One of the best videos I have watched. Everything she said conveyed useful information. She did not repeat herself over and over. Direct and to the point. Most of all great cooking advice.
I work in a group home on the weekend and I'm always looking for recipes to break up the monotony of what we serve for breakfast. I'm so grateful for this video, because poaching 12 eggs wouldn't have been possible using the cyclone method. I can't wait to try this tomorrow! I think our folks will love it! Update - they sure did love it! A couple of them even remembered their mothers making them poached eggs when they were small.
@@kevinlou1449 Ohh thank you, I will. I've seen the episode where Nigella makes the Turkish Eggs, looks sublime but haven't made it yet. Thanks so much for all the recommendations, I'm taking screenshots of your comments so I don't lose them!
TH-cam to the rescue ❤ this is a great clear explanation of how to poach eggs to extreme yummy deliciousness 😋 congratulations on your success ❤ enjoy.
Worked for me! Incredible! If your eggs don’t go white when sitting in the vinegar like in the video, don’t stress. I left mine for 15 mins and they were still very clear and then gently put in the water and it worked out fine. Beautiful poached eggs!
I just tried this today and my experience was similar. After 10 minutes, it wasn't opaque so I sacrificed one egg and let it sit for 20 minutes. It never really looked like the video even if I added a bit more vinegar to try and make it set. Bad idea. That egg tasted vinegary. The rest I started cooking at 15 minutes and they came out fine. Not perfect. Two had trailing egg whites while the other 2 looked like the video.
I’m from London. Working in restaurants you don’t have time to do this. Not that this method is bad but I’ve poached 30 eggs in the same pot at a time and you don’t need to soak them if you’ve got enough white wine vinegar in your simmering water crack your eggs straight in, 3 minutes and you’re golden. Different strokes for different folks. Good video 👍🏽
@@MyLife-ni5to - What is the ratio? How much white wine vinegar is needed for the 30 eggs? I would really appreciate the info ( I am not a professional cook).
Not only is her information very helpful (I’m going to try the technique tonight), but her delivery is clear and precise. An outstanding cooking video!
OMG, I just tried this method and it’s perfection! The best poached egg I’ve ever been able to make. Pretty, perfectly cooked and just the right amount of ooze from the yolk. Thank you for sharing!
Incredible method!! After 10 years as a chef I thought I tried every way possible to poach eggs and this one is by far the best !! Tried it this morning it works flawlessly 10/10 thanks for this tip 🔥🔥🔥
I'd be tempted to have 4 ladles and put the egg one each into a vinegar water filled ladle. One would need a rack to keep the ladles upright for 10 minutes.
I tried this and doing this and the vinegar bath... AND IT WORKED PERFECTLY... and I got the best poached eggs I've made. I did do 1 part water to 1 part vinegar and it did take a little longer than 10 min. If you want perfect poached eggs... do this. Adrienne... thank you... YOU ROCK!
Hi, I came across your video last night, I just had to try this. This morning, I prepared scrambled egg for my dog and I then could not get your poached eggs out of my mind, so I made them to your instructions. You are my life saver, I have been trying to poach eggs for years, trying all different methods. I am forever grateful to you.
Yay, for scrambled egg treat for your dog! Bonus tip . . . Now that you are a member of the poached egg secret club, your next step is working on Hollandaise for a delicious eggs benedict. In the process, you will end up with unused egg whites. Those always get scrambled for the dogs in our house!
