The Incredible New Way to Poach Eggs that NEVER Fails | Epicurious 101
Chef Adrienne Cheatham demonstrates how to perfectly poach an egg at brunch-level quality in less than five minutes. Learn how simple it can be to foolproof your poaching method with the help of just one cup of vinegar.
Follow Chef Adrienne on Instagram at @chefadriennecheatham
Director: Gunsel Pehlivan
Director of Photography: Joel Kingsbury
Editor: Morgan Dopp
Host and Expert: Adrienne Cheatham
Sr. Culinary Director: Carrie Parente
Coordinating Producer: Tommy Werner
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Hi, I'm a chemical engineer (and avid home cook) and I saw this in my feed and I had to try it. I just ate the most perfect poached egg on toast I've ever made in my life. And they did not taste overly like vinegar (as they can when you put it in the cooking water). This is a game changer. Kudos for the exceedingly clear directions and explanations.
not really everybody does it in vinegar and water
So, if you are a chemical engineer, can you explain why this works?
@@edmundooliver7584, i’ve been poaching eggs for more than 40 years now and I’ve never even heard of this method… but I’m definitely going to give it a go!
@@jacquelinesommerfeld3942 she explained it in the video.
@@jacquelinesommerfeld3942 acid denatures proteins. Soaking the eggs in the vinegar mixture exposes the outer layer of whites to the acid in the vinegar thereby denaturing the proteins in it. A similar thing happens when you cook the egg but at a much slower rate. Her technique is genius, it makes a "skin" of egg whites around the entire egg keeping everything inside.
Went to culinary school, worked as a line cook for years and now I finally am able to make poached eggs after watching a KZhead video lol
KZhead to the rescue ❤ this is a great clear explanation of how to poach eggs to extreme yummy deliciousness 😋 congratulations on your success ❤ enjoy.
It's a wise person who can keep learning.
I hope you got a refund.
Lol same here 🤣 culinary school didnt taught me well
So why are you watching and commenting on this? A bigtime line cook guy knows a poached egg.
They are the most perfect poached eggs I have ever seen. Chef Adrienne is a fantastic chef and an amazing teacher.
WOW! just made two poached eggs for breakfast. This method makes it oh! so very easy. And the absolute best ending ever...perfect poached eggs that look like dollops of sour cream atop my crispy hash browns. It doesn't get any better than this. Thank you Chef Adrienne!!
One of the best videos I have watched. Everything she said conveyed useful information. She did not repeat herself over and over. Direct and to the point. Most of all great cooking advice.
A little too much talk for my taste.
@@vince7735 - I didn't mind that, but definitely too much salt!
well thank god you told me.
Who knows who would figure! A little bit of vinegar white vinegar that is! Thank you I'm a post a lover I'll have to try that
She didn't repeat, i say she didn't repeat once.
I work in a group home on the weekend and I'm always looking for recipes to break up the monotony of what we serve for breakfast. I'm so grateful for this video, because poaching 12 eggs wouldn't have been possible using the cyclone method. I can't wait to try this tomorrow! I think our folks will love it! Update - they sure did love it! A couple of them even remembered their mothers making them poached eggs when they were small.
That's so sweet, thank you for sharing.
how many did you try at once?
@@mateogiannobile236 12 total in 4 batches of 3.
@@kevinlou1449 Ohh thank you, I will. I've seen the episode where Nigella makes the Turkish Eggs, looks sublime but haven't made it yet. Thanks so much for all the recommendations, I'm taking screenshots of your comments so I don't lose them!
May God bless you in your important work. Trust Christ who will enable you to do even more for your dear ones.
This is AMAZING. Than, you soooo much Chef Adrienne for showing us this technique! I will be using this method later this morning. I absolutely love poached eggs cooked just the way you cooked them in this video and to have them such a perfect shape and so perfectly cooked is great. We are cattle and sheep farmers in Australia and we have our own hens (we call them chooks here in Australia), so we have steady supply of beautiful, free range eggs with the most gorgeous orange yolks. Can't wait to try this out on my husband later!
