I just got promoted from dish washer to cook at my job. I'm in training, and eggs intimidate the hell out of me. I've heard you can tell the worth of a chef by how they handle their eggs. I'm grateful for videos like these, because I can better myself at home and teach myself how to keep up with my seniors during a rush.
Not sure, I know what when I disturbed it at all the whites started to scatter. But when I stured (forgot the spelling) the water and dropped the egg in the middle and didn't touch it it was fine.
That cling film tip is simply genius, I love poached eggs but rarely make them because they always go wrong. Just tried using the cling film and it actual worked and stayed together. Many thanks.
Thanks Jamie! I’ve always loved poached eggs and always failed miserably in trying to achieve them! With the third method you’ve shown it was easy and perfect!!!!
Jamie...ever since you were a little kid you've been my favorite cook....before you?...only Julia child.........keep it up...love the way you cook naturally, no BS.
I never would of thought about cooking them wrapped in cling film. That’s an awesome idea. Keeps them from sticking together if you’re cooking multiple eggs and it gives it that perfect shape.
Jamie, you are a genius!! You care about people having the knowledge to cook well. The world is a better place with you and other caring people in it. Thank you so much
I've cut the bottom out of a used pineapple can, set it in the water, and poured the egg into it. The eggs turn out perfectly round and fit on an English muffin just right. With lots and lots of black pepper and some cheese it makes a great breakfast sandwich...
Robert ..Ur tip sounds about right,because that was what the old Poachers (not sure if they still sell then in England)looked like..I remember my mum used one....A pan of Water and 4 little Tray/cups..I think she would put a little butter in each and then the Egg on top and then Poach..=Voila...Unless of course this came from her 🍀Irish upbringing and their approach?
Don't use the same water you use to cook egg with shells for anything you eat. The shell has every bacteria and ecoli you can imagine of and boiling will not kill everything, plus you are eating poop. So you will have to boil fresh water to continue this way.
I have had good luck with poaching in hot water, in a sauce pan, for about 3 or 4 minutes you really do need fairly fresh eggs for this. one good tasting trick is butter your toast pretty heavy and put a small pat of butter on top of the hot egg when you put it on the toast, salt and pepper, its really good
I am Thai. My favourite egg is cooked a bit differently. Some people even think it's too weird, but here it is - very very super super crispy fried egg. Here's how: you need a round bottom frying pan. Use a wok, if you'd like. High heat, highest. And a lot of oil, make sure the oil is more than the volume of the egg (1 egg at a time). Put your oil on high heat and wait until it's really hot, you should see light smoke. Then in with egg and run away because the oil will jump so much. In no time, you will see that the egg white bubbles up and starts to crisp, turn the heat down to medium and use a turner to whisk the oil up on top of the egg. When the egg white is crispy enough, turn off the heat and drain the oil from your egg. Done. Result, you will get a really crispy and puffy egg white with the yolk still runny. This style goes so well with many Thai common dish such as mince chicken with basil or garlic pork stir fried. Or you can make a fried egg spicy salad.
Pro Tip #6 If you want to keep your eggs together fresh or not without plastic wrap or spinning the water around, simply add Salt to the water just before adding the eggs. Make sure you don't mix the salt into the water, however. What will happen is the salt will sit on the surface layers of the water and then will coat the egg as it is added to the water. This salt coating will create what is known as an osmosis gradient around the egg which will cause the water to flow towards the salt (or sodium) keeping the eggs intact. This will last easily long enough for the outer to cook enough so that it holds itself together.
Those are not boiling water. Those are condensation water droplets so they are warm temperature, the person probably moved away to not get the camera wet.
Jamie though 🙌🏽. You are the best! Thanks so much!! I just did the swirl method for my unfresh egg, and I couldn't be more happier with the result. No vinegar, simply first time perfect! 😋
Jamie is such a ham. I just have to do some poach his tasty ideas to enjoy while we are on our Summer Holidays. When I was in UK, it was hard to do reasonable affordable restaurants eggecept in the pubs. That's why I think it is absolutely smashing to see Jamie able to help us all to do a better meal to brighten our days. Cheerio!
