We Found the Perfect Poached Egg Technique (How to Make it at Home)

[@johnturgoose4205]

Forget all this vinegar, swirl effort. Put the egg in the water for 10-15 seconds whilst still in the shell. Then crack it in. The outside layer is just cooked enough to hold it in shape whilst the rest cooks. You can do as many as your pan can hold. Game changer.

[@spike315]

Wait for real

[@r.si71]

Make a video of this.

[@vervor]

Whaaaaat

[@p123-o5h]

I'm not sure I believe you

[@MrFeli100]

Nope because the outer layer will break when the inside is fully raw

[@dirtyketchup]

So, I am actually super passionate about this topic! I have also taken the very long and frustrating journey of trying oh-so-many egg poaching techniques. I have tried the ladle one. I have tried the strainer one. The ramekin one. With vinegar. Without vinegar. Jamie Oliver's plastic-wrap one. Heston Bleumenthol's upside-down plate. Even tried Jacque Pépin's method of cracking the egg straight into a simmering non-stick sauté. And by far the best results have been doing it in the swirling vortex water, and this is the only way that allows me to really get michelin star quality poached eggs. HOWEVER! I have made a couple of tweaks that I have found to be extremely helpful. Forgive this long comment, but I promise it is worth it. Firstly, I always strain the eggs in a fine-ish strainer for maybe up to a minute. You really don’t want to leave it in the strainer for too long, as I’ve found that the firmer egg whites can start to form to the sieve and sort of grip it, increasing the risk of damaging the white when transferring the egg back out. Also, please don’t swirl the egg around in the strainer like I see so many KZbinrs do. You don’t need to, as this just increases the chances of damaging the firmer whites and creating even more stringy, wispy whites. You DEFINITELY don't want something as large as the strainer used in this video, but something to just get that really watery egg white out. The strainer they used in this video had very large holes, and I think they were actually losing (or at least damaging) some of the good egg white as a result. Then I transfer the egg to a little cup, just like they do. But, there is a real mistake they made in the video that I have learned to avoid; they didn't let the swirling water settle enough. Their pot size was perfect, as you really want a larger, wider pot, even for just one egg. This is because the larger pot allows for 2 things: (1) a large mass of water helps to keep the vortex moving, since a smaller pot will tend to retard too quickly, and (2) a larger pot allows for the vortex to exist with much less centrifugal force per revolution. A smaller pot would have to have a vortex with far higher RPM to achieve the same force on the egg. BUT, the Fallow guy didn't let the vortex settle in the big pot before adding the egg, and you can see this because the centrifugal force pulled the egg out of the center of the vortex and started to push it to the sides, which creates a sort of oblong, football shape (well, AMERICAN football). The trick is to let the water vortex slow down a bit more before dropping the egg into the center. That way the egg will stay in the center more readily. But there are more tricks up my sleeve. I also let the water come up to a boil before dropping in the egg. Normally you want to avoid this because of 2 reasons: firstly, the turbulent water will damage the egg, and secondly, even gentler bubbles from a bare simmer will cause little dimples in the surface of the egg white, which is not ideal. So what I do is place the pot over a strong burner until it boils, then I move the pot off the burner and the bubbles all go away, but the water is still really near boiling temperature. I swirl the vortex, and let it settle until it is very gentle. THEN drop the egg into the center and set a 1-minute timer. Now this is the part that I invented and have never seen anyone else do. As soon as the egg drops into the center and slowly starts the rotate, it will settle to the bottom and eventually stop spinning due to the friction of the bottom. I immediately take the handle of a spoon or something similar, and I dip it into the center of the water above the egg, maybe only an inch down into the water, and I start to quickly swirl that water in tiny circles using only my wrist (I do this in the same direction as the swirling water). This focused swirling motion from the top of the water helps to create a tiny vortex that gently reaches down to the egg and gently lifts it up off the bottom, as well as slowly keeps the egg turning. This is especially important during the first minute of cooking, as this is the time when the egg's shape really gets set and locked in. For that first minute, I will start and stop the swirling motion back and forth, keeping a careful eye on the egg to make sure that no violent forces are acting upon it, and trying to keep the water steadily holding the egg in the center, without letting it rest on the bottom long enough to form a flat spot. You want to be moderate with this technique; if you put too much spinning on the egg, it will actually form a near perfect sphere, which while kinda interesting, is still not my favorite shape. I think it’s still best to have just a slight sort of natural “squatness” to it. After the minute is up, I can stop the little swirling technique and return the pot to the strong burner and quickly bring the water back up to temperature with simmering or a gentle rolling boil. This is just to speed up the rest of the cooking so as to not waste time. If your burners aren’t strong enough to induce some bubbling right away, then you can just gently take your slotted spoon and shift around the water near the egg, helping it to sort of float around in the water without resting on the bottom. Now that the outer layer of the egg's shape is mostly determined, it can handle some more turbulent movement and bubbles, since no divots can form on the whites. Additionally, on top of the egg cooking faster, the boiling water is important because it helps to keep the egg from sitting too still on the bottom, which not only makes for a weird shape, but it also forms a very uneven cook, and you'll end up with a rubbery white spot or a yolk that is too cooked on one side. Once the egg has poached for about 3.5 to 4 minutes, I take it out and either serve immediately, or place in an ice bath to be heated up later. Trust me and try this, and you will end up with beautiful little mozzarella balls for poached eggs, and they will go beautifully atop any dish as proud little garnish, or a succulent plump, gooey ball on some eggs benedict. And yes, I will totally admit that this technique is not very efficient as you can really only do one egg at a time with this method, but if you are only making a small batch, or really just want those extra impressive poached eggs for a fancy occasion, this is the method that will wow your guests. EDIT: Another commenter brought up the brilliant idea of letting poached eggs rest to finish cooking outside the water. I think this is a fantastic idea and I am going to try this next time to try to achieve an even softer white on these poached eggs. Next time, instead of cooking the whites through and shocking in an ice bath, I’m going to try cooking until the whites are almost done but still not fully set in their centers. Then I’ll put it out of the water and leave on a paper towel for a minute or so before serving or transferring to the ice bath. My theory is that this will achieve an egg that doesn’t have a rubbery white, but also avoids that undercooked goopy white in the center. Can’t wait! Also, one last piece of advice: I prefer to do this with XL eggs just to compensate for the slight loss of white due to straining. I definitely wouldn’t go any smaller than a Lg chicken egg. And lastly, don’t feel bad if everything is going well and suddenly your next egg looks like a totally cloudy disaster. Every once in a while you just get a bad egg where the egg white really falls apart instantly. This can happen, especially with cheaper commercial eggs. Just strain out what you can from your water, move past it, and try again.

