+ covers every day.
I poach them like my dad. Melt butter in pan snd pour in milk ,salt and pepper to taste drop in egg and ladle the milk over the yolk to whiten the top of yoke. Put egg on top of toast and ladle milk on it .. omg so good
I do the first but never swirl the water. Fresh enough eggs stay together and imo easier to do multiples at once without the vortex.
And who cooks one egg?!
Fresh eggs, shimmering water, I can easily do 5 or 6 at a time.
The funny thing is, if you make it on pan, you can do everything with it. I understand the whole thing bout pouched eggs. I do. But I like it more made on the pan. Eggyolk as warm torrent. Love that and could make it almost every morning.
Super fresh eggs & you'll have no problem, If they're supermarket eggs, method 2 works really well.
Classic method is classic for a reason. I've seen the vinegar bath one but question that it's useable at scale, like do a hundred eggs like that during a brunch service? The ladle one just reminds me of those goofy "poaching cups" you put in the microwave.
The vinegar bath method is actually a lot easier to do in bulk. You dump a dozen eggs into vinegar, then you can cook multiples in one pot, instead of having to cook one at a time.
@@SirClarkus who cooks one egg at a time?
I use a large pan of water, bring it up to a simmer, so that it has bubbles just breaking on the base of the pan, add a teaspoon of salt as a binding agent, egg in for 2 and a half minutes, comes out perfect every single time.....no swirling, no vinegar.
Guys i'm not from London, but i will come to try yours menu☺️☺️☺️
Your not yours. No such thing as yours.
Half-fill a teacup with water, crack an egg into it, stick it in the microwave for 60 seconds. No vinegar, no faff, perfect poached egg.
I like poached egg on turkish way, that was served to sultan for breakfast. Poach egg and in pan heat olive oil and turn off heat, add smoked paprika powder. Mix greek yogurt with chopped garlic, mix an put on plate and smear, put poached egg and on top pour mix of olive oil and smoked paprika powder. Salt to taste. Done
what's the name of ducasse's book that you read?
great video, chef. classic method is the only way.
I presume its Grand Livre De Cuisine
I love poached eggs, but they can be a pain to prepare, but I discovered a quick and easy way to do it that's works great for me. It might be heresy to some, but it works. Instead of heating up a whole pot of water, I use a small white ramekin like the ones used for crème brûlée. Fill it about a 1/4 way with water and a splash of vinegar and simply pop it in the microwave for about a minute. Time would depend on your microwave. But the egg cooks as the water heats and you have a perfectly shaped poached egg to slide out into a slotted spoon to drain and there you go. I've been cooking for many years and whatever works, I don't look down on, including a microwave for a quick and easy breakfast and you can't tell the difference in the end result.
I crack an egg into a microwaveable coffee cup, add 5 tbsp cold water, cover with small saucer, microwave full power 900 watts for 1 minute, drain through tea strainer. Perfect
Don't the eggs sometimes explode?
@@deborahtefertiller9539 ... the further good uncomplicated news is the yolk and egg white are the perfect consistency once strained
@@deborahtefertiller9539 and don't taste of vinegar!
@@deborahtefertiller9539
Not in my experience. But always put a lid on it in the microwave, ceramic ideally. This is a recipe from Tesco so it should be safe
What kind of chicken laid those eggs? The yolks look very rich compared to what I buy at the store. Are they raised in a high sulfur area?
Another method learn in culinary school, we use cling wrap to hold the egg, just throw them into simmering water, unseal and its perfect
Have had decent results with Heston method also. 80 degree water so zero bubbles and you can cook a few at a time
Thank goodness you said it... One of the greatest, evidence based, multiple recipe testing chefs of all time who instead of just following instructions decided to find out what the actual best method was, doesn't even get a mention here... 🙈
@@jordancox8280 I will say it’s not fool proof though. I’ve had a few cloudy buckets of water haha
@@allenwixted1992 That's mainly down to egg quality though I expect! 🤔
Amateurs🤣
@@jordancox8280 I would have thought but I had a disaster recently with my go to eggs that were the freshest ones from the supermarket but you’re probably right!
5:30 im training to become a chef and experimented with the vinegar method, not a fan, i understand it firms up the cells so it doesn't fall apart when your water is too hot, but naaah. it's too much effort for something that isn't consistent enough. that ladle method i have yet to try, but i saw a video of someone doing it on facebook this week actually and it seems like a good technique. they've basically copied those silicon cups you can buy, which keep your egg from touching the bottom of the pan. PS what alain ducasse book did you reference? :)
can't be trained very well as you don't know the difference between coddled and poached.
In always strain then swirl add. This lets me cook a large quantity at once. They almost always come out beautifully and at the same time.
Isn’t the 2nd one similar in approach to the Arzak egg?
I like poaching eggs for a number of people using a teflon muffin pan sitting inside a roasting pan half way filled with boiling water. Then just cover the roasting pan with a sheet pan. All poached eggs then turn out perfectly round.
Your explanation is poor, does it go into an oven?
@@markylon No.
@@user-hz9cr4yp5gStill shit instructions you muppet
Bring the water to just to the point of small bubbles starting to form in the bottom kill the heat put your eggs in .tap the side of the pot with a spoon the water will shimmer
watch the eggs cook the egg the white will firm up from the outside in when it gets to the yoke scoop them out
Two other methods I know of. First is an extension of the classic method, but you use a pot deep enough that the white sets as it sinks, so you don't need to create a vortex. This method is more for commercial kitchens than home obviously. The second isn't so much poaching, but you can crack the egg into a cup lined with cling wrap, then tie the clingwrap around the egg and poach that. It's a pretty fool proof method and great if you are poaching multiple eggs at home and not confident in your technique.