I would love to see an instructional video about how to prepare your standard piece of meat (chicken, pork, beef). Trimming off sinews, skin, excess fat. How to slice medaillons, does it matter (grainwise) in which direction to cut, etc. Sometimes I feel like I'm massacring instead of doing some easy cuts to get nice pieces.
I've never actually known what a poached egg is. For some reason (and don't ask me why, I have not the slightest idea) I always was under the impression that it was some sort of nearly raw egg, which sounds just disgusting, imo... but this just looks so yummi! Gonna have to try it tomorrow morning :)
I'm lazy, so.. Fill half a mug with water.. a teaspoon of white vinegar.. Break the egg in it.. Microwave for 2 and a half minutes.. Take the mug out.. Scoop the egg with a spoon.. Enjoy :)
+Hypergraph No, the finished product just turns out nicer looking. I would use the last way with the cling wrap if you want to use eggs that aren't super fresh.
Most of the time it won't, but egg without fresh is not easy to be poached egg because it has no thick egg white to cover the yolk, in the other words it is easily fail and ruin your breakfast, some people might dead by this.
+Astiarini Madyantoro Yep, most store-bought eggs (here in the US, anyway) are at least 3 weeks old. The cartons are stamped with the Julian date the eggs were packed.
On the 3rd attempt I made 3 perfect eggs. I used the cling film method. Can someone or the people working on replying for Jamie confirm the cling film method is safe. People keep telling me I shouldn't be cooking anything in cling film. It's "food safe" cling film, Wilkinson own brand that states it's food safe. However, it also states on the back nothing should be cooked in cling film. I'm now confused.
+I♥JK But are you sure that 100C is the melting point for cling film? and that "nothing happens" to affect the the plastic molecules just as long as they don't totally melt?
+Steven Whiting Looked it up for my own sake. "Food safe" is not enough, you need "microwave safe" or "oven safe". It all depends on the plastic type. According to modernistcuisine.com/2013/03/is-it-safe-cook-plastic/ polyethylene bags are safe for cooking in water, but PVC is dangerous. "food safe" does not relate to cooking - only that direct, long term contact with food is OK. Some plastics just have molecules which can transfer into other foods by contact. So it doesn't have to melt to be dangerous.
+Steven Whiting The best way to tell is to quickly Google what type of plastic cling film is made of, and whether it degrades/leeches in temperatures of around 90C. I know ziplock bags and such are perfectly fine, but I can't be sure about clingfilm! EDIT - up to 130C, it's alright. Even on max boil, unless it's touching the bottom of the pan, it'll be fine. It's BPA that you've got to worry about.
I just got promoted from dish washer to cook at my job. I'm in training, and eggs intimidate the hell out of me. I've heard you can tell the worth of a chef by how they handle their eggs.
I'm grateful for videos like these, because I can better myself at home and teach myself how to keep up with my seniors during a rush.
So how’s the job going? Are you still with that company?
@@dedgesaysfuckthewrld I think he's doing eggcellently.
Very cool!! Keep it up!!
@@dedgesaysfuckthewrld He got demoted back to pot washer
Are you in the sims
Literally just did this with a "non-fresh" egg with the swirl method. 10/10 would try again.
HOORAY!
Not sure, I know what when I disturbed it at all the whites started to scatter.
But when I stured (forgot the spelling) the water and dropped the egg in the middle and didn't touch it it was fine.
still you can try it with foil and nothing get lost :)
How long in water?
I did it just about the same time he reccomended and it turned out alright.
This is the most brilliant explanations I've ever seen. THANK YOU Jamie!!
last tip was awesome!
Danke!
That cling film tip is simply genius, I love poached eggs but rarely make them because they always go wrong. Just tried using the cling film and it actual worked and stayed together. Many thanks.