[@RBonfas]

I’m absolutely in love with the level of passion and obsession you poured into poaching eggs.

[@Sicdave58]

Zzzz 🥱

[@nathan87]

Wow, great comment! I at one point also obsessed like this about the perfect poached egg, and I can vouch for every word. I want to re-emphasise the importance of a slower swirl speed. The speed shown in the video was bordering on too fast, for me. The word "vortex" is misleading really, makes it sound like it should spin fast, but in reality this just rips the egg apart, or forces the yolk to one side. The best rotation speed is really rather leisurely. (By the way, I know this is a real nit pick, but there's no need to spend hours spinning the water like he does here. Just a few turns at the desired speed is enough and then get the egg straight in. Try not to overdo it because you do then have to wait for it to slow down.). Regarding water temperature, I personally don't turn up the heat. As a general rule with eggs I like to keep the heat gentle to avoid overcooking the white. This does require a longer cooking time, though. The way I test for doneness is to touch the egg to check for firmness. When the yolk just starts to feel firm I take the egg out, place it on some kitchen towel to dry off, and leave it for a few minutes to finish cooking in its own heat. I've never directly tested the importance of resting, but my informal impression is that resting really is important for getting a perfectly consistent yolk. A big metal spoon (something like shown in the video) is I think an essential tool. It's great for gently lifting the egg out of the water. If the egg is really not done, you will see it deforming before it's even out of the water and you can gently place it down again without any danger. You can use it to cut off the streaks of albumin. And if the egg does stick on the bottom, this spoon can also be used to get underneath to unstick it. Oh also, always use fresh eggs, because the albumin is much stronger and less watery than old eggs. It's a great feeling when you crack a fresh egg open, see how well it's holding together, and you just know it's going to be a good one :)

[@jsmakman]

So you don’t use vinegar?

[@dirtyketchup]

@@jsmakman I will use vinegar sometimes (about 2% by weight) if I want the flavor of it, but I haven’t found it necessary for setting the egg. That’s why straining is so helpful. I do use salt, however (also about 2% by weight). Again, just for flavor.

[@SilvoNathan]

I work in a cafe and I must poach 100s of eggs a shift sometimes. I've never used a ladle, cup or sieve to hold the egg before dropping it. Usually, just a couple nips or vinegar, get the water to a rolling boil. Then get a vortex going and break the egg on the side of the pot, and maneuver over the water as close as you can get without burning yourself and split the rest of the egg shell. 2 and 1/2 minutes and she's done. You only have to worry about the white separating from the yolk if the eggs are old or not cold. Important to always use fresh and cold eggs.

[@cichlisuite2]

Problem for the home cook can be getting fresh eggs (if you don't have chickens in your backyard). Supermarkets are obviously useless but I found even at farmers markets it was far harder to find really fresh eggs than I thought it would be. Did not know that cold eggs work better. Here in the UK eggs are rarely refrigerated so hadn't ever tried cooling the egg first before poaching.

[@russyJ20]

I used to poach eggs in a cafe. Our teqnique was in quiet times to have a massive pot of water simmering with a bit of vinegar, crack 15 eggs into ramekins and drop them in in quick succession Let them cook whilst getting the next 15 ready and so on. Timer set for 2 mins 30 and out into ice bath. keep in water for service of drain and put on gastros in service fridge ready for the shit to hit the fan. 30 second re-heat

[@sdm197]

@SilvoNathan If you drop the 1st egg into the centre of the vortex what happens when you drop others on top of the 1st one? I have used the vortex method but only found it works with one egg at a time.

[@sdm197]

@@russyJ20 do you drop the eggs in different areas of the pan when doing multiple eggs at a time?

[@russyJ20]

@@sdm197 The pot we used to use was nearly a metre deep. with a light vortex, enough to keep them separate whilst sinking to the bottom

[@jordanai]

I’ll be honest: I’ve tried all of these before and I finally realised a few things: - I want my eggs fast. - I want a lot of them. - My stovetop is rubbish. So now I just sieve very fresh eggs, transfer to a measuring cup and gently slide them from the partially-submerged cup into a shallow pan of almost-simmering water with roughly a tablespoon of vinegar. If I need to keep them for a minute, I just use cold tap water. The sieve gets rid of the straggly bits, the freshness plus gentle motion into shallow water prevent it from breaking apart and the vinegar and heat make it firm up on the outside super fast to further reduce damage.

[@fordhouse8b]

I like to use a lightweight shallow steel mixing bowl with a larger diameter than whatever sieve I use. This way I can transfer them more gently from the sieve than if using a relatively tall and narrow liquid measuring cup. Of course then one will need a pot that is wider than the bowl in order to partially submerge the bowl. One thing I liked about the ladle method shown in the video, is that it looked like the egg white surrounded the yolk more evenly. It also looked suitable for when you want to do a more visually elegant plating.

[@ralphmarrujo1491]

I put 4 at a time in the sieve drop them in water together they seem to separate them selves.

[@codename495]

If the shape of the egg has any actual bearing on the flavor IN YOUR MIND you need to work on grounding yourself with reality.

[@highdesertarizona]

I don’t think my method is poached but what I do is put each egg in an individual oiled flat bottomed small bowl inside a covered pan with a small amount of water and steam them for a few minutes. When they’re done you pour off the small amount of water on top of the egg and slide a butter knife around the edge and the egg pops right out. You have what looks like the egg in a McDonald’s Egg McMuffin. It’s quick and you don’t have to heat up a gallon of water.

[@caydespliff181]

egg cook in a busy brunch spot here. this video seems to maybe confirm something I’ve been thinking. especially after hearing from other people in the industry who all seem to have a slightly or vastly different method. the best way to make poached eggs? skillfully. do them the way you do them best, and they will be great. personally I do the vortex method(water with a splash of vinegar) and I often cook a dozen at a time. 2:30 minutes and I nip the dangling tail of white off on the edge of the pot as I pull them. mesh spider next to the pot to keep the water clear.

[@thumper1747]

I’ve done over 3000 poached eggs and usually two at a time. They always come classic shape and for the most part, with runny yokes. Small stainless steel pan, three quarters full with two tablespoons of white vinegar brought to a vigorous boil. Drop an egg in using a tea cup, wait a few seconds for it to come back to boiling and drop the second one in. Minutes later I hook them out with a flat spoon with holes and place on kitchen roll to dry off. That’s it for me and nothing else works faster or easier. I’m not joking about the number of eggs either!

[@welshwoody217]

Thing that bugs me with all these videos is that when I cook poached eggs I don't cook 1 egg. I cook 3 minimum depending on who I'm cooking for. I find it easier to do them in a frying pan just covered in water.

