The Incredible New Way to Poach Eggs that NEVER Fails

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.

So the prep for this is super simple.

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.

Step two, crack le eggs.

You can pull your eggs directly out of the refrigerator

for this because as they sit in the liquid,

的y'll come up to room temperature.

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

You just wanna 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.

This is the fun part, it's like science.

The acid in the vinegar is going to help set the outer layer

of the egg white and it's gonna 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 they're coagulating already.

So when you put it in the water,

you don't have to worry about it flying everywhere.

You wanna let your eggs soak for about 10 minutes.

If you let them soak for too long,

的y 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,

的y're ready to start poaching.

I already brought up some water to a bear simmer

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 gonna 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 gonna scoop it out

with some of the vinegar solution around

and I'm just gonna gently place it into the water.

I don't add anything else to the water.

The vinegar solution has not permeated the egg

to flavor it, but with poached eggs, you're gonna cook them

for such a short amount of time

that it's not gonna 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 long 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 gonna 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.

These look perfect.

The whites have set

so it's time to get them out of the water.

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

I'm just gonna 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 wanna 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.

Little pinch of salt, little grind of pepper on top

and then have at it.

Look at that golden runny yolk.

The egg white on the inside is completely set,

but not overcooked.

It's not hard or chewy feeling.

It still feels tender and supple.

And the egg yolk is exactly

什么你正在寻找在一个荷包蛋,

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,

really makes me mad.

You don't get any flavor from the vinegar either,

but you get a perfect shape every single time, do this.

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.

I used to be able to twirl a baton, not anymore.