One thing that wasn't as clear as I wanted it to be: If you are making poached eggs in BULK (like a dozen or more) to be served simultaneously, once you transfer the first batch of eggs to the 150F Dutch oven, you will bring the water back up to a boil on the first Dutch oven while straining the next batch of eggs. You'll then simply repeat the process with as many batches as you'd like. I made eggs benedict for 12 people a few Easters ago, so I had 24 eggs all holding at 150F and ready to plate in the second Dutch oven. I had the toasted English muffin halves topped with the Canadian bacon on a couple of baking sheets in the oven, holding at 175F. Then I just whipped up a massive batch of Hollandaise and plated it all up, easy peasy.
Those eggs were gorgeous! I used to love poached eggs in my late teens, but back then (pre-microwave era) you needed the special little pot with the egg cups that were notorious for clinging to your egg white and tearing it up. Watching you make these was pure poetry 😂. That egg salad looked tasty too!
For years, prior to this process, you could always tell when Eggs Benedict was being prepared in my house - by the enormous quantity of profanity pouring out of the kitchen. Now it's smooth sailing. 😉
I still have the egg cups from grandma's house. I just load it up with butter and most often it works fine. But I am not a fan of soft yolk so I don't mind the egg cup.
Hi Steve, the Chef's in Germany *"swirl"* the water before they drop the egg into the water (so that the egg-whites surround the egg-yolks more evenly) - that's how I've learned to make poached eggs! 😊 Nice greetings from Germany, Ela 🤗
Poached eggs are a favorite of mine so I appreciate your detailing your method and especially being able to make extra and store them. Having them at the ready any morning is a game changer. I need to go back and revisit your Hollandaise video, thanks for putting that in the end card as a reminder to me.
NAILED IT! 👍 I have been on a quest for years to find the easiest, fastest, no fail method of poaching eggs. I have gotten close on several, but I tried your way today .... AND ... drumroll ... EUREKA! This is it!! Perfectly poached and so easy and simple. I poached 4 ... ate 2 and put the other 2 in a ziplock in the fridge. THANK YOU! THANK YOU! THANK YOU!
Steve, I have a big family and eggs Benedict is on the rotation for our Sunday morning breakfasts. Thank you for posting this video! I’ve scoured the internet for ways to keep everything warm for plating and your tutorial checked all the boxes!
I love Eggs Benedict but generally fried the eggs because I am terrible at making poached. I can’t wait to try this method. You make it look so easy. Thanks.
Good advice about how to tell the age of eggs. Since I buy mine at Walmart I doubt they are very fresh. If I strain them there might not be any whites left!😂 But what a great idea. The tornado method is an ugly mess. Great tutorial video.
I definitely agree. I did not like the presoak in 50/50 vinegar to water solution. I look forward to trying this bulk technique. Lately I have been lazy and instead of poached, gone with coddled.
SO thankful for this Steve! Brilliant as usual!! Been trying to figure out bulk poached eggs for a while. Answered prayer. Been looking for an excuse to make the sugared nuts too!! WIN/WIN!
Thank you for this one Steve! I have been cooking poached eggs for decades, unfortunately always with the loose egg white floaters. I tried your method yesterday and they came out perfect! YAY!
Great video Steve! I love Eggs Benedict. It’s my all time favorite breakfast but I love poached eggs on a slice of toast as well. I learned this method from both Jacques Pepin and America’s Test kitchen. Total game changer. I especially love straining off the excess whites. What a difference. Thanks for sharing these techniques. I’m sure so many people will be thrilled to see it! Again, great video!😊
What I really like about the technique is how it allows you to prepare in bulk (either to feed a big group) or to store and use throughout the week when you want a poached egg or two in a matter of minutes with virtually no clean-up.
20 years ago, when I was still in school, I worked at a Cracker Barrel. We would make poached eggs by spraying pam in two small bowls, crack and place an egg is each bowl, and then place them in a small steamer for about 2.5 minutes. It used the whole egg and they came out perfect every time. Obviously, that's not a practical method for most people or if being done for a lot of people all at once, so I really like the method you demonstrated.
I bought some sourdough flavoring from King Arthur. I need to try that in one of the bread chaffles (probably with some vital wheat gluten) and see how close the taste/texture comes to an English muffin.