[@GershonBenYitzhak]

Yeah any recipe calling on me to cook one at a time is a big no no for me.

[@Golder_10]

I also like poached eggs

[@komplex69]

You can use the same technique a the first method with 3 eggs. They do stick together if your careful and come out very nice and whole

[@freeheeler09]

Yep! I’m generally poaching two eggs for me and one for my wife. More with guests!

[@SophieGriegson]

Exactly

[@gilliankew]

My dad taught me the classic with his own twist. Bring water to the boil, add salt and a teaspoon of vinegar, then create the vortex. Drop the eggs in and bring back to the boil. Watch the water rise, then remove pan from heat. Hold pan and Watch the water sink, then return to heat (it takes seconds!), then repeat twice more. Turn off heat and remove eggs. I’ve been doing it for over 50 years and get very few failures, but even a second’s loss of concentration can result in a boil-over, and I’ve done that a few times!! 😂

[@Justanopinion301]

Great video and great advice. All I do is plop mine from a bowl in a just less than boiling pan for 2 minutes max and the white I don't like gets cut off with my hovering spoon and after draining on kitchen towel i turn them over and pop them on a bit of toast and season them and everyone loves them. It's maybe just more luck than judgement. And as much as I love vinegar I don't want my eggs to taste acidic, but I'll give that a bash and see how they turn out. Cheers guys.

[@arsenioamador2370]

I do mine the same.

[@TheFroztv]

As a cook, i have to prepare a lot of poached eggs everyday. The best i've found is the vinaigre solution. I let them soak in a bowl for a while, 15/20 min minimum and then scoop with a ladle once they are fully "curred", opac white. I can make 10 in less than 5 minutes. They are perfect every time !

[@stevebailey3019]

The ladle method is a modern take on the egg poachers that were around in the 50s/60's. You had a small pan with a lid that had 4 small holes in. You then had what were like small ladles each with a wire handle. You got the water in the pan to boiling, buttered the ladles, then cracked an egg into each and put them into the holes. 3 - 4 minutes later, poached eggs. No mess, no fuss !

[@Cdr_Mansfield_Cumming]

Freshness is the key to everything when it comes to poached eggs. I remember when I was at catering college having to cook hundreds of the things. Fresh, fresh egg, swirl in a little salted water and done.

[@Falcontf]

I used to own chickens and can confirm that the freshness of the eggs makes a huge difference :) With very fresh eggs you don’t even need to swirl or add vinegar etc, you can just use a ladel or cup and gently drop it into still, simmering water 👍🏻

[@xscale]

Same here, but without a chicken coup the pre-soak in vinegar works no matter how old the eggs. Just don't do the silly sieve-and-slotted-spoon thing here.

[@redthreadzen]

This is the way. If you're using vinigar it's a dead give away that the eggs probably aren't fresh.

[@xscale]

@@redthreadzen the nice thing about the vinegar pre-soak method is it no longer matters whether the eggs are particularly fresh or not. Perfect poach every time anyway.

[@Hippydays1959]

I agree fresh eggs and U.K. store eggs work pretty well, I have no problem poaching eggs and the only thing I add to the water is salt as I don’t add salt to food after cooking unless it’s chips. Enjoyed the video though.

[@amaurybartoli91]

​@@redthreadzenthis is the way

[@TheJimprez]

Very fancy and nice result.But I'm a chef in a busy restaurant. If they had to do them this way, my day staff would still be pushing plates by 4pm. What we do is cook a bunch of eggs (48) in advance, flash them in ice water, store them, then put a few at a time in a water bath with a sous-vide agitator. Funny thing about eggs, the white and yellow don't cook at the same temp. So you can keep your poached eggs nice and runny for a long while this way. I just have an extra pot of simmering water for extra doneness. Nice, clean kitchen though.

[@DaVillain06]

I used to do something something very similar. I can't imagine doing any of these 3 methods during service on Friday at 7 pm lol

[@brianparkhurst1019]

I poach eggs sometimes for Sunday morning breakfast for the family. I use a sous vide, ATK way, 167f for 12 minutes, in the shell. Mainly so that all 8 eggs are ready, and perfect at the same time.

[@seaofghosts]

If they are cooked in the shell, doesn't that make them boiled eggs?

[@brianparkhurst1019]

@@seaofghosts they never get that hot. 167 degree water.

[@SergioSoaresRibeiro]

I do the first one but recently I saw a tip he used on the third one - sive it to remove the excess "water" but cook it just like the first one. It works for me and most of the times I dont bother to swirl it. Just sive it, pop in water with a bit of vinegar and it turns out great. My daughter loves it

[@lennybuttz2162]

I never used the swirling method until sometimes in the 90s when I saw Martha Stewart do it. Frankly I get a prettier egg without swirling.

[@martind5348]

I love to see them do a video poaching multiple eggs at a time. The vortex method only works when cooking one at a time really

[@pupsonpatrol]

And most people only have one ladel so that method doesn't work for multiple either

[@JuiceBanger1]

but i need to do 2 eggs at a time.@@pupsonpatrol

[@dc6642]

Word up brothers, none of these are practical unless you're in the gaff. Fuck waiting for a poacher at fallow doing 650 covers a day 😂

[@Don-ii4vm]

Use silicone cupcake cases in a small pan of water.

[@JJLCFC]

I find the best way to do multiple eggs (I often need 4 or 6 at the same time) is to cook them individually, then put them in cold/ice water, then you can just lower them into hot water for a little while to warm them before serving - these can all go in at the same time.

[@beerboy4977]

Another nice method is pre-steaming the eggs so you a) basically only need to heat up and finish cooking the eggs and b) have a really pretty egg form (it basically after dropping keeps the form of the egg shell). This method really helps standardising the form of the egg and gets rid of the vortex.

[@QuiutheAwesome]

How much time do you steam and temperature?

[@thebackingbrothers]

@@QuiutheAwesome Place your eggs in a steamer oven and steam at 63 degrees for 70 mins, take out the eggs and place in ice water to stop the cooking process. Then you can use them when needed. Put them in a fridge, and keep for 3 days. to cook, simply Simply boil a pan of water and crack the cold pre-steamed egg into the just-under-boiling water. Wait till the egg feels slightly firm to the touch, lift out and you will have a perfectly shaped poached egg, far better in texture and look than the 3 in the video shown. This is a secret in some Michelin and high-end restaurants, im quite supprised fallow and many other chefs don't know this! I've been using it for years. High-end breakfast chef knows this..