The best way to poach an egg, is great planning. Plan your poaching when the farmer is away, or late at night. Then create a diversion for any dogs or security systems. If you are successful, you can take your poached eggs, and and fry them, or scramble them. The possibilities are endless. Happy poaching 😊
Thanks for this method for poaching eggs successfully and consistently, although I have modified your method slightly 👍😀. Until now I’ve always poached eggs individually in a pan of simmering water to which a couple of table spoons of malt vinegar or lemon juice has been added and whirling the simmering liquid into a whirlpool then adding the egg, that generally works reasonably well, but it’s difficult to do it consistently for multiple eggs done one after the other. The first time I tried your method it worked pretty well, however I unfortunately pierced one of the yolks when putting it into the bowl, and that seemed to affect how the albumen/white set in the bowl, the other egg worked perfectly and when transferred to the pan of slightly simmering water it kept its shape perfectly and produced a perfect poached egg as shown in your video. I then tried your method with another pair of eggs, but putting the 50/50 water & malt vinegar mixture into two separate ramekin dishes, then adding one egg to each for about 10 minutes to allow the albumen to cure/denature, which also has the advantage of keeping each egg in shape & avoids having to separate multiple eggs, also as less water/vinegar is used, the whole contents of each ramekin (water/vinegar mixture and egg) can after 10 or so minutes simply be tipped carefully into the pan of gently simmering water. For an amateur like me who will probably never be poaching more than 6 eggs at a time (and I have a couple of ramekin sets, each with 12 ramekins), and they’ll all be going into the dishwasher after use, this ‘extravagant’ use of ramekins won’t inconvenience me at all, although I accept that in a professional kitchen it might be a problem. However, your basic method is excellent and I shall now always use it in future when poaching eggs - thanks very much 🙏.
After trying these this morning (probably the best results for any poached eggs I've ever made!) I was also thinking about smaller bowls for the vinegar and water. The main reason being that I'll mostly likely only ever be cooking 2-4 eggs at a time, so the big bowl seems excessive for this. I could see the benefit for making multiple eggs.
I got distracted by how often you claimed to be an amateur, did you say ramekin and 6 eggs? Never mind, Chef Adrienne taught a perfect technique. Your novel about it is fine. ;)
I don’t know the science behind this….but I am always making my hard boiled or Easter eggs with salt and vinegar in the water,so easy to peel Now I got it why 👍🤓🤩💐
Im 66 and my Mom taught me to put vinegar in the water when making poached eggs. It worked to a degree but putting eggs in a bowl with half water and half vinegar works better.
A perfect poached egg exceeds any other cooking method, in my opinion. Boiled eggs are a waste of time, because there are too many factors affecting the ideal cooking time and the egg inevitably turns out under- or overcooked.
OMG I just tried this and it works PERFECTLY!!! Beautiful eggs (I did four) with creamy yolks, all of Chef Adrienne's tips were useful guides, and it all made sense!!! I keep imagining the meetings where they plan these videos and ask Adrienne, "so, what other secret chef tricks do you have to share?!" She's the best educator and explainer, so approachable and authentic (love the happy dances), with the experience and knowledge to back it up. MORE CHEF ADRIENNE VIDEOS PLEASE!!!
WOW! just made two poached eggs for breakfast. This method makes it oh! so very easy. And the absolute best ending ever...perfect poached eggs that look like dollops of sour cream atop my crispy hash browns. It doesn't get any better than this. Thank you Chef Adrienne!!
I JUST tried this process for breakfast this morning. Absolutely brilliant! Worked perfectly. No swirling the water to keep the eggs as one. Hell, I did four at a time & they turned out exactly like the video. No vinegar carry over at all! Thanks for the great video!
Tried this technique today and it worked perfectly, just need get a bigger spoon to transfer the eggs from the vinegar and water solution to the pot, can’t wait to try this again. Thank you
Thank you for this! I’ve battled vinegar tasting poached eggs with runaway whites and inconsistent levels of firmness in the yolks. Disappointing beyond belief when I’ve actually mastered the hollandaise for eggs Benedict. I watched this video, started prepping the eggs a few minutes later and just ate the first one. PERFECT!!!! This video was my “ah ha!” Moment for poaching eggs, thank you again!
I did not believe this at all..fresh eggs and water is all that is needed.. but I thought I would try.... how great it is to be wrong every now and then... this is brilliant.. thankyou
This is AMAZING. Than, you soooo much Chef Adrienne for showing us this technique! I will be using this method later this morning. I absolutely love poached eggs cooked just the way you cooked them in this video and to have them such a perfect shape and so perfectly cooked is great. We are cattle and sheep farmers in Australia and we have our own hens (we call them chooks here in Australia), so we have steady supply of beautiful, free range eggs with the most gorgeous orange yolks. Can't wait to try this out on my husband later!
Great video! Really appreciate the overhead views of the opaque egg whites and the simmering water. A picture of the goal/result was an important learning tool for this inexperienced cook!
