As a chef who has worked in a brunch restaurant for 2 years and had to make tons of poachies here are some tips: 1: Use a deep pot and not a skillet (the more water the better) it helps the eggs form into a teardrop/ballsack shape 2: Temp of the water should be just bellow boiling. If you are doing a lot of eggs boling is fine because the eggs are gonna cool the water down (the hotter the water the faster the eggs take shape) 3. Use PLENTY of vinegar (white distilled)! You almost want the water to be sour. It will not affect the taste of the eggs but they will come out so much better. 4. No need to "strain" the eggs, and whirlpooling the water does nothing beneficial and is useless in my opinion 5. The eggs should only take around 4 minutes (set/firm egg white, runny yolk) 6. Use a slotted spoon to take out the eggs (bonus points if you "cut the tail" so the egg looks perfect) 7. If not immediately plating, store them on a tray with paper towels PS: sry for long msg, I just want to make poached eggs easier for ppl cuz delicious. Taking a shot helps as well. Happy cooking
Honestly, this guy is way too underrated. He deserves a ton of appreciation for all the minutes he puts into making such amazing content for us. You can just tell there is minutes and minutes of research gone behind every single one of his videos. ❤
As a breakfast cook it took me some trial error as well to get poached eggs down pat.. Here's some aspects that helped me get more consistently round, runny poached eggs: -Use a deeper saucepan/pot = this allows the whites to set before the egg eventually settles to the bottom of the pot. - Add more vinegar than 'a splash' = I end up using about 1.5 cups worth of vinegar for a 3L pot of water. So about 1/2 cup vinegar per 1L water. Vinegar helps coagulate the egg whites around the yolk, instead of scattering in the hot water. - Bring the water and vinegar mixture to a rolling boil on high heat, then lower the heat until the "rolling" stops before dropping an egg in. = this ensures that the egg doesn't aggressively get discombobulated around the water. - Once the water and vinegar mixture is hot enough: Using your slotted spoon, swirl the water into a gentle whirlpool. A couple swirls around the pot is usually enough. Too agressive and you get exploded egg. -Use fresh, room temperature eggs if you can. I found that chilled and slightly older eggs tend to have a looser whites portion, resulting in the yolk peeking through and maybe overcooking - This is fine at home, but we want hotel breakfast quality eggs for paying guests. -crack the egg into a small bowl/ramekin or in my case a small gravy bowl that has a handle and spout. This helps you more gently 'bloop' the egg into the water swirl and minimises the risk of broken yolk due to getting caught on the spiky cracked shell. You want that egg to gracefully dive into the water, not bellyflop. - Wait for the egg whites to become opaque before dipping your spoon in or checking. If the egg white is still transparent leave it alone istg. - allow the egg 2-3 minutes to cook in the hot water / vinger mix. You should still be seeing large bubbles occassionally rising up from the bottom of the pot, indicating a gentle boil. -Have a paper towel or tea towel laid out on your counter; once the egg is poached and set to your preferred liking (you can test by scooping up the opaque round egg withyour slotted spoon and seeing if the top of the egg bounces as you lightly tap with your finger), carefully let some water drain off your slotted spoon and egg and gently lay the poached egg on the paper towel/clean tea towel to dry it off. Once the excess water and vinegar is drained onto the towel, you can cut off the 'tail' or loose egg white part with your spoon, leaving a perfect round poached egg. Then, you may gently re-scoop the poached egg with your spoon and place onto your plate. Done. 😂
My preferred method, no vinegar: 1. Bring a *large* pot of water to a rolling boil 2. Crack eggs onto a plate 3. Remove pot from heat. Turn off stove. 4. Slide eggs into the water 5. Wait until egg whites are firm With enough water, it will retain enough heat that you don't need to have it boiling with the eggs inside. This removes the risk of whites flying everywhere, no vinegar or vortex needed since the water... isn't moving. It is also not very time sensitive and seriously reduces the risk of overcooking the eggs/hardening the yolks. You could go even more temperature controlled here. Note that egg whites and yolks coagulate at different temperatures. A big temperature controlled tank of water is how they do poached eggs in hotel kitchens. They can stay in there for hours and remain "perfect" with a runny yolk.