Yeah never would've thought that was feasible
Yea but oil? So fry the buggers
Just fyi, there is no such thing as food safe plastic. ALL plastics contain xenoestrogens and will leach them when exposed to extreme temperatures
Bet they tasted like plastic as well
Don’t forget the oil. It’s not the same without it 😋
Thanks Jamie! I’ve always loved poached eggs and always failed miserably in trying to achieve them! With the third method you’ve shown it was easy and perfect!!!!
Excellent video, by a very good chef/ cook. Which all the family love. Thanks for sharing.
Jamie...ever since you were a little kid you've been my favorite cook....before you?...only Julia child.........keep it up...love the way you cook naturally, no BS.
I never would of thought about cooking them wrapped in cling film. That’s an awesome idea. Keeps them from sticking together if you’re cooking multiple eggs and it gives it that perfect shape.
There are chemicals in cling film that makes it clingy. You do NOT want these leaching into your poached egg!!!
@@tonymcguinness3886 not too worried about it. Don’t eat them enough for it to be a problem.
@@tonymcguinness3886 finally someone else who sees this as a real issue...poison city for sure
Putting any sort of plastic in heat is a health and safety hazard . How do you think microplastic get inside us ?
People choose to stay ignorant@@mrwonderfulhere2
Jamie, you are a genius!! You care about people having the knowledge to cook well. The world is a better place with you and other caring people in it. Thank you so much
Thanks Jamie! I followed the last method this morning & it's just PERFECT!! The egg looked silky and looked gorgeous!
your the best Jamie .. could you please show us how to make the perfect fish and chips.. never saw it on food tube before
worked with the cling foil method and it was a total success thanks J!
I've cut the bottom out of a used pineapple can, set it in the water, and poured the egg into it. The eggs turn out perfectly round and fit on an English muffin just right. With lots and lots of black pepper and some cheese it makes a great breakfast sandwich...
Omg why haven't I thought of that!!! thank you!
I tried it, and it's amazing! Thank you!
Good tip, but technically that's coddling, not poaching :-)
Robert ..Ur tip sounds about right,because that was what the old Poachers (not sure if they still sell then in England)looked like..I remember my mum used one....A pan of Water and 4 little Tray/cups..I think she would put a little butter in each and then the Egg on top and then Poach..=Voila...Unless of course this came from her 🍀Irish upbringing and their approach?
Tin cans have all kinds of toxins which is why you shouldn't store food in them after they've been opened, much less cook them!
wow this was suprinsigly informative, thanks Jamie!
Thank you for your short and informative video. I've tried various methods and it was gr8 to see you cook them.
Tip 6: Part boil the egg in its shell first. Then crack into water. It holds its shape so well. Perfection.
how long to boil the eggs?
1 min
Don't use the same water you use to cook egg with shells for anything you eat. The shell has every bacteria and ecoli you can imagine of and boiling will not kill everything, plus you are eating poop. So you will have to boil fresh water to continue this way.
little cheer germ!
thanks for that
Brilliant - thanks. Never too old to learn new tricks.
I always enjoy your videos or tv shows! I learn new methods every time.
Jamie Oliver. The only chef that inspires me to attempt to cook.
Gordon Ramsays better
OMG you don't need a lot!
@@damiandvorak805 yuupppp
And so does Gennaro Contaldo, the Italian Chef
Why is your profile picture a single doc marten?
I love poached eggs! They are my favorite treat. Warm spinach salad with a poached egg, YUMMY!
Wow, I'm gonna try the swirling technique right away. Thank and God bless you ☺️🙏🏼❤️
I have had good luck with poaching in hot water, in a sauce pan, for about 3 or 4 minutes
you really do need fairly fresh eggs for this. one good tasting trick is butter your toast pretty heavy and put a small pat of butter on top of the hot egg when you put it on the toast, salt and pepper, its really good
I am Thai. My favourite egg is cooked a bit differently. Some people even think it's too weird, but here it is - very very super super crispy fried egg.