I'm so excited to try this! I like to have 2 poached eggs and a sous vide burger patty for lunch every day, it will be nice to have eggs ready to go in the fridge! Thanks Steve!
It's so cool to have a week's worth of poached eggs in the fridge that can be ready in 5 minutes and the only clean-up is the Pyrex bowl that you microwaved the water in.
I dont make poached eggs that often but a few years ago I got a set of silicon egg poachers that sit in a frying pan of boiling water and cook them that way. Very similar just less chance of orphans but a little more cleaning up.
Thank you so much for this!!! Last saturday I made eggs benedict using Victorias flour mix, and the dream biscuits recipe, and i was thinking to myself how i had to find a better system for the eggs because they looked really crappy (but tasted great) and i could only do one at a time successfully and i wanted 3. My hollandaise was also going cold while i finished the poach. All in all it turned out amazing, but im super thrilled about this method! Plus Canadian bacon i bought had some sugar in it that i wasnt super excited about, so now im going to watch you video and make my own!!
Love the shirt!! BWAAAAAHAHAHAHAHA!! Good recipes, too. I have always loved poached eggs, and have missed eggs benedict, and rye toast with my poached eggs. (My post-colonoscopy feast!) Thanks to Victoria's Perfected Keto Flour 2.0 I can re-create breads. Yay!
I love a good Eggs Benedict (oh how I miss English Muffins). This looks like a fabulous technique to do a bunch of eggs & make it a lot easier to feed the fam and not be forced to stand in the kitchen & eat alone while cooking (or worse, eating it cold while alone at the table)! I like the idea of making them & saving a few for another day, since I tend to go on "food kicks" if something is particularly delicious. That orphaned yolk would be all mine. I kinda despise egg whites, even though I'll eat them. lol BTW- Which version of Victoria's flour are you using? I haven't tried the Bamboo, but I do use the version she made just prior to that. It's really good stuff. Going from sunken Keto baked goods from back in the day to what you get with her flour is truly night & day.
Yes, I’ve strained my eggs before poaching(I’ve learned poaching eggs from Kenji). Method is exactly I’ve learned. It’s good to watch you for reaffirmation. Thanks Steve! As always 👍 I’m curious why the name egg Benedict? Pray tell!
I never knew people did poached eggs this way until a few years ago. My dad made them all the time but we had an egg poacher so they “poached” in a little metal container over steaming water.
Oh my gosh Steve, I look forward to your posts as I learn something new everytime . Please talk about the biscuits, which recipe did you follow?? did you make any changes to the recipe??
@@rachellaufenberg6961 I made Victorias flour and made the biscuits and they were amazing. So much so I made another batch of the flour to have on hand. Cookies were also perfect, it is wonderful to have a flour that gives a beautiful texture.
@@SeriousKeto I've seen those videos but were wondering about oat fiber versus bamboo fiber. That is where i wanted to pick your brain and see which one do you like??
Do you have the best way to pick just the right videos that we need and that are so helpful. I've always wanted to do poached eggs but would never attempt it
Learned just yesterday to fry AND poach them at the same time! Frying pan on medium heat, butter on pan, tsp of white vinnegar, 1/8th to 1/4 cup hot water. Stir gently. Once simmering, add 2 - 4 eggs. Move pan to keep moisture layer under the eggs. Flip separately. One trick I found to evenly cook the whites is to lightly scramble or cut through the whites a little to thin them out...
Over easy eggs rival poached for me now. It’s all in the pan. Mine gets a pat of butter melted. Crack two eggs, I use jumbo size. Medium heat, two minutes. Just so the bottom of the whites are cooked and the top just holds together. Use a silicone spatula to make sure they move freely and flip over. That motion takes a little practice, but is a great thing once you got it. It is away to the front edge, and a jerk back and over they go. Place back on burner and turn the heat off. I am not Keto, but am reduced carbs. While I butter my toast the eggs are done.
Crack 2 eggs into in a bowl with water half an inch above the eggs, and a little vinegar. Microwave for 90 seconds. Perfect. You'll have to tweak the exact number of seconds to your own exact microwave.
This is fine if you're only doing 2 eggs, but the purpose of the method I show is for doing them in bulk. Also, for the microwave, the moment you see the eggs start to float, have your finger on the STOP button, because you're about to see what happens when eggs explode (speaking from experience).