My family has always done cheater poached eggs by putting maybe an inch of water in the pan, bringing it to a boil, backing it down to low, and then dropping in several previously cracked eggs and adding a lid. They are so damned good ☺️ Might make some for lunch!
@@TheXfams a silicone spatula can usually separate them. You have to be careful to keep the eggs separate before putting them in. I like cracking them on a plate. And sometimes they do meld and taste just as good 😊
The best tip I can give you as a professional chef. Is you should use a deep pan. Put the eggs in when it's at a rolling boil. And make sure you crack the eggs onto the upcoming air bubbles. It works better than the vortex 😊
For someone who wants to do it even more quickly and just as good, here's a quick tip : Get a small glass bowl, like the one he used to put in the egg and then put about the same height of the egg whites in water. Put in on 650 watts in the microwave for 1 minute and 5 seconds or until you see the egg completely covered in egg white, and voilà you have a perfect poached egg
Another method is to crack the egg in vinegar and wait a few minutes for a film to develop around the egg. So when you boil the egg, the film will prevent it from making a mess.
Former chef here -- room temperature + fresh eggs you dont need to do any of this. If you still have difficulties even after that, drop the full eggs in a half vinegar and water solution for 15/20 mins to ecapsolate the eggs, which will produce a perfect poach every time.
I impulsively bought these little silicone egg cups specifically for poached eggs. I don’t normally buy single use kitchen gadgets because I have very little storage space in my tiny kitchen. Anyway, I had no expectations that they’d work, but to my surprise, they do work incredibly well. You add a tiny bit of butter or oil to the cup, crack in your egg, and carefully lower it into a pan of simmering water. Cook for three minutes, remove the cup and carefully tip out any liquid onto paper towel. My poached eggs are perfect every time now.
Just a heads up, having fresh eggs really helps as well As eggs get older, the white gets runnier and you have less of the thicker white that sticks around the yolk so if you try strain it, you’re just going to get an egg yolk in a sieve
Rate my breakfast It’s been the same for 15 years 1fried egg 2 slices of toast and tea with milk and take the bread and dip it in tea then take a piece of fried egg and eat it soooooo goood❤❤
You can always just add a touch of water on top of the egg while you’re cooking it sunny side first, flip the edges inside without popping the yolk, flip, there ya’ go! I know it’s not a real poached egg but we did it at restaurants when we were slammed and no one complained when I worked lol
NO! Cling film on hot food is BANNED in many countries due to chemicals from the warmed plastic leaching into the food! Don't cook Anything in plastic, including so-called microwave proof containers. This includes Food in so called oven-safe plastic bake bags. They all leach chemicals at various heats. Use ceramic or glass only in microwaves.
I literally use this ultimate chest full proof method. Poached egg nets. You just pop the egg in the net and drop that in the boiling water. It’s hardly any different to boiling an egg that way and it works perfectly every time
This is actually Nigella's tip in one of her cooking shows where she makes turkish eggs. She says that one can a little bit of lemon juice because it keeps rhe egg intact
As a chef that has poached thousands of eggs Use fresh eggs the fresher the better it will hold together that's why you get the bits that seperate and you not need to strain the outer white off the egg Get water boiling then reduce to a simmer you can add either salt or vinegar you are right about that part I don't know what the vortex thing is about And yes gently lower the egg into the water Cooking time depends on you preference of yolk about 3 minutes is right for that you are trying to achieve
If u have white wine in hand u can use that instead of vinegar, it works really well. One of my friends who studied culinary in italy told me about this a few years back. She said her professor gave her this tip and her poached eggs have come out better. I dont remember why white wine is better than vinegar but it works well anyway
The straining, vinegar and stiring are only necessary with older eggs. Fresh eggs you can just crack into barely simmering water and they will come out perfect every time. Look into how long it takes an egg to get from the farm to your local grocer. Some places it takes up to a week before you get it home.
