Perfectly. I'm not Jamie 🤪 But seriously (long comment here), I used to use the vortex method but it's not great when poaching two eggs. I usually add about a teaspoon of vinegar to the pan and some boiling water from the kettle, then make sure the water is at a gentle simmer (a bit more bubbly than in your video). The I crack each egg into a ramekin and gently drop it into the water. Also if anyone likes the rich taste of the yolk I highly recommend poached duck eggs.
I bought those silicon cup things... Comes out perfect. Can do as many as your pan can handle at once. And you can even season with salt, pepper, garlic, whatever in the cup before hand... VERY forgiving, so it's perfect for us non-pro cooks just wanting to make a fancy breakfast for the family
Do you let the water into the cup, or use only enough water so the eggs stay "dry?" I have those cups and they came with no instructions. I have made a bit of a mess with them.
@@trublgrl I don't let water get into the cup. I oil the cups and drop the egg in, then season. Boil water in a pan and lower the heat so it's small bubbles. Then slowly put the cups in and put the lid on the pan. I let them cook around 4 minutes, but you'll quickly learn your own preference after a few tries. Remove the eggs with a spoon.... Just run the spoon around the outside to loosen and it should release very easily
Years ago I did a side by side experiment by using room temp eggs and ones straight out of the fridge. I found that the room temp ones were very easy to overcook and the cold ones perfect. I think it is because by the time the whites have absorbed the heat the middle, yolk, has been just warmed through. Could be wrong on the reason, but have been using cold eggs ever since with success. Love your videos.
@vhswan3833 yes, works perfectly every time once you have your microwave power dialed in. small bowl or ramekin, 2/3 water, egg. microwave about 1 min. done.
I have a device, from the 60s, that is basically the ladel method, but a bunch at once, and uses steam. Took a few tries to get the timing right, but it allows me to make 1-12, perfect, poached eggs at a time. Love that thing. Only "as seen on tv" style cooking device I will whole heartedly endorse.
I was always taught to put the egg in a cup lined with butter, and to place the cups in a pan of boiling water - we also had a special 'frying pan' with metal cups, something like a multiple bain marie.
Always liked your content man, real solid foundational knowledge, great delivery with subtle humour and just a little boujee without being excessive. You deserve more subs. 😊
I recently bought silicone egg poachers. You put them in a pot of simmering water and crack the egg into it. They come out pretty nicely.I actually prefer a soft boiled egg served with toast points. I love the paraphernalia: the little egg cups, the egg guillotine that perfectly snaps off the egg tops, the miniature spoons to scoop everything out. It's also a lot easier to make a perfect soft boiled egg than a perfect poached egg.
how do I poach eggs? In an egg poacher. It is essentially a ramekin with tiny holes in the bottom so that the boiling water can enter and pouch the eggs which retain the shape of the ramekin. When you lift the ramekin out of the water the water drains from the ramekin.
Eggs are hard. You need the totally not LGBTQ hens to actually lay the eggs. Then you collect them. WTF? In murika they have to be washed and sterilised (because of the inhumane conditions hens are kept at, despite the vast amount of land in USA). In Europe we know that clean eggs are much healthier and don't need to be sterilised and have a shelf life of months. This is because we do not torture and battery farm our hens, despite having much less land resources than the USA.
@@Drew-Dastardly eggs in the US have to be refrigerated because they are washed because American consumers dont want to buy dirty eggs, its a cultural thing, this is done in the USA regardless of how high quality the farm is, and I promise you there are good chicken farms in the US that aren't the insanity mills, and I also promise you there are factory farms in Europe
@@Drew-DastardlyHere in "merica" we have range-free organic eggs in every grocery store, And I do appreciate your sentiment. The way you feel about treatment of our poultry is duly noted & much appreciated. Thanks.
I learned the plastic foil method in a course with one of Austria's top 5 chefs. The big advantage of this method is that you can poach several eggs at the same time. And of course the kitchen grade foil over here is heat resistant up to 120 Celsius.
you can poach several eggs with the vortex method too.. and the plastic foil version looks weird. so i doubt they were top chefs... since presentation counts.
Had to laugh at the cling film method, you end up with what looks like dogs balls ! We tried the strong vinegar method, the outcome was in boiling water the yolks completely separated from the whites !! Why on earth did you try the eggs on a j cloth ?
@@CrimeVid fresh eggs are key to good poaching, most supermarket eggs will already be outside this range with part of the whites already becoming watery regardless of how they are farmed. If there is a farm nearby or allotments you will often find real fresh eggs for below supermarket prices.
