I tried with no vinegar and turned out perfect. That tip where you said slightly stir made this work perfect. My new way of cooking eggs from now on. Tasts better and no butter or oil:)
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You really don’t need that much vinegar or if any at all. If you use fresh eggs and strain the eggs for a few minutes to separate the albumin (what causes the wispy strands), you should be fine. Also the excessive amount of vinegar makes the egg taste a little funky too.
In France they put the egg in vigorously boiling water and they don’t lower the temperature. After about 2 minutes you get a perfectly oval poached egg.
Tried this just 30 minutes ago and was perfect! Thank you! I toasted some bread, spread some garlic confit on it, mashed some Avocados added some cajun seasoning and pepper, put a little salt and pepper on the eggs and added hot honey on top and it was heavenly.
At 0:43, his poached egg was all frayed so I think he trimmed it and edited the video to make it look like he was raising a perfectly shaped poached egg.
This is the very best poached egg tutorial I've come across. I've always used too little vinegar and made too much of a whirlpool. This video explains perfectly what I was doing wrong and has just resulted in the best poached eggs I've ever made. They even did the whole "sphere" thing where they become a ball with a hidden yolk that bursts and is beautifully runny yet has perfectly cooked whites. Thank you!!
Waste of vinegar there. You only need a few drops to help hold the egg together. Good video though. Though def need another 30seconds if not a fan of runny whites. I spent a lot of time teaching a friend to poach eggs by video (I’m in Scotland, he’s in northern Ireland) because he loves them, but in the end, we both gave up on him and I bought him silicone egg poachers instead 😅
I've been using an electric mixer for the vortex, it didn't turn out well...it just opened a portal to a dimension where poached eggs, the dominant life form, were poaching people. All that craziness just for poached eggs smdh.
The reason people recommend fresh eggs is because the egg white starts separating with age, which will create very unsightly strings while poaching and reduce the overall amount of the actual sphere. To prevent the white strings with eggs that are 2 or more days old, crack it gently over a strainer and catch the loose egg-white. Works with any egg, but as time progresses your actual poached egg will be smaller and smaller.
I agree with everything apart from the vintager. Personally I have managed th same results without for years. But whatever works best for you. Keep these vids coming my man!!
There's never just one way to do anything when it comes to cooking. I guess it's down to personal taste and doing whatever works for you. Appreciate your support dude! 🤘
Hes not done it right. Drop the egg into a sieve first. All that loose white drops through. You don't want that loose white. Do that and the pan will be totally clean water afterwards. Makes a massive difference. Boring myself. 😅. There is solid white that's attached to the yolk, and this watery white that messes up the pan. Then put in a ramekin. No bubbles in the water. The egg will sit on the bottom of the pan. The water will be crystal clear when it's finished. 2 minutes should be enough. If it looks a bit hard boiled it's far too long, swear a lot call yourself a failure and chuck it in the bin.
gordon ramsay said to use very little vinegar, or specifically he said “a drop”. too much vinegar can give the egg a weird taste, u don’t wanna taste the vinegar for sure
It'll also add a weird 'skin' to the outside of your egg, hence why the ones in the video look a bit odd. This much vinegar is for people who haven't done it before and want an 'idiots guide' (for lack of a better term).
@@Al.Brady. Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
Its been proven you dont need vinegar or the whirlpool/ vortex for that matter. Heaps of tentacles and whisps on those eggs by the way so far from perfect.
I add avocado oil (since it can get to a high temp before turning rancid) only if I have to poach more than one at a time, most the time I try to do them individually. The oil prevents them from sticking together and the vinegar not only gives it a great taste, helps the runoff from foaming up, especially helpful when you’re cooking many and don’t want to puncture when grabbing out of the pot.
You don't need to worry about the temperature. That pan isn't getting any hotter than 100C (212f), and will realistically be sitting at about 80 (176f). There's no cooking oil that will 'go rancid' at 100C.