I'll have to try those biscuits. I made a loaf of bread from Victoria's site, but to me there was a funny taste. I watched the video from Wes before and he didn't comment on that. Have you noticed a bitter taste to those biscuits? I thought I added too much baking powder, but I triple checked and it matched the recipe. Just curious about your experience. Thanks for the content as always!
Mine had a taste I couldn't quite pinpoint. Not quite bitter, but something not quite right. I asked Victoria about it and didn't get a strong desire to collaborate/troubleshoot vibe based on her response. She essentially told me to use the same brands of ingredients that she does and blamed the Keto Chow brand egg white powder I used.
@@SeriousKeto Thanks Steve! I'm a bit nutty and tried tasting each of the dry ingredients to see if that was the cause, but none of them individually seemed to be the source. It was fine if I didn't eat the bread by itself. I think Alicia(Keto Upgrade) commented on the odd flavor of bamboo fiber in general. I may try swapping out oat fiber in another flour 2.0 base. Thanks again, I'm glad it's not just me!
I am a Canadian.... and I'm intrigued by this product that you called "Canadian Bacon". I dont think I've ever seen that before... I wonder why it is called "Canadian"? so curious!
I thought for sure you were going to use my method for bulk poached eggs but nope you had your own Serious Steve version! Nice to have a back up option if I’m ever out of ACV.
Did you change your stance on Victorias keto flour? I know last year you had some personal reasons to not advocate it. Wes from HFLC hit it dead on using her flour to make the ATK biscuits
How did Victoria's flour work out for you? Any troubles? I see you made Wes's biscuits. I don't know what I'm doing wrong, but I've tried Victoria's flour twice and both times it was a fail. Wes did say to mix and mix and then mix again to get that xanthan gum dispersed -- don't know if that was my issue. Any tips you might have for making/using that flour? Her recipes look so good and I want to be successful! lol
I blended the heck out of all of the ingredients in a food processor, then I sifted them into a container. I've only made the biscuits, but have been pretty pleased with them.
ok Steve. 🤔🤨 Heading out of town tomorrow to my Sister's & thought Eggs Benedict!! So I'm actually attempting this now & realize I have questions now that I am in action. Do You salt the water for poaching the eggs? Why & why not if You know. Please & Thank You 😊 Is it usually 3 mins across the board or closer to 4? How much does it vary?? I'm scared 🤪🤡 Thank You for Your time & consideration Always!!
I don't salt the water. It's unnecessary, but you do want to use vinegar, as that helps tighten up the whites. I find that I'm generally in the 3.5 - 4.0 minutes because I really dislike any white that isn't firm.
@@SeriousKeto Me too! Egg white is virtually inedible to me & I will not eat snot. so gross. Sorry if that's TMI. I know You are a gentleman. 😎 Thank You Steve. I understood about the vinegar but wanted best possible outcome since taking to show off for family 😍 You know odds of misfortune in that case 😉😂 You are too kind!! 😍
Once eggs are in the pan, press a fork back onto the egg whites several places to cut the membranes connecting them. They'll pour out like liquid like the yolk would when breaking its membrane.
I make a mock hollandaise that I like. Equal parts of mayo and sour cream, add a squeeze of lime or lemon juice, dry mustard about a tsp if making one cup, a sprinkle of stevia, or not if you like it tart, mix and heat. Try it.
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One thing that wasn't as clear as I wanted it to be:
If you are making poached eggs in BULK (like a dozen or more) to be served simultaneously, once you transfer the first batch of eggs to the 150F Dutch oven, you will bring the water back up to a boil on the first Dutch oven while straining the next batch of eggs. You'll then simply repeat the process with as many batches as you'd like.
I made eggs benedict for 12 people a few Easters ago, so I had 24 eggs all holding at 150F and ready to plate in the second Dutch oven. I had the toasted English muffin halves topped with the Canadian bacon on a couple of baking sheets in the oven, holding at 175F. Then I just whipped up a massive batch of Hollandaise and plated it all up, easy peasy.
I have never made poached eggs but I want to try now. That egg looked perfect! It looks way better than my soft boiled eggs turn out.
Your recipes are like a keto America's Test Kitchen! Thanks for all your hard work!
Your reaction to the vinegar top made me laugh out loud - thanks Steve!