Hello Chef James, I must say it took me years to enjoy eating eggs. As the decades passed I found myself eating eggs more and more. Poached eggs I did when I was in my 20s in order to practice. But then I discovered a way to cheat. I seperate the white from the yolk (we don't refridgerate eggs here in mexico so it's not cold) I gently fry the white in butter (like a thin crepe) and then either wrap the yolk in the crepe, that's the faux poached egg. Or I just mix the raw yolk with the cooked white and chop it up and that's my faux soft boiled egg. Thanks for the tutorial. I love watching you prepare food. Jacques Dans La Mexique. 🍳
The 1st way or the seemingly more conventional is my method. I occasionally strain the egg for excess liquid before dropping them into the water vortex to reduce excess white strings! Thanks, Chef, for testing these for us!
My favorite method that you showed how to cook poached eggs, was the first one. The last one was also a favorite but it needed more supervision and care to cook properly. Thank you and Best Regards to you and your crew.
I used to make them via the vortex method. Then about 10 years ago I bought silicone poaching cups to place inside of a pan of boiling water. They were great. Now I live in a tiny apartment without an oven or a separate kitchen. This year I bought the Dash egg cooker because I can hard boil or soft boil 6 eggs at a time. The hard boiled are great for egg salad, and the soft boiled eggs I take out of the fridge and slip into hot ramen or Korean stews. They warm up quickly and become perfect jammy eggs when I split them open. You can make a little omelette in the egg cooker, or poach 2 eggs, but I mostly use the boil feature.
Try putting the eggs in silicone cookie/muffin cups. Put into a pan of half filled semi boiling water and cover with a glass lid. Check the eggs until white is not runny. Serve with some salmon and avo on sourdough bread toast. The cookie cups give a interesting shape and no loose bits.
Why not? And what sort of plastics or polymers are you talking about? Just sayin' that's a bit of a general comment and needs a bit of backing up as I have seen it in many great kitchens.
@@andrewhowie6646 it's even written on the packaging of those plastic film. "Do not use in contact with food if use for cooking" something along those line.
After 40 years of trouble and frustration with poached eggs, Chef Jean Pierre (on RUclips) technique changed everything-use a double mesh strainer to strain the eggs before placing in hot water. No need for vortex. I like a big splash of vinegar in the water-but that’s me.
I once had the most wonderful poached egg at a hotel in SF but was deterred from making one myself after a disastrous attempt a few weeks later. I like the first method and will give it another go this weekend. Happy Thanks Giving chef!
Hello Chef James, happy Thanksgiving! Even though you're living in Spain, can you teach us your hollandaise sauce, or even better, the 5 mother sauces?
I know how to make perfect poached eggs but I still watched your videos just because even though I know it I also know that you will help me make mine more perfect! Thanks for teaching us Chef James! Keep up the good work! And please make Afghani Chicken, Day 13 now!
I tend to use a shallow water get to a slight simmer then roll the egg in the water in the shell to harden slightly for about 20 seconds. Then crack in to an egg ring. Works really well.
My mother taught me how to poach eggs in milk, just the regular way, then remove eggs to a bowl or plate then pour milk into mugs to drink on the side. The milk is delicious with the little pieces of whites that have floated off...get down to the bottom of your mug and then the whites are the best treat!
Nice demo, James. I've only done the vortex method, seems like a winner when doing just one or two eggs. I'll play with the other two methods just for fun.
And a slight variant to the vortex method, Kenji Lopez released a video using salt and no vinegar. Just as I had been previously advised using salt prevents coagulation!
I use the method of simply putting the eggs in a strainer before putting them in the water, A bit of vinegar to the water also seems to help but not as much as just straining the egg.
The second method reminds me of CookingwithJack. He made "a lazy man's omelette" using this sous vide technique, where he boiled the eggs and other ingredients in a sandwich bag. 😂 That was atrocious to look at, but he seemed pleased with the results. 😢😅
Chef James, good morning from Hong Kong 🇭🇰 SAR. I had also seen other poached egg methods done in microwave ovens, but different microwave ovens differ slightly in heating temperature, but it can be done too. 🍳
One more method I've come to rely on is the microwave Put vinegar and water in a ramekin, I use a pyrex custard cup, microwave from 50 secs to minute and ten seconds depending on size of egg and your microwave. After a few tries I worked out my timing and get perfect poached eggs everytime without using a pan or the stove.