Excellent tutorial. She’s got such a lucid style of explaining-would be great on TV!
Top cooking video of 2022 for me
Totally agree!!
That’s sad.
Same!
Probably the best cooking video ever
Same. Can't wait to try it!
Worked for me! Incredible! If your eggs don’t go white when sitting in the vinegar like in the video, don’t stress. I left mine for 15 mins and they were still very clear and then gently put in the water and it worked out fine. Beautiful poached eggs!
I was wondering! Mine are still not very opaque!
I just tried this today and my experience was similar. After 10 minutes, it wasn't opaque so I sacrificed one egg and let it sit for 20 minutes. It never really looked like the video even if I added a bit more vinegar to try and make it set. Bad idea. That egg tasted vinegary. The rest I started cooking at 15 minutes and they came out fine. Not perfect. Two had trailing egg whites while the other 2 looked like the video.
@@PatrickLlige you may be using a different concentration of vinegar?
Tried this technique today and it worked perfectly, just need get a bigger spoon to transfer the eggs from the vinegar and water solution to the pot, can’t wait to try this again. Thank you
Seriously most useful video I've watched in a long time
Totally agree. I love poached eggs but they always turned out wrong. Finally I can enjoy them every other day
Yep, all info, no fluff. Love it.
Same here!!!!
Agreed!!!
I just boil the egg in the shell for 7 mins same result
I tried this and doing this and the vinegar bath... AND IT WORKED PERFECTLY... and I got the best poached eggs I've made. I did do 1 part water to 1 part vinegar and it did take a little longer than 10 min. If you want perfect poached eggs... do this. Adrienne... thank you... YOU ROCK!
Thank you chef! I've been trying to make poached eggs for the longest time and I have tried all the different ways. This is the easiest most effective way of doing it. No mess, just perfect poached eggs every time.
Neat trick! Another trick I found some time ago is to crack the egg into a fine sieve and let the thin white drain off. That worked really well too.
That method works excellent. Been doing it for years and is much faster than this.
If you’re using fresh eggs, you wont get this watery issue.
I've never made a poached eggs before. I watched this video and made a nearly perfect poached egg for breakfast this morning! This is an awesome tip.
A perfect poached egg exceeds any other cooking method, in my opinion. Boiled eggs are a waste of time, because there are too many factors affecting the ideal cooking time and the egg inevitably turns out under- or overcooked.
I had trouble scooping the eggs out of the vinegar solition. Any suggestions?
@@jasoncraig-mackie2223 Use a poaching pod.
OMG, I just tried this method and it’s perfection! The best poached egg I’ve ever been able to make. Pretty, perfectly cooked and just the right amount of ooze from the yolk. Thank you for sharing!
Don't use God's name in vain.
@@johnwanda2973 ong fr fr
@@johnwanda2973 she said "oh my gosh"
@@Joseph-eq5od John has a blasphemous mind.
@@johnwanda2973 She used god's name to appreciate the poached egg, which is food, so technically used god's name to appreciate the food.
I will definitely try this. I poach 2 eggs at a time in swirly water (sometimes 3) almost daily. Yes, you can cook them at the same time, they just stick together and they look good but not the individual and beautiful almond shape you demonstrated with yours. And yes, they have to have that tender white with runny centers.
Thank you. Excellent. I’m 61, love poached eggs, and now have the reliable cooking method I’ve been looking for all my life. (And you’re very easy to look at.)😊
Not only is her information very helpful (I’m going to try the technique tonight), but her delivery is clear and precise. An outstanding cooking video!
she was amazingly clear loved the presentation
Did you end up trying it? How did it turn out for you?
@@billpar totally agree, its clear - to the point and informative! Hope to see more from her in the future
never ever use vinegar lol ...why its not needed ...all you get is eggs that taste like vinegar " Jamie oliver"
@@Draugonauv It probably tasted like vinegar/egg 🤢
This may be one of the greatest videos. Informative, short, and giving a solution for some of the most frustrating cookery issues. Bravo.