[@tomasnilsson866]

​@@thebackingbrothers Steam for '70' minutes??? Is that right😢

[@captainsqeezy173]

@@tomasnilsson866 yes. Another method is sous-vide the eggs, 62 degrees 70 mins, same result.

[@romangavuliak1867]

My challenge with swirling vortex is if you want to do 4 of those it's pretty difficult when sing a standard size pot

[@LeeFevGolf1977]

If you do want to do the vortex version and cook more than one just have bowl of cold water to the side cook each egg individually and place in the cold water to instantly stop them cooking and once they're all ready place them all back in the hot water for a few seconds just to warm them through.... Bobs your uncle perfect eggs and more than one 👌🏼

[@sportysbusiness]

Simmering water in a non stick pan, add super fresh eggs. Done. I can't believe these guys make something so simple, so complicated.

[@AMonkeyTBaggedYou]

At my restaurant we sous vide our eggs at 63C for 45mins! Ice bathed, cracked into a bowl, then poached at a rolling boil for 3minutes. Perfect poach everytime :)

[@pilgrim5355]

🤣 waste of time

[@futurecultleader3060]

Poaching an egg from raw takes 3-4 minutes, 4 being an almost totally hard yoke. I'm struggling in figuring out what your 45 minute 63C sous vide is actually doing.

[@Xiassen]

So is it sous vided or poached?

[@chrisinmarch]

Yes we sous vided our eggs and poached them right inside the shell. Even cracked them fully poached into a flat top to get a little color on them. Perfect every time. Super fast eggs benny and stress free for our cooks. It was beautiful.

[@derryshore5586]

Get a small frying pan..simmer water in the frying pan..Crack egg into the pan..lid on for 2 mins job done. The shape is a fried egg..but it is poached. Comes out lovely

[@filmic1]

That was lovely. Thank-you. I did my aunt's poached eggs like that (#1) and she loved them. (love that small boning knife!!)

[@myworldntl]

Frankly, if you want to do it easily, quickly, and for multiple eggs (if you want to make a quick breakfast for 2 or more people and need to cook 4 or more eggs at once), i have found this to be the best solution… 1: Fresh eggs 2: Strain eggs (be gentle) 3: eggs in ramakins 4: use a wide and deep sauté pan, not a frying pan with shallow edges, but a 90° edged deep sauté pan 5: Fill pan with water and bring to thr boil 6: reduce temp so it is no longer simmering but still super hot 7: for each ramakin, hold in the hot water and dip the edge slightly to allow some of the hot water into the ramakin, when the white turns slightly white, then slowly empty the egg into the pan. 8: Do this for EACH egg (i do 4-6 eggs at a time like this, and it is FAST and EASY!) 9: remove with slotted spoon and rest/dry. Results wont be quite a pretty as a single vortex egg, but, it will be close, and you can knock out 6-8 eggs in an absolute flash!!!!

[@DavidStanford-c1n]

My grandmother always used an old-style egg-poacher, with a water pan at the bottom, chambers for three eggs in the middle, and then a lid on top. It worked by steaming. She put plenty of butter in the egg chambers, so they didn't stick. Worked every time. I was shocked when I first saw people trying to poach eggs without the "correct" equipment. Why make life harder then it needs to be?

[@HealthyThinkingsubstack]

Yeah, exactly. I’m not gonna sit there and do all these gymnastics. I’ve tried a few of these techniques.

[@ProPianoHamburg]

That is the way I have always done them. It is like the ladle method, only easier, and you can do up to four eggs at a time.

[@redditaccount9307]

Surely that is then a steamed egg rather than poached?

[@DavidStanford-c1n]

@@redditaccount9307 You make a valid point. Maybe they should be called "egg-steamers" instead? In any case, the results are great. There's no need for vinegar either, which is good, because you can get through a LOT of vinegar poaching by the traditional method.

[@theDirector84]

I'm glad to hear a chef finally say they like the vinegar flavor accent of a poached egg. I learned from my mother to use AC vinegar in the poaching water and love the way it tastes. To each their own, but it's what I like.

[@AdventuresofCarlienne]

Seriously love this little experiment! It's gotta be fun working with you guys in the kitchen! Thanks for this video

[@terpisdead]

The best way ive found as a long time brunch sous, Cook the egg at 63.5°C for 45mins inside the shell, ( do this by the flat in the combi ) then after cooling immediately in an ice bath crack into simmering water with 5% white wine vin and 2% salt for 2min 30sec for perfect medium. Straight out of the combi its a perfect poached soft. Obviously you can take it as far as you want past medium if you want to ruin it and have a hard yolk

[@jeremychurch590]

I have found the key to it is the sieve. Drain off the first bit of liquid and straight into a the whirl pool of water sitting just below a simmer - no vinegar needed. 3mins and it’s spot on every time with no stringy tails 👍🏽

[@estherslagter302]

How do you drain the first bit of liquid?

[@estherslagter302]

And how do you put the egg on the pan?

[@bossdragos]

I used to do hundreds of poached eggs every brunch at a Thames restaurant and , I found this technique on my own one day when I mixedt 1/1 ratio of water to vinegar, bring it to boil then lower the fire temperature so that it simmers. I was spinning with a whisk the water , and had the eggs prepared separately in advance. Now the trick that brought them all perfect every time (if the eggs were quite fresh is that I had a very tall pan, 3 times taller than the one in your tutorial. They all came in a "water droplet shape". The excess of egg white which was lighter than the one falling on the bottom I was removing it with the spider. Try it , it is actually a mix of all three methods.

[@ffsFonix]

Ladle method looks promising, will have to try it

[@jacoblandfield2526]

If we could sit it and do plate prep it would probably be pretty good. Having to stand on one thing is a problem though.

[@zakelwe]

The ladle method is stupid considering poaching pans do exactly the same job and have done so for years. Also with a poaching pan you can do multiple at a time. It's like re-inventing the wheel. but making it worse. Went tiktok on viral though, which tells you something .....

[@ffsFonix]

@@zakelwe I did not even know poaching pans exist. That does require buying more stuff so I think the ladle method has its place tbh

[@KubedPixel]

My ultimate favourite way of poaching eggs, (for chefs, batch is more time saving) is sous vide eggs. 65c water, eggs in the shell. 45 minutes. Take out and crack egg on hot pan just to finish off. Egg comes out of the shell in exactly the same shape as the shell. The yolk is JUST set enough to hold it's shape, the white slightly translucent but the hot pan makes it opaque. Black pepper, salt.. delicious. I learned that from a Michelin star chef.