Those eggs were gorgeous! I used to love poached eggs in my late teens, but back then (pre-microwave era) you needed the special little pot with the egg cups that were notorious for clinging to your egg white and tearing it up. Watching you make these was pure poetry 😂. That egg salad looked tasty too!
For years, prior to this process, you could always tell when Eggs Benedict was being prepared in my house - by the enormous quantity of profanity pouring out of the kitchen. Now it's smooth sailing. 😉
I still have the egg cups from grandma's house. I just load it up with butter and most often it works fine. But I am not a fan of soft yolk so I don't mind the egg cup.
Eggs Benedict is really my favorite breakfast meal. I use chaffles as my base though. Love the recipe Steve.
Hi Steve, the Chef's in Germany *"swirl"* the water before they drop the egg into the water (so that the egg-whites surround the egg-yolks more evenly) - that's how I've learned to make poached eggs! 😊
Nice greetings from Germany,
Ela 🤗
That’s the vortex method I describe. Fine for an egg or two, but not for doing eggs in bulk.
Okido 👍 👍, you're absolutely right 😊😂
You are just a joy to watch and learn from. Thank you 🤗
Great process for the poached eggs Steve. Thanks for sharing your learnings.
Steve another great video. I will have to try this. Thank you.
I love these! I prefer smoked salmon instead of the Canadian bacon, although that is wonderful too.
Poached eggs are a favorite of mine so I appreciate your detailing your method and especially being able to make extra and store them. Having them at the ready any morning is a game changer. I need to go back and revisit your Hollandaise video, thanks for putting that in the end card as a reminder to me.
NAILED IT! 👍 I have been on a quest for years to find the easiest, fastest, no fail method of poaching eggs. I have gotten close on several, but I tried your way today .... AND ... drumroll ... EUREKA! This is it!! Perfectly poached and so easy and simple. I poached 4 ... ate 2 and put the other 2 in a ziplock in the fridge. THANK YOU! THANK YOU! THANK YOU!
I’m glad I could help. 🙂
Steve, I have a big family and eggs Benedict is on the rotation for our Sunday morning breakfasts. Thank you for posting this video! I’ve scoured the internet for ways to keep everything warm for plating and your tutorial checked all the boxes!
I'm glad I could help. I give a little more info in the pinned first comment for serving a large group.
I love Eggs Benedict but generally fried the eggs because I am terrible at making poached. I can’t wait to try this method. You make it look so easy. Thanks.
Good advice about how to tell the age of eggs. Since I buy mine at Walmart I doubt they are very fresh. If I strain them there might not be any whites left!😂 But what a great idea. The tornado method is an ugly mess. Great tutorial video.
Just the way I love my eggs too, Steve. Yum!
Great video! Thanks
You're a genius the way you come up with these recipes
I just stand on the shoulders of giants. 😉
Thanks for the tutorial!❤️
Did the hollandaise sauce a couple weeks ago and it was easy and delicious 🎉 Thanks for posting.
I definitely agree. I did not like the presoak in 50/50 vinegar to water solution. I look forward to trying this bulk technique. Lately I have been lazy and instead of poached, gone with coddled.
SO thankful for this Steve!
Brilliant as usual!!
Been trying to figure out bulk poached eggs for a while.
Answered prayer.
Been looking for an excuse to make the sugared nuts too!!
WIN/WIN!
Wow! Your eggs Benedict look delicious! Thanks steve!😋👍 Have a blessed weekend and enjoy the big game sunday!💜🙏✌️☃️🎶🌞
Thank you for this one Steve!
I have been cooking poached eggs for decades, unfortunately always with the loose egg white floaters.
I tried your method yesterday and they came out perfect! YAY!
Awesome. I’m happy to hear that I helped.
Great video Steve! I love Eggs Benedict. It’s my all time favorite breakfast but I love poached eggs on a slice of toast as well. I learned this method from both Jacques Pepin and America’s Test kitchen. Total game changer. I especially love straining off the excess whites. What a difference. Thanks for sharing these techniques. I’m sure so many people will be thrilled to see it! Again, great video!😊
What I really like about the technique is how it allows you to prepare in bulk (either to feed a big group) or to store and use throughout the week when you want a poached egg or two in a matter of minutes with virtually no clean-up.
Absolutely. It’s really awesome!
Wow Steve this video hit it out of the park! Guess what Im having for breakfast. Love the idea of making extra for days later- never thought of that ❤
Those eggs looked scrumptious 😋 Love me a good poached egg. Thank you for the great tip.
