I tried with no vinegar and turned out perfect. That tip where you said slightly stir made this work perfect. My new way of cooking eggs from now on. Tasts better and no butter or oil:)
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
In France they put the egg in vigorously boiling water and they don’t lower the temperature. After about 2 minutes you get a perfectly oval poached egg.
You really don’t need that much vinegar or if any at all. If you use fresh eggs and strain the eggs for a few minutes to separate the albumin (what causes the wispy strands), you should be fine. Also the excessive amount of vinegar makes the egg taste a little funky too.
At 0:43, his poached egg was all frayed so I think he trimmed it and edited the video to make it look like he was raising a perfectly shaped poached egg.
Tried this just 30 minutes ago and was perfect! Thank you! I toasted some bread, spread some garlic confit on it, mashed some Avocados added some cajun seasoning and pepper, put a little salt and pepper on the eggs and added hot honey on top and it was heavenly.
I've been using an electric mixer for the vortex, it didn't turn out well...it just opened a portal to a dimension where poached eggs, the dominant life form, were poaching people. All that craziness just for poached eggs smdh.
This is the very best poached egg tutorial I've come across. I've always used too little vinegar and made too much of a whirlpool. This video explains perfectly what I was doing wrong and has just resulted in the best poached eggs I've ever made. They even did the whole "sphere" thing where they become a ball with a hidden yolk that bursts and is beautifully runny yet has perfectly cooked whites. Thank you!!
The reason people recommend fresh eggs is because the egg white starts separating with age, which will create very unsightly strings while poaching and reduce the overall amount of the actual sphere. To prevent the white strings with eggs that are 2 or more days old, crack it gently over a strainer and catch the loose egg-white. Works with any egg, but as time progresses your actual poached egg will be smaller and smaller.
Waste of vinegar there. You only need a few drops to help hold the egg together. Good video though. Though def need another 30seconds if not a fan of runny whites. I spent a lot of time teaching a friend to poach eggs by video (I’m in Scotland, he’s in northern Ireland) because he loves them, but in the end, we both gave up on him and I bought him silicone egg poachers instead 😅
I agree with everything apart from the vintager. Personally I have managed th same results without for years. But whatever works best for you. Keep these vids coming my man!!
There's never just one way to do anything when it comes to cooking. I guess it's down to personal taste and doing whatever works for you. Appreciate your support dude! 🤘
Hes not done it right. Drop the egg into a sieve first. All that loose white drops through. You don't want that loose white. Do that and the pan will be totally clean water afterwards. Makes a massive difference. Boring myself. 😅. There is solid white that's attached to the yolk, and this watery white that messes up the pan. Then put in a ramekin. No bubbles in the water. The egg will sit on the bottom of the pan. The water will be crystal clear when it's finished. 2 minutes should be enough. If it looks a bit hard boiled it's far too long, swear a lot call yourself a failure and chuck it in the bin.
gordon ramsay said to use very little vinegar, or specifically he said “a drop”. too much vinegar can give the egg a weird taste, u don’t wanna taste the vinegar for sure
It'll also add a weird 'skin' to the outside of your egg, hence why the ones in the video look a bit odd. This much vinegar is for people who haven't done it before and want an 'idiots guide' (for lack of a better term).
@@Al.Brady. Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
I add avocado oil (since it can get to a high temp before turning rancid) only if I have to poach more than one at a time, most the time I try to do them individually. The oil prevents them from sticking together and the vinegar not only gives it a great taste, helps the runoff from foaming up, especially helpful when you’re cooking many and don’t want to puncture when grabbing out of the pot.
You don't need to worry about the temperature. That pan isn't getting any hotter than 100C (212f), and will realistically be sitting at about 80 (176f). There's no cooking oil that will 'go rancid' at 100C.
