Thank you! I love Carla's humor and style of cooking. I enjoy these Test Kitchen series and find everyone to be equally talented and entertaining 😊 Thank you Bob Appétit 💕
So funny. Her number three method proves that one does not need the swirl...which I know is a common tip. The two keys are 1) don't have a rolling boil and 2) don't crack the egg directly in to the water. Simple.
As a guy who was an expert single guy, I disagree with this. Just hard boil the egg for 6 minutes. I now consider the 6-minute-egg to be better than a poached egg.
I like this video but a few things that I see her doing but not mentioning: 1. Don't boil the water or even simmer, get it just below simmering. I think the bubbling can make the eggs go wonky. 2. Slotted spoons are clutch to get the excess water off. the egg 3. I've heard fresher eggs the better That's all
Normal poached eggs: swirl the water clockwise. Aussie poached eggs: swirl the water counter-clockwise. End result: normal eggs will be quite mild-flavored, with an earthy aftertaste, while the Aussie egg's flavor will be much more gamey, sometimes even developing salty, yeasty tones if cooked longer (option 2 clearly an acquired taste, no matter what your aussie friends tell you...). Oh, and the shape. Mostly the shape, in fact...
according to the video, to make a normal poached egg, make a vortex in simmering water and put the egg in for aussie eggs, make a vortex and put the egg in i mean, i am Australian, so i want my eggs to develop those yeasty notes, and perhaps even a dusting of dessicated coconut, and you just don't get that with normal eggs
OK, I am a lucky Australian. Also lucky to love my long term paid profession as a chef. Never in my life has there ever been styles and differences of flavour associated with vortex X over vortex Y and size of egg or pot to create said "boiled egg". Quality of egg (what the chook eats)freshness of egg (from the cloaca to the pot) and water content of egg. Sieving excess water of freshly cracked egg 99.999% of the time guarantees a beautiful shape in any slow vortex of non-boiling water. Just remember eggs absorb any smell they are exposed to (think truffle eggs). Fresh natural (maybe your own) slow and steady will look just like anyone else's. From anywhere. PS we also have large, not as big as ostrich, but Emu eggs and they come out the same. Size does not matter. Australia is a very, very big place with a lot of multicultural backgrounds, they all love eggs. Plain and simple
+Royce Nestor I gotta ask. I'd like to bring a raw emu egg back home from Australia. Is that feasible at all or will I just end up with a giant mess on my hands?
+superduperllama you do know what happened to Johny Depp? Well it applies to Australian Flora (plant stuff) and Fauna ( animal stuff). YOU ARE NOT PERMITTED UNLESS UNDER SOME EXTREME LEGISLATION OF LICENSE..........to import or export such things. Something extreme to say the least. Maybe there are domesticated EMU, in the good O'l USA that would provide farmed conditions for the sale of Ivory (beak and claw) oil, meat and eggs. No harm in inquiring with your authorities. We live in remote isolation and have been lucky to have hunted and ate many traditional Aboriginal food stuffs with permission and guidance from indigenous friends and family. Sorry I can't just pop one in a post pack, good luck.
A foolproof way to do it is to crack the egg on plastic food wrap. Make a nice little package with the plastic wrap, deep it in water, cook for 3-4 mins and enjoy!
The intended purpose of the vortex is to wrap the white around the yolk. I don't know about the agitation thing though; this is just what I've been told.
Uh, I always thought it signaled the opening of the dimensional portal through which are conjured the demons that turn your bland, raw egg into a delicious, mellow breakfast-changer...
Never understood the myth of creating a “vortex” in the water. The easiest way to make poached eggs is to put about 1-2 inches of water (just enough to cover the egg) in a pot, bring to a gentle boil/simmer, drop your egg in, maybe add a dash of rice vinegar, and wait for it to cook. Foolproof and easy, and fast
the reason i guess i think of it as a myth is because in my experience it adds an unnecessary step that doesn't do anything, especially when you add the extra full pot of water that takes longer to heat up. didn't mean to be offensive, was just trying to share the simple/fast method my mom taught me that has always worked that i've told friends about and gave them success too
The aggressive stirring to cause a vortex is not necessary. I'm shocked if this information is coming from a so called "expert". The real secret is, freshest eggs, gently dropped in boiling water from a ramekin at around 190° for one minute. Then switch the flame off. Place a lid on top of your pan and leave the eggs in for three minutes, remove the eggs onto a paper towel to drain and that's it. I see hundreds prepared to perfection on a boat everyday.
This isn't a great video if you're actually trying to learn how to poach an egg... What was the difference between #1 and #2? Poor teaching. #3 seems to indicate that swirling the water isn't necessary at all? Bad video. I'd rather watch Munchies.
You missed the perfect opportunity to swirl the Australian egg's pot in the opposite direction.
omfg our toilets literally just spew water down ya egg, not anticlockwise
@@leojoey6606 I'm pretty sure most people know its a myth now so they're probably joking and saying it ironically.