@@TheMharr thanks for the info! I’ve always been told that olive oil is a medium smoke point and to use other oils (as a general rule of thumb) when cooking at higher heats, so I’ve just stuck to that, but you are right, and I wasn’t thinking about the fact it wouldn’t be very hot when boiling. Thanks for the correction! :)
@@Missmay777 No probs! Smoke point is definitely worth bearing in mind for frying; though, unless you're doing really fast searing (something like a steak for example) where your pan needs to be ripping hot, olive oil is still *generally* fit for most purposes. I'd say I use it for at least 80% of my cooking. If you're unsure though, better to be safe than sorry!
Great video. The only thing I do that’s different from you is to dip the eggs into a bowl of cold water after the 2.5 minutes. A) it stops the cooking process so your egg yolks won’t set and b) it removes the vinegar aftertaste. Great work.
Thank you! I have tried for years to make the perfect poached delight and you have shown me the way! Legendary! I may never need to go out for breakfast again!
You should try soaking the raw egg in a solution of 1cup water and cup vinegar for 10 minutes prior to cooking. The white stays together better even without the swirling
why do chefs always recommend getting the "freshest eggs" in their cooking tutorials, like- I'm not gonna get some random egg I found on the ground in a chicken coop, it's gonna be a normal egg I found at the market. Like Im not gonna stand in the shop and smell which egg is the freshest so whats the point
Yeah right! And why do people always think their opinion is worth writing down? Like, literally not one person cares about your thoughts on eggs! I'm with you dude! 🤘
@@Al.Brady. fuck off dude he has a very valid point. And if you post content and choose not to turn commenting off, then you're going to get people's opinions. Grow up. It's the nature of the platform.
I think 30 seconds more for a total of 3 min would be better, see that egg white running off with the yolk when you cut into your eggs? You won't have that.
My egg exploded in the microwave, and I spent 20 minutes cleaning it up. One minute is kind of not enough, but if you give it more time, make sure you use a cover in case the egg explodes
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
I don’t know why people put them into containers before they drop them. As someone who’s worked years in the morning. You just crack and drop as close to the water as you can (into he centre of the vortex). It’ll stay together if the egg is fresh and cold. The fresher the better. An unnecessary amount of vinegar too, holy smokes - 4-5 caps of the bottle is all you need.
It's just one approach dude! Don't get yourself all worked up! Also loads of people work in the morning. You should specify that you mean as a chef so we know you're the real deal! 🫡
I do just make sure your pot is big enough. They don’t really stick together but the egg whites might touch just break them apart in the water gently before scooping out.
I was having trouble w my poached eggs at class today but I'm glad i ended up getting one done before class ended. Now I'm here, watching videos about poached eggs 😭😭
Game changer! Was about to use those paper Poachies egg poachers but couldn't open the pouch lol, so I came on UA-cam and found this video. Worked perfect first time, thank you ❤
I bring the water to a rolling boil then take it completely off the burner and quickly drop in the egg. Let it sit for about 30 seconds until the outside sets. Then put it back on a low burner.
As a noob I gotta say poached is the easiest, it’s just cleaning the whites out of the water after is very annoying cause I don’t wanna add vinegar to it…
Nope! Don’t need the vinegar or the whirlpool… just simmer the water and add eggs… 3 to 5 minutes later poached eggs… simple … no fluffing required. I do this EVERY morning breakfast.
Finally someone gets it. Just crack the egg into water if never misses. Occasionally you’ll have to go in and unstick it from the bottom of your pot but even that is still much quicker than this
You don't need fresh eggs, you don't need to swirl the water, in fact you don't need water at all...!!! Poach the egg yolks by themselves, in ghee or clarified butter, till the albumin coating turns milky white, place the albumin, (the egg white) into a small glass bowl, and cook till white is set, remove from bowl and place the yolk on top of the perfectly round white..."viola"
That's a lot of vinegar. I use about a tenth of that. A little splash if I use the concentrated stuff. Imagine making seasoned vinegar for a few eggs per bottle... it's cheap, sure, but wow you really don't need as much. I recommend a small pot and boiling water. Take it off the stove just after putting the eggs in and let them there.