I got good results putting the eggs in a lightly oiled silicone cupcake mold, not to different from ladel method you just don't get a round one, it ends with fluted edges, but is pretty and came out good
When I worked at a ramen shop we would poach eggs by using a sous vide and just leave them in the shell then chill in an ice bath. For service we'd drop em in boiling water for 30-45 seconds to bring em back up to temp, and they came out pretty much perfect
We essentially use the ladle method. My grandmother found these little one egg non-stick fry pans that we sit in a larger pan of boiling water wet below the handle of the little pan. Crack in the egg, let it come to temperature, and serve.
I like the swirling method which I use with a Jacque Pépin/Julia Child modification. Drop the whole egg in the hot water 5 to 10 seconds then proceed as before. This virtually eliminates any loose white and if you’re doing a lot of eggs the water will stay cleaner longer.
I actually learned the swirl the water method from Jamie. I'm not sure why people find poaching an egg challenging, find it far easier and more consistent than fried.
I have a kitchen gadget that allows me to do the latel method on 4 simultaneously. I prefer that because it lets me cook for me and mine. I find that the vortex method requires more skill than I currently possess.
I just stumbled across your channel a week ago. I absolutely appreciate everything you share and teach. Even your "reaction" videos are packed with oo info. Thank you, Chef James. 🥚🍳 Also, if I have enough pickling liquid from a jar of pickled jalepenos, I use that in place of vinegar. I like an eggs benny with a bit of spice.
Thanks for this tutorial! Sometimes i try making poached eggs for breakfast, sometimes it works out and sometimes it doesn't (with the vortex method) but gonna try your other methods too
Nice. I think I would have enjoyed them all. Another method I've seen - haven't tried it myself - is to put crumpet rings in the water+vinegar pan to hold the eggs in place. Sounds like it might work well, certainly worth a try - if I only had the rings
My mom has an egg poaching pan with little cups in which to place eggs. The egg cups are steamed by water on the bottom of the pan. I've always looked down on this poaching pan, but after seeing how attractive the poached egg from the ladle method came out, it makes me wonder if I've been short sighted. I'd like to give that pan a chance soon. Oh, you can also poach four eggs at a time with it!
I use the strainer and a bit of vinegar. When I am poaching I generally am cooking for a lot of people. 6 eggs at a time into the strainer, gently dump them in the simmering water, pull them out and straight into ice water then to a towel until I have enough eggs for everyone. When it is time to plate I just refresh the eggs in the simmering water briefly.
I'm not one for poached eggs very often, though I do LOVE a perfect warm runny yolk. Most of the time I poach eggs, it's in milk, which I season and add to toast or rice in a bowl to soak it in. This is typically a simple comfort food I and my mother enjoy.
Now the big question is, is there any difference in the vortex method depending on if you're on the northern or southern hemisphere, or directly on the equator...
Another super easy way is to use a very small/mini pan fill it with some water (only the bottom needs to be covered), add the egg and put a fitting lid on it. You can use the lid method also if you want to do fry eggs and give them a similar effect.
First method always seems to work best for me, fresher the eggs the better. The ladle method is just about the same as using an egg poaching pan, which also produce that slightly tougher white. I've tried the 'Jamie' method...once was enough!
I live in Japan and here the common method is the onsen tamago. Where you boil the water, pull the pot off and cook the eggs in a covered warm pot for around 13mins. I think that these would be considered poached? Since the eggs are poached in their shell this has the added benefit of being able to refrigerate them for later.
Onsen tamago is a great alternative for a crowd. Just use the natural "casing" that already exist by cooking the whole egg at 75C for about 13 minutes. Easy and consistent with a sous vide, but I'm sure there are alternatives.
I don't like using vinegar or oil. I use a teacup to make it easier to tip than a ramekin and the essential tip is the water temp as you showed. No vortex as I could never get it to stay together as well that way. Very easy, perfect every time that way
I just use a sieve to remove the very loose egg white and then I place the egg very gently and slowly with a non-stick ladle at the bottom of the pot. No dropping or letting the egg sink on it's own. I can make multiple poached eggs at the same time, which is a huge advantage in comparison to the swirl method.