I've tried many methods and wasted so many eggs over the years. This is by far the best method to make the perfect poached egg. You don't need to surf anywhere else online. This is the place to come to learn to make the best poached egg. I was shocked at how much vinegar was used but believe me, there is no vinegar taste to the eggs. One of the most helpful videos I have ever seen on TH-cam on any subject ever !
My dad showed me this method 60 years ago and yes you will get the perfect poached egg EVERY time ! It doesn’t take as long to do as the video may look ( demo is longer than the actual process ) You really should try this method, you’ll never use any other 🏴
I’m a Butcher / Chef. I had the best homemade Eggs Benedict I’ve ever made at home this morning with this technique. And that’s saying alot. Love this, will never do it any other way unless I have to.
I enjoyed this but my grandma and mom used this method so I feel like you actually got this method from mid-century better homes and gardens or mid-century Betty Crocker. That's generally where they got all their tips and tricks.
@@Garvin285 This is NOT the standard method. It’s not new either. I’ve heard of it before and prefer it but the standard method is with a vortex with a touch of vinegar in the poaching liquid. This 10-minute pre-poach soak is fairly innovative and not at all the common or standard method.
@@DocFunkenstein 😂 gawd indeed. My family generation been doing this for 500 years. Just wanted to set an older date for prepping eggs for poaching in vinegar/water than the other folks... because in TH-cam, no one can fact check me. Sarcasm aside, the moment someone on TH-cam states, "never been done method". The folks of yore come out. I've done it that way for YEARS.😜
Really works. I used a slight variation of this method. I bought one of those microwave egg poachers with 4 little plastic pots that sit in an enclosure. I found it pretty useless, but I retained the 4 little pots and hurled the rest in the bin. So I use Adrienne's method but in individual pots rather than a single large bowl. That way still using a 50/50 split you only use a small amount of vinegar. Then after 10 minutes it's easy to slide them into the boiling water. I guess you can also use teacups.
What an excellent, fascinating and informative cooking presentation! Chef Adrienne Cheatham kept my interest up, with steps and instructions moving at a smooth, comfortable and upbeat entertaining pace without resorting to stretching things out to prolong the video like so many other "chefs" tend to do on TH-cam. Thanks for a wonderful video!
I already am comfortable poaching an egg. I even own egg laying chickens. But I am so happy and excited to try this method! You are absolutely right I have seen tons of poaching videos and this is a unique technique.
FINALLY I made a perfect poached w/o contraptions and a mess! And the hint about doing them first, preparing everything else and then popping them in the oven (so that I am not sitting there doing 2 eggs at a time and we eat breakfast separately!) was an even better tip! YOU ARE THE BEST!
Fantastic video! I've always been nervous about making poached eggs but I tried it for the first time using this method and it worked perfectly. I think I cooked mine for a minute too long because I was so excited at getting them into the boiling water but they were still runny and delish! No vinegar after taste in the eggs either!😀 Thank you Chef Adrienne!
This is one of the best you Tube hacks I have seen; I'm partial to poached eggs, and being restricted to cooking one egg at a time is a right bind. Thank you for this info, and I wish you well!
Absolutely, 100% perfect poached eggs. This is one of the best cooking technique videos I've seen in forever. I even had issues getting the egg from the bath to the pot (half the damn thing was hanging out of the spoon). It still worked perfectly!
I will definitely try this. I poach 2 eggs at a time in swirly water (sometimes 3) almost daily. Yes, you can cook them at the same time, they just stick together and they look good but not the individual and beautiful almond shape you demonstrated with yours. And yes, they have to have that tender white with runny centers.
REALLY APPRECIATE this method. Pre vinegar bath makes perfect sense. Egg Chemistry 101? The protein Albumen is what is responding to the vinegar. Albumen that contains ovalbumin, conalbumin or ovatransferrin and ovomucin. Along the same vinegar lines: when hard boiling eggs in the shell, add vinegar to that water. Combining vinegar in that boiling water will push the Albumen to stay closely bound and not shred in the boiling water if a cracked shell or break in a shell occurs while cooking. Tip: if your egg is room temperature it increases a positive result of the yolk centering in your poached end product.