The clingwrap one has a weird flavour in my experience. Also its quite time consuming ding the clingwrap. Plus a total waste of plastic. The one positive is you can add some flavourings in if you wanted.
@@TheChrien Yeah, you don't get the seasoning from the vinegar, I guess you could add a drop in the package, never tried tbh. Using commercial clingwrap that is rated for higher temps probably helps with lessening any off tastes. It agree it's time consuming and wastes plastic but just adding it here so home cooks have another option to try. As I said, this is potentially a good solution for an inexperienced home cook to produce a larger number of poached eggs at once. Once you get the timing dialled in it's easily repeatable. Pre poaching and holding in an ice bath is also an option, but runs the risk of overcooking (Again having the home cook in mind)
Personally for batch cooking I would just poach them fresh, but I've got a lot of years working brekkies on eggs under my belt. Another option is to sous vide them, though this again isn't a poached egg.
(not so) Humble brag, my personal record was 18 portions (36 eggs) poached at once in the same pot, didn't lose one, even my backups were fine. Used to have a nasty habit of sucking the yolk out of the backup eggs then stuffing them with hollandaise lol Perfectly health snack!
It's a running joke that you put on 5kg working brekkie...
AN egg cooked in cling film is NOT a poached egg, but a coddled egg, the egg MUST be in direct contact with the water for it to be poached. Better to use a coffee filter paper than cling film the water goes through the filter but the egg does not, so the egg is perfectly poached and not coddled
But then it's a coddled egg not poached@@TheChrien
My dad taught me the classic with his own twist. Bring water to the boil, add salt and a teaspoon of vinegar, then create the vortex.
Drop the eggs in and bring back to the boil. Watch the water rise, then remove pan from heat. Hold pan and Watch the water sink, then return to heat (it takes seconds!), then repeat twice more.
Turn off heat and remove eggs.
I’ve been doing it for over 50 years and get very few failures, but even a second’s loss of concentration can result in a boil-over, and I’ve done that a few times!! 😂
Eggcellent
Never using vortex as I like to coke several eggs at a time. I am curious if chefs actually does this one egg at a time in a restaurant?
Reinventing stuff that don't need reinventing
YOO fallow could u possibly make steak Au poivre with chips and bearnaise sauce 😳
I think the best (for me) is a 1/4" of water in a rocks tumbler (2" dia x 2" deep) with an egg broken into it and microwaved for 30-35 seconds (experiment with your particular microwave to achieve the doneness you want). Empty the tumbler with a large spoon, the watery albumin will be left behind.
I do mine perfectly in a ramekin in my Airfryer …oil the ramekin, half fill it with boiling water and break the egg into it !! X
So NOT a poached egg then, sounds disgusting TBH
The two biggest factors are… How fresh the egg is and also, the more eggs you add will reduce the temperature, resulting in a longer cooking time. 🎉
I used to pre-cook hundreds of poached eggs per day when I was working in a big hotel. The best technique I found (for large batches) was to get a very large pot (in my case multiple ones at the same time), fill it with water and a dash of vinegar. Then I would crack about 20-30 eggs in a container, making sure not to burst any yolk. It is very important that the eggs are as fresh as possible, and fridge cold, so that they stay separated in the container. When the water starts to boil gently, do a gentle swirl with a whisk and drop them all in one by one in about 15-20 seconds. As soon that they set, strain and drop them in an ice bath, and they’re ready for service. Now whenever someone ordered poached egg I just had to drop it in boiling water again for about a minute or 2
Man those are some high quality eggs
I place cling wrap over a bowl, crack an egg inside then tie it up making a pouch works perfect and you can infuse the poached egg with garlic/salt/pepper Gamechanger.
In my restaurant, we go through a lot of poach eggs in one service, so there's no way we can do them ala minute. The go-to method is to sous-vide them in 64 degree water for about 55 minutes pre-service. When it time, bring water to boil then turn of the heat, crack and soak the egg for about 2 mins. The success rate is about 90%
Line a small teacup with cling film. Crack egg in. Pinch up the film. Spin to seal. Poach it in boiling water for 3-4 mins. Snip with scissors and I just rolls right out.
Perfect every time. And you can do a dozen at the same time and best part. It doesn’t taste like vinegar!
This DOES NOT make a poached egg it makes a coddled egg, which is totally different. Do this with a coffee filter paper and the water cooks the egg via poaching water goes through filter but egg won't. So properly poached not coddled and no TOXIC CLING FILM CHEMICALS TOO. When water does NOT touch the egg it's coddling, when the egg is touching the water it's poaching. Your method is coddling and the result is NOT the same
Just put in a tall pot rolling boil. Works every time.
The ladle egg looked so pretty
That vortex is fkin nuts, his is a gateway to another dimension
I love poached eggs and do them all the time at home, all that work is not needed for a single home cook, nor even a family of four. The key is just a good non skillet, warm water and a little salt and vinegar maybe a little oil or butter if you don't have a good skillet. Gently put in two eggs and cover and turn on heat to high med wait until almost boil over (it's a quick cook). Immediately shut off and remove from heat. (prepare the toast or muffin during the heating process.) Remove with slotted spatula (can hit it with some oil spray if you must) and dab on paper towel to remove moisture. Place on muffin and bacon and top with hollandaise -Done. I have been doing it this way for 50 years, since I was 10. Boiling all that water is a waste of time and resources.
Eggs poached on boiling stock pot broth is a delicious variation and contributes to the broth
Try using a frying pan filled with water instead, no vinegar. They turn out good
Seriously thank you for not contaminating the food with plastic gloves!
3rd one just put in ramekin with neat vinegar (bowl only for large batch, but ramekin will help shape) leave 20 mins - should be turning white - drain excess vinegar then carefully straight into the water, done.