Finally! The Perfect Poached Egg Technique for Home Cooks

[@ChefJamesMakinson]

How do you make your poached eggs? :)

[@jamesclerk815]

Small batch, get the water swirling and go for the teardrop crack in. Large batch - just get them cooked in time for service chef!!! lol

[@that44rdv4rk]

vinegar, small saucepan, 2 at a time, served with salt on a giant shredded wheat biscuit.

[@Souscheff]

in a Sous Vide 75 degrees C for 13 minutes in its shell . cool and crack open..chef

[@scrimpmster]

Perfectly. I'm not Jamie 🤪 But seriously (long comment here), I used to use the vortex method but it's not great when poaching two eggs. I usually add about a teaspoon of vinegar to the pan and some boiling water from the kettle, then make sure the water is at a gentle simmer (a bit more bubbly than in your video). The I crack each egg into a ramekin and gently drop it into the water. Also if anyone likes the rich taste of the yolk I highly recommend poached duck eggs.

[@siryogiwan]

I found eggs poach really well in a Ramon (while they're boiling), especially tasty in Mei goreng lol

[@krewshal3374]

the fact u cut the eggs while still on the towel is driving me nuts...

[@sirram_e]

yes

[@rafacoluccijf]

yes

[@raahulpathak]

@@krewshal3374 yes.

[@parhwy]

Yes

[@PreservationMage]

Yes omg 😂

[@Philipk65]

For me it is the first method as it is the easiest and most effective.

[@michaelsaayman2802]

Try putting the eggs in silicone cookie/muffin cups. Put into a pan of half filled semi boiling water and cover with a glass lid. Check the eggs until white is not runny. Serve with some salmon and avo on sourdough bread toast. The cookie cups give a interesting shape and no loose bits.

[@shorttimer874]

When I was a kid, sixty years ago, Dad would put Mason jar rings in a pan of simmering water/vinegar and drop an egg into each one.

[@claybecker13]

This is how I make homemade McMuffin eggs, but I use silicon rings made for it. It gives that nice poached consistency to the whites.

[@hmistry]

I LOVE making poached eggs! I use the Vortex method every time, it is nice to see the others. Great video, I love watching you cook. Thanks James

[@ChefJamesMakinson]

Thanks so much! 😊

[@mhanke1]

I learned the plastic foil method in a course with one of Austria's top 5 chefs. The big advantage of this method is that you can poach several eggs at the same time. And of course the kitchen grade foil over here is heat resistant up to 120 Celsius.

[@Justicefu]

I was concerned about the plastic leaching chemicals into the egg :/

[@MrHackclan]

you can poach several eggs with the vortex method too.. and the plastic foil version looks weird. so i doubt they were top chefs... since presentation counts.

[@DrRonaldSIpock]

how do I poach eggs? In an egg poacher. It is essentially a ramekin with tiny holes in the bottom so that the boiling water can enter and pouch the eggs which retain the shape of the ramekin. When you lift the ramekin out of the water the water drains from the ramekin.

[@Drew-Dastardly]

Eggs are hard. You need the totally not LGBTQ hens to actually lay the eggs. Then you collect them. WTF? In murika they have to be washed and sterilised (because of the inhumane conditions hens are kept at, despite the vast amount of land in USA). In Europe we know that clean eggs are much healthier and don't need to be sterilised and have a shelf life of months. This is because we do not torture and battery farm our hens, despite having much less land resources than the USA.

[@Tvaikah]

@@Drew-Dastardly Lotta nonsense there. And a weird point to mention LGBT.

[@helenj4902]

Thank you for this tutorial! I have the worst time trying to make poached eggs, so this is awesome! 😍

[@ChefJamesMakinson]

You are welcome!

[@kevinroche3334]

I was always taught to put the egg in a cup lined with butter, and to place the cups in a pan of boiling water - we also had a special 'frying pan' with metal cups, something like a multiple bain marie.

[@mantasr]

Been looking for a guide for poached eggs. Let's try this.

[@Tvaikah]

"Bee looking"? You can find endless onces with one Google search.

[@salilp84]

Thanks for a great video. Will be trying methods 1 & 3 soon.

[@ChefJamesMakinson]

;)

[@jelsner5077]

I recently bought silicone egg poachers. You put them in a pot of simmering water and crack the egg into it. They come out pretty nicely.I actually prefer a soft boiled egg served with toast points. I love the paraphernalia: the little egg cups, the egg guillotine that perfectly snaps off the egg tops, the miniature spoons to scoop everything out. It's also a lot easier to make a perfect soft boiled egg than a perfect poached egg.

