Name: The Incredible New Way to Poach Eggs that NEVER Fails | Epicurious 101
Uploaded: 2024-10-06T13:38:05.000Z
Duration: 5 min
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

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Working in restaurant kitchens poaching dozens of eggs a day for brunch service, we had to find a way to make foolproof poached eggs.

You can't waste time and you can't waste products.

So we came up with this method and you will not find it anywhere online.

This is making the perfect poached egg 101.

All you're doing is combining vinegar and water and cracking eggs into it.

In our solution, we use white distilled vinegar because it has a high level of acidity.

For this size bowl, I'll probably use a cup of vinegar and a cup of water.

You can pull your eggs directly out of the refrigerator for this because as they sit in the liquid, they'll come up to room temperature.

You can crack as many eggs as you want into your container.

You just want to make sure that they're not super duper crowded.

So just every once in a while, maybe swirl your bowl a little bit just to make sure that the acid from the vinegar is getting the egg white all around.

The acid in the vinegar is going to help set the outer layer of the egg white and it's going to help tighten it up just to make a teardrop shape.

It's not cooking it, but it's denaturing the outer layer of proteins.

So when you put it in the water, you don't have to worry about it flying everywhere.

You want to let your eggs soak for about 10 minutes.

If you let them soak for too long, they will pick up a little vinegar flavor, but if you don't soak them long enough, you still risk the whites running away.

Whenever you see that outer layer turn opaque white, you're good to go.

When your eggs look like this, they're ready to start poaching.

I already brought up some and you don't want your water to be too active.

You just want faint bubbles at the bottom and steam rising from the top.

Your water should be about three to four inches deep.

If you're only doing three eggs, about a three to four quart pot, half full will be perfect.

So I'm coming into the bowl with a ladle.

I'm going to tilt the bowl and get the egg because even though this outer layer is set, it's not cooked.

So I'm going to be very gentle with it and I'm going to scoop it out with some of the vinegar solution around and I'm just going to gently place it into the water.

The vinegar solution has not permeated the egg to flavor it, but with poached eggs, you're going to cook them for such a short amount of time that it's not going to pick up too much salt anyway.

So I just save the seasoning for the top of the eggs.

So I cook the eggs for two to three minutes, depending on how it takes to set the egg white.

What I'm looking for here is a soft yolk, which we still have, but it feels like the egg white is still a little soft.

So I'm going to let it go for one more minute.

One of the classic methods that they teach you in culinary school for poaching an egg is to swirl your water to create a tornado.

That helps keep your egg white together, but it only works if you're doing one egg at a time.

The whites have set, so it's time to out of the water.

So to remove the eggs, I'm using a slotted spoon.

I'm just going to scoop it up, pour off any excess water, blot them on a towel, and go straight onto my plate.

I don't like to use a paper towel for blotting the eggs because sometimes the paper towel sticks and you'll get pieces of it torn off onto the egg.

So all of our eggs are out and you can eat them right away.

If I want to save these to heat up for later, what I would do is cook them a little bit less.

Instead of three minutes, maybe closer to two minutes, I would put them in a pan with a little bit of water at the bottom and cover it with foil.

And then when I'm ready to serve, I would pop it into a 350 oven for about three to four minutes just to warm up the eggs.

So this is the time that I would season the eggs.

A little pinch of salt, a little grind of pepper on top, and then have at it.

The egg white on the inside is completely set but not overcooked.

And the egg yolk is exactly what you're looking for in a poached egg.

Like that is the whole point of a poached egg.

There's nothing more infuriating than getting a poached egg that has a set yolk.

You don't get any flavor from the vinegar either, but you get a perfect shape every single time.

Poached eggs are some of the most intimidating things for people to cook at home.

However, you now have the answers to make it perfect every single time.

You are fully empowered to go kick some poached egg butt no matter what.