Hrm - I poach eggs in mass quantity, our Eggs Benedict is very popular (served on peameal bacon) - I use the first method, but I don't even spin the water because I do up to 6 at a time, just use a bit more vinegar so the eggs stay together, it's quite rare for the white and yolk to separate - I tend to get more of a rolling boil at the start, as that many eggs (esp if haven't warmed to room temp) will chill the pan - then you risk them sticking to the bottom when first dropped
I love your videos and your approach Chef James! I'm also from Washington! One tip--I think I'm hearing you say "colagulate" quite often, instead of "coagulate". I might be wrong, but it sure sounds like it. Thank you for doing what you do!
i always used vortex, but i found out that i have much better results if i have just like 7cm of water with little bit of vinegar and carefully drop it in, and i can do like 4 of them at the same time
Parents had a frying pan with four plastic 'cups' that sat in the water. Indirect heat below plus steam above. Perfect every time. Like your ladle but four at a time and no water ingress.
Heston has a fourth option you can check out. Also, try the second method again. I challenge you to melt the plastic in a water bath. The water is cooling the pan and plastic to 100°C regardless of the flame intensity below. If I know my physics right (which I might not as I’m no physicist), I reckon that if the plastic has a melting point higher than 100°, you’ll be unable to melt it before the water evaporates.
How do you make your poached eggs? :)
Small batch, get the water swirling and go for the teardrop crack in. Large batch - just get them cooked in time for service chef!!! lol
vinegar, small saucepan, 2 at a time, served with salt on a giant shredded wheat biscuit.
in a Sous Vide 75 degrees C for 13 minutes in its shell . cool and crack open..chef
Perfectly. I'm not Jamie 🤪
But seriously (long comment here), I used to use the vortex method but it's not great when poaching two eggs. I usually add about a teaspoon of vinegar to the pan and some boiling water from the kettle, then make sure the water is at a gentle simmer (a bit more bubbly than in your video). The I crack each egg into a ramekin and gently drop it into the water.
Also if anyone likes the rich taste of the yolk I highly recommend poached duck eggs.
I found eggs poach really well in a Ramon (while they're boiling), especially tasty in Mei goreng lol
the fact u cut the eggs while still on the towel is driving me nuts...
yes
yes
@@krewshal3374 yes.
Yes
Yes omg 😂
For me it is the first method as it is the easiest and most effective.
0:40
I bought those silicon cup things... Comes out perfect. Can do as many as your pan can handle at once. And you can even season with salt, pepper, garlic, whatever in the cup before hand... VERY forgiving, so it's perfect for us non-pro cooks just wanting to make a fancy breakfast for the family
Do you let the water into the cup, or use only enough water so the eggs stay "dry?" I have those cups and they came with no instructions. I have made a bit of a mess with them.
@@trublgrl I don't let water get into the cup. I oil the cups and drop the egg in, then season. Boil water in a pan and lower the heat so it's small bubbles. Then slowly put the cups in and put the lid on the pan. I let them cook around 4 minutes, but you'll quickly learn your own preference after a few tries. Remove the eggs with a spoon.... Just run the spoon around the outside to loosen and it should release very easily
@@_Inevitability_ Thank you! ♥
Without the water in the cups that is a coddled egg so yes a great way for cooking more than one egg!
Years ago I did a side by side experiment by using room temp eggs and ones straight out of the fridge. I found that the room temp ones were very easy to overcook and the cold ones perfect. I think it is because by the time the whites have absorbed the heat the middle, yolk, has been just warmed through. Could be wrong on the reason, but have been using cold eggs ever since with success. Love your videos.
Agree with the egg straight from the fridge. I do 3 minutes cook and perfect.
I watched a chef on YT a year ago who demonstrated microwaving the perfect poached egg. 50 seconds. I do this almost every day.
@vhswan3833 yes, works perfectly every time once you have your microwave power dialed in.
small bowl or ramekin, 2/3 water, egg. microwave about 1 min. done.
I have a device, from the 60s, that is basically the ladel method, but a bunch at once, and uses steam. Took a few tries to get the timing right, but it allows me to make 1-12, perfect, poached eggs at a time.
Love that thing. Only "as seen on tv" style cooking device I will whole heartedly endorse.
I LOVE making poached eggs! I use the Vortex method every time, it is nice to see the others. Great video, I love watching you cook. Thanks James
Thanks so much! 😊
1:30 discard!?
I was always taught to put the egg in a cup lined with butter, and to place the cups in a pan of boiling water - we also had a special 'frying pan' with metal cups, something like a multiple bain marie.
Extra butter. Mmmmm.
There are little china cups with screw on lids called "Coddlers" to use for this method called "Coddled eggs". just don't skimp on the salty butter.