[@Spyder2384]

I love the first version, been doing it for years. I had never heard of the other 2 methods before. Thanks for sharing Chef!

[@jacquespoulemer]

Hello Chef James, I must say it took me years to enjoy eating eggs. As the decades passed I found myself eating eggs more and more. Poached eggs I did when I was in my 20s in order to practice. But then I discovered a way to cheat. I seperate the white from the yolk (we don't refridgerate eggs here in mexico so it's not cold) I gently fry the white in butter (like a thin crepe) and then either wrap the yolk in the crepe, that's the faux poached egg. Or I just mix the raw yolk with the cooked white and chop it up and that's my faux soft boiled egg. Thanks for the tutorial. I love watching you prepare food. Jacques Dans La Mexique. 🍳

[@ChefJamesMakinson]

you are welcome!

[@Spikypotato.]

Yess mise an place is everything😻👩🏻‍🍳🙏🏼🙏🏼

[@jackdorsey4850]

Happy Thanksgiving/ the ladle method

[@ChefJamesMakinson]

Same to you!

[@darianroscoe1017]

My mother taught me how to poach eggs in milk, just the regular way, then remove eggs to a bowl or plate then pour milk into mugs to drink on the side. The milk is delicious with the little pieces of whites that have floated off...get down to the bottom of your mug and then the whites are the best treat!

[@chon1168]

From my mother as well. I poach eggs in milk then serve over toast. a spoon or two of the milk over the toast, season to taste.

[@Drew-Dastardly]

This at the same time sickens me but intrigues me....

[@gramblor1]

My mom has an egg poaching pan with little cups in which to place eggs. The egg cups are steamed by water on the bottom of the pan. I've always looked down on this poaching pan, but after seeing how attractive the poached egg from the ladle method came out, it makes me wonder if I've been short sighted. I'd like to give that pan a chance soon. Oh, you can also poach four eggs at a time with it!

[@kevinroche3334]

had the same thing - I know exactly what you are describing!

[@Drew-Dastardly]

It is a classic and I remember 4 poached eggs every time 60% of the time.

[@robertweatherill9161]

I always use the first method, perfect every time.

[@EmoEmu]

The classic French chef method is hard to beat. You can do it easier but not better.

[@danielsantiagourtado3430]

All your hardwork is always appreciated! Love learning here ❤❤❤❤❤

[@ChefJamesMakinson]

So nice of you! :)

[@dzlifetruth]

Always liked your content man, real solid foundational knowledge, great delivery with subtle humour and just a little boujee without being excessive. You deserve more subs. 😊

[@ChefJamesMakinson]

Thank you so much!

[@Americaninparis2012]

I once had the most wonderful poached egg at a hotel in SF but was deterred from making one myself after a disastrous attempt a few weeks later. I like the first method and will give it another go this weekend. Happy Thanks Giving chef!

[@AntonKhrapov]

I tried poaching eggs in a temperature-controlled multicooker similar to sous-vide. That was amazing!

[@Max-od7fb]

I have only cooked with method 1, but will give 2 and 3 a try just to see. Thanks for this video!

[@Andres-db4jm]

The second method reminds me of CookingwithJack. He made "a lazy man's omelette" using this sous vide technique, where he boiled the eggs and other ingredients in a sandwich bag. 😂 That was atrocious to look at, but he seemed pleased with the results. 😢😅

[@markshen3280]

Chef James, good morning from Hong Kong 🇭🇰 SAR. I had also seen other poached egg methods done in microwave ovens, but different microwave ovens differ slightly in heating temperature, but it can be done too. 🍳

[@ChefJamesMakinson]

hey!

[@torgo_]

In my experience the rookie mistake relates to the starting temperature of the egg. Any rule of thumb about how long to poach will need to be adjusted depending on whether the egg is coming straight from the fridge or if it's at room temperature.

[@theslats]

I use the strainer and a bit of vinegar. When I am poaching I generally am cooking for a lot of people. 6 eggs at a time into the strainer, gently dump them in the simmering water, pull them out and straight into ice water then to a towel until I have enough eggs for everyone. When it is time to plate I just refresh the eggs in the simmering water briefly.

[@jrm48220]

I always appreciate your cooking tips. I'm not a very good home cook but I am learning. However, eggs are still difficult for me.