Yes! 100 %
Thank you, Chef Adrienne, that was an excellent poached egg demo. Poached eggs have become my favorite.
What a great video. So clear and concise, and makes the perfect poached eggs.
This is simply one of the best cooking tips videos I have ever seen. Thank you!
Incredible method!! After 10 years as a chef I thought I tried every way possible to poach eggs and this one is by far the best !! Tried it this morning it works flawlessly 10/10 thanks for this tip 🔥🔥🔥
B.S. You're not much of a chef, then.
My eggs didn't look like hers even after 20 minutes in the solution. Any tips?
@@nonenoneonenonenone why?
@@mau5fan4lyfe she said in the video not to soak the eggs too long and she only soaked for 10 mins
Sous vide poach eggs are far superior for the professional kitchen. But I have to admit, this method just looks better.
Now this is how you do an instructional video! I really appreciate the scientific explanation. I’m all for do’s and don’ts and the reasons why.
I don’t know the science behind this….but I am always making my hard boiled or Easter eggs with salt and vinegar in the water,so easy to peel Now I got it why 👍🤓🤩💐
Perfect! Thank you so much. Clear, concise, and genuinely helpful. I just tried this method immediately after watching the video. It worked perfectly
Pro chef here for over 30 yrs , will try this!
Hi, I came across your video last night, I just had to try this. This morning, I prepared scrambled egg for my dog and I then could not get your poached eggs out of my mind, so I made them to your instructions. You are my life saver, I have been trying to poach eggs for years, trying all different methods. I am forever grateful to you.
Yay, for scrambled egg treat for your dog! Bonus tip . . . Now that you are a member of the poached egg secret club, your next step is working on Hollandaise for a delicious eggs benedict. In the process, you will end up with unused egg whites. Those always get scrambled for the dogs in our house!
I make an egg white and cheese omelet to share with my 2 border collies every morning! They love it.
Ya dogs pretty much love everything haha! My fur baby absolutely LOVES fruits n veggies especially carrots & strawberries ☺️
What an excellent, fascinating and informative cooking presentation! Chef Adrienne Cheatham kept my interest up, with steps and instructions moving at a smooth, comfortable and upbeat entertaining pace without resorting to stretching things out to prolong the video like so many other "chefs" tend to do on KZhead. Thanks for a wonderful video!
Great video instruction, tried it just now for breakfast and voila, perfect. Best poached eggs I’ve ever done. 5 star method. Cheers 😊
I will try this ASAP! (Though I haven't tried it, "America's Test Kitchen" said that poaching them via sou vide was a good method, but so much is involved.) This method is simple and straight forward. ------------ One super useful thing I learned from either A.T.K. (maybe "Cook's illustrated") was that you should use the freshest eggs possible for poaching so the whites are less runny. It you don't have an egg farm nearby and have to rely on the supermarket, look for the 3-gigit number stamped on the end of the egg cartons. That represents the day the eggs were packaged (NOT laid). ------------------ This is the tricky part ---- there are 365 days a year so the number runs from 001 (represents January 1st) to 365 (represents December 31st), so you will have to figure out what day it is when you go shopping. EXAMPLE: Say, it is day 234 - find the carton with the closest stamped number to 234. Eggs that are stamped 226 are better to buy than eggs stamped at 218 ----------------- "30 days hath September, April, June, and November. All the rest have 31, Save February, which alone, has 28 and 1 day more When Leap Year comes 1 year in 4."
I can confidently poach one egg at a time using the vortex method, but this is blowing my mind for poaching multiple eggs at once!
My dad showed me this method 60 years ago and yes you will get the perfect poached egg EVERY time ! It doesn’t take as long to do as the video may look ( demo is longer than the actual process ) You really should try this method, you’ll never use any other 🏴
Agree, this is how we've always done them.
I loved Adrienne on Top Chef, and I am very happy to see she has another media presence.