20 years ago, when I was still in school, I worked at a Cracker Barrel. We would make poached eggs by spraying pam in two small bowls, crack and place an egg is each bowl, and then place them in a small steamer for about 2.5 minutes. It used the whole egg and they came out perfect every time. Obviously, that's not a practical method for most people or if being done for a lot of people all at once, so I really like the method you demonstrated.
I don't even like poached eggs and enjoyed this video bc fam does love them. Thank you Steve.
Great video Steve! I'm going to make these poached eggs and your Hollandaise Sauce, but serve on one of your "bread chaffle" recipes!
I bought some sourdough flavoring from King Arthur. I need to try that in one of the bread chaffles (probably with some vital wheat gluten) and see how close the taste/texture comes to an English muffin.
I'm so excited to try this! I like to have 2 poached eggs and a sous vide burger patty for lunch every day, it will be nice to have eggs ready to go in the fridge! Thanks Steve!
It's so cool to have a week's worth of poached eggs in the fridge that can be ready in 5 minutes and the only clean-up is the Pyrex bowl that you microwaved the water in.
Ya, I find the more I can make ahead, the better my food choices for the week are! @@SeriousKeto
Thanks for the inspiration. This is something I really want to try.
I think I'm going to whip some of these up for dinner this week!
A poached egg is one of my favorites!
Great video Steve! Eggs Benedict is a favorite of mine.
Never made poached eggs before but I will now! Brilliant Steve...Thank you!!
This is an awesome video, Steve!! You’re a genius in the kitchen!❤
thank you. 😊
Seriously perfect eggs!❤
👍👍 I can finally try making poached eggs! Thanks
You got this! 👍🏻
I’ve got to try this method. I only have a small Dutch oven so I’ll probably only be able to make 3-4 eggs at one time
I dont make poached eggs that often but a few years ago I got a set of silicon egg poachers that sit in a frying pan of boiling water and cook them that way. Very similar just less chance of orphans but a little more cleaning up.
I used to have some of those, but there's something about the texture of eggs poached directly in water that I really love.
Thanks Steve, always useful tips
Thank you so much for this!!! Last saturday I made eggs benedict using Victorias flour mix, and the dream biscuits recipe, and i was thinking to myself how i had to find a better system for the eggs because they looked really crappy (but tasted great) and i could only do one at a time successfully and i wanted 3. My hollandaise was also going cold while i finished the poach. All in all it turned out amazing, but im super thrilled about this method! Plus Canadian bacon i bought had some sugar in it that i wasnt super excited about, so now im going to watch you video and make my own!!
I love his Canadian bacon! I make it all the time.
H@@lisad.7940I'm super excited to try it, I would love to have a Canadian bacon keto product on hand at all times
Love the shirt!! BWAAAAAHAHAHAHAHA!! Good recipes, too. I have always loved poached eggs, and have missed eggs benedict, and rye toast with my poached eggs. (My post-colonoscopy feast!) Thanks to Victoria's Perfected Keto Flour 2.0 I can re-create breads. Yay!
Oooo I’m going to make a California style eggs Benedict
Thank you for this. I've never gotten a good egg from the vortex method.
If you strain the egg(s) first, the vortex method will work for 1 or 2 eggs, most of time.
I love a good Eggs Benedict (oh how I miss English Muffins). This looks like a fabulous technique to do a bunch of eggs & make it a lot easier to feed the fam and not be forced to stand in the kitchen & eat alone while cooking (or worse, eating it cold while alone at the table)!
I like the idea of making them & saving a few for another day, since I tend to go on "food kicks" if something is particularly delicious.
That orphaned yolk would be all mine. I kinda despise egg whites, even though I'll eat them. lol
BTW- Which version of Victoria's flour are you using? I haven't tried the Bamboo, but I do use the version she made just prior to that. It's really good stuff.
Going from sunken Keto baked goods from back in the day to what you get with her flour is truly night & day.
I'm using version 2.0, with the bamboo fiber. Same as Wes when he made the biscuits on his channel.
They really look good 😊
Yes, I’ve strained my eggs before poaching(I’ve learned poaching eggs from Kenji). Method is exactly I’ve learned. It’s good to watch you for reaffirmation. Thanks Steve! As always 👍
I’m curious why the name egg Benedict? Pray tell!