[@deathpunchdingo2981]

Been binge watching you and Vincenzo all day while cooking Thanksgiving Dinner. Great stuff.

[@danielsantiagourtado3430]

Happy thanksgiving to all that celebrate it 🦃🦃🦃🦃❤️❤️❤️❤️❤️

[@ChefJamesMakinson]

Same to you!

[@zex69]

I usually fry or boil eggs ... but I have poached them once or twice using the first method and it worked out well for me ...

[@sylviagibson4639]

I’ve used 1 & 3. With 3 I’ve used vinegar and also lemon juice. I think 1 is the best.

[@juancarrera8397]

Hello Chef James, happy Thanksgiving! Even though you're living in Spain, can you teach us your hollandaise sauce, or even better, the 5 mother sauces?

[@ChefJamesMakinson]

Happy Thanksgiving! haha yeah its not a thing here and I forget when it is haha yes I can make a video on them

[@juancarrera8397]

@@ChefJamesMakinson thank you

[@velizyhills]

First method 😋

[@lordsaviorswarmthatwalks3385]

I really wouldn't cook in plastic... ^^"

[@Tvaikah]

Nobody sensible would. That's why Jamie Oliver does.

[@denis_catroun6167]

Thanks James

[@torstenneuer1560]

Always for the #1. The rest is a bit on the side of "German overengineering". As for quail "eggs are expensive": I once happened to be on a site where a falconeer would feed his birds quails. We ended up with fried quail eggs, quail egg omelettes, cooked quail eggs... every morning for free, because the falconeer just did not know what to do with them.

[@user-neo71665]

Grew up raising quail. I've never paid for a single one. I've raised quail, ducks, geese, turkey and chicken. Quail are the easiest to raise and don't take up any space. I've never been able to figure out why their meat or eggs are treated like some exotic hard to get and expensive. Their eggs are also the easiest I've ever hatched in an incubator.

[@CoolJay77]

Nice demo, James. I've only done the vortex method, seems like a winner when doing just one or two eggs. I'll play with the other two methods just for fun.

[@Mark-nh2hs]

Classic method all the way for me lol

[@RKNancy]

Happy Thanksgiving, chef James. Appreciate you doing videos, as always.

[@matty_mcmattface]

I have a poaching pan - the eggs cook well but the pan gets messy with egg everywhere. Thanks for the tips Chef James - you are a good egg!!!

[@cupofcoffee4251]

I just use a sieve to remove the very loose egg white and then I place the egg very gently and slowly with a non-stick ladle at the bottom of the pot. No dropping or letting the egg sink on it's own. I can make multiple poached eggs at the same time, which is a huge advantage in comparison to the swirl method.

[@catherinedavidson7145]

I LOVE a poached egg! For me, the vortex method is the way to go. Maybe not the prettiest, but I don't care. Hot buttered toast and poached eggs. Yum.

[@eugenia523]

I just stumbled across your channel a week ago. I absolutely appreciate everything you share and teach. Even your "reaction" videos are packed with oo info. Thank you, Chef James. 🥚🍳 Also, if I have enough pickling liquid from a jar of pickled jalepenos, I use that in place of vinegar. I like an eggs benny with a bit of spice.

[@ChefJamesMakinson]

I appreciate that! I'm glad to hear that you are enjoying them

[@rachelbattersby949]

I don't like using vinegar or oil. I use a teacup to make it easier to tip than a ramekin and the essential tip is the water temp as you showed. No vortex as I could never get it to stay together as well that way. Very easy, perfect every time that way

[@anthonyreginato4350]

Great timing we tried this morning and they didn’t come out so well. Thanks for the tips. Always a good idea to watch out for your channel.

[@ChefJamesMakinson]

keep trying, it take a bit of practice

[@flowertrue]

We used to have a device that made poached eggs when i was very little. I loved them. I have no idea how it worked lol.

[@DaveandGinny972]

First method always seems to work best for me, fresher the eggs the better. The ladle method is just about the same as using an egg poaching pan, which also produce that slightly tougher white. I've tried the 'Jamie' method...once was enough!

[@yasd23a]

Onsen tamago is a great alternative for a crowd. Just use the natural "casing" that already exist by cooking the whole egg at 75C for about 13 minutes. Easy and consistent with a sous vide, but I'm sure there are alternatives.