Here's how: you need a round bottom frying pan. Use a wok, if you'd like. High heat, highest. And a lot of oil, make sure the oil is more than the volume of the egg (1 egg at a time).
Put your oil on high heat and wait until it's really hot, you should see light smoke. Then in with egg and run away because the oil will jump so much. In no time, you will see that the egg white bubbles up and starts to crisp, turn the heat down to medium and use a turner to whisk the oil up on top of the egg. When the egg white is crispy enough, turn off the heat and drain the oil from your egg. Done.
Result, you will get a really crispy and puffy egg white with the yolk still runny. This style goes so well with many Thai common dish such as mince chicken with basil or garlic pork stir fried. Or you can make a fried egg spicy salad.
Very nice and clear instruction.Thanks for it.
TQ Jamie. The simplest recipe is the hardest to make perfect.
I love his energy...I'm not much of a cook but when I watch him he makes me wanna become a pro! 💓
a pro?? yes for school dinners not more!
Thanks! Many ways to do it. Greetings from Peru!!!
"When shopping, get your eggs from the back, they're going to be the freshest ones"
My mother approves.
“Even if you have to knock them all over”😂
first video I've seen from this channel, and I'm already in love!
Jamie is always simple and great! I love your food and its diversity. It's just as cute now as it was x years ago!
I always wondered how to make poached eggs and this was perfect thank you!
@Jaime Messiah t urit
@@aksunil2702
t urit
You were my childhood!
Ok ppl im amazed im trying these recipes 😁😄😀😃🙂☺😍
The best video tutorial to make perfect poached eggs on UA-cam. Thank you.
The technique using film is excellent, Jamie. Thank you so much.
Does that plastic film stick to the hot pan at all? And if not, why? I'd like to try it.
Fantastic Jaime. Thank you so much
Pro Tip #6 If you want to keep your eggs together fresh or not without plastic wrap or spinning the water around, simply add Salt to the water just before adding the eggs. Make sure you don't mix the salt into the water, however. What will happen is the salt will sit on the surface layers of the water and then will coat the egg as it is added to the water. This salt coating will create what is known as an osmosis gradient around the egg which will cause the water to flow towards the salt (or sodium) keeping the eggs intact. This will last easily long enough for the outer to cook enough so that it holds itself together.
this is very helpful since im starting college soon and im gonna live alone...
Thanks Jamie. Love your tips
SCRAMBLE EGGS IS MASTER EGGS!! SCRAMBLE FOR LIFE!!!!!!
Elijah Belmont Are you five?
Scrump games LOL. I think he's really 4, but nice one. I should have ignored his idiotic remark but I had fun answering.
My inner Hannibal is creating most delicious eggy breakfast recipes in my head as i'm typing this. Thanks!
You are one of my all time favorite celebrity chefs, I love your personality!
This was a great video! It was really helpful, with good tips, and straight to the point. Thank you.
0:26 lmao did he just hit the poor camera man with that boiling water
Haha yh 😂
Those are not boiling water. Those are condensation water droplets so they are warm temperature, the person probably moved away to not get the camera wet.
MasterGaming Nic but you get what he (or she) means.
Zoom lens...6 ft away!
lol i was wondering why he threw the lid of the pan spraying all the water
My favorite chef!!
Jamie though 🙌🏽. You are the best! Thanks so much!! I just did the swirl method for my unfresh egg, and I couldn't be more happier with the result. No vinegar, simply first time perfect! 😋
Sunday morning can not come soon enough now - these just make my Sunday mornings :-) Sx
thanks for eggeceptional good tips
Brilliant Dr. Fungus!
+goatfish07 lol
You don't fry your eggs Sunny side up, Sunny?
You cracked me up with your terrible yolk, it was eggshellent. I am afried I cannot top that.