Thank you for this tutorial! I have the worst time trying to make poached eggs, so this is awesome! 😍
You are welcome!
Always liked your content man, real solid foundational knowledge, great delivery with subtle humour and just a little boujee without being excessive. You deserve more subs. 😊
Thank you so much!
I recently bought silicone egg poachers. You put them in a pot of simmering water and crack the egg into it. They come out pretty nicely.I actually prefer a soft boiled egg served with toast points. I love the paraphernalia: the little egg cups, the egg guillotine that perfectly snaps off the egg tops, the miniature spoons to scoop everything out. It's also a lot easier to make a perfect soft boiled egg than a perfect poached egg.
Thanks for a great video. Will be trying methods 1 & 3 soon.
;)
how do I poach eggs? In an egg poacher. It is essentially a ramekin with tiny holes in the bottom so that the boiling water can enter and pouch the eggs which retain the shape of the ramekin. When you lift the ramekin out of the water the water drains from the ramekin.
Eggs are hard. You need the totally not LGBTQ hens to actually lay the eggs. Then you collect them. WTF? In murika they have to be washed and sterilised (because of the inhumane conditions hens are kept at, despite the vast amount of land in USA). In Europe we know that clean eggs are much healthier and don't need to be sterilised and have a shelf life of months. This is because we do not torture and battery farm our hens, despite having much less land resources than the USA.
@@Drew-Dastardly Lotta nonsense there. And a weird point to mention LGBT.
@@Drew-Dastardly eggs in the US have to be refrigerated because they are washed because American consumers dont want to buy dirty eggs, its a cultural thing, this is done in the USA regardless of how high quality the farm is, and I promise you there are good chicken farms in the US that aren't the insanity mills, and I also promise you there are factory farms in Europe
@@Drew-DastardlyHere in "merica" we have range-free organic eggs in every grocery store, And I do appreciate your sentiment. The way you feel about treatment of our poultry is duly noted & much appreciated. Thanks.
When I was a kid, sixty years ago, Dad would put Mason jar rings in a pan of simmering water/vinegar and drop an egg into each one.
This is how I make homemade McMuffin eggs, but I use silicon rings made for it. It gives that nice poached consistency to the whites.
Sounds good will give it a try
I learned the plastic foil method in a course with one of Austria's top 5 chefs. The big advantage of this method is that you can poach several eggs at the same time. And of course the kitchen grade foil over here is heat resistant up to 120 Celsius.
I was concerned about the plastic leaching chemicals into the egg :/
you can poach several eggs with the vortex method too.. and the plastic foil version looks weird. so i doubt they were top chefs... since presentation counts.
Had to laugh at the cling film method, you end up with what looks like dogs balls !
We tried the strong vinegar method, the outcome was in boiling water the yolks completely separated from the whites !!
Why on earth did you try the eggs on a j cloth ?
@@CrimeVid fresh eggs are key to good poaching, most supermarket eggs will already be outside this range with part of the whites already becoming watery regardless of how they are farmed. If there is a farm nearby or allotments you will often find real fresh eggs for below supermarket prices.
Hello Chef James, I must say it took me years to enjoy eating eggs. As the decades passed I found myself eating eggs more and more. Poached eggs I did when I was in my 20s in order to practice. But then I discovered a way to cheat. I seperate the white from the yolk (we don't refridgerate eggs here in mexico so it's not cold) I gently fry the white in butter (like a thin crepe) and then either wrap the yolk in the crepe, that's the faux poached egg. Or I just mix the raw yolk with the cooked white and chop it up and that's my faux soft boiled egg. Thanks for the tutorial. I love watching you prepare food. Jacques Dans La Mexique. 🍳
you are welcome!
The 1st way or the seemingly more conventional is my method.
I occasionally strain the egg for excess liquid before dropping them into the water vortex to reduce excess white strings!
Thanks, Chef, for testing these for us!
Been looking for a guide for poached eggs. Let's try this.
"Bee looking"? You can find endless onces with one Google search.
Yess mise an place is everything😻👩🏻🍳🙏🏼🙏🏼
My favorite method that you showed how to cook poached eggs, was the first one. The last one was also a favorite but it needed more supervision and care to cook properly. Thank you and Best Regards to you and your crew.
I used to make them via the vortex method. Then about 10 years ago I bought silicone poaching cups to place inside of a pan of boiling water. They were great.