[@muttcrewmusic]

Nice. I think I would have enjoyed them all. Another method I've seen - haven't tried it myself - is to put crumpet rings in the water+vinegar pan to hold the eggs in place. Sounds like it might work well, certainly worth a try - if I only had the rings

[@JMcKey21]

If you happen to have a sous vide machine/stick. You can sous vide multiple eggs at once and keep in the fridge for awhile. When needed crack the egg and drop into hot water for just a bit to warm up. I know it seems extravagant, but if you already have a sous vide its extremely convenient and almost fool proof.

[@danielsantiagourtado3430]

Hello chef james! Thanks For this! Huge fan! Keep up the good work ❤❤❤❤❤

[@ChefJamesMakinson]

Thank you, I will

[@DavidMFChapman]

This might get long. I prefer method #1. The others are too involved for me. The vortex method was promoted in The Joy of Cooking. I studied the physics of vortices and quoted that cookbook. My supervisor thought it was pretentious. Consider the microwave method. I’m not sure where I learned it. Fill a measuring cup with a good dash of vinegar and fill with water to 1/2 cup. Crank an egg into the cup. Microwave on high for I minute plus 5 seconds (this depends on the power of your microwave). Let rest for 2 minute more, then strain off the water. Perfect! There’s a diner I go to for all-day breakfast. I like medium-poached eggs but I soon learned to order them lightly poached there. Then the cook changed and I had to re-calibrate!

[@zsuzsannamezey8361]

Great tips, thanks. :D

[@ChefJamesMakinson]

you are welcome!

[@kurogage]

I am challenging this because you can get the perfect poached egg and cook them in large batches with sous vide. It is technically reverse poaching but it works. I prefer a more jam like yolk so sous vide then reverse poach for 1.5 minutes works very well

[@flora5090]

Thanks for this tutorial! Sometimes i try making poached eggs for breakfast, sometimes it works out and sometimes it doesn't (with the vortex method) but gonna try your other methods too

[@ChefJamesMakinson]

You are so welcome!

[@timothy4664]

Happy Thanksgiving to you and your family James

[@ChefJamesMakinson]

Same to you!

[@Jeff-t2i]

I favored the ladle method , and Happy Thanksgiving to you and all your subscribers 🍻

[@deminybs]

happy thanksgiving!! About to put a beautiful sear on this prime rib 🤤🤤

[@chlebik8928]

i always used vortex, but i found out that i have much better results if i have just like 7cm of water with little bit of vinegar and carefully drop it in, and i can do like 4 of them at the same time

[@tianjohan4633]

I prefer to do it sous vide without breaking the shell. Keeps a nice shape and you can easily do lots of poached eggs without any stress. If you wanna make it even more luxurious, up the temp a few degrees for about half the cook, chill eggs I cold water and turn down temp to correct setting for the circulator. This way you have no loose egg white and the yoke is perfect too. Do it the day before, and just reheat and crack the shell and serv. Perfect every time.

[@Daz555Daz]

You should try the method where you boil the egg IN the shell for short time (20 seconds, maybe less), crack it into a ramekin, then add back into the water.

[@adamdudek7710]

First method. ❤

[@DeltaMikeTorrevieja]

Parents had a frying pan with four plastic 'cups' that sat in the water. Indirect heat below plus steam above. Perfect every time. Like your ladle but four at a time and no water ingress.

[@VocalMabiMaple]

I would do poached eggs more often, but at the quantity I eat eggs at it's just not usually a very good idea lol. I tend to eat eggs 6 to 12 in one sitting, and poaching eggs just takes forever. It's so much easier to just boil like 60 eggs at once for 5 days worth of eggs

[@hugoanderkivi]

I'm wondering if you know this quick way to deshell eggs. You break and open up both the top and bottom of the egg, and then you can blow out the shell. It takes less than 30 seconds and gives a very clean result.

[@VocalMabiMaple]

@hugoanderkivi i just use my hands and average less than 30 seconds per egg. Thr blow technique is a fun way to get the egg out, but inefficient for mass peeling. Ive tested so many ways to get ez peel eggs. Ultimately what Ive learned from peeling an average of 60-100 eggs a week for 3 years are these. Use a thumb tack to poke a hole in the egg, on the fat round side. This releases internal pressure and reduces cracking which can lead to lead to water entering the egg. Dont start the water cold, the water should be boiling before you put in the eggs. There is a film between the egg and the shell that ends up very clingy if you start cold. As soon as you pull the eggs out, chill it as fast as possible with cold running water or ice. This pulls the film away from the egg and onto the shell instead. Peel as you would normally. Adding some vinegar to the cooking water further softens the shell, but I dont like the aftertaste it leaves from the cooking process. My peeling technique is that I crack the egg on a hard surface then roll it with firm, but not exessive, pressure to get even cracking. Then I pull off a large piece and use the flat of my thumb to feel for a piece of the film on the egg. Use the flat of my thumb to hook the film and shell and gently pull away the shell to reveal egg. Use water to wash away any leftover shell.