That's Awesome! I do the shallow pan method but I was always frustrated with odd shapes. I must try the vinegar soak
Great video! Really appreciate the overhead views of the opaque egg whites and the simmering water. A picture of the goal/result was an important learning tool for this inexperienced cook!
Fantastic video! I've always been nervous about making poached eggs but I tried it for the first time using this method and it worked perfectly. I think I cooked mine for a minute too long because I was so excited at getting them into the boiling water but they were still runny and delish! No vinegar after taste in the eggs either!😀 Thank you Chef Adrienne!
Thank you very very very much!!! I'm nearly 50 and have tried every method and contraption possible.... and finally thanks to you I can now create the perfect poached egg 🙂
This is one of the best you Tube hacks I have seen; I'm partial to poached eggs, and being restricted to cooking one egg at a time is a right bind. Thank you for this info, and I wish you well!
I’m a Butcher / Chef. I had the best homemade Eggs Benedict I’ve ever made at home this morning with this technique. And that’s saying alot. Love this, will never do it any other way unless I have to.
I JUST tried this process for breakfast this morning. Absolutely brilliant! Worked perfectly. No swirling the water to keep the eggs as one. Hell, I did four at a time & they turned out exactly like the video. No vinegar carry over at all! Thanks for the great video!
FINALLY I made a perfect poached w/o contraptions and a mess! And the hint about doing them first, preparing everything else and then popping them in the oven (so that I am not sitting there doing 2 eggs at a time and we eat breakfast separately!) was an even better tip! YOU ARE THE BEST!
Absolute legend for making this video. Life changing! ❤
Thanks for this method for poaching eggs successfully and consistently, although I have modified your method slightly 👍😀. Until now I’ve always poached eggs individually in a pan of simmering water to which a couple of table spoons of malt vinegar or lemon juice has been added and whirling the simmering liquid into a whirlpool then adding the egg, that generally works reasonably well, but it’s difficult to do it consistently for multiple eggs done one after the other. The first time I tried your method it worked pretty well, however I unfortunately pierced one of the yolks when putting it into the bowl, and that seemed to affect how the albumen/white set in the bowl, the other egg worked perfectly and when transferred to the pan of slightly simmering water it kept its shape perfectly and produced a perfect poached egg as shown in your video. I then tried your method with another pair of eggs, but putting the 50/50 water & malt vinegar mixture into two separate ramekin dishes, then adding one egg to each for about 10 minutes to allow the albumen to cure/denature, which also has the advantage of keeping each egg in shape & avoids having to separate multiple eggs, also as less water/vinegar is used, the whole contents of each ramekin (water/vinegar mixture and egg) can after 10 or so minutes simply be tipped carefully into the pan of gently simmering water. For an amateur like me who will probably never be poaching more than 6 eggs at a time (and I have a couple of ramekin sets, each with 12 ramekins), and they’ll all be going into the dishwasher after use, this ‘extravagant’ use of ramekins won’t inconvenience me at all, although I accept that in a professional kitchen it might be a problem. However, your basic method is excellent and I shall now always use it in future when poaching eggs - thanks very much 🙏.
I salute u sir 👏
Thanks for your life story……I was having trouble getting of to sleep
After trying these this morning (probably the best results for any poached eggs I've ever made!) I was also thinking about smaller bowls for the vinegar and water. The main reason being that I'll mostly likely only ever be cooking 2-4 eggs at a time, so the big bowl seems excessive for this. I could see the benefit for making multiple eggs.
I got distracted by how often you claimed to be an amateur, did you say ramekin and 6 eggs? Never mind, Chef Adrienne taught a perfect technique. Your novel about it is fine. ;)
Thank you for this! I’ve battled vinegar tasting poached eggs with runaway whites and inconsistent levels of firmness in the yolks. Disappointing beyond belief when I’ve actually mastered the hollandaise for eggs Benedict. I watched this video, started prepping the eggs a few minutes later and just ate the first one. PERFECT!!!! This video was my “ah ha!” Moment for poaching eggs, thank you again!