You can put a splash of lemon juice on the egg after you sieve it rather than bothering with the vinegar, but doing it in a shallow pan is really a great way to do it.
Im glad he finally sat down to do all those minutes of research 😂 changed his life
That shit made me laugh
Changed my life 😅
I knew the vinegar and vortex trick, separating the yolk was new to me.
He could juust throw at simmering water and stir its rly easy in my opinion
FR
"Cook it until its cooked" perfect sense
I came here to see if someone noticed it
*ah yes the same thing as "the floor is made out of floor"*
Cook it until it us cooked
Understandable 😂😂😂😂
Classic Kwook 😎
When I first started in fine dining that is legit what my chef always said.
...have a great day
😂 How I was coming to the comments to say this
I mean, them do be the facts tho. A truer statement has never been spoken.
"Cook it until it is cooked" 🔥🔥🔥🗣️🗣️🗣️
Thanks captain obvious
kwoowk it until it’s kwoowked 🔥🔥🔥🗣️🗣️🗣️
"After minutes of research"🗿
That's hilarious 😂
That's all it takes. Cooking isn't hard.
Too ture
🗿
@@TheKhfan001it's a joke
"Summon your inner poseidon" uh, ok, PERCY-
PERCY GET HERE WITH DA DAM SNACKS 💅💅💅
The egg ain't blue though, Percy disapproved
Say words, percy,poseidon,Greek or blue food
And summon the fandom
DIS SCHIST IS NOT DAM BLUE
MAKE IT BLUE!!!!
MAKE DA EGG BLUE DAM IT!
"Take my poached egg faith in my hands"
Instantly falls out of the hand
Yup, that's exactly what happened
@@ihaveakirbyobessesion2617Yup, that's exactly what they said
Wow you watched the same short what luck is this
Yea literally 😂
As a chef who has worked in a brunch restaurant for 2 years and had to make tons of poachies here are some tips:
1: Use a deep pot and not a skillet (the more water the better) it helps the eggs form into a teardrop/ballsack shape
2: Temp of the water should be just bellow boiling. If you are doing a lot of eggs boling is fine because the eggs are gonna cool the water down (the hotter the water the faster the eggs take shape)
3. Use PLENTY of vinegar (white distilled)! You almost want the water to be sour. It will not affect the taste of the eggs but they will come out so much better.
4. No need to "strain" the eggs, and whirlpooling the water does nothing beneficial and is useless in my opinion
5. The eggs should only take around 4 minutes (set/firm egg white, runny yolk)
6. Use a slotted spoon to take out the eggs (bonus points if you "cut the tail" so the egg looks perfect)
7. If not immediately plating, store them on a tray with paper towels
PS: sry for long msg, I just want to make poached eggs easier for ppl cuz delicious. Taking a shot helps as well. Happy cooking
"So after *minutes* of research..."
Bro really went all out for this one.
Honestly, this guy is way too underrated. He deserves a ton of appreciation for all the minutes he puts into making such amazing content for us. You can just tell there is minutes and minutes of research gone behind every single one of his videos. ❤
is no one gonna talk about the fact that he still keeps that picture of _Jeremy Allen White_
Omg same!!! It me reminded me of his song above Jeremy Allen White
Wait... you don't?
@@mlgrene what
Never ever will I ever look like-
@@sinjin-kaib2443 - Jeremy Allen White~
I needed this, my eggs were always runny or had "shnot"
As a breakfast cook it took me some trial error as well to get poached eggs down pat.. Here's some aspects that helped me get more consistently round, runny poached eggs:
-Use a deeper saucepan/pot = this allows the whites to set before the egg eventually settles to the bottom of the pot.
- Add more vinegar than 'a splash' = I end up using about 1.5 cups worth of vinegar for a 3L pot of water. So about 1/2 cup vinegar per 1L water. Vinegar helps coagulate the egg whites around the yolk, instead of scattering in the hot water.