Google has more than one story on the origin of the name. I don’t know which is true.
Damn Steve, you're making me hungry! I'm fasting until 1pm and it's 10am 😂 Definitely having poached eggs and bacon at 1pm now!
Woo-hoo! 👍
I thought you were going to poach right in the strainer.😮 that’s my favorite way to eat eggs but I’m really bad at it, so I eat over easy.
I never knew people did poached eggs this way until a few years ago. My dad made them all the time but we had an egg poacher so they “poached” in a little metal container over steaming water.
We had one of those that was also a (not very good) omelet maker back in the 70s.
Oh my gosh Steve, I look forward to your posts as I learn something new everytime . Please talk about the biscuits, which recipe did you follow?? did you make any changes to the recipe??
If you go to High Falutin Low Carb TH-cam channel and look for biscuits, it’s a fairly recent video.
Did you personally find the biscuit flour worth making? I have been very reluctant to make it.
@@rachellaufenberg6961 I made Victorias flour and made the biscuits and they were amazing. So much so I made another batch of the flour to have on hand. Cookies were also perfect, it is wonderful to have a flour that gives a beautiful texture.
@@rachellaufenberg6961 I like it, however I made mine with oat fiber .
@@SeriousKeto I've seen those videos but were wondering about oat fiber versus bamboo fiber. That is where i wanted to pick your brain and see which one do you like??
Do you have the best way to pick just the right videos that we need and that are so helpful. I've always wanted to do poached eggs but would never attempt it
I’m happy I could help. There will likely be a video or two in the near future where this technique will come in handy. 😉
Beauty and Sleep Colligen are BACK!!
Going to try❤️🇨🇦🐕
Learned just yesterday to fry AND poach them at the same time!
Frying pan on medium heat, butter on pan, tsp of white vinnegar, 1/8th to 1/4 cup hot water. Stir gently. Once simmering, add 2 - 4 eggs. Move pan to keep moisture layer under the eggs. Flip separately.
One trick I found to evenly cook the whites is to lightly scramble or cut through the whites a little to thin them out...
The "dream" biscuit recipe is really good if you add 4 oz. of shredded cheddar cheese and about 3 slices of cooked crumbled bacon to the batter.
Pretty much true of any recipe with those modifications 😉
Where did you get that t-shirt? It is hysterical.
6dollarshirts.com
@@SeriousKeto Thanks.
Over easy eggs rival poached for me now. It’s all in the pan. Mine gets a pat of butter melted. Crack two eggs, I use jumbo size. Medium heat, two minutes. Just so the bottom of the whites are cooked and the top just holds together. Use a silicone spatula to make sure they move freely and flip over. That motion takes a little practice, but is a great thing once you got it. It is away to the front edge, and a jerk back and over they go. Place back on burner and turn the heat off. I am not Keto, but am reduced carbs. While I butter my toast the eggs are done.
Crack 2 eggs into in a bowl with water half an inch above the eggs, and a little vinegar. Microwave for 90 seconds. Perfect. You'll have to tweak the exact number of seconds to your own exact microwave.
This is fine if you're only doing 2 eggs, but the purpose of the method I show is for doing them in bulk. Also, for the microwave, the moment you see the eggs start to float, have your finger on the STOP button, because you're about to see what happens when eggs explode (speaking from experience).
❤️🥰❤️
I'll have to try those biscuits. I made a loaf of bread from Victoria's site, but to me there was a funny taste. I watched the video from Wes before and he didn't comment on that. Have you noticed a bitter taste to those biscuits? I thought I added too much baking powder, but I triple checked and it matched the recipe. Just curious about your experience. Thanks for the content as always!
Mine had a taste I couldn't quite pinpoint. Not quite bitter, but something not quite right. I asked Victoria about it and didn't get a strong desire to collaborate/troubleshoot vibe based on her response. She essentially told me to use the same brands of ingredients that she does and blamed the Keto Chow brand egg white powder I used.
@@SeriousKeto Thanks Steve! I'm a bit nutty and tried tasting each of the dry ingredients to see if that was the cause, but none of them individually seemed to be the source. It was fine if I didn't eat the bread by itself. I think Alicia(Keto Upgrade) commented on the odd flavor of bamboo fiber in general. I may try swapping out oat fiber in another flour 2.0 base. Thanks again, I'm glad it's not just me!