[@mauricekelly1585]

I love poached eggs, but they can be a pain to prepare, but I discovered a quick and easy way to do it that's works great for me. It might be heresy to some, but it works. Instead of heating up a whole pot of water, I use a small white ramekin like the ones used for crème brûlée. Fill it about a 1/4 way with water and a splash of vinegar and simply pop it in the microwave for about a minute. Time would depend on your microwave. But the egg cooks as the water heats and you have a perfectly shaped poached egg to slide out into a slotted spoon to drain and there you go. I've been cooking for many years and whatever works, I don't look down on, including a microwave for a quick and easy breakfast and you can't tell the difference in the end result.

[@guss8958]

I crack an egg into a microwaveable coffee cup, add 5 tbsp cold water, cover with small saucer, microwave full power 900 watts for 1 minute, drain through tea strainer. Perfect

[@deborahtefertiller9539]

Don't the eggs sometimes explode?

[@guss8958]

@@deborahtefertiller9539 ... the further good uncomplicated news is the yolk and egg white are the perfect consistency once strained

[@guss8958]

@@deborahtefertiller9539 and don't taste of vinegar!

[@guss8958]

@@deborahtefertiller9539 ​ Not in my experience. But always put a lid on it in the microwave, ceramic ideally. This is a recipe from Tesco so it should be safe

[@illuzeweb]

the method with the soak in 50/50 you don't use a slotted spoon to take it out you use a regular spoon with some of the liquid and place it into the pot. Its ideal for doing multiple eggs at once

[@andycopland3179]

The humble poached egg on toast is a comfort breakfast. It's got everything, just don't forget the salt. I don't mind it with a touch of proper Chinese Chilli oil too.

[@Amixtika]

I only just found the bath trick about a month ago and it works perfectly for me everytime, I don't use the sieve though, just crack and put in the water and vinegar bath and leave it while I shower or prep the rest of breakfast. Delicious every time.

[@leslieross3404]

Poached egg pan works best imo. Mine has 4 small cups and the eggs are perfect every time. Not that I would ever trim mine when I used to use water bath, with the poached egg pan there is never anything hanging off. Shape is exact same on every egg.

[@jakstrike1]

Agree, the ladle method is basically this.

[@TheBaconWizard]

Except that isn't a poached egg, it is a coddled egg.

[@dirtyketchup]

Yes, that shape may look nice, but the problem with these (essentially coddled eggs) is that the yolk sinks to the bottom, so while the finished product looks even, you actually have a very uneven distribution of white around the yolk. The suspension of the egg in the poaching water helps to create (ideally) a white that evenly coats the yolk on all sides.

[@richardsands]

@@dirtyketchup I use a poached egg pan most of the time when I poach eggs, and I find the exact opposite to be true! The yolk is always at the top. It is true that there is less white above it, but it is very even everywhere else. And classically poached eggs always have more white on one side than the other, so it's not that big a deal to me. The biggest problem I find with using a poaching pan is that it's very easy to have it too hot, and cook the yolk through accidentally.

[@leung9401]

Egg in the shell for 13 minutes in 75°C/167°F water. Perfect yolk, no overcooked whites. Just ate one on pappardelle with roasted red peppers pesto and plenty of grated parmesan. Absolutely delicious!

[@michaelwood9622]

My only question! More than 1 egg, best method ? The wife wants 2 eggs and so do I, the classic way just makes a mess when cooking more than 1. Love the content😁

[@FallowLondon]

If you've 2 ladles, maybe the ladle method. If not, try and master the food network technique.

[@Senorpoontang]

Honestly, if your water isn't simmering at all, the secret is just fresh eggs. If you crack an egg at water level (or into a ramekin before and gently tip it in) I've always found that the egg stays together.

[@hibernogirl]

maybe the silicone muffin trays with 6 sections and set in shallow pan of wate with lid?

[@nigelrobinson3174]

Best poached egg ever.. Steam eggs in shell at 64’c For one hour 20mins,then cool in fridge..Couple of hours later poach for 2mins.. Result perfection..😊

[@musettechefchris]

Love the experiment, as a cookery teacher we never use vinegar, just lightly salted simmering water & no vortex.. Fresh eggs are definitely the key though. Perfect poached eggs every time. Love the videos guys.

[@grovestreet5128]

for a long time i tried so many methods to poach and it always came down to how can i do it better and faster. So far, my favorite method is using a nice deep flat pan with shallow water on a simmer. Sometimes i want more than 1 poached egg or i can make a bunch of eggs in bulk to serve multiple people or simply have extra poached eggs to use for other dishes, ramen for example.

[@jake9703]

Holy- I'm on time for one of these! I've been out the kitchen for a few years but watching you guys smash it has me wanting to get back in against my better judgement! Would love to come and try some of your stuff one day!

[@SeanTheDiscoNinja]

Same here. I’ve only been out a year and was loving it until I found this channel. Now for some reason I feel like diving back in. 😅

[@Sicdave58]

On time?

[@liamfinch4129]

Line a cup with clingfilm with edges overlapping the cup, place a splash of oil inside the cup and crack the egg into it. Twist the clingfilm into a pouch containing the egg and oil. Drop the pouch into boiling water for five mins. Remove from pan. remove clingfilm by cutting the "tail" with scissors - PERFECT poached egg EVERY TIME!

[@atroub]

I love this channel. Thanks chef!

[@isotropisch82]

I poach eggs in a large frying pan in about 3cm of water and it works perfectly. Get the water to just about boiling with a bit of vinegar, put the egg in, put the lid on for a bit (not necessary though). Take the egg out when all the white is cooked. Easy.

[@Mayleighmoo1x]

I got taught this way so much easier

[@xscale]

Tastes like vinegar then. The pre-soak solves that.

[@isotropisch82]

@@xscale I don't mind the taste of vinegar, but if you don't like it you can just put the egg into a bowl of hot water before serving.

[@xscale]

@@isotropisch82 you can. It's just easier and tastes much better to do the soak in vinegar-water before cooking, in my experience. YMMV.

[@samdalgleish2603]

The two biggest factors are… How fresh the egg is and also, the more eggs you add will reduce the temperature, resulting in a longer cooking time. 🎉

[@AnthonyRooney-be2tx]

Correct and its no good preparing any eggs if they are not Top quality good coloured yolks are a good sign and you must know that they are not to old nothing Foul

[@igormalusevic]

I like poached egg on turkish way, that was served to sultan for breakfast. Poach egg and in pan heat olive oil and turn off heat, add smoked paprika powder. Mix greek yogurt with chopped garlic, mix an put on plate and smear, put poached egg and on top pour mix of olive oil and smoked paprika powder. Salt to taste. Done

[@cryptonic799]

Never had problems poaching eggs, and never put this much thought into it...