@@TheMharr thanks for the info! I’ve always been told that olive oil is a medium smoke point and to use other oils (as a general rule of thumb) when cooking at higher heats, so I’ve just stuck to that, but you are right, and I wasn’t thinking about the fact it wouldn’t be very hot when boiling. Thanks for the correction! :)
@@Missmay777 No probs! Smoke point is definitely worth bearing in mind for frying; though, unless you're doing really fast searing (something like a steak for example) where your pan needs to be ripping hot, olive oil is still *generally* fit for most purposes. I'd say I use it for at least 80% of my cooking. If you're unsure though, better to be safe than sorry!
Thank you! I have tried for years to make the perfect poached delight and you have shown me the way! Legendary! I may never need to go out for breakfast again!
Great video. The only thing I do that’s different from you is to dip the eggs into a bowl of cold water after the 2.5 minutes. A) it stops the cooking process so your egg yolks won’t set and b) it removes the vinegar aftertaste. Great work.
You should try soaking the raw egg in a solution of 1cup water and cup vinegar for 10 minutes prior to cooking. The white stays together better even without the swirling
Game changer! Was about to use those paper Poachies egg poachers but couldn't open the pouch lol, so I came on RUclips and found this video. Worked perfect first time, thank you ❤
I was having trouble w my poached eggs at class today but I'm glad i ended up getting one done before class ended. Now I'm here, watching videos about poached eggs 😭😭
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
I bring the water to a rolling boil then take it completely off the burner and quickly drop in the egg. Let it sit for about 30 seconds until the outside sets. Then put it back on a low burner.
Its been proven you dont need vinegar or the whirlpool/ vortex for that matter. Heaps of tentacles and whisps on those eggs by the way so far from perfect.
I do just make sure your pot is big enough. They don’t really stick together but the egg whites might touch just break them apart in the water gently before scooping out.
I don’t know why people put them into containers before they drop them. As someone who’s worked years in the morning. You just crack and drop as close to the water as you can (into he centre of the vortex). It’ll stay together if the egg is fresh and cold. The fresher the better. An unnecessary amount of vinegar too, holy smokes - 4-5 caps of the bottle is all you need.
It's just one approach dude! Don't get yourself all worked up! Also loads of people work in the morning. You should specify that you mean as a chef so we know you're the real deal! 🫡
why do chefs always recommend getting the "freshest eggs" in their cooking tutorials, like- I'm not gonna get some random egg I found on the ground in a chicken coop, it's gonna be a normal egg I found at the market. Like Im not gonna stand in the shop and smell which egg is the freshest so whats the point
Yeah right! And why do people always think their opinion is worth writing down? Like, literally not one person cares about your thoughts on eggs! I'm with you dude! 🤘
@@Al.Brady. fuck off dude he has a very valid point. And if you post content and choose not to turn commenting off, then you're going to get people's opinions. Grow up. It's the nature of the platform.
Very good instructions! I hate eggs but make them for wife so pleased I can do them better now.. I was going to far with the whirlpool.. came out nice but not as pretty like they do now
I made mushrooms and poached eggs from this egg recipe. I was never able to make poached eggs before that! But is it meant to be watery inside? The yolk was perfect but the white was only hard on the outside and then it was watery and gross on the inside
My egg exploded in the microwave, and I spent 20 minutes cleaning it up. One minute is kind of not enough, but if you give it more time, make sure you use a cover in case the egg explodes
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
I’ve had eggs Benedict before at diners and when I attempted to make them at home for the first but something tasted and smelled so eggy. I couldn’t tell if it was the sauce or the poached egg but I know I didn’t smell or taste it at the diners… The eggs weren’t spoiled either so idk if anyone can help me understand what happened bc I want to try again
That's a lot of vinegar. I use about a tenth of that. A little splash if I use the concentrated stuff. Imagine making seasoned vinegar for a few eggs per bottle... it's cheap, sure, but wow you really don't need as much. I recommend a small pot and boiling water. Take it off the stove just after putting the eggs in and let them there.