OMG, tried this as soon as I finished watching and PERFECTION on first try! Thank you
Perfection. Thanks for the clear, comprehensive instructions. I haven't been bold enough to try your directions for holding the partially cooked eggs, but I don't really have a need. This was great information. Thanks.
I love poached eggs but have never had much luck in getting them to come out right. Thank you SO much for sharing this. I can't wait to try it! xo
Hey, this tutorial made it seem pretty easy I can't wait to try this tomorrow morning
Excellent, and I will be trying this next time. Thank you.
I learned this very trick from a fantastic French chef early on in my cooking career and it is a game changer for poached eggs
@@Garvin285 This is NOT the standard method. It’s not new either. I’ve heard of it before and prefer it but the standard method is with a vortex with a touch of vinegar in the poaching liquid. This 10-minute pre-poach soak is fairly innovative and not at all the common or standard method.
@@robertholtz there nothing new under the sun
Butno way, this is a brand new technique never seen before. Didn't you watch the video? Gawd.
@@robertholtz It was standard when I was a kid....and that was a VERY long time ago.
@@DocFunkenstein 😂 gawd indeed. My family generation been doing this for 500 years. Just wanted to set an older date for prepping eggs for poaching in vinegar/water than the other folks... because in KZhead, no one can fact check me. Sarcasm aside, the moment someone on KZhead states, "never been done method". The folks of yore come out. I've done it that way for YEARS.😜
Clear and concise directions, simple to do at home, final product is amazing! Thanks so much! ♥
Most perfect poached eggs Ive ever made! This popped up when I searched this morning before making my 45th try at em for eggs Benedict. Total success. Thanks! 🥳
I just tried this and it worked GREAT thanks!
I made these for my family this morning for breakfast sandwiches and they were so good! I've never done poached eggs before but this made them seem so easy, thank you!
OMG I just tried this and it works PERFECTLY!!! Beautiful eggs (I did four) with creamy yolks, all of Chef Adrienne's tips were useful guides, and it all made sense!!! I keep imagining the meetings where they plan these videos and ask Adrienne, "so, what other secret chef tricks do you have to share?!" She's the best educator and explainer, so approachable and authentic (love the happy dances), with the experience and knowledge to back it up. MORE CHEF ADRIENNE VIDEOS PLEASE!!!
I tried this technique this morning and I will use it the rest of my life. THIS IS IT!
Thank you, Miss Adrienne Cheatham. I just followed your instructions (though I halved the water and vinegar as I only wanted 2 eggs) and chef's kiss.
Its been a month and I haven't stopped using this method!!! THANK YOU!!!
Absolutely, 100% perfect poached eggs. This is one of the best cooking technique videos I've seen in forever. I even had issues getting the egg from the bath to the pot (half the damn thing was hanging out of the spoon). It still worked perfectly!
OMG! I am so going to try this. Thank you so so very much. I’ve tried and failed the other methods. Brilliant.
Wow! I'm in love. Love the explanation and the result. Thank you ❤
Absolutely awesome technique I've never heard of before, need to try this. Thanks so much for sharing!!
Thank you!!!!! Poached eggs have always intimidated me, and I've been afraid to try them. This is such an easy solution that doesn't require any special skill level. I love it when chemistry makes life easier.
Amazing! This is the best method ever!
Wow… I’ve tried all the traditional ways of making poached and in my opinion this is by far the absolute best. Thank you for this video!
I already am comfortable poaching an egg. I even own egg laying chickens. But I am so happy and excited to try this method! You are absolutely right I have seen tons of poaching videos and this is a unique technique.
Please let us know if this becomes your favorite technique!