[@halfdom]

I take a one cup measuring cup and 1/2 water, gently cracked the egg in the water. I have a small silicon lid. I place on top of the cup and microwave it for 40 seconds. I have a slotted spoon. I take it out run a paper towel around the edges and put it on my toast. Whatever else I want you can vary the time by a few seconds to fine-tune your egg. If I don’t feel like a runny yolk I do it a few seconds longer. I have a poached egg less than one minute from start to finish.

[@profounddamas]

Conclusion: there's no good way to poach eggs

[@sion023]

Fried more betterer.

[@yolandagofigure]

I agree

[@batmonkey]

Much prefer Mollet eggs to poached

[@TurquoiseRhino]

Poached eggs using a poached egg pan is all I’ve used. Shirted eggs baked in the oven are a yummy alternative.

[@leporellothegoldfinch]

If you're not cooking for someone and don''t have to put on a performance, you can actually poach single eggs in the microwave. Mug with a lid, bit of water, splash of vinegar, egg in, lid on, heat on medium-high for about a minute. You might hear a loud pop for no reason (it isn't the yolk breaking so I'm not sure what it is), it's definitely done after that! Results in a perfectly poached egg every single time.

[@supernova743]

The pop is steam building up in the egg and escaping violently. Be careful when cooking eggs in the microwave.

[@lochlochy3452]

I second the need for caution when microwaving eggs! As a student changing accommodation each year I used to do this with a silicone microwave egg poacher, only took 30s, no oil, butter, vinegar or draining needed and almost no cleanup. My perfect egg was ready before my piece of toast - magic! But then I moved back home to a different, fancier microwave and no matter what settings I tried or tweaked, part of the whites would overcook and explode while the rest of the egg stayed raw and runny. If I used the poacher’s own vented lid there would be a massive bang as it hit the ceiling of the microwave; if I used a bigger microwave cover, or none at all, there would be a bang and bits of egg stuck to the top of the cover or microwave. After experimenting with friends’ microwaves I came to the conclusion that old school simple microwaves with just a rotating dial control worked for this method; more advanced combi microwaves just caused explosions… maybe they distribute/concentrate the rays differently? Since then I’ve watched Ann Reardon (from How to Cook That channel) explaining how dangerous microwave egg poaching is and how many people have had their eggs blow up in their faces, causing serious injury. I wouldn't have believed it before, but after seeing how volatile my eggs got in the wrong microwave I agree that strong warnings are needed 😅

[@reallondonview9934]

I’m a breakfast chef I do in one go around 20 pouched eggs. Then u see with ones are good with one are not. Otherwise u spend 10 hours in the kitchen to make 200 poached eggs. Thank you

[@FallowLondon]

Thanks for the tip!

[@reallondonview9934]

Are u looking for a chef atm? 🤓🤓

[@mrkaigus8778]

Hahaha!

[@markylon]

What's a pouched egg, do they come in little velvet pouches?

[@kareembaba7498]

I watched Ramsay cook a poached egg and did it first try. I create a vortex as you should, and when the water is pretty hot, not boiling, pour or crack the egg inside and control the stir until white is cooked.

[@isaacyoung5752]

I've seen it with a different ratio of vinegar to water for the second technique, 1:1, speeds up the curing time, was on the Epicurious channel. Still prefer the one Alex showed with a splash of white vinegar with water in a saucepan, bring to a rolling boil, kill the heat and place your eggs in (can fit 4-5 in at once) whilst making sure they don't stick to the bottom, place the lid on the saucepan and wait 3.5min - 5min depending on the amount of eggs. That way you can cook more than 1 egg at a time, don't use too much vinegar and ends up being much easier.

[@kelvinfannon8416]

If we wanted to hear from you we would look for your video

[@QuidamEU]

@@kelvinfannon8416 Were you born a cunt or did you have to work hard at it?

[@Chef-Bret]

Same could be said of your comment, yeah? @@kelvinfannon8416

[@archiesully]

@@kelvinfannon8416 shush mate

[@kelvinfannon8416]

@@archiesully sorry are you his boyfriend?

[@ChristinaVVM]

I poach eggs at home a lot (love eggs Benedict) and I would try the ladle but you have to do it one at a time. I can do 2-4 with the first method. I absolutely would not soak an egg in oil and vinegar before poaching.

[@DoctorMcHerp]

I prefer the Ducasse method because watching a vortex is just fun

[@photoMotionHD]

I’ve been making poached eggs since I was 8 years old, for years I brought the water to a simmer then turned the heat off and cracked the egg in. No vinegar or vortex (stop that immediately). When the egg loses its translucency after a few minutes, remove it with a slotted spoon and serve. However I travel a lot and find chefs in hotels fail to produce suitable poached eggs most of the time, so I now request a freshly (five and a half minute) boiled egg, once it out of the simmering water it should be cooled immediately in cold water then peeled. Technically it’s a soft boiled egg, but the yolk is perfectly soft and the white is neat and just right. This is the perfect egg 🥚 for breakfast or as an addition to salads or rice dishes.

[@markymark8]

"We found the perfect poached egg technique" but they disagree on the results 😂 But other than that, thanks for video! On the way to try that ladle technique!

[@rlliures4416]

I'm a gray-haired cook girl and I have to serve 60 eggs in a busy shift and I don't have time to play, so I put a big mouth short hill pot with water and some vinegar and add one egg a time into the bubble at least make 10 each tourn thats inmediatly go to aprox 80º and giving a little tsunami wave water with my skimmer when i run each egg so that it turns on itself, cook for 4 minutes and go rest in cold water with crushed ice. In 20 minutes i make 90 eggs that stay perfect for 3 days. Greetings.

[@northdevonwildlifewithandy788]

That's a lot of boiling water for one little egg😅

[@MisterFizz]

Nawww... surely a 55-gallon drum full of boiling water might work better than a 1-gallon boatload of water for a single poached egg

[@troydavies4511]

I’ve always used the vortex method great results every time nice golf ball shape

[@Equinoxious342]

Absolutely no. You're adding vinegar which gives a taste note that not everybody wants; if you can't simply poach an egg without adding an additional flavour - why are you even cooking? To poach an egg - the fresher and the higher quality of egg the better obviously. Plain water, just boiling and spinning. Empty the raw egg into a small drainer (I use one of those can drainers from Amazon) and remove the looser, watery part of the egg. Slowly slip the egg into the centre of the vortex and cook for 2 1/2 to 3 mins or however you like it. You can use a spoon to keep the egg compact if need be. No vinegar. Never. Saying it's for taste is rubbish, it's just bad cooking.

[@AnthonyThomas_Ant]

Always use fresh eggs. Don’t use vinegar, it makes the albumen rubbery and the eggs vinegary. Poached eggs are simple, it just takes practice.

