How to Poach an Egg

Hi, I'm John Canel and today on Preppy Kitchen I'm going to show you how to

poach

the perfect egg with all my tips and tricks, so let's get started first, grab a large, wide saucepan and we'll fill it with 2 inches. of water. I'm going to place this over medium high heat and bring it to a boil. Poached eggs are one of my favorite ways to enjoy eggs. They are excellent for eggs. Florentine Eggs Benedict. They are delicious in salads and simply. They're so good that the sticky yolk and the perfect white are hard to beat, but people are intimidated by them and think, "Oh my God, I can't do this, it's too much and you can, it's so easy, so let me show you." as". my water comes to a boil.

First I have to go over some of the tricks you see online, as long as you use fresh eggs and the water boils gently, not violently, you will be very fresh. The eggs are as if they were more coagulated and thicker. Older eggs, like the ones you would use for a French macaron, are more watery, starting to break down, and the albumen is very thin, so if you try to

poach

them, a fresh egg becomes a nightmare. It's really going to hold together in this recipe, we're going to use a tablespoon of vinegar, but it's actually optional.

Vinegar will coagulate an egg white and almost cook it with acid. Some of the tricks I've seen online are to use like one part vinegar and one part water put your eggs in there and then poach them that works your eggs will be beautiful like the most beautiful poached eggs you've ever seen and they'll taste like straight vinegar, which I think is horrible if you've ever done it. I went to a restaurant and had poached eggs and they taste like vinegar. They're using that trick and I don't like it. If you love vinegar, try it. I'll show you two that I think are interesting.

One is using a ladle so you like the poach pair. the eggs we're going to try that and one is using a Sie to get rid of some of the super watery eggs that will fly away so I'll show you how they work but in the meantime just crack an egg transfer it to a small bowl or ramkin like this, my water boiled, however, all those bubbling bubbles will push the egg here and there and distort the shape, so reduce the heat until it's barely simmering, continue, everyone's stove is different. Also, this one gets very hot if you use induction, it's pretty foolproof and electric, you have to fiddle with it, well, I turned it down to the lowest possible setting on the smallest burner I have, and that's where we are.

Now it's time to add a tablespoon of vinegar. I think this is optional, but it won't really affect the flavor. Much of the egg uses a spoon and creates a spinning vortex of water and now we're going to carefully drop the egg right in the center and the water will wrap the egg white around itself and give you a more cohesive piece of egg in instead of small scraps, let the egg cook for 3 minutes or until the egg is opaque, firmer and gives a little when pressed gently with a spoon, you will know what an egg looks like and most of us are poaching an egg so you can have that beautiful runny yolk, you don't want to overcook this to the point where the yolk is firm. after 3 minutes we take it out and there it looks nice and opaque so with a spoon I see that it is firm but it gives in the middle this is ready and I love the way it stayed together in the traditional way now let's try a little tricks, by the way, if you love delicious things and haven't pressed the secondary button, go ahead and subscribe to the channel, there are two new recipes every week and there is always something delicious on the horizon.

Method number two, take a ladle and put the egg in there. carefully and this is kind of a way to pamper your eggs. When you bake an egg, it has a shape and it is baked in that shape so it keeps its shape. Here we are going to submerge this in the water for about 30 seconds so the egg starts to harden a little bit until it is fully submerged once the ladle is fully submerged keep it there for a moment so it starts to cook and then you should be able to release the egg in water.

I hate this method, it is already the traditional way of the vortex. It held it all together and it was like a nice poached egg here, even though it's contained in the ladle, the moment the water goes in, it sprays everywhere. There's probably a nice side to it so you can flip it, but there's so much loose debris that it's not worth taking out, this is a mediocre poached egg. I wouldn't say it's a trick, so next, for the third trick, I'm just cracking the egg into a small Sie. The theory on this is that there are two parts to the egg white, the thick little sac and all the liquid albumen too, so here everything liquid goes through the SIV and you'll only be left with the good stuff, so let's try it and give it a swirl into the water again.

Pour the egg into the center and cook as normal. I like this method a lot. The egg looks perfect and you are still using the traditional way of cooking it, but there is a downside: it is all liquid egg white, so depending on the age. your eggs are, you may have a very small poached egg and you're losing a lot of the egg, so if you want it to look great, this is wonderful, but if your eggs are a little bit older, you may have an egg tiny poached. and it's going to look weird, you have to poach several eggs, drop them on a plate lined with paper towels, you want to drain all the vinegar water and you're left with just one delicious egg and now we're ready.

I like mine on an English Muffin with asparagus, the egg is perfectly cooked, the yolk is just silky, amazing. I hope you've had a chance to try this technique and if you like this video, check out my breakfast playlist.