I'm going to give this a go! I've never been able to do poached eggs all the other ways😔 This looks straight forward😁👍 Thank you!🤩
I've tried many methods and wasted so many eggs over the years. This is by far the best method to make the perfect poached egg. You don't need to surf anywhere else online. This is the place to come to learn to make the best poached egg. I was shocked at how much vinegar was used but believe me, there is no vinegar taste to the eggs. One of the most helpful videos I have ever seen on KZhead on any subject ever !
This works so well. I used the 50/50 water vinegar in small little bowls with one egg in each. Thanks so much for this tip!
Great idea!
Thanks Adrienne, this video is the Holy Grail of poached eggs! 😃
I have to admit, I've never seen this technique before but I'm definitely going to try it. A really well made video and wonderfully explained. 🙏🙏
Thanks for the recipe, love it
Just tried it. They are insanely perfect!!!!!! Amazing
I’ve heard of the vinegar trick, but as an addition to the cooking water. THIS IS THE BIZZ! Brilliant thank you!
Thanks for sharing the "stir the water" insight. I have not seen anyone mention it only works for one egg.
Use some logic - if you have have 2 eggs in there, there's a better than good chance that your egg whites are going to collide and you're going to be upset if you use the tornado technique when poaching more than 1 egg.
@@dyanosis Wow, you must feel so smart by trying to put others down, how sad 😞
Thank you SO MUCH! I can't wait to try this!!
Outstanding! Why am I just now learning this? Can't wait to try it.
It is so cute that you say " There is nothing more infuriating that getting an overcooked poached egg-it really makes me mad." Truly a respecter and lover of great food! The only thing that makes me mad is that I am 57 years old and I have only learned this now! Excellent video!
HaHa, I'll raise you on 57 a wee bit and nice to know 'old dogs CAN learn new tricks' ;)
Well, I'm 70 and just now learned it, so you've got me beat in new knowledge by 13 years! I'm just going to go ahead and enjoy my eggs for the rest of my days, cooked in a manner that makes them perfect, and not worry about how much or little time I have for that.
I'm 64 and still sane...too lazy to do anything but boil eggs and not clean up mess; plus I get it all in my gob..
To me, there are a lot of things more infuriating than an overcooked poached egg. Until I watched this video i wasn't even aware that overcooked poached eggs may figure on the list of infuriating items. Well, we live and learn. Now I know that AND how to make poached eggs, should I ever want to.
I love your teaching style. Wonderful tutorial, thanks so much.
Excellent! "Swirling...only works for one egg..." I have never heard anyone confess this before, although I have rediscovered it many times 🙄 And you've gone on to provide a solution. Thankyou - I will be trying it!
FINALLY a smart stress-free technique that works.
Excellent!… my favourite on toast and grated cheddar on top… haven’t had a poached egg in YEARS because my egg would dissolve into a foggy mess and it drove me nuts. Going to try this for sure! Thank you so much! :)
Ooh out-sciencing Heston! Can't wait to give this a go for lunch tomorrow. I really like the concept and how practical it is for preparing large numbers of eggs.
Nope! Heston says that the vinegar makes the egg white "lethery" and for the best results you must use very fresh eggs, as fresh as you can find them. As the egg gets older, the white becomes watery and you dont want that. So, the fresher the egg, the better. Heston goes the extra mile and uses a slotted spoon to get rid of any watery egg white, even if the egg is super fresh! In my opinion the best way is to sous vide the egg to 60-65 celcius for 25-30 minutes and then crack the egg. The way Raymond Blanc does it
@@chrisrizos5119 I watched that "In Search of Perfection" programme when it was originally shown. It was an interesting series and his development chef at the time, Chris Young, who did most of the actual work for it, went on to work on the fascinating Modernist Cuisine encyclopedias. While he's clearly right about the age of the egg and wateriness, I don't buy the vinegar/leatheriness part, or at least it's insignificant compared with getting the timing right. Also, I've tried various sous vide egg approaches and I really don't think they are worth the extra time and faff.
@@chrisrizos5119 I have never experienced a leathery egg white due to using white vinegar? As for sous vide eggs, if you like snotty/unset whites, then carry on! But no matter what I have done, even when the yolk is at a point where it has gone powdery, the white is still snotty and just the most awful texture! absolutely love my sous vide machine, use it at least once a week. Never ever will I bother with eggs again.