[@yvessautter8592]

So true. The problem is that supermarket eggs are rarely fresh enough. This is what makes poaching eggs challenging.

[@markrothwell-eq7sg]

Thank you for admitting that the vinegar adds flavour,I know it’s supposed to help keep the the white together but I hate the taste of vinegar and people who like vinegar always claim that you can’t taste it when you use it for poaching eggs.They just won’t accept that not everyone likes vinegar.I don’t understand this.I like things that other people dislike and I understand that people have different tastes.Why can’t vinegar lovers understand this?

[@WizardOfCheese]

5:30 im training to become a chef and experimented with the vinegar method, not a fan, i understand it firms up the cells so it doesn't fall apart when your water is too hot, but naaah. it's too much effort for something that isn't consistent enough. that ladle method i have yet to try, but i saw a video of someone doing it on facebook this week actually and it seems like a good technique. they've basically copied those silicon cups you can buy, which keep your egg from touching the bottom of the pan. PS what alain ducasse book did you reference? :)

[@markylon]

can't be trained very well as you don't know the difference between coddled and poached.

[@leelastoma5809]

Wasting all the good yolk on blue towel 🤣🤣🤣🤣🤣

[@findmyrideaustralia2597]

I place cling wrap over a bowl, crack an egg inside then tie it up making a pouch works perfect and you can infuse the poached egg with garlic/salt/pepper Gamechanger.

[@angel-_-_-_]

Why are you cutting a poached egg on a cloth and having the yolk seep onto the cloth. What on earth

[@bubbleobill267]

Whole poached egg direct into mouth. My favorite!.

[@MrFluffums123]

Easier to cut and show. A plate it would slide around.

[@osobaum]

It's a cloth similar to a wettex, it's for cleaning up messes anyway.

[@mikebarker9187]

to show it to you

[@ProPianoHamburg]

​@@osobaum"J cloths", they used to be called.

[@carlosvicuna8211]

Best video about poached eggs ever, thanks Forest 😉

[@vojtechpaviza]

Why is it laid on and eaten from a cloth?

[@beebenton7820]

To drain the water from the egg …

[@astewart136]

I'm with Falcontf. Four people for breakfast require 8 eggs. No time to fool around with complicated methods. Use very fresh eggs. NO vinegar EVER. Break eggs directly into gently simmering water in a sauté pan. 3:30 or 4:00 depending on the size of the eggs. Take them out in the same order they went in. Much better looking eggs than the three in this video.

[@xscale]

You completely screwed up the pre-soak in vinegar method. You don't use oil. You don't sieve off the outer white or transfer with a slotted spoon. Never mind "shimmering" water or cutting the white with scissors either. Just put half-half water and vinegar into a small bowl, crack your eggs into that - I usually do 3 at a time. Let them sit there while you bring a pot to a boil - say 5-10 minutes but you don't need to time it. They don't need to "hold together" either, just look a little cloudy on the outside. Once your pot's boiling, take it off the heat, pour the vinegar-water down the drain, and slowly tip your eggs, one at a time, from the bowl into the pot. Put the pot back on the heat and use a spoon or spatula to make sure the eggs aren't sticking to the bottom. Then simmer until the eggs float - at which point they're mostly done. If you have any stringy bits, or if the yolk is bulgy on one side, put those bits underneath on the plate. Perfect every time for as many eggs as you want. Really it couldn't be easier.

[@seikibrian8641]

LOL! That's not oil, that's a jug of vinegar. Listen as you watch; he clearly says he's making a solution of vinegar and water.

[@maxineb9598]

Epicurious 101 has a similar method to #2 for doing bulk poached eggs with a couple of differences. Leave in a mixture of equal white vinegar and water for 10 minutes. Then tip the lot into a pan of water. I was sceptical but it does work a treat.

[@fondantmaker]

Eating off kitchen clothes is very disgusting. The first and the second version are overly complicated, taking too much time to prepare. If you need to prepare 300 eggs, surely everyone will use the first version. But anyway, congratulations on the nice viewership.

[@mash83]

3rd one just put in ramekin with neat vinegar (bowl only for large batch, but ramekin will help shape) leave 20 mins - should be turning white - drain excess vinegar then carefully straight into the water, done.

[@SacClass650]

Poached eggs are silly. The best bit of an egg is the white, which is totally lost in poaching it.

[@nope110]

You might be the only person ive ever heard say the white is the best part of an egg

[@markymark8]

That's just like... Your opinion maaaaan...

[@williamdavis4496]

​@@nope110tbf I prefer white over yolk

[@tempinternetname]

"everybodywho wants to eat an egg should be forced to eat the shell"

[@SacClass650]

@@tempinternetname No.

[@davidchase7166]

How is the vortex method used for multiple eggs? I spent ages trying to perfect poached eggs as my wife and I love eggs Benedict. The method I found works best for me is to use ramekins with a splash of vinegar in each and also a splash of vinegar in the water. Then with the water just off the boil (in a deep pan) in one smooth movement tip each egg in for about 3.5 mins. Burford browns have got to be the best eggs in the UK off the Supermarket shelf, such a beautiful yolk.

[@gussyboi_]

Just dump multiple eggs in the vortex at once, that's what I do. Works well, they don't stick together they naturally separate.

[@Cruiseybby]

how I would do it at work when i had to poach literal hundreds of eggs was to prep 6 ramekins with an egg a piece, get a big vortex going in a BIG pot (with vinegar, just off the boil), start a timer as i plop the first egg in, then go around in a circle in a clockwise fashion. If you keep an eye on your first egg and make sure they're all going in in a row (i.e. not putting an egg in between two other eggs that are already in the pan), once your timer goes off you just take them out at the same pace and in the same order you put them in. Straight into an ice bath, trim the excess egg white, reheat in hot water for 30 seconds or so when its time to eat. Should all come out after the same amount of time and cooked to the same degree. Used to work for a guy who wanted us to poach the eggs a la minute during lunch for eggs benny and I used this technique (though when doing it a la minute i would crack them straight into the pan and obviously not cool them) to poach to order for 50+ covers every day.

[@reneealcorn1283]

I poach them like my dad. Melt butter in pan snd pour in milk ,salt and pepper to taste drop in egg and ladle the milk over the yolk to whiten the top of yoke. Put egg on top of toast and ladle milk on it .. omg so good

[@rickhayhoe]

I slosh about 2 Tbsp of white rum into 2 liters of hot water just below simmering, let the water come back up to the right temperature and gently slide two to four eggs into it one at a time from small bowls. The watery albumin will quickly cloud up and float and can be taken off easily with a wire mesh skimmer leaving smooth, well-formed poached eggs. To check for the right level of cooking, gently lift and rock each egg in a slotted spoon till it's about right, then remove it quickly and let it finish off on its "English" muffin or square of toast or hash browns or other bedding that should also be warm when the egg is set upon it. Not only does the rum cause an egg to form up quickly and neatly without leaving any flavor, but it helps prevent the egg from sticking to the bottom of the pan. Of course, your eggs should be FRESH!