[@hugoanderkivi]

@VocalMabiMaple Awesome, it's evident you've been doing this for a long time. I already follow some of these steps, like putting the eggs into boiling water and afterwards into a cold water bath, but the other tips are quite smart, especially the one with poking a hole in the egg. The film is comprised of the inner and outer shell membrane of the egg, and I've also found that once you detach a large enough piece, you can use that to deshell most of or the entire egg that way.

[@VocalMabiMaple]

@@hugoanderkivi thank! im addicted to eggs. Idk if it's a serious issue but I am concerned that I may be screwing myself with future cholesterol issues. Ive since curbed a lot of my egg eating habits. Im glad you shared a fun tip with me anyways

[@hugoanderkivi]

@VocalMabiMaple Don't worry about the cholesterol or other complaints about eggs. Truth is eggs are one of the most nutritious foods to eat, rich in the right macro- and micronutrients, topped only by red meat. Excess cholesterol is excreted from the body, mostly in the form of bile. Also, cholesterol is essential for the functioning of your body: cholesterol makes up 30-40% of the weight of the cell membrane, which every cell has; it's used for hormones; it has structural purpose throughout the body, notably myelin sheaths; and many more uses. Ever since I went against the dietary guidelines and all of that propaganda, I've been "suffering" from better health. The carnivore diet has had the greatest impact, though. I feel like a different person now that I'm completely healthy. I wouldn't have guessed that eating only meat would fix my health, but it did. It's transformative. My point is don't listen to those who say to reduce or cut meat and animal products out of your diet; those very things are likely responsible for keeping you going. Perhaps the plants are in need of minimising or complete elimination, depending upon the plant. Some everyday, "healthy" plants are extremely toxic, like spinach with its high oxalate content and grains, most rich in gluten, which causes intestinal permeability, and phytic acid, which chelates minerals out of the body. These are just a few examples, but truth is all plants have toxins and antinutrients; it's just that the composition and types differ between species. Plants are rather litigious in chemical warfare in the goal of keeping predation away-they don't want you consuming them. Plants want to live and reproduce just like animals; newer research also shows them being sentient, i.e. aware and receptive of their surroundings. I'm glad to share advice, even if the other person already knows, because you never know.

[@gabrielekcile6334]

Vortex method, I prefer

[@Nathan-dt2tu]

The third egg is of course the best one, because it's not really a poached egg. It didn't come into contact with the water, has oil in the ladle for cooking. So it's basically a sunny-side up egg. Yummy!

[@ferniclestix]

gah, why release this now? I messed up my first poaching attempt this morning XD thanks for the vid :P ill have to try your method tomorrow :)

[@ChefJamesMakinson]

😂

[@Fabio-Jose-DragonKing]

Thanks For this ❤❤❤❤

[@ChefJamesMakinson]

No problem!

[@sodiepop_official]

I prefer the first method to be honest. it looks nicer and just the right method in my eyes

[@Jan-yc2lr]

Method 1, but without the ramekin and without the vortex, just break the egg gently in water that is not boiling but 85 deg C. Most importantly, use really really fresh eggs.

[@sugarynugs]

i have tried the swirl method but fried are best 🤣

[@haidafella8651]

I use vinegar. No ladle. I also leave it in the vinegar for around half hr. Till the white is slightly more opaque

[@vukkulvar9769]

I am very upset at the wasted yolk in the towel.

[@ChefJamesMakinson]

look up j cloths

[@CreatorInTrng]

I still use my 40 year old egg poacher - shallow pot/pan with the 5 little egg cups. However, it is aluminum, so I should probably swap it out. I've tried the vortex method a couple of times and they kept coming out looking like angry hurricanes. Maybe my vinegar ratio was off.

[@philjohnston7920]

i use the microwave. a little water in a bowl 10ml zap for 30 sec then at 15sec zaps until white is done.

[@Aperez]

“Don’t let Uncle Roger see it” is a line that’s like opening up Pandora’s box. 😅 He’s gonna have eyes all over the place! 😂

[@olfrud]

Maybe if you see this: I'm going to Santander for Christmas. Any recommendations for food, something we should try? (I did some research already, but I'd love the hear more...)