- Bring the water and vinegar mixture to a rolling boil on high heat, then lower the heat until the "rolling" stops before dropping an egg in. = this ensures that the egg doesn't aggressively get discombobulated around the water.
- Once the water and vinegar mixture is hot enough: Using your slotted spoon, swirl the water into a gentle whirlpool. A couple swirls around the pot is usually enough. Too agressive and you get exploded egg.
-Use fresh, room temperature eggs if you can. I found that chilled and slightly older eggs tend to have a looser whites portion, resulting in the yolk peeking through and maybe overcooking - This is fine at home, but we want hotel breakfast quality eggs for paying guests.
-crack the egg into a small bowl/ramekin or in my case a small gravy bowl that has a handle and spout. This helps you more gently 'bloop' the egg into the water swirl and minimises the risk of broken yolk due to getting caught on the spiky cracked shell. You want that egg to gracefully dive into the water, not bellyflop.
- Wait for the egg whites to become opaque before dipping your spoon in or checking. If the egg white is still transparent leave it alone istg.
- allow the egg 2-3 minutes to cook in the hot water / vinger mix. You should still be seeing large bubbles occassionally rising up from the bottom of the pot, indicating a gentle boil.
-Have a paper towel or tea towel laid out on your counter; once the egg is poached and set to your preferred liking (you can test by scooping up the opaque round egg withyour slotted spoon and seeing if the top of the egg bounces as you lightly tap with your finger), carefully let some water drain off your slotted spoon and egg and gently lay the poached egg on the paper towel/clean tea towel to dry it off. Once the excess water and vinegar is drained onto the towel, you can cut off the 'tail' or loose egg white part with your spoon, leaving a perfect round poached egg. Then, you may gently re-scoop the poached egg with your spoon and place onto your plate.
Done. 😂
Thank you very much for this detailed recipe ❤
“Minutes of research” bro was unlazy enough to type hours 😂 love the honesty lol😂❤❤😂😂
Instructions unclear.
I summoned Neptune instead of Poseidon and now he doesn't want to go back home. What should I do?
Make him pay rent. New roomate
Try and get info for a drachma
Free roommate to watch Liverpool bottle it
Tell him his wife wants to divorce him
@@dornishwingcrazy lol
This means that percy jackson could perfectly poach eggs very easily
"After minutes of research" is brilliant
youre my new favorite food youtuber
My preferred method, no vinegar:
1. Bring a *large* pot of water to a rolling boil
2. Crack eggs onto a plate
3. Remove pot from heat. Turn off stove.
4. Slide eggs into the water
5. Wait until egg whites are firm
With enough water, it will retain enough heat that you don't need to have it boiling with the eggs inside. This removes the risk of whites flying everywhere, no vinegar or vortex needed since the water... isn't moving. It is also not very time sensitive and seriously reduces the risk of overcooking the eggs/hardening the yolks.
You could go even more temperature controlled here. Note that egg whites and yolks coagulate at different temperatures. A big temperature controlled tank of water is how they do poached eggs in hotel kitchens. They can stay in there for hours and remain "perfect" with a runny yolk.
I just had poached eggs on toasted using his method and it turned out perfectly. But I’m gonna try your technique next time. 🥚
My family has always done cheater poached eggs by putting maybe an inch of water in the pan, bringing it to a boil, backing it down to low, and then dropping in several previously cracked eggs and adding a lid. They are so damned good ☺️ Might make some for lunch!
What stops the eggs from sticking together and forming one mass?
@@TheXfams a silicone spatula can usually separate them. You have to be careful to keep the eggs separate before putting them in. I like cracking them on a plate. And sometimes they do meld and taste just as good 😊
@@opalined Thank you!
The way he said "SUMMON YOUR INNER POSEYDON
"Summon your inner Poseidon" challenge accepted
It would help if Percy Jackson was your brother or best friend
I was thinking the same thing
@@safiyashaikh5693me tooo
There are so many funny quotes in this one short XD (and ofc very helpful video 👍)
We where taught that as kids in the 70s . I used to watch my family members cook from scratch and learnt a lot . I still do .
People don't say _learnt_ enough.