Now I live in a tiny apartment without an oven or a separate kitchen. This year I bought the Dash egg cooker because I can hard boil or soft boil 6 eggs at a time. The hard boiled are great for egg salad, and the soft boiled eggs I take out of the fridge and slip into hot ramen or Korean stews. They warm up quickly and become perfect jammy eggs when I split them open. You can make a little omelette in the egg cooker, or poach 2 eggs, but I mostly use the boil feature.
I love the first version, been doing it for years. I had never heard of the other 2 methods before. Thanks for sharing Chef!
There are no ‘two other’ methods. Here there is only one!
Been binge watching you and Vincenzo all day while cooking Thanksgiving Dinner. Great stuff.
Try putting the eggs in silicone cookie/muffin cups. Put into a pan of half filled semi boiling water and cover with a glass lid. Check the eggs until white is not runny. Serve with some salmon and avo on sourdough bread toast. The cookie cups give a interesting shape and no loose bits.
I really wouldn't cook in plastic... ^^"
Nobody sensible would. That's why Jamie Oliver does.
Why not? And what sort of plastics or polymers are you talking about?
Just sayin' that's a bit of a general comment and needs a bit of backing up as I have seen it in many great kitchens.
@@andrewhowie6646 it's even written on the packaging of those plastic film. "Do not use in contact with food if use for cooking" something along those line.
@@lordsaviorswarmthatwalks3385 ok, that applies to one type of plastic film. I don't think you can extend that to every plastic out there.😂😂😂
@SailingWindGypsy i can extend that to plastic films like the one used in the video
After 40 years of trouble and frustration with poached eggs, Chef Jean Pierre (on RUclips) technique changed everything-use a double mesh strainer to strain the eggs before placing in hot water. No need for vortex. I like a big splash of vinegar in the water-but that’s me.
Happy Thanksgiving/ the ladle method
Same to you!
Hey come on! No way! Are you serious here?
@@theblackhand6485 Yes, what about it
I once had the most wonderful poached egg at a hotel in SF but was deterred from making one myself after a disastrous attempt a few weeks later. I like the first method and will give it another go this weekend. Happy Thanks Giving chef!
Another great video! I did not know about the vinegar when making poached eggs! Game changer!!!
Hello Chef James, happy Thanksgiving! Even though you're living in Spain, can you teach us your hollandaise sauce, or even better, the 5 mother sauces?
Happy Thanksgiving! haha yeah its not a thing here and I forget when it is haha yes I can make a video on them
@@ChefJamesMakinson thank you
I tried poaching eggs in a temperature-controlled multicooker similar to sous-vide. That was amazing!
I know how to make perfect poached eggs but I still watched your videos just because even though I know it I also know that you will help me make mine more perfect! Thanks for teaching us Chef James! Keep up the good work!
And please make Afghani Chicken, Day 13 now!
I tend to use a shallow water get to a slight simmer then roll the egg in the water in the shell to harden slightly for about 20 seconds. Then crack in to an egg ring. Works really well.
I have only cooked with method 1, but will give 2 and 3 a try just to see. Thanks for this video!
Don’t you dare! Oh no! There is on,y one method: number 1. All others can not be seen as methods.
My mother taught me how to poach eggs in milk, just the regular way, then remove eggs to a bowl or plate then pour milk into mugs to drink on the side. The milk is delicious with the little pieces of whites that have floated off...get down to the bottom of your mug and then the whites are the best treat!
From my mother as well.
I poach eggs in milk then serve over toast.
a spoon or two of the milk over the toast, season to taste.
This at the same time sickens me but intrigues me....
Nice demo, James. I've only done the vortex method, seems like a winner when doing just one or two eggs. I'll play with the other two methods just for fun.
And a slight variant to the vortex method, Kenji Lopez released a video using salt and no vinegar. Just as I had been previously advised using salt prevents coagulation!
All your hardwork is always appreciated! Love learning here ❤❤❤❤❤
So nice of you! :)
Thanks James
I always appreciate your cooking tips. I'm not a very good home cook but I am learning. However, eggs are still difficult for me.
Great stuff Chef 🏆 gonna try them !
Thank you! have fun!
I use the first method. I never found it particularly difficult, though practice has improved my outcomes. I love a good poached egg.
I do the vortex method, but I use small cups for the eggs with a touch of vinegar to firm up the whites while the water is coming up to temperature.
I use the method of simply putting the eggs in a strainer before putting them in the water, A bit of vinegar to the water also seems to help but not as much as just straining the egg.
I usually fry or boil eggs ... but I have poached them once or twice using the first method and it worked out well for me ...