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I tried with no vinegar and turned out perfect. That tip where you said slightly stir made this work perfect. My new way of cooking eggs from now on. Tasts better and no butter or oil:)
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
Why would no butter be a good thing? 😕
@@alexanderdantonio8999 for people on a diet
@@alexanderdantonio8999 people just don't want to look like a shaved walrus that's all
@@vinayvikramsingh 😂😂😂
In France they put the egg in vigorously boiling water and they don’t lower the temperature. After about 2 minutes you get a perfectly oval poached egg.
😂😂
In England they put the egg on a metal plate and microwave on high for 30 seconds, perfect oval poached egg every time
😂😂😂😂@@johnshipley1389
@@johnshipley1389 plus a light show
@@johnshipley1389Maybe wherever you're eating.... lol
In Anglo ex-colonies, many cannot even afford to eat eggs on a daily basis.
You really don’t need that much vinegar or if any at all. If you use fresh eggs and strain the eggs for a few minutes to separate the albumin (what causes the wispy strands), you should be fine. Also the excessive amount of vinegar makes the egg taste a little funky too.
The comment i searched for!!
I don't understand the vinegar. If I wanted vinegary eggs, I'd crack open the jar of pickled eggs I have in my cupboard.
@@Slashbag69it helps them form into like a sealed sack, but using a fine mesh strainer effectively accomplishes the same thing
At 0:43, his poached egg was all frayed so I think he trimmed it and edited the video to make it look like he was raising a perfectly shaped poached egg.
Thx, now will go find a better channel with zero lies and deceptions
Tried this just 30 minutes ago and was perfect! Thank you! I toasted some bread, spread some garlic confit on it, mashed some Avocados added some cajun seasoning and pepper, put a little salt and pepper on the eggs and added hot honey on top and it was heavenly.
Yummy. I really like the spice seasonings.!!
I'm copying this exactly and there's nothing you can do about it lol
Next time try Everything Bagel seasoning. You'll love it!
Poached eggs with toast and bacon my favorite meal of the day it never gets old.
What a combo!
wow sounds exotic😅@@Al.Brady.
Haram haram
egg benedicts are very delicious also
Poached eggs on toast with some feta and kalamata olives drizzled with olive oil
I've been using an electric mixer for the vortex, it didn't turn out well...it just opened a portal to a dimension where poached eggs, the dominant life form, were poaching people. All that craziness just for poached eggs smdh.
😂😂😂😂.... What?! The heck... LMAO....
😆🤣😂
😂😂 i m in splits
😂😂😂😂 you put it so funny! Same thing happened to me. My eggs almost disappeared.
😂😂😂😂 portal
This is the very best poached egg tutorial I've come across. I've always used too little vinegar and made too much of a whirlpool. This video explains perfectly what I was doing wrong and has just resulted in the best poached eggs I've ever made. They even did the whole "sphere" thing where they become a ball with a hidden yolk that bursts and is beautifully runny yet has perfectly cooked whites. Thank you!!
So pleased! Glad they worked out for you! 🤘
Yeh because a poached egg should taste of vinegar... Maybe you should fill a jar and rival pickled boiled eggs
@@TheDonshaz you can't taste any vinegar
Microwave oven method using a ramekin is fast and easy. Mine turned out perfect on the first try. Took 35 seconds.
@MavSavMorgan your damn lie even some place I try going out to eat I can taste the vinger
The reason people recommend fresh eggs is because the egg white starts separating with age, which will create very unsightly strings while poaching and reduce the overall amount of the actual sphere. To prevent the white strings with eggs that are 2 or more days old, crack it gently over a strainer and catch the loose egg-white. Works with any egg, but as time progresses your actual poached egg will be smaller and smaller.
Waste of vinegar there. You only need a few drops to help hold the egg together. Good video though. Though def need another 30seconds if not a fan of runny whites.