[@beths4249]

‘Bloody Hell! Gonna take all my vinegar!’ Don’t know why that made me lmao! Your content is just getting better and better! 😂 keep going!! Your awesome! 😂

[@ChefJamesMakinson]

I appreciate it!

[@pandoraeeris7860]

I put my egg in a ramikin, then ladle some boiling water into it to precook it a little before I add it to the pot. No wasted egg!

[@StrikerEureka85]

would've been funny to try one of those "poached egg cooker" gadgets like that other kitchen gadgets video you made but still, the vortex method looks like the easiest and most effective method.

[@ChefJamesMakinson]

yes it is the easiest

[@the_clawing_chaos]

Vortex method looks the most like 'poached eggs' to me, the others just look odd from a visual perspective. I prefer my poached eggs to have the yolk to turn to a jelly texture so it oozes, but not runs. I generally do the vortex method, sans vortex. Should give the spin a go next time I do it. The ladle feels overly complex and like a waste of vinegar, while the plastic one, I fear plastic seeping into my eggs. BTW love these cooking basic videos

[@jgg02]

I just "cheat" and fry an egg on medium low heat and add some water in the pan, put the lid on and steam it, the egg is flat but essentially poached. For me it works well on sandwiches and on top of food where you want a runny egg yolk

[@evil_katil]

I love a good poached egg, but its a little tricky to not pop the yolk... but I did get a new skimmer that i'm hoping to try with it soon.

[@jasoncloete8348]

Finally! Now I can make beautiful poached eggs. Mine always turns out bad😂

[@ChefJamesMakinson]

I hope it helps!

[@Beholderost]

Nice

[@evansphenomenal]

Saw the cling wrap method on MasterChef Australia

[@curtk8715]

I like my egg a little more cooked just right under being solid- jammy some people call it--If its going to be eatin cold want it set more like a boiled egg- have a little bowl -will swirl the water and put the lip of the bowl into the water and dump it in and the water current takes it. do not mess with the vinegar. Know someone who does omelets in zip lock baggies that they toss stuff into the bag add the egg mixture and drop in a crock pot of water- Then pull the baggy out and snip the side of the bag releasing the contents on to a plate.

[@rosebuster]

First method is classic. I don't like using plastic when cooking. I don't trust anything involving plastic. I bet there is some microplastic released when you cook things in it and then we eat that.

[@Hathur]

FYI, plastic wrap is NOT advised to be heated, even at lower temps. It's not certified food safe for anything much over room temperature. Gases can (and do) come off the plastic when sufficiently heated, which will get into the food. It really should NOT be submerged in simmering water like this, it would likely be unhealthy long term, especially considering the sheer amount of micro plastics we're finding in human blood now. At cold or room temperatures it's quite safe and inert, but I would not want to eat any food that came into contact with heated, untreated plastic not designed for this purpose.

[@linpulver2106]

Brit here. Look up "coddled eggs".

[@ChefJamesMakinson]

that's for a different video

[@benellias87]

Hey chef, if i use a thermometer for the water, what sould the temperature be for the first method.?? and sould i remove water from heat while eggs are cooking.?

[@ChefJamesMakinson]

around 185 degrees Fahrenheit

[@Bent-Ed]

Vortex always for me but what if I need two or more poached eggs and I don't want to do them separately? Thanks chef

[@Drew-Dastardly]

The best easy poached eggs are done in a cup of water in the microwave - perhaps with a saucer as a lid. Literally 1 minute.

[@guygadbois3010]

There are some microwave techniques (drop egg in mug of hot swirling water, swirl water and egg and microwave for 30 seconds) as well as some microwave gadgets on Amazon for microwave poached eggs.Results in KZbin videos look mixed.

[@etepmaximus5886]

I prefer the vortex. #3 is like using a ban marie to fry the egg. #2... Yeah. That IS something Jamie Oliveoil would do.

[@cyrus649]

classic wirlpool method

[@trossk]

1st looked the best, and was nice to see you cooking instead of a reaction vid. Please do more of you cooking. Have you any specialty dished you cook for anything special for the holidays that you/family enjoy? And also as a Seattle native, what about anything seafood you do?

[@ChefJamesMakinson]

I will! yes I have but this year is a bit complicated. I miss halibut cheeks a lot can't easily get them here