How to Poach An Egg "Inside'" Of The Shell - Egg Cookery Series

[@doris5625]

That was awesome!!! Nice

[@jamienliston50]

Interested to know if the egg is cold or room temperature? Looks amazing!

[@Goodwithwood69]

Its at the sous vide temp.

[@ianbonny8078]

After an hour in a water bath at 63 deg, it should be at that temperature - give or take a degree or two

[@redditaccount9307]

I thought they meant before cooking 🤣🤣🤣🤣

[@jamienliston50]

@@redditaccount9307 yeah that’s what I meant. I don’t have enough time to cook things at fridge or room temperature lol

[@youreinmyoffice4273]

Wait wait if I dont have temperature thingy how would I know how hot it is or can I just boil it for 3 mi s

[@butter-n-thyme]

Yes, you could instead use the soft boiled egg method

[@awesomenessrs]

Thanks!

[@tonyag.3819]

Wow!

[@maxximumb]

Nice

[@Glenonica1]

Not all of us have that gadget you have, how do you do it on the stove in a pot??

[@butter-n-thyme]

Here you go. Hope you find this helpful PERFECT POACHED EGGS www.butter-n-thyme.com/perfect-poached-egg/

[@shivammane661]

Oh shit dude that was insane

[@rushilperera7761]

The results are different, but how is the cooking process different from boiling eggs

[@drumboyuk]

Rushil Perera, you answered your own question! A boiled egg is boiled. This poached egg is cooked at 63 degrees centigrade.

[@herewegoagain9628]

1 hour?! There has to be a quicker way.

[@KingGreen78]

I know right

[@CleanMrMustard]

I haven't eaten all day!

[@josephalvarez9920]

A quicker way is to get the water to a rolling boil, set the eggs in a heat proof bowl and dump the boiling water over them, leave them in for a few seconds(like 30 seconds or so depending on the egg size), then take them out and let them sit for a minutes to cool down a bit, then just crack open carefully and enjoy.

[@Lytyrs2go]

167 F for 13 minutes.

[@ThUnDaHuNtA_Australia]

there is, get a pot of water that covers the egg to a vigorous boil, get a pack of 800g per dozen eggs and tap and prick the large airspace end of the shell with a sharp metal skewer or pointy knife, lots of small taps to gently chip and break through rather than large taps which may crack the egg. make sure you penetrate through the inner membrane, this relieves the pressure buildup when heat is applied and stops the egg from cracking and spewing white out into the boiling water. make sure you prick the correct end, the large blunt end, not the pointy end. now gently grab the egg with a pair of bbq/cooking tongs and lower the egg into the water, you can take the water off the boil while you do this, you'll notice bubbles will come out of the hole you pricked, you'll lower it gently rather than drop it in to prevent the shell from cracking when it hits the bottom of the saucepan. time to smash the timer, timing is critical and varies according to a) whether the eggs are friged or room temp and b) the size of the egg. here in aus egg sizes are classed as minimum grams per dozen ranging from 600g small. 700g medium and 800g large or jumbo. the base time is approx 4 minutes for 600g room temp eggs, 4 1/2 for 700g and 5 for 800g and add 1/2 min for all if refrigerated. times are rubbery and at individual discretion. i pull the egg with the tongs and run it under cold water simply so i can hold it in my hand while i peel it starting from the pointy end first, if the egg starts to get too hot to handle just run it under the tap quickly again but not for too long only a few seconds so the cold doesn't penetrate too far. as soon as the egg is peeled slam it on the toast, butcher it and enjoy... guess what i'm about to have for tea.

[@jjcarter6539]

1 hrs?! I think it's easier with the spoon and oil method is way faster

[@ThUnDaHuNtA_Australia]

one hour, bloody hell..... id be dead by then.... waaaaay tooooo loooong, i can get the perfect effect of hard white and soft yoke in 5 1/2 minutes, use a blunt nosed bone handled butter knife to peel and dump on toast, and be munching the perfect soft boiled egg in under 7m.

[@Alltoofinite]

You can do 100 of these eggs the week before… And they’re all already done… used to do it for brunch in Paris all the time… make as many as you want in advance and just keep them in the fridge

[@jimmogle2314]

For 1 hour ?????😂

[@valeriegalvin9504]

An hour bye bye

[@Oh_heDED69]

It still raw. :(

[@Deaf258]

Xuan Nguyen Still poached. But if you’re looking for boiled egg, “poached” is not what you’re looking for. Go here to learn how to boil your eggs: kzbin.info/www/bejne/rZXEpKWMepqBhcU

[@Oh_heDED69]

I love poached egg. Thank for your video

[@Alltoofinite]

That’s what a poached egg is