@@Him.Me.Q.and.P you don't know what your doing. LoL. Eggs are the simplest to sous vide. 😢 🤯
@@sckl2011 I definitely do know what I'm doing. I agree, they are simple, but the whites don't go firm enough for my liking... It's personal taste. I am comfortable with poaching eggs anyway, just thought I'd check this out to see if it's easier than my usual method. Edit: Just to add, I watched some KZhead videos on sous vide eggs after trying a few times and being unhappy, came across "sousvideeverything", and you can see on the video that even the most set egg yolks still don't have a set egg white.
This was an amazing vid. I haven't seen anything like this. Gonna try it tonight with some risotto!
Thank you! I cannot count the number of times I've wrecked eggs trying to poach them. I have never had even one come out like it should. This is wonderful.
I have this a go today, and it worked flawlessly. Great tips
This is honestly revolutionary. I never make poached eggs because of all the faff, but this changes everything.
Isn't this more faff? Just add a few glugs of vinegar into the water you are cooking the eggs in. They come out the same as this and you don't need anywhere near 50% vinegar
Agreed. Little bit of vinegar in the water is all good. Less faff
@@wilsonparrfamily They then taste of vinegar (which could be preferred depending). This method also helps you filter off the "floaty white" bits, and it allows someone to prep more eggs for a larger crowd.
They look great! I recall that when I was in the military they used to do poached eggs in a caldron with vinegared water at a rolling boil. I love the taste of the vinegared egg but it may not be for everyone.
Tried this a few times and definitely works!! Thank you!!! Totally foolproof method!
This is the perfect technique I’ve been looking for for Marion’s spicy pantry pasta with crispy egg. It’s a fusion pasta with a poached eggs that’s then coated with flour and panko crumbs and then fried again. I’ve had a 50/50 success rate with not overcooking the egg and its always so messy trying to get fluffy white bits when doing multiple poached eggs. Thanks so much!
So wonderful! Can't wait to try some perfect poached eggs soon 😁
@@majoroldladyakamom6948 whatever you say, miserable old lady
Awesome video! Nailed it on my first attempt ever at poached eggs. Thank you!
I will be trying this tomorrow morning.👍
I've been doing this for over 20 years. I typically poach 2 or 3 dozen eggs at a time and I like to use a deep pot at a full rolling boil so the eggs will cook on the way down and not stick to the bottom. I get the water gently swirling (to help spread the eggs around and keep them separated) and then dump the lot in slowly but all from the bowl into the water - no need to spoon each one in. The loose white will float up first and I can skim that off, then the nicely poached eggs will start to get buoyant so I scoop them out en mass with a big wire skimmer - drop them into cold water to stop the cooking. I store them dry in a sealed container or sealed with cling wrap. I drop them into boiling water to reheat for service.
Is this for a restaurant? Why cooking so many?
@@bluesky7288 Yes, for restaurants. I love poached eggs, but I can't eat dozens all by myself.
So, to be clear, you do start with the steeping in vinegar part?
… I worked in a restaurant almost 50 years ago that used the same technique you are describing for their large Sunday brunches … BUT … like you, they didn’t precondition the eggs in the vinegar and therefore you don’t get that perfect shape like in this video, which is definitely superior to the older method …
@@johnnunn8688 yes....that is essential
Love Adrianne! She always explains things so clearly 😄
And so enthusiastically!
You’re sharp! Thank you for a perfectly expressed tutorial!
My mouth is watering. Thank you. It’s honestly so beautiful
This is brilliant! I gasped at your 50/50 water-vinegar ratio, but the eggs are gorgeous. Combined with Helen Rennie's strainer method, poached eggs couldn't be easier. (Although, if making them just for me, I'll still use the whirlpool method and do 2 at the same time. For 2 or more, Helen's method is great.)