I am a Canadian.... and I'm intrigued by this product that you called "Canadian Bacon". I dont think I've ever seen that before... I wonder why it is called "Canadian"? so curious!
kitchenproject.com/history/CanadianBacon/#:~:text=Canadian%20Bacon%20probably%20got%20that,imported%20the%20meat%20from%20Canada.
@@SeriousKeto that was a fun educational detour! luv it! thanks for sharing!
👍👍👍👍👍👍👍👍👍👍
I thought for sure you were going to use my method for bulk poached eggs but nope you had your own Serious Steve version! Nice to have a back up option if I’m ever out of ACV.
Did you change your stance on Victorias keto flour? I know last year you had some personal reasons to not advocate it. Wes from HFLC hit it dead on using her flour to make the ATK biscuits
I saw Wes make the biscuits, so I had to give it a try. That's the only thing I've made with the flour, though.
how long do the bulk cooked eggs keep in the fridge in your experience? I know you said 2 days but is that the max?
My rule on any refrigerated leftover is one week max.
How did Victoria's flour work out for you? Any troubles? I see you made Wes's biscuits. I don't know what I'm doing wrong, but I've tried Victoria's flour twice and both times it was a fail. Wes did say to mix and mix and then mix again to get that xanthan gum dispersed -- don't know if that was my issue. Any tips you might have for making/using that flour? Her recipes look so good and I want to be successful! lol
I blended the heck out of all of the ingredients in a food processor, then I sifted them into a container. I've only made the biscuits, but have been pretty pleased with them.
You have a metal strainer. Have you tried putting in the strainer with the eggs?
My brain tells me that the eggs would stick to the colander. But it’s kind of a moot point since the colander wouldn’t fit in the Dutch oven.
ok Steve. 🤔🤨
Heading out of town tomorrow to my Sister's & thought Eggs Benedict!!
So I'm actually attempting this now & realize I have questions now that I am in action.
Do You salt the water for poaching the eggs? Why & why not if You know. Please & Thank You 😊
Is it usually 3 mins across the board or closer to 4? How much does it vary??
I'm scared 🤪🤡
Thank You for Your time & consideration Always!!
I don't salt the water. It's unnecessary, but you do want to use vinegar, as that helps tighten up the whites. I find that I'm generally in the 3.5 - 4.0 minutes because I really dislike any white that isn't firm.
@@SeriousKeto Me too! Egg white is virtually inedible to me & I will not eat snot. so gross.
Sorry if that's TMI.
I know You are a gentleman. 😎
Thank You Steve. I understood about the vinegar but wanted best possible outcome since taking to show off for family 😍
You know odds of misfortune in that case 😉😂
You are too kind!! 😍
What would happen if you just lowered your strainer into the cooking water?
I suspect you’d wind up with eggs stuck to one another and to the strainer. That’s just my hunch.
I came up with an amazing way to make french toast. Egg whites, whipped into a good marange or chille relleno-type of creamy foam.
Best evar!
🎉❤🎉
I have an egg poacher. Called egg coddler. So easy. 😊
How many can you do at once?
@@SeriousKeto you can do up to 6 at a time. I got it on Amazon.
Once eggs are in the pan, press a fork back onto the egg whites several places to cut the membranes connecting them. They'll pour out like liquid like the yolk would when breaking its membrane.
Maybe I'm odd but I don't like egg yoke.
well I have to agree 😉😂
My favorite part 😍
I suffer the white grudgingly 🤣
I make a mock hollandaise that I like. Equal parts of mayo and sour cream, add a squeeze of lime or lemon juice, dry mustard about a tsp if making one cup, a sprinkle of stevia, or not if you like it tart, mix and heat. Try it.
Not sure about poached eggs.
Why is that?
@@SeriousKeto Not sure. I always thought it was weird how they are cooked. Love hard boiled, fried and scrambled. Maybe I'll give it a try.
I just use the egg poaching pan with the cups.
Never had poached eggs or eggs benedict, so I don't know what I'm missing. ::sigh::
Top 3 breakfast item behind jalapeno cheese grits and mimosas......🍷
I've never made a poached egg in my life, too scared. I'm for sure going to try these though. Thanks for everything, Steve from Serious Keto.
Wow, this is awesome! Thanks