I discovered an even simpler method that doesn't require any vortex or vinegar, so you can make many eggs at the same time. You just need to preheat the egg briefly to make the white stable enough. It works every time. I made a 1 minute video on my channel that show the precise steps.
Yuck to eggs that taste like vinegar. Strain egg to get rid of watery yolk. Put lemon ice on the remainder. Lots of water ar 180. Swirl water. Drop strained egg . 31/2 minutes
I tried with no vinegar and turned out perfect. That tip where you said slightly stir made this work perfect. My new way of cooking eggs from now on. Tasts better and no butter or oil:)
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
Why would no butter be a good thing? 😕
@@alexanderdantonio8999 for people on a diet
@@alexanderdantonio8999 people just don't want to look like a shaved walrus that's all
@@vinayvikramsingh 😂😂😂
You really don’t need that much vinegar or if any at all. If you use fresh eggs and strain the eggs for a few minutes to separate the albumin (what causes the wispy strands), you should be fine. Also the excessive amount of vinegar makes the egg taste a little funky too.
The comment i searched for!!
I don't understand the vinegar. If I wanted vinegary eggs, I'd crack open the jar of pickled eggs I have in my cupboard.
@@Slashbag69it helps them form into like a sealed sack, but using a fine mesh strainer effectively accomplishes the same thing
In France they put the egg in vigorously boiling water and they don’t lower the temperature. After about 2 minutes you get a perfectly oval poached egg.
😂😂
In England they put the egg on a metal plate and microwave on high for 30 seconds, perfect oval poached egg every time
😂😂😂😂@@johnshipley1389
@@johnshipley1389 plus a light show
Tried this just 30 minutes ago and was perfect! Thank you! I toasted some bread, spread some garlic confit on it, mashed some Avocados added some cajun seasoning and pepper, put a little salt and pepper on the eggs and added hot honey on top and it was heavenly.
Yummy. I really like the spice seasonings.!!
I'm copying this exactly and there's nothing you can do about it lol
Poached eggs with toast and bacon my favorite meal of the day it never gets old.
What a combo!
wow sounds exotic😅@@Al.Brady.
Haram haram
egg benedicts are very delicious also
Poached eggs on toast with some feta and kalamata olives drizzled with olive oil
At 0:43, his poached egg was all frayed so I think he trimmed it and edited the video to make it look like he was raising a perfectly shaped poached egg.
This is the very best poached egg tutorial I've come across. I've always used too little vinegar and made too much of a whirlpool. This video explains perfectly what I was doing wrong and has just resulted in the best poached eggs I've ever made. They even did the whole "sphere" thing where they become a ball with a hidden yolk that bursts and is beautifully runny yet has perfectly cooked whites. Thank you!!
So pleased! Glad they worked out for you! 🤘
Yeh because a poached egg should taste of vinegar... Maybe you should fill a jar and rival pickled boiled eggs
@@TheDonshaz you can't taste any vinegar
Microwave oven method using a ramekin is fast and easy. Mine turned out perfect on the first try. Took 35 seconds.
@MavSavMorgan your damn lie even some place I try going out to eat I can taste the vinger
Waste of vinegar there. You only need a few drops to help hold the egg together. Good video though. Though def need another 30seconds if not a fan of runny whites.
I spent a lot of time teaching a friend to poach eggs by video (I’m in Scotland, he’s in northern Ireland) because he loves them, but in the end, we both gave up on him and I bought him silicone egg poachers instead 😅
I've been using an electric mixer for the vortex, it didn't turn out well...it just opened a portal to a dimension where poached eggs, the dominant life form, were poaching people. All that craziness just for poached eggs smdh.
😂😂😂😂.... What?! The heck... LMAO....
😆🤣😂
😂😂 i m in splits
😂😂😂😂 you put it so funny! Same thing happened to me. My eggs almost disappeared.