Thank you! I love Carla's humor and style of cooking. I enjoy these Test Kitchen series and find everyone to be equally talented and entertaining 😊 Thank you Bob Appétit 💕
Me too
I love that she put salsa Valentina on top of the egg on recipe #3.
Berenice Dorantes word
I just tried the first method at home and got two beautiful poached eggs!! Thanks ba🍳🍴😁
In Australia, we always put a dash of vinegar in the water before we put the eggs in they also use this method in the UK
So funny. Her number three method proves that one does not need the swirl...which I know is a common tip. The two keys are 1) don't have a rolling boil and 2) don't crack the egg directly in to the water. Simple.
"its really cooking.... right here, in front of us" I love her sense of humor
Ms. Music is divine!
"We got a perfect egg for..If you're Australian."
Nooo I'm not worthy then :(
Mmmmm love poached eggs and runny yolk!
Hot sauce and eggs is a perfect marriage. :)
Made me a bit more confidence in me after watching this ;)
When I heard you say the Australian way, I assumed you meant on toast with butter and vegemite! (seriously try it)
It would taste good without vegemite. I don't know how you guys eat it.
@@clbmurat you’re putting too much on. just a veerryyy thin layer is all that’s needed
I was looking to poach an egg as part of dinner, and as an Australian, this video just kinda spoke to me
For large numbers, put all the eggs into one cup. Then pour into the swirling pan - all timed to perfection
Just a question do we crack the egg into a strainer
Teach me Carla 💗 I will listen to everything you say 😂
I love me some Carla
as an australian, thank you
I like the editing
You guys use valentina hot sauce. Great 🙂
I've finally found it. Where it all began.
Single guys version: get a cup, fill it till half, drop your eggs and microwave it for 1:30min. Man I miss college..
are you sure this works ? i'll try it out tomorrow then !!
As a guy who was an expert single guy, I disagree with this. Just hard boil the egg for 6 minutes. I now consider the 6-minute-egg to be better than a poached egg.
Haha the Australian egg!!!
I like this video but a few things that I see her doing but not mentioning:
1. Don't boil the water or even simmer, get it just below simmering. I think the bubbling can make the eggs go wonky.
2. Slotted spoons are clutch to get the excess water off. the egg
3. I've heard fresher eggs the better
That's all
Was the Australian dish chard, kale or spinach?
I always add a little vinegar to my water which helps keep the white together and firm.
Everyone says this, but I think it skews the delicate flavor of the egg white.
eggloversRus ! Yum!
Yeah... 3 or 4min egg... *drool
so what's the difference between normal and aussie eggs?
Normal poached eggs: swirl the water clockwise.
Aussie poached eggs: swirl the water counter-clockwise.
End result: normal eggs will be quite mild-flavored, with an earthy aftertaste, while the Aussie egg's flavor will be much more gamey, sometimes even developing salty, yeasty tones if cooked longer (option 2 clearly an acquired taste, no matter what your aussie friends tell you...).
Oh, and the shape. Mostly the shape, in fact...
according to the video, to make a normal poached egg, make a vortex in simmering water and put the egg in
for aussie eggs, make a vortex and put the egg in
i mean, i am Australian, so i want my eggs to develop those yeasty notes, and perhaps even a dusting of dessicated coconut, and you just don't get that with normal eggs
OK, I am a lucky Australian. Also lucky to love my long term paid profession as a chef. Never in my life has there ever been styles and differences of flavour associated with vortex X over vortex Y and size of egg or pot to create said "boiled egg".
Quality of egg (what the chook eats)freshness of egg (from the cloaca to the pot) and water content of egg. Sieving excess water of freshly cracked egg 99.999% of the time guarantees a beautiful shape in any slow vortex of non-boiling water.
Just remember eggs absorb any smell they are exposed to (think truffle eggs).
Fresh natural (maybe your own) slow and steady will look just like anyone else's. From anywhere.
PS we also have large, not as big as ostrich, but Emu eggs and they come out the same. Size does not matter. Australia is a very, very big place with a lot of multicultural backgrounds, they all love eggs. Plain and simple
+Royce Nestor I gotta ask. I'd like to bring a raw emu egg back home from Australia. Is that feasible at all or will I just end up with a giant mess on my hands?
+superduperllama you do know what happened to Johny Depp? Well it applies to Australian Flora (plant stuff) and Fauna ( animal stuff). YOU ARE NOT PERMITTED UNLESS UNDER SOME EXTREME LEGISLATION OF LICENSE..........to import or export such things.
Something extreme to say the least. Maybe there are domesticated EMU, in the good O'l USA that would provide farmed conditions for the sale of Ivory (beak and claw) oil, meat and eggs. No harm in inquiring with your authorities.