I spent a lot of time teaching a friend to poach eggs by video (I’m in Scotland, he’s in northern Ireland) because he loves them, but in the end, we both gave up on him and I bought him silicone egg poachers instead 😅
Do you add any water to the boiled vinegar?
Finally a simple and fast way to make poach eggs. I’m 100% trying this tomorrow 🙏🏻
Let me know how it goes!
Same
I agree with everything apart from the vintager. Personally I have managed th same results without for years. But whatever works best for you. Keep these vids coming my man!!
There's never just one way to do anything when it comes to cooking. I guess it's down to personal taste and doing whatever works for you.
Appreciate your support dude! 🤘
its supposed to be a splash of vinegar lol not the whole thing
Dude left half the egg whites behind.
Hes not done it right. Drop the egg into a sieve first. All that loose white drops through. You don't want that loose white. Do that and the pan will be totally clean water afterwards. Makes a massive difference. Boring myself. 😅. There is solid white that's attached to the yolk, and this watery white that messes up the pan. Then put in a ramekin. No bubbles in the water. The egg will sit on the bottom of the pan. The water will be crystal clear when it's finished. 2 minutes should be enough. If it looks a bit hard boiled it's far too long, swear a lot call yourself a failure and chuck it in the bin.
Do you drop it into the pan from the ramekin or place the whole ramekin in the pan with the egg inside?
@@zara67901 just tip the egg in, really close to the water.
Thanks for this video ❤
gordon ramsay said to use very little vinegar, or specifically he said “a drop”. too much vinegar can give the egg a weird taste, u don’t wanna taste the vinegar for sure
It'll also add a weird 'skin' to the outside of your egg, hence why the ones in the video look a bit odd. This much vinegar is for people who haven't done it before and want an 'idiots guide' (for lack of a better term).
@@TheMharr - Oh it's very much a "Poached eggs for Dummies" for sure and good for beginners.
Is there any difference between poached and boiled egg?
I loathe runny yolks. How long should it poach for a fully cooked yolk?
At least two minutes, but the egg is likely to explode, better use a cover, or maybe use warm or hot water
If the yolk is not runny then it's not a "poached egg" ... it's an "egg boiled outside it's shell". 🙃
There's more vinegar in there and you still call it water...😂😂
Thank you! Just followed your instructions and they came out perfect. I’ve never been able to make them before! ⭐️
Mine didn't come out that pretty but it came out and they tasted delish!!!! Thank you. 🎉
What sorts of seasoning are good for the egg?
Looks so delicious 😋😋😋
Ty!! I can never get it right. Either the white is still runny or the yolk is not runny enough. Ty
those are the best poach eggs ive ever seen on a RUclips food channel. finally, a real cooking channel
😂😂😂😂😂😂
😲 oooooo yup I'm making this tomorrow for breakfast now 👏😆
Yes! 👍🥚
@@Al.Brady. Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
@@alunesh12345 yes
Did it work
@@alunesh12345 prove hell isn’t fun
I add avocado oil (since it can get to a high temp before turning rancid) only if I have to poach more than one at a time, most the time I try to do them individually. The oil prevents them from sticking together and the vinegar not only gives it a great taste, helps the runoff from foaming up, especially helpful when you’re cooking many and don’t want to puncture when grabbing out of the pot.
You don't need to worry about the temperature. That pan isn't getting any hotter than 100C (212f), and will realistically be sitting at about 80 (176f). There's no cooking oil that will 'go rancid' at 100C.
@@TheMharr thanks for the info! I’ve always been told that olive oil is a medium smoke point and to use other oils (as a general rule of thumb) when cooking at higher heats, so I’ve just stuck to that, but you are right, and I wasn’t thinking about the fact it wouldn’t be very hot when boiling. Thanks for the correction! :)
@@Missmay777 No probs! Smoke point is definitely worth bearing in mind for frying; though, unless you're doing really fast searing (something like a steak for example) where your pan needs to be ripping hot, olive oil is still *generally* fit for most purposes. I'd say I use it for at least 80% of my cooking. If you're unsure though, better to be safe than sorry!