Thank you!!!!! Poached eggs have always intimidated me, and I've been afraid to try them. This is such an easy solution that doesn't require any special skill level. I love it when chemistry makes life easier.
Great tip! I've added vinager to the poaching water, and when doing multiple eggs used rings to hold the individual eggs in place which can shape them kind of ugly (into rounds) compared to yours. I've used small tuna tins that I cut the top and bottom off of for this. Pre soaking in vinager is much smarter too!
If you your going to the trouble of using tuna tins just get a poaching pan. I have one that holds four eggs and gives perfect eggs every time, unless you screw up😋
@@python27au where I live they don't sell them and it was just recycling what I'd have thrown in the trash? I love poached eggs but it's not a thing in Scandinavia.
@@nonenoneonenonenone lemon juice is actually smarter. I do find that using more vinager tends to give a taste to the egg. You really have to rinse them off.
@@gnarbeljo8980 bugger. If you can find one on line they’re really good. Its just a shallow pan with an insert that holds four cups and a lid. Makes poaching eggs super easy, they don’t stick or break up. Mine cost about $20 or there abouts.
Thanks, i have tried the swirling water etc, for 45yrs i could NEVER poach an egg without the whites floating around the saucepan. Ahhh. Finally, i poached an egg thanks to you.❤❤❤❤😊😊😊
You just blew my mind Chef Adrienne! Amazingly detailed explanation for multiple poached eggs at the same time! We just baked some banana bread today and tomorrow morning it will be pan fried banana bread with poached eggs on top, homemade applewood bacon. Thanks so much.
Jeff Ike, I just made a couple loaves of banana bread….that sounds so yummy! I’ve never tried pan fried banana bread. I have some applewood bacon doing your tip for dinner. Thank You
I've been doing this for over 20 years. I typically poach 2 or 3 dozen eggs at a time and I like to use a deep pot at a full rolling boil so the eggs will cook on the way down and not stick to the bottom. I get the water gently swirling (to help spread the eggs around and keep them separated) and then dump the lot in slowly but all from the bowl into the water - no need to spoon each one in. The loose white will float up first and I can skim that off, then the nicely poached eggs will start to get buoyant so I scoop them out en mass with a big wire skimmer - drop them into cold water to stop the cooking. I store them dry in a sealed container or sealed with cling wrap. I drop them into boiling water to reheat for service.
… I worked in a restaurant almost 50 years ago that used the same technique you are describing for their large Sunday brunches … BUT … like you, they didn’t precondition the eggs in the vinegar and therefore you don’t get that perfect shape like in this video, which is definitely superior to the older method …
After years of ‘tornadoing’ with marginal results (as home chef, I always get the ugly ones), I can’t wait to try this technique! Thank you! Update: Oh. My. Gosh. This is sheer magic. I dislike the taste of vinegar (I overused it when I was a young cook, and it’s so overused in American cuisine, along with salt and sugar), so am leery of any recipe that demands it. But 1. It WORKS and 2. No vinegar taste!!! For the 3 weeks since, I’ve been poaching the dickens out of every egg I have and have bought. Seriously, Samrin Nosrat, beloved author of bestselling “Salt, Fat, Acid, and Heat” needs to hear about this one!
Ooh out-sciencing Heston! Can't wait to give this a go for lunch tomorrow. I really like the concept and how practical it is for preparing large numbers of eggs.
Nope! Heston says that the vinegar makes the egg white "lethery" and for the best results you must use very fresh eggs, as fresh as you can find them. As the egg gets older, the white becomes watery and you dont want that. So, the fresher the egg, the better. Heston goes the extra mile and uses a slotted spoon to get rid of any watery egg white, even if the egg is super fresh! In my opinion the best way is to sous vide the egg to 60-65 celcius for 25-30 minutes and then crack the egg. The way Raymond Blanc does it
@@chrisrizos5119 I watched that "In Search of Perfection" programme when it was originally shown. It was an interesting series and his development chef at the time, Chris Young, who did most of the actual work for it, went on to work on the fascinating Modernist Cuisine encyclopedias. While he's clearly right about the age of the egg and wateriness, I don't buy the vinegar/leatheriness part, or at least it's insignificant compared with getting the timing right. Also, I've tried various sous vide egg approaches and I really don't think they are worth the extra time and faff.