Great timing we tried this morning and they didn’t come out so well. Thanks for the tips. Always a good idea to watch out for your channel.
keep trying, it take a bit of practice
The second method reminds me of CookingwithJack. He made "a lazy man's omelette" using this sous vide technique, where he boiled the eggs and other ingredients in a sandwich bag. 😂 That was atrocious to look at, but he seemed pleased with the results. 😢😅
Happy Thanksgiving, chef James. Appreciate you doing videos, as always.
Vortex method looks most efficient for me. Gonna try it
That cling film method looks like something Jack would come up with
Chef James, good morning from Hong Kong 🇭🇰 SAR. I had also seen other poached egg methods done in microwave ovens, but different microwave ovens differ slightly in heating temperature, but it can be done too. 🍳
hey!
FREE Hongkong!
I’ve used 1 & 3. With 3 I’ve used vinegar and also lemon juice. I think 1 is the best.
One more method I've come to rely on is the microwave Put vinegar and water in a ramekin, I use a pyrex custard cup, microwave from 50 secs to minute and ten seconds depending on size of egg and your microwave. After a few tries I worked out my timing and get perfect poached eggs everytime without using a pan or the stove.
I use the vortex method too, needs a bit of practice, but once you get the hand of it, it's perfect every time.
I got good results putting the eggs in a lightly oiled silicone cupcake mold, not to different from ladel method you just don't get a round one, it ends with fluted edges, but is pretty and came out good
Thanks for this. As a disabled person including the option like Jamie’s is good.
The ladle with the cured egg was pretty legit 👍🏾 Most definitely going to try
No no no....are you kidding? Just wisk or spin the water with a spoon, acid, add the egg!
When I worked at a ramen shop we would poach eggs by using a sous vide and just leave them in the shell then chill in an ice bath. For service we'd drop em in boiling water for 30-45 seconds to bring em back up to temp, and they came out pretty much perfect
We essentially use the ladle method. My grandmother found these little one egg non-stick fry pans that we sit in a larger pan of boiling water wet below the handle of the little pan. Crack in the egg, let it come to temperature, and serve.
I like the swirling method which I use with a Jacque Pépin/Julia Child modification. Drop the whole egg in the hot water 5 to 10 seconds then proceed as before. This virtually eliminates any loose white and if you’re doing a lot of eggs the water will stay cleaner longer.
I actually learned the swirl the water method from Jamie. I'm not sure why people find poaching an egg challenging, find it far easier and more consistent than fried.
I have a kitchen gadget that allows me to do the latel method on 4 simultaneously. I prefer that because it lets me cook for me and mine. I find that the vortex method requires more skill than I currently possess.
I have a poaching pan - the eggs cook well but the pan gets messy with egg everywhere. Thanks for the tips Chef James - you are a good egg!!!
Only the first one was a poached egg, and it is an amazing method! 👍
I just stumbled across your channel a week ago. I absolutely appreciate everything you share and teach. Even your "reaction" videos are packed with oo info. Thank you, Chef James. 🥚🍳
Also, if I have enough pickling liquid from a jar of pickled jalepenos, I use that in place of vinegar. I like an eggs benny with a bit of spice.
I appreciate that! I'm glad to hear that you are enjoying them
Hello chef james! Thanks For this! Huge fan! Keep up the good work ❤❤❤❤❤
Thank you, I will
OMG! He didn’t understand.
Thanks for this tutorial! Sometimes i try making poached eggs for breakfast, sometimes it works out and sometimes it doesn't (with the vortex method) but gonna try your other methods too
You are so welcome!
I don't make poached eggs that often, but I'd have to go with the first method. It's fairly easy, quick and looks the nicest, best texture too.
We used to have a device that made poached eggs when i was very little. I loved them. I have no idea how it worked lol.
happy thanksgiving!! About to put a beautiful sear on this prime rib 🤤🤤
I favored the ladle method , and Happy Thanksgiving to you and all your subscribers 🍻
great topic I prefer the first method
Nice. I think I would have enjoyed them all. Another method I've seen - haven't tried it myself - is to put crumpet rings in the water+vinegar pan to hold the eggs in place. Sounds like it might work well, certainly worth a try - if I only had the rings
My mom has an egg poaching pan with little cups in which to place eggs. The egg cups are steamed by water on the bottom of the pan. I've always looked down on this poaching pan, but after seeing how attractive the poached egg from the ladle method came out, it makes me wonder if I've been short sighted. I'd like to give that pan a chance soon.