😂😂😂😂 portal
The reason people recommend fresh eggs is because the egg white starts separating with age, which will create very unsightly strings while poaching and reduce the overall amount of the actual sphere. To prevent the white strings with eggs that are 2 or more days old, crack it gently over a strainer and catch the loose egg-white. Works with any egg, but as time progresses your actual poached egg will be smaller and smaller.
Thanks for this video ❤
Finally a simple and fast way to make poach eggs. I’m 100% trying this tomorrow 🙏🏻
Let me know how it goes!
Same
I agree with everything apart from the vintager. Personally I have managed th same results without for years. But whatever works best for you. Keep these vids coming my man!!
There's never just one way to do anything when it comes to cooking. I guess it's down to personal taste and doing whatever works for you.
Appreciate your support dude! 🤘
its supposed to be a splash of vinegar lol not the whole thing
Dude left half the egg whites behind.
Hes not done it right. Drop the egg into a sieve first. All that loose white drops through. You don't want that loose white. Do that and the pan will be totally clean water afterwards. Makes a massive difference. Boring myself. 😅. There is solid white that's attached to the yolk, and this watery white that messes up the pan. Then put in a ramekin. No bubbles in the water. The egg will sit on the bottom of the pan. The water will be crystal clear when it's finished. 2 minutes should be enough. If it looks a bit hard boiled it's far too long, swear a lot call yourself a failure and chuck it in the bin.
Do you drop it into the pan from the ramekin or place the whole ramekin in the pan with the egg inside?
@@zara67901 just tip the egg in, really close to the water.
gordon ramsay said to use very little vinegar, or specifically he said “a drop”. too much vinegar can give the egg a weird taste, u don’t wanna taste the vinegar for sure
It'll also add a weird 'skin' to the outside of your egg, hence why the ones in the video look a bit odd. This much vinegar is for people who haven't done it before and want an 'idiots guide' (for lack of a better term).
@@TheMharr - Oh it's very much a "Poached eggs for Dummies" for sure and good for beginners.
Thank you! Just followed your instructions and they came out perfect. I’ve never been able to make them before! ⭐️
I loathe runny yolks. How long should it poach for a fully cooked yolk?
At least two minutes, but the egg is likely to explode, better use a cover, or maybe use warm or hot water
If the yolk is not runny then it's not a "poached egg" ... it's an "egg boiled outside it's shell". 🙃
Do you add any water to the boiled vinegar?
There's more vinegar in there and you still call it water...😂😂
Is there any difference between poached and boiled egg?
😲 oooooo yup I'm making this tomorrow for breakfast now 👏😆
Yes! 👍🥚
@@Al.Brady. Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
@@alunesh12345 yes
Did it work
@@alunesh12345 prove hell isn’t fun
Its been proven you dont need vinegar or the whirlpool/ vortex for that matter. Heaps of tentacles and whisps on those eggs by the way so far from perfect.
Mine didn't come out that pretty but it came out and they tasted delish!!!! Thank you. 🎉
Ty!! I can never get it right. Either the white is still runny or the yolk is not runny enough. Ty
Can you teach Howtobasic how to make poached egg
those are the best poach eggs ive ever seen on a UA-cam food channel. finally, a real cooking channel
😂😂😂😂😂😂
THANK YOU
You don't need vinegar, makes no difference if you have good fresh eggs.
Eggs Benedict with caviar, my favorite. ❤️
that looks amazing
Looks so delicious 😋😋😋
I add avocado oil (since it can get to a high temp before turning rancid) only if I have to poach more than one at a time, most the time I try to do them individually. The oil prevents them from sticking together and the vinegar not only gives it a great taste, helps the runoff from foaming up, especially helpful when you’re cooking many and don’t want to puncture when grabbing out of the pot.
You don't need to worry about the temperature. That pan isn't getting any hotter than 100C (212f), and will realistically be sitting at about 80 (176f). There's no cooking oil that will 'go rancid' at 100C.