Jamie is such a ham. I just have to do some poach his tasty ideas to enjoy while we are on our Summer Holidays. When I was in UK, it was hard to do reasonable affordable restaurants eggecept in the pubs. That's why I think it is absolutely smashing to see Jamie able to help us all to do a better meal to brighten our days.
Cheerio!
I would love to see an instructional video about how to prepare your standard piece of meat (chicken, pork, beef). Trimming off sinews, skin, excess fat. How to slice medaillons, does it matter (grainwise) in which direction to cut, etc. Sometimes I feel like I'm massacring instead of doing some easy cuts to get nice pieces.
I love poached eggs, must try the cling film. Happy New Year to the Oliver family.
Hi! Jamie,
it's really an easy way to make a poached egg.
Appreciated your efforts.
Totally Perfect 👌🏼
Jamie Oliver ... so simple .... so pure ... so GREAT !!!
I've never actually known what a poached egg is. For some reason (and don't ask me why, I have not the slightest idea) I always was under the impression that it was some sort of nearly raw egg, which sounds just disgusting, imo... but this just looks so yummi! Gonna have to try it tomorrow morning :)
poaching is just a method of cooking. haven't you heard of poached salmon? it's definitely not raw :P
that is an amazing, easy way of making a breakfast for my lovely Russian wifey, thanks Jamie!!! She is pleased with our British breakfasts!
Great tips! Short, sweet and options.
I have never understood what in the hell a poached egg was... until today....
Of course! I don't know what my stomach would do without FoodTube
And here I am in 2022 thinking the same thing.
You're not alone
Its an egg that is poached
It is a dish that includes egg
How do you cook water?
You boil it
+Socoolikevan what if I want it medium rare?
+LemonSalmon1 microwave it
+Socoolikevan what if I want nice grill marks?
+LemonSalmon1 for perfect water dish, i suggest you to use powdered water.
Love the Saran Wrap hack! I used truffle oil and tarragon.
Number 3 tip is so bad ass! I am concerned about high plastic around my food though!
i love poached egg soooo much
I looooooooved!
I feel the joy of cooking , Jamie,,, success to you!
why am I watching this im high
Egg munchies are cool 😎
real im drunk
High on life?
Time to become an adult me thinks.
Cooking requires confident guesswork and improvisation - experimentation and substitution, dealing with failure and uncertainty in a creative way.
Jamie don’t really pass down his secret 😅
Thanks. I didn't know about the fresh egg necessity. Keep helping Jamie.
That thing about vinegar was totally a jab at Ramsay. XD He always stressed about putting tarragon vinegar in the water for poached egg.
I’m in the doghouse but I feel like with Jamie as my guide imma turn it all around wish me luck
Will be trying all of these ways!
To the amazement of my family i can now poach eggs without a microwave. Best tutorial I've found 😀
I would love to see a Hollandaise Sauce video!
yes hollandaise i second that notion! definitely please!!
You may have seen it already but just in case not: Watch his Eggs Benedict video.
Jamie, that is amazing. Thank you so much. I've tried so many times. 😄
Thank you Jamie, I made the best poached egg ever!
Please please please ! Make the Hollandaise Sauce ! ^^ It's kinda tricky, so let us learn from Jamie ! ^^
He makes anything look amazing
1:18 was a dig at Gordan Ramseys poached egg video 😂😂
Lol, heard that too
That spinning method is too cool.
Jason Boone
Aquarius rules making tornadoes 🌪. I had fun.
We missed your food in Sydney with our lockdown love your pouched eggs thanks a lot
My chickens weren't happy when I stumbled into the barn for fresh eggs. The rooster launched an attack lol :D
Lol :-P
Prolly a vegan rooster
Wow!! You're amazing Jamie!! No wonder you're a multi-millionaire..
+schalazeal07 No wonder, right?
Bet he can afford to eat poached eggs at least twice a week these days.
So lucky.
Thank you Jamie. The simplest thing is the hardest to make.