😂😂😂😂😂
Do you add more than one egg at a time to the water, or just one then re whirl pool and do another????
You can add multiple eggs back to back, as long as the water is still moving.
that looks amazing
Yummy, looks delicious 🤤
How much vinegar for 500ml of water?
How long should I leave the eggs in?
I think he said 2 1/2 minutes
Im not very keen on the running yellow. Is it possible to leave them in for some time without spoiling them?
That just sounds like a hard boiled egg with extra steps lol
Is the yellow portion supposed to be uncooked ?
THANK YOU
Eggs Benedict with caviar, my favorite. ❤️
You don't need vinegar, makes no difference if you have good fresh eggs.
Thank you! I have tried for years to make the perfect poached delight and you have shown me the way! Legendary! I may never need to go out for breakfast again!
I just put 3 eggs in a small bowl and fit it in a pot with 3/4 inch of water. Get water boiling, cover 3 minutes on low heat. Ends up pretty nice.
Thanks to all for their info. Question, how do you know how fresh or IF the eggs are fresh?? I buy my eggs, I for sure do not have chickens
24th August or 25th August?????
Great video. The only thing I do that’s different from you is to dip the eggs into a bowl of cold water after the 2.5 minutes. A) it stops the cooking process so your egg yolks won’t set and b) it removes the vinegar aftertaste. Great work.
Is it eatable ?
You should try soaking the raw egg in a solution of 1cup water and cup vinegar for 10 minutes prior to cooking. The white stays together better even without the swirling
Game changer! Was about to use those paper Poachies egg poachers but couldn't open the pouch lol, so I came on RUclips and found this video. Worked perfect first time, thank you ❤
Yes !! This IS the Secret, Thank You !!
I do it similar way, I don't let it just sit... I usually roll it on the bottom for the few times so it doesn't get stuck. Great tutorial.
This is out standing. ...
what temperature??
This is a way better tutorial than the last guy I watched. Ended up throwing all my eggs at the pan.
Best video on poached
Thank you so much! Came out perfect!!
That's great! Well done! 🤘
Haven’t tried this yet but it looks like the fix to my poached egg problems.. thx!🎉
do you have any advice on classic French omelette ?
I was having trouble w my poached eggs at class today but I'm glad i ended up getting one done before class ended. Now I'm here, watching videos about poached eggs 😭😭
Omg I’m craving for this rn I rlly want an eggs bededict with perfect yolks and trimmed salmon 🍣
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
@@alunesh12345"People" like you don't deserve human rights
Thank you kindly for the video!
Thank you very much you are jenious
I bring the water to a rolling boil then take it completely off the burner and quickly drop in the egg. Let it sit for about 30 seconds until the outside sets. Then put it back on a low burner.
Its been proven you dont need vinegar or the whirlpool/ vortex for that matter. Heaps of tentacles and whisps on those eggs by the way so far from perfect.
His voice sounds so much like a more relaxed version of Jamie Oliver, I literally thought it was him at the start of the video
He talks so fast! How is this relaxed lol
@@jom6422 Girl go read my comment again 🤦🏻♀️
Is it possible to do this cooking two eggs at the same time?
Can you only do one egg at a time? Won't the others go cold?
I prefer shallow cookware when making poached eggs.
thankyou!!
Do you turn off the stove once it comes to a simmer and allow it to cook ?
Keep the temperature so it’s small bubbles
Do you ever do more than one egg at a time? I have always been too afraid to try more than one. Thank you :)
I do just make sure your pot is big enough. They don’t really stick together but the egg whites might touch just break them apart in the water gently before scooping out.
I’m definitely going to try this!
I actually did this just now watching along and he aint lying. This is the way 👌🏽
Can you teach Howtobasic how to make poached egg
How many minutes??