@@TheMharr thanks for the info! I’ve always been told that olive oil is a medium smoke point and to use other oils (as a general rule of thumb) when cooking at higher heats, so I’ve just stuck to that, but you are right, and I wasn’t thinking about the fact it wouldn’t be very hot when boiling. Thanks for the correction! :)
@@Missmay777 No probs! Smoke point is definitely worth bearing in mind for frying; though, unless you're doing really fast searing (something like a steak for example) where your pan needs to be ripping hot, olive oil is still *generally* fit for most purposes. I'd say I use it for at least 80% of my cooking. If you're unsure though, better to be safe than sorry!
😂😂😂😂😂
Great video. The only thing I do that’s different from you is to dip the eggs into a bowl of cold water after the 2.5 minutes. A) it stops the cooking process so your egg yolks won’t set and b) it removes the vinegar aftertaste. Great work.
Do you add more than one egg at a time to the water, or just one then re whirl pool and do another????
You can add multiple eggs back to back, as long as the water is still moving.
What sorts of seasoning are good for the egg?
I just put 3 eggs in a small bowl and fit it in a pot with 3/4 inch of water. Get water boiling, cover 3 minutes on low heat. Ends up pretty nice.
Yummy, looks delicious 🤤
Im not very keen on the running yellow. Is it possible to leave them in for some time without spoiling them?
That just sounds like a hard boiled egg with extra steps lol
I do it similar way, I don't let it just sit... I usually roll it on the bottom for the few times so it doesn't get stuck. Great tutorial.
I prefer shallow cookware when making poached eggs.
Best video on poached
Is the yellow portion supposed to be uncooked ?
Thank you! I have tried for years to make the perfect poached delight and you have shown me the way! Legendary! I may never need to go out for breakfast again!
You should try soaking the raw egg in a solution of 1cup water and cup vinegar for 10 minutes prior to cooking. The white stays together better even without the swirling
why do chefs always recommend getting the "freshest eggs" in their cooking tutorials, like- I'm not gonna get some random egg I found on the ground in a chicken coop, it's gonna be a normal egg I found at the market. Like Im not gonna stand in the shop and smell which egg is the freshest so whats the point
Yeah right! And why do people always think their opinion is worth writing down? Like, literally not one person cares about your thoughts on eggs! I'm with you dude! 🤘
@@Al.Brady. fuck off dude he has a very valid point. And if you post content and choose not to turn commenting off, then you're going to get people's opinions. Grow up. It's the nature of the platform.
Thank you so much! Came out perfect!!
That's great! Well done! 🤘
I think 30 seconds more for a total of 3 min would be better, see that egg white running off with the yolk when you cut into your eggs? You won't have that.
Comment should be higher up. Definitely underdone, but good technique otherwise.
His voice sounds so much like a more relaxed version of Jamie Oliver, I literally thought it was him at the start of the video
He talks so fast! How is this relaxed lol
@@jom6422 Girl go read my comment again 🤦🏻♀️
How much vinegar for 500ml of water?
24th August or 25th August?????
My egg exploded in the microwave, and I spent 20 minutes cleaning it up. One minute is kind of not enough, but if you give it more time, make sure you use a cover in case the egg explodes
Omg I’m craving for this rn I rlly want an eggs bededict with perfect yolks and trimmed salmon 🍣
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
@@alunesh12345"People" like you don't deserve human rights
How long should I leave the eggs in?
I think he said 2 1/2 minutes
Haven’t tried this yet but it looks like the fix to my poached egg problems.. thx!🎉
do you have any advice on classic French omelette ?
Get an Egg Poacher. Perfect everytime.
Is it possible to do this cooking two eggs at the same time?
I don’t know why people put them into containers before they drop them. As someone who’s worked years in the morning. You just crack and drop as close to the water as you can (into he centre of the vortex). It’ll stay together if the egg is fresh and cold. The fresher the better.
An unnecessary amount of vinegar too, holy smokes - 4-5 caps of the bottle is all you need.
It's just one approach dude! Don't get yourself all worked up! Also loads of people work in the morning. You should specify that you mean as a chef so we know you're the real deal! 🫡
This is out standing. ...
Thank you kindly for the video!
Can you only do one egg at a time? Won't the others go cold?