I'm lazy, so.. Fill half a mug with water.. a teaspoon of white vinegar.. Break the egg in it.. Microwave for 2 and a half minutes.. Take the mug out.. Scoop the egg with a spoon.. Enjoy :)
2 and half min.??? Isn't that a little hard ???
True, but I find about 45-50 secs is enough, anymore and the egg explodes, making a hell of a mess.
0:25 ok but r we just gonna ignore how he probably sprayed boiling hot water on the cameraman 😂😂 poor them
Thanks for the great show
the cling wrap method is genius!
will I die if it's not fresh?
+Hypergraph No, the finished product just turns out nicer looking. I would use the last way with the cling wrap if you want to use eggs that aren't super fresh.
Yes
Most of the time it won't, but egg without fresh is not easy to be poached egg because it has no thick egg white to cover the yolk, in the other words it is easily fail and ruin your breakfast, some people might dead by this.
it would be extremely painful
fabulous
thank you guys so much for these tips!!!!!!!!!!!!
I still can’t get over Jamie looking older. He will always be twenty something to me. ♥️
Bruh you don’t even know his age
Jamie looks better older, IMO. Way more charismatic (saying this as a straight guy)
I never had *poached* eggs before, so this is gonna be my first time 😳
“Poached” is literally in the title of the video and you still spelled it wrong 😂
indibob100 ops sorry mr auto correct here: ✨✨
GLOOMY _N1GHT892 sorryyyy it just made me laugh a little 😂
indibob100 i actually never wrote poached in my life before so that was first time, Now 2nd time 😂
GLOOMY _N1GHT892 😂😂😂
Thanks Jamie, can always rely on you!!!!
one thing that has been bothering me all my life: How to do the most epic Macaro(o)ns? You know, those fancy, sweet, french things :D
Thank you sir! Gonna enjoy these later!
you really know, I couldnt have done it before watching this
I've been doing my eggs the first way and they turn out perfect every time, even week old eggs.
Brilliant video and the tip of putting the egg in cling film is fantastic....
Thanks, now I know why I never succeed making poached egg.. now I know its the egg is not fresh.. ahhh thank youuuu Jaimy
+Astiarini Madyantoro I had this once, I never knew they had it in water, i thought they somehow had it on a pan on lowest xD
+Astiarini Madyantoro Yep, most store-bought eggs (here in the US, anyway) are at least 3 weeks old. The cartons are stamped with the Julian date the eggs were packed.
I always thought frying the egg directly in oil means poached egg.
That's a fried egg...
Ah! no, no, no, no:)))
That's called deepfried.
Simple, useful, fast and to the point. Great video!
On the 3rd attempt I made 3 perfect eggs. I used the cling film method. Can someone or the people working on replying for Jamie confirm the cling film method is safe. People keep telling me I shouldn't be cooking anything in cling film. It's "food safe" cling film, Wilkinson own brand that states it's food safe. However, it also states on the back nothing should be cooked in cling film. I'm now confused.
I♥マンコ
Ah right, thanks.
+I♥JK But are you sure that 100C is the melting point for cling film?
and that "nothing happens" to affect the the plastic molecules just as long as they don't totally melt?
+Steven Whiting Looked it up for my own sake. "Food safe" is not enough, you need "microwave safe" or "oven safe". It all depends on the plastic type. According to modernistcuisine.com/2013/03/is-it-safe-cook-plastic/ polyethylene bags are safe for cooking in water, but PVC is dangerous.
"food safe" does not relate to cooking - only that direct, long term contact with food is OK. Some plastics just have molecules which can transfer into other foods by contact. So it doesn't have to melt to be dangerous.
+Steven Whiting The best way to tell is to quickly Google what type of plastic cling film is made of, and whether it degrades/leeches in temperatures of around 90C. I know ziplock bags and such are perfectly fine, but I can't be sure about clingfilm!
EDIT - up to 130C, it's alright. Even on max boil, unless it's touching the bottom of the pan, it'll be fine. It's BPA that you've got to worry about.