Oh, you can also poach four eggs at a time with it!
had the same thing - I know exactly what you are describing!
It is a classic and I remember 4 poached eggs every time 60% of the time.
Vortex for the win.
Happy Thanksgiving to you and your family James
Same to you!
Great tips, thanks. :D
you are welcome!
I use the strainer and a bit of vinegar. When I am poaching I generally am cooking for a lot of people. 6 eggs at a time into the strainer, gently dump them in the simmering water, pull them out and straight into ice water then to a towel until I have enough eggs for everyone. When it is time to plate I just refresh the eggs in the simmering water briefly.
I always use the first method, perfect every time.
The classic French chef method is hard to beat. You can do it easier but not better.
I'm not one for poached eggs very often, though I do LOVE a perfect warm runny yolk. Most of the time I poach eggs, it's in milk, which I season and add to toast or rice in a bowl to soak it in. This is typically a simple comfort food I and my mother enjoy.
Now the big question is, is there any difference in the vortex method depending on if you're on the northern or southern hemisphere, or directly on the equator...
😂😂😂
First method 😋
Happy thanksgiving to all that celebrate it 🦃🦃🦃🦃❤️❤️❤️❤️❤️
Same to you!
Another super easy way is to use a very small/mini pan fill it with some water (only the bottom needs to be covered), add the egg and put a fitting lid on it.
You can use the lid method also if you want to do fry eggs and give them a similar effect.
I LOVE a poached egg! For me, the vortex method is the way to go. Maybe not the prettiest, but I don't care. Hot buttered toast and poached eggs. Yum.
First method always seems to work best for me, fresher the eggs the better. The ladle method is just about the same as using an egg poaching pan, which also produce that slightly tougher white. I've tried the 'Jamie' method...once was enough!
I live in Japan and here the common method is the onsen tamago. Where you boil the water, pull the pot off and cook the eggs in a covered warm pot for around 13mins. I think that these would be considered poached? Since the eggs are poached in their shell this has the added benefit of being able to refrigerate them for later.
Onsen tamago is a great alternative for a crowd. Just use the natural "casing" that already exist by cooking the whole egg at 75C for about 13 minutes. Easy and consistent with a sous vide, but I'm sure there are alternatives.
I don't like using vinegar or oil. I use a teacup to make it easier to tip than a ramekin and the essential tip is the water temp as you showed. No vortex as I could never get it to stay together as well that way. Very easy, perfect every time that way
I just use a sieve to remove the very loose egg white and then I place the egg very gently and slowly with a non-stick ladle at the bottom of the pot. No dropping or letting the egg sink on it's own. I can make multiple poached eggs at the same time, which is a huge advantage in comparison to the swirl method.
I am very upset at the wasted yolk in the towel.
look up j cloths
👻 ...I agree. Did noticed it too.
Hrm - I poach eggs in mass quantity, our Eggs Benedict is very popular (served on peameal bacon) - I use the first method, but I don't even spin the water because I do up to 6 at a time, just use a bit more vinegar so the eggs stay together, it's quite rare for the white and yolk to separate - I tend to get more of a rolling boil at the start, as that many eggs (esp if haven't warmed to room temp) will chill the pan - then you risk them sticking to the bottom when first dropped
Classic method all the way for me lol
the vortex method seems to be the most simple and straightforward one
I love your videos and your approach Chef James! I'm also from Washington! One tip--I think I'm hearing you say "colagulate" quite often, instead of "coagulate". I might be wrong, but it sure sounds like it. Thank you for doing what you do!
Thank you. maybe after awhile you start to lose words in your own language when living in another country and speaking more than one foreign language
Vinegar is the best for batch cooking, hands down
i always used vortex, but i found out that i have much better results if i have just like 7cm of water with little bit of vinegar and carefully drop it in, and i can do like 4 of them at the same time
I never had poached eggs, but now I'm gonna vortex me some just to try.
Parents had a frying pan with four plastic 'cups' that sat in the water. Indirect heat below plus steam above. Perfect every time. Like your ladle but four at a time and no water ingress.
Heston has a fourth option you can check out.
Also, try the second method again. I challenge you to melt the plastic in a water bath. The water is cooling the pan and plastic to 100°C regardless of the flame intensity below. If I know my physics right (which I might not as I’m no physicist), I reckon that if the plastic has a melting point higher than 100°, you’ll be unable to melt it before the water evaporates.