What if we don’t put vinegar?
I don’t know why people put them into containers before they drop them. As someone who’s worked years in the morning. You just crack and drop as close to the water as you can (into he centre of the vortex). It’ll stay together if the egg is fresh and cold. The fresher the better.
An unnecessary amount of vinegar too, holy smokes - 4-5 caps of the bottle is all you need.
It's just one approach dude! Don't get yourself all worked up! Also loads of people work in the morning. You should specify that you mean as a chef so we know you're the real deal! 🫡
why do chefs always recommend getting the "freshest eggs" in their cooking tutorials, like- I'm not gonna get some random egg I found on the ground in a chicken coop, it's gonna be a normal egg I found at the market. Like Im not gonna stand in the shop and smell which egg is the freshest so whats the point
Yeah right! And why do people always think their opinion is worth writing down? Like, literally not one person cares about your thoughts on eggs! I'm with you dude! 🤘
@@Al.Brady. fuck off dude he has a very valid point. And if you post content and choose not to turn commenting off, then you're going to get people's opinions. Grow up. It's the nature of the platform.
I just made the yummiest poached egg I’ve ever had in my life. Very good on top of ramen. Ty.
Very good instructions! I hate eggs but make them for wife so pleased I can do them better now.. I was going to far with the whirlpool.. came out nice but not as pretty like they do now
Temperature?????
Everybody has so much water in their pot. Is that filtered or tap?😊
I made mushrooms and poached eggs from this egg recipe. I was never able to make poached eggs before that! But is it meant to be watery inside? The yolk was perfect but the white was only hard on the outside and then it was watery and gross on the inside
Maybe just turn the heat up a little or cook 'em a little longer! Should help! 🤘
Yummmmm with the avocado on toasted bread that's all I can say is yummm
Tried it 10x times all failed, any advice? half of the white will go south and the yok will go to the other side, it doesn't stick together at all
My egg exploded in the microwave, and I spent 20 minutes cleaning it up. One minute is kind of not enough, but if you give it more time, make sure you use a cover in case the egg explodes
My mother used to use beet juice in her boiling water, and the poached eggs looked so pretty.
just beet juice? was it fermented?
It worked!!
Beautiful
Wow its looked delicious 😋
Thank you!
Believe in JESUS today, confess and repent of your sins. No one goes to heaven for doing good but by believing in JESUS who died for our sins. Hell isn't fun. GOD loves you soo much unconditional❤😋❤️🤩❤️😘
only tip id add use a potatoe masher to pick eggs up and drain the water off perfectly while plating.
Or a slotted spoon for the whole process
You don’t need any stirring. Just add eggs to water, that’s it. This way you can boil 4 at a time
花田性格爽朗，又自然，好惹人喜愛🤩
I’ve had eggs Benedict before at diners and when I attempted to make them at home for the first but something tasted and smelled so eggy. I couldn’t tell if it was the sauce or the poached egg but I know I didn’t smell or taste it at the diners…
The eggs weren’t spoiled either so idk if anyone can help me understand what happened bc I want to try again
Cheers bro, just did this without the vinegar and it worked perfectly, tasted exactly like cafe quality
So good so perfect 😅
Where can I buy my vinegar in bunches please?
Get an Egg Poacher. Perfect everytime.
Trying this right now! Just waiting for the water to boil 🫣
My favourite 2nd breakfast after the gym
This is great!!
Thanks! 🤘
Crazy experiment
This is a recipe I've been looking for😭😭🤤🥲
Jebus....
Do you want some egg with that vinegar?
😂
That's a lot of vinegar. I use about a tenth of that. A little splash if I use the concentrated stuff.
Imagine making seasoned vinegar for a few eggs per bottle... it's cheap, sure, but wow you really don't need as much.
I recommend a small pot and boiling water. Take it off the stove just after putting the eggs in and let them there.