[@bertman4]

The microwave method works well for me. Much faster too. 1/4 cup water in a mug, preferably with a rounded bottom. Microwave until steaming, 30-60 sec depends upon the wattage. Break egg into small bowl, then transfer to mug with hot water and cover. Microwave 30 sec and check. Microwave 10 more sec if not done to your liking.

[@rudivonstaden]

I put nearly boiling water into a ramekin and crack the cold eggs into the water. Once the outer surface is holding its shape I’ll tip it into a simmering pot. It has the benefits of the vinegar method but it’s quicker and doesn’t require any other kitchen supplies.

[@thiagopereira6707]

Water and vinegar. 2:30min and perfect egg every time. I do poach eggs on daily basis.

[@jamesmoran4120]

Line a small teacup with cling film. Crack egg in. Pinch up the film. Spin to seal. Poach it in boiling water for 3-4 mins. Snip with scissors and I just rolls right out. Perfect every time. And you can do a dozen at the same time and best part. It doesn’t taste like vinegar!

[@markylon]

This DOES NOT make a poached egg it makes a coddled egg, which is totally different. Do this with a coffee filter paper and the water cooks the egg via poaching water goes through filter but egg won't. So properly poached not coddled and no TOXIC CLING FILM CHEMICALS TOO. When water does NOT touch the egg it's coddling, when the egg is touching the water it's poaching. Your method is coddling and the result is NOT the same

[@philipevans753]

Deep water is the trick.Use a deep pot. A little vinegar, no salt. Get it a bit hotter than your doing. Crack and gently drop strait in as many as you want. They set perfectly round before they touch the bottom.

[@theluanvuong5886]

In my restaurant, we go through a lot of poach eggs in one service, so there's no way we can do them ala minute. The go-to method is to sous-vide them in 64 degree water for about 55 minutes pre-service. When it time, bring water to boil then turn of the heat, crack and soak the egg for about 2 mins. The success rate is about 90%

[@martinmccullough5788]

Great job Chef .... If you want Two eggs can I still use the vortex method ?? or is a one at a time deal ?

[@luigidipaolo7148]

I used to pre-cook hundreds of poached eggs per day when I was working in a big hotel. The best technique I found (for large batches) was to get a very large pot (in my case multiple ones at the same time), fill it with water and a dash of vinegar. Then I would crack about 20-30 eggs in a container, making sure not to burst any yolk. It is very important that the eggs are as fresh as possible, and fridge cold, so that they stay separated in the container. When the water starts to boil gently, do a gentle swirl with a whisk and drop them all in one by one in about 15-20 seconds. As soon that they set, strain and drop them in an ice bath, and they’re ready for service. Now whenever someone ordered poached egg I just had to drop it in boiling water again for about a minute or 2

[@StarskyBuba]

Option 1. I'm not sure if this is being done this way purely because it's an easier way of showing us the viewer with a big pan, or whether this is just an incredibly wasteful way of cooking an egg. .chap gets the biggest saucepan you can. fill it with a gallon of water. Then pretty much boil it. and then put one egg in it to poach. 😊

[@PursuingHeaven]

I love poached eggs and do them all the time at home, all that work is not needed for a single home cook, nor even a family of four. The key is just a good non skillet, warm water and a little salt and vinegar maybe a little oil or butter if you don't have a good skillet. Gently put in two eggs and cover and turn on heat to high med wait until almost boil over (it's a quick cook). Immediately shut off and remove from heat. (prepare the toast or muffin during the heating process.) Remove with slotted spatula (can hit it with some oil spray if you must) and dab on paper towel to remove moisture. Place on muffin and bacon and top with hollandaise -Done. I have been doing it this way for 50 years, since I was 10. Boiling all that water is a waste of time and resources.

[@ImarioRange]

Awesome guide, consice and gets the point across. My only problem with poached eggs are that its a lot of effort for essentially a boiled egg haha, guess it makes sense in commercial kitchen when you have loads of orders and you can just set up the stations.

[@llewellyn.7466]

One could argue its less effort than boiling an egg.. You don’t have to peel it, just bring the water to temp chuck in some vinegar and crack in a few eggs.. Off ya go

[@DogsDogsAndMoreDogs]

Much easier to make than a fried egg and cleanup is less.

[@markylon]

It's completely and totally different from a boiled egg, the texture the taste is TOTALLY DIFFERENT.

[@georgeghiultu8572]

For a chef, complicated means prestige. For me, just complicated. On the other hand, simplicity is comforting.

[@anthonyleger6436]

Growing up, we had a pan that was like a double boiler. It had an insert which had about 6 shallow cups in it. Very similar to the ladel method minus the submerging portion.

[@beudi4488]

Yes that’s what I get classic and was good and well done decorated 😊with kind of powder breadcrumbs 👌🏼

[@matthewricketts5330]

I like a decent poached egg for breakfast sometimes. If I visit London in the future I would like to try your restaurant for lunch or dinner

[@timarmstrong1207]

My best results are using the ladle. Get your water shimmering. Strain the egg & oil the ladle. Lower the egg gently into the water allowing it to set a bit. Then release the egg from the ladle to continue cooking. 4m 25s is perfect for me.

[@tudorpottudorpot8423]

My mum had a pan with 4 steel dishes suspended over the water. Crack eggs into buttered dish, set on stove for 3-5 minutes depending on how set you wish yolks to be. Far faster and simpler. Some years later bought a plastic two egg microwave dish. Crack eggs into each greased side. Prick yolks with toothpick. Cover, put in microwave for 90 seconds.

[@chadoftoons]

The best method i have found while trying to do this for soup was to cook the egg in the shell but controlling for heat literally requires a thermometer it was super inconsistent without it but amazing when it worked. The food network one is literally because making any quantity of poached eggs is impossible without it they take all the issues out doing it that way

[@LordDonnington725]

One of the local brunch spots here does something called a basted egg, comes out pretty delicious. Give it a try

[@garlandstyle5797]

I just GOTTA put up a video of how I did mine! No waste, SO much easier to do, and awesome. Nice comparison though. Thanks.

[@alanbyrne2415]

What Alain ducase book was it my G? Also any other books you recommend for cooking