We live in remote isolation and have been lucky to have hunted and ate many traditional Aboriginal food stuffs with permission and guidance from indigenous friends and family.
Sorry I can't just pop one in a post pack, good luck.
Next to umami. "Taste more australian somehow". =)
Early Andy at 2:21 ha
I’m glad Australians can eat poached eggs now
A foolproof way to do it is to crack the egg on plastic food wrap. Make a nice little package with the plastic wrap, deep it in water, cook for 3-4 mins and enjoy!
if you're eggs whites break apart when boiling.. you need fresher eggs
Pie Crust sure enough I checked the eggs - a weeek out of date
I am going to try the baby cheek
I would be so fat if I worked at this place 😂
wow shes a genius id pay $30 for this egg, shes even explored exotic egg poachings in Australia
lmao can't forget Valentina hot sauce.. 🇲🇽
Yessenia Flores
Word
1:35 😜
2:10 😛
Idk why but these early videos have sort of a Sofia Coppola vibe to them
What exactly does the vortex do?
It agitates the egg tearing the white off from around the yolk. It's a bad technique that's been copied by many that never put it to any test.
The intended purpose of the vortex is to wrap the white around the yolk. I don't know about the agitation thing though; this is just what I've been told.
Uh, I always thought it signaled the opening of the dimensional portal through which are conjured the demons that turn your bland, raw egg into a delicious, mellow breakfast-changer...
I thought no vortex??
Never understood the myth of creating a “vortex” in the water. The easiest way to make poached eggs is to put about 1-2 inches of water (just enough to cover the egg) in a pot, bring to a gentle boil/simmer, drop your egg in, maybe add a dash of rice vinegar, and wait for it to cook. Foolproof and easy, and fast
it's not a 'myth,' it's just a method that works best for some people. much like your method.
the reason i guess i think of it as a myth is because in my experience it adds an unnecessary step that doesn't do anything, especially when you add the extra full pot of water that takes longer to heat up. didn't mean to be offensive, was just trying to share the simple/fast method my mom taught me that has always worked that i've told friends about and gave them success too
Did I just spot a bottle of Valentina sauce (?)
the sauce at the end looks like valentina sauce 🤔
what is 3:01? hollandaise sauce?
grits
She used extra spicy Valentina!!! If you haven't had Valentina change that asap
elioth gomez
Word
Its ok.
Ashamed to say I didn't know what a poached egg actually was until just now...
I just crack an egg into a pot of ramen and cook it for a minute
tornado.. Mach 5. either that's a really fast tornado or she's thinking F5
i feel judged for laying in my bed and not poaching an egg rn
Was that Valentina ???
What am I doing? Fearing dropping an egg into water and that it may disintegrate into a huge mess that i don't want to deal with.
I made a disaster copying this technique 😂😂😂
1:36 phat
Angus Hsieh q
Bruh u peeped too
lmao. Tornado Mach 5. 6000+ km/h tornado
"It tastes more australian"
her face reminds me of king leonidas wife in 300, so pretty! But yah, swirl is dumb, just lay it in from the ramekin and be gentle
@2:10 Thank me later.
A baby's cheek! What the heck kind of reference is that?!
you're funny
What if I don't have a baby near me?
It gets ugly when she starts yelling. "WHAT ARE YOU PEOPLE DOING IN HERE!?!?!? GET OUT!!!!"
The aggressive stirring to cause a vortex is not necessary. I'm shocked if this information is coming from a so called "expert".
The real secret is, freshest eggs, gently dropped in boiling water from a ramekin at around 190° for one minute. Then switch the flame off. Place a lid on top of your pan and leave the eggs in for three minutes, remove the eggs onto a paper towel to drain and that's it. I see hundreds prepared to perfection on a boat everyday.
Why so complex? There's no need for that. I do the same thing as this video ( With less aggressive stirring) and it works perfectly.
Admiral Admiral
It makes it fun...
Did she just pour salsa Valentina to the last egg recipe? lol, so mexican.
Because, how hard is it to poach a God damn egg properly?
This is just three different styles of the same tecnique. why not pot, microwave and sous vide?
They took something simple; made it complicated, then called it easy ways. -No vortex; it's quackery.
quackery is quite simply the perfect word
I just use the microwave easiest way to make it
Poor bastard...
I make them better.
3:07 Dirtbag alert
aka Andrew Knowlton, Bon Apepetit's deputy editor
We call him the "egg spectre". He hovers around waiting for free eggs. Typical dirtbag.
Glass bowl in a professional kitchen.... cringe.
Give up the witty schtick, it doesn’t work or help
This isn't a great video if you're actually trying to learn how to poach an egg... What was the difference between #1 and #2? Poor teaching.
#3 seems to indicate that swirling the water isn't necessary at all? Bad video. I'd rather watch Munchies.
"It tastes a little more .. Australian" lol no it doesn't... It tastes like the two other eggs that you made.
it was a joke, calm down