“Somon your inner Posiden.” took me out 😂😂😂
The best tip I can give you as a professional chef. Is you should use a deep pan. Put the eggs in when it's at a rolling boil. And make sure you crack the eggs onto the upcoming air bubbles. It works better than the vortex 😊
*“Be honest who else Is just scrolling through shorts rn”😂*
Me
WE FINDING ATLANTIS WITH THIS ONE🗣️💯🔥
We are Starting cooking with this one 🔥🔥🔥🔥🔥
No Replies
Thx for the likes
“So summon your inner PO-SADEN”😂😂
Hahahaha the thumbnail is PERFECT! I love it!
"Now simply cook it up until it cook"
Ah yes, the floor is made out of floor
For someone who wants to do it even more quickly and just as good, here's a quick tip :
Get a small glass bowl, like the one he used to put in the egg and then put about the same height of the egg whites in water. Put in on 650 watts in the microwave for 1 minute and 5 seconds or until you see the egg completely covered in egg white, and voilà you have a perfect poached egg
The next level in your poached egg game is to learn the method for making poached eggs ahead of time so you can quickly serve a crowd all at once
The thumbnail for this is actually pog
This recipe was the same one on America's Test kitchen where they made Turkish poached eggs also known as Çılbır. Definitely love it! 😋
He went incognito 🕵️♂️ to look for the perfect poached egg method
It's a good day when kwook posts
Why nobody's gonna talk about that hungover friend gasp😂
Amazing work 🎉🎉🎉🎉❤❤❤
bro is the next itachi, the egg perfectionist 😂
The inner Poseidon anyways comes in clutch!!
I was drunk when i watched this and i was expecting chunchington to show up
pov:my dad doin dat on instant noodles for 40 years
"a-are u God"
"nope just Tom"
That gasp was *personal*
Another method is to crack the egg in vinegar and wait a few minutes for a film to develop around the egg. So when you boil the egg, the film will prevent it from making a mess.
Instructions Unclear. I am now king of the ocean... and horses
“MINUTES of research” he’s really going above and beyond for us ❤
"With zero snaatch" is the most german thing ive ever heard
Former chef here -- room temperature + fresh eggs you dont need to do any of this. If you still have difficulties even after that, drop the full eggs in a half vinegar and water solution for 15/20 mins to ecapsolate the eggs, which will produce a perfect poach every time.
Swirl your water - make a whirl pool!
Know it's weird - but like poached 'hard' - extra, extra, extra Hollandaise!
Yum
LOL. I just said everything Kevin said to myself about poaching an egg. 😂
damn that looks good
I impulsively bought these little silicone egg cups specifically for poached eggs. I don’t normally buy single use kitchen gadgets because I have very little storage space in my tiny kitchen. Anyway, I had no expectations that they’d work, but to my surprise, they do work incredibly well. You add a tiny bit of butter or oil to the cup, crack in your egg, and carefully lower it into a pan of simmering water. Cook for three minutes, remove the cup and carefully tip out any liquid onto paper towel. My poached eggs are perfect every time now.
The fact that branch from trolls said he had 2 poached eggs on a single avocade toast, and i sit here watching a tuturial and still failing 😭
Just a heads up, having fresh eggs really helps as well
As eggs get older, the white gets runnier and you have less of the thicker white that sticks around the yolk so if you try strain it, you’re just going to get an egg yolk in a sieve
1. Use a deeper vessel
2. Use that spin-tornado technique but faster and crack the egg directly in it. That’s what I do.
The loop hits harder than my dad's belt 😂😂
Rate my breakfast
It’s been the same for 15 years 1fried egg 2 slices of toast and tea with milk and take the bread and dip it in tea then take a piece of fried egg and eat it soooooo goood❤❤
The fact that I remember these steps from a masterchef episode.
"After minutes of research"
.
Sounds about right. The internets not all bad
You can always just add a touch of water on top of the egg while you’re cooking it sunny side first, flip the edges inside without popping the yolk, flip, there ya’ go! I know it’s not a real poached egg but we did it at restaurants when we were slammed and no one complained when I worked lol
posaydod got me dying
That is so elegant, now I understand how you have so many beautiful friends.