Do you ever do more than one egg at a time? I have always been too afraid to try more than one. Thank you :)
I do just make sure your pot is big enough. They don’t really stick together but the egg whites might touch just break them apart in the water gently before scooping out.
Gordon ramsay give him a p.h.d degree man😂
You don’t need any stirring. Just add eggs to water, that’s it. This way you can boil 4 at a time
Those eggs are gonna taste like pure vinegar.
I was having trouble w my poached eggs at class today but I'm glad i ended up getting one done before class ended. Now I'm here, watching videos about poached eggs 😭😭
Jebus....
Do you want some egg with that vinegar?
😂
only tip id add use a potatoe masher to pick eggs up and drain the water off perfectly while plating.
Or a slotted spoon for the whole process
Game changer! Was about to use those paper Poachies egg poachers but couldn't open the pouch lol, so I came on UA-cam and found this video. Worked perfect first time, thank you ❤
I’m definitely going to try this!
I always make poached egg without vinegar and it turns out perfectly.
My mother used to use beet juice in her boiling water, and the poached eggs looked so pretty.
just beet juice? was it fermented?
I bring the water to a rolling boil then take it completely off the burner and quickly drop in the egg. Let it sit for about 30 seconds until the outside sets. Then put it back on a low burner.
What if we don’t put vinegar?
Not an entire bottle of vinegar! 🤚
Yes !! This IS the Secret, Thank You !!
I was always shown this way too but I didn't realize there was so much vinegar...thanks
As a noob I gotta say poached is the easiest, it’s just cleaning the whites out of the water after is very annoying cause I don’t wanna add vinegar to it…
The secret is that, i won't eat half cook egg.
Crazy experiment
I actually did this just now watching along and he aint lying. This is the way 👌🏽
You have spoken very fast in the video so plz make another video for this recipe of eggs
Trying this right now! Just waiting for the water to boil 🫣
This is a recipe I've been looking for😭😭🤤🥲
what temperature??
thankyou!!
Is it eatable ?
Do you turn off the stove once it comes to a simmer and allow it to cook ?
Keep the temperature so it’s small bubbles
Tried it 10x times all failed, any advice? half of the white will go south and the yok will go to the other side, it doesn't stick together at all
Thank you for the tip. I had created a strong vortex and my egg almost disappeared. 😂😂
bro speaks in 1.75x
Nope! Don’t need the vinegar or the whirlpool… just simmer the water and add eggs… 3 to 5 minutes later poached eggs… simple … no fluffing required. I do this EVERY morning breakfast.
Agree! I never swirl and get perfect results.
Finally someone gets it. Just crack the egg into water if never misses. Occasionally you’ll have to go in and unstick it from the bottom of your pot but even that is still much quicker than this
I just made the yummiest poached egg I’ve ever had in my life. Very good on top of ramen. Ty.
You don't need fresh eggs, you don't need to swirl the water, in fact you don't need water at all...!!!
Poach the egg yolks by themselves, in ghee or clarified butter, till the albumin coating turns milky white, place the albumin, (the egg white) into a small glass bowl, and cook till white is set, remove from bowl and place the yolk on top of the perfectly round white..."viola"
How many minutes??
Show this to that master chef Kapoor... This is perfectly poached egg.
So good so perfect 😅
That's a lot of vinegar. I use about a tenth of that. A little splash if I use the concentrated stuff.
Imagine making seasoned vinegar for a few eggs per bottle... it's cheap, sure, but wow you really don't need as much.
I recommend a small pot and boiling water. Take it off the stove just after putting the eggs in and let them there.
I discovered an even simpler method that doesn't require any vortex or vinegar, so you can make many eggs at the same time.
You just need to preheat the egg briefly to make the white stable enough.
It works every time.
I made a 1 minute video on my channel that show the precise steps.
Pls send the link here
All that vineagar u know what ur egg is going to taste like.
Yuck to eggs that taste like vinegar. Strain egg to get rid of watery yolk. Put lemon ice on the remainder. Lots of water ar 180. Swirl water. Drop strained egg . 31/2 minutes