Even if I don’t make this dish I just learned a great way to separate the egg yolk 😅😂
I was raised in an English kitchen, so I only enjoy things that are burnt, brown, or oversalted.
But the video is 10/10
you can also dip it with egg in cling film , little oil so it doesnt stick and dip it and dont lose any white
NO! Cling film on hot food is BANNED in many countries due to chemicals from the warmed plastic leaching into the food!
Don't cook Anything in plastic, including so-called microwave proof containers. This includes Food in so called oven-safe plastic bake bags. They all leach chemicals at various heats. Use ceramic or glass only in microwaves.
I still didnt forget the "I am very hungary for it."
This is the person who will finish generations of chickens
My goofy ahh running straight to the comments after hearing "cook it until it is cooked" to see if anyone heard it too
I skip steps and just drop the raw egg into vinegar for almost a minute and then I drop them into simmering water for a minute or so. Great vid
I literally just swirl the water, pop the egg straight in, wait 3 mins, and bam. Perfectly poached.
I have never eve. Heard of a poached egg until now😂😂😂
Finally he was teaching us how to cook
"cook it until its cooked" is fire
As an Asian I can confirm that we summon our inner ancestors instead of our inner Poseidon so we don’t need to waste random ingredients
Running the raw egg thru a sic was life changing
"channel your inner poseidon" *acciddently creates egg-nado*
Aight, I'll try this rn thanks xx
Ever since I watched your turning vegan video I am for some reason enjoying your videos more and feel like u are more down to earth then I thought
I do 4 minutes and it's perfect every time.
I literally use this ultimate chest full proof method. Poached egg nets. You just pop the egg in the net and drop that in the boiling water. It’s hardly any different to boiling an egg that way and it works perfectly every time
This is actually Nigella's tip in one of her cooking shows where she makes turkish eggs.
She says that one can a little bit of lemon juice because it keeps rhe egg intact
Bro was shivering 🥶
"So hard"
Me casually cooking poached eggs in pot of noodles :
Huh? My mom just plops them into her soup with noodles before walking away for a bit, and out comes a perfectly poached egg 😂
My grandma:pff this easy to do
As a chef that has poached thousands of eggs
Use fresh eggs the fresher the better it will hold together that's why you get the bits that seperate and you not need to strain the outer white off the egg
Get water boiling then reduce to a simmer you can add either salt or vinegar you are right about that part
I don't know what the vortex thing is about
And yes gently lower the egg into the water
Cooking time depends on you preference of yolk about 3 minutes is right for that you are trying to achieve
I needed this video when first learning poached eggs. Oh well
❤
“Mate, those Poached Eggs are Shit! Try my Poached Eggs instead!”
-Wise Man
My dad just throws it in and makes it perfectly
"Cook it until it's cooked"
Just like my mom's cookbooks from Romania say, "cook it until it's done" hahaha
I never knew someone struggles making poached eggs, like I thought it's very common for everyone to know on how make a poached eggs
If u have white wine in hand u can use that instead of vinegar, it works really well. One of my friends who studied culinary in italy told me about this a few years back. She said her professor gave her this tip and her poached eggs have come out better. I dont remember why white wine is better than vinegar but it works well anyway
me who accidentally make a poached egg while boiling an instant noodle :
The straining, vinegar and stiring are only necessary with older eggs. Fresh eggs you can just crack into barely simmering water and they will come out perfect every time.
Look into how long it takes an egg to get from the farm to your local grocer. Some places it takes up to a week before you get it home.
Cooking is my passion and this guy helps me improve a lot. Keep it going man!
the answer is over easy eggs cooked in a very small amount of butter. so underrated, just like poached x
pErFeCt 👍
You can put a splash of lemon juice on the egg after you sieve it rather than bothering with the vinegar, but doing it in a shallow pan is really a great way to do it.
After Minutes if researching, so funny yet so true