@@chrisrizos5119 I have never experienced a leathery egg white due to using white vinegar? As for sous vide eggs, if you like snotty/unset whites, then carry on! But no matter what I have done, even when the yolk is at a point where it has gone powdery, the white is still snotty and just the most awful texture! absolutely love my sous vide machine, use it at least once a week. Never ever will I bother with eggs again.
@@sckl2011 I definitely do know what I'm doing. I agree, they are simple, but the whites don't go firm enough for my liking... It's personal taste. I am comfortable with poaching eggs anyway, just thought I'd check this out to see if it's easier than my usual method. Edit: Just to add, I watched some TH-cam videos on sous vide eggs after trying a few times and being unhappy, came across "sousvideeverything", and you can see on the video that even the most set egg yolks still don't have a set egg white.
Thank you very very very much!!! I'm nearly 50 and have tried every method and contraption possible.... and finally thanks to you I can now create the perfect poached egg 🙂
Perfection. Thanks for the clear, comprehensive instructions. I haven't been bold enough to try your directions for holding the partially cooked eggs, but I don't really have a need. This was great information. Thanks.
Use some logic - if you have have 2 eggs in there, there's a better than good chance that your egg whites are going to collide and you're going to be upset if you use the tornado technique when poaching more than 1 egg.
I did this yesterday and today. The results are great - perfect soft, fully cooked white and very warm, liquid yolk. Moving the eggs into the vinegar and then into the pan takes a bit of practice. I use a strainer instead of a ladel. One note: Though she says 1 cup each vinegar and water, she actually uses 2 cups (500 ml) each for three eggs. I'm sure I'll be great at this after doing it just a few times.
This is the perfect technique I’ve been looking for for Marion’s spicy pantry pasta with crispy egg. It’s a fusion pasta with a poached eggs that’s then coated with flour and panko crumbs and then fried again. I’ve had a 50/50 success rate with not overcooking the egg and its always so messy trying to get fluffy white bits when doing multiple poached eggs. Thanks so much!
This is brilliant! I gasped at your 50/50 water-vinegar ratio, but the eggs are gorgeous. Combined with Helen Rennie's strainer method, poached eggs couldn't be easier. (Although, if making them just for me, I'll still use the whirlpool method and do 2 at the same time. For 2 or more, Helen's method is great.)
This was my second time trying your method. First time 1 of the 2 turned out perfect so I decided to try again. I noticed this time that you "say" a cup of vinegar and a cup of water, but what you pour in the bowl is two cups of each. 🤔 I went with 1 1/2 of each for 2 eggs and it yielded two perfectly poached eggs! Thank you.
Excellent!… my favourite on toast and grated cheddar on top… haven’t had a poached egg in YEARS because my egg would dissolve into a foggy mess and it drove me nuts. Going to try this for sure! Thank you so much! :)
I love it that you teach. You don't force a personality on us, you just want to share. And, as a huge fan of Benedicts, this was invaluable to me. Thank you.
Was ready to surrender and buy a silicone egg holder. But saw this video and finally got a proper poached egg! Thank you! The details of what to look for and avoid really helped too
I have been doing similar for some time but with a microwave..crack the eggs into the water vinegar mix, cover the bowl with a plate, into the micro for 1 minute 20/30 seconds ( maybe 40 if you want the yolk firm) and done.
I'll remember this for the next time I host brunch for a large group! There are tons of great tips in here to help get a lot of eggs on the table at the same time. If you're only making three or four eggs, this method seems like overkill. I add a few tablespoons of vinegar to the simmering water and crack one egg at a time into a ramekin so that I can very gently add it to the water. As long as the eggs are fresh, it works every time.
Wow, I have watched so many videos and tried so many techniques, and nothing every worked. Swirling the water has never ever worked for me, but this method was just perfect! Thanks alot :)
I've used the vortex method successfully with two eggs, and very occasionally three. I'm going to use this method next time I want perfect poached eggs. It looks like a great method!
3 in one go or one by one ? I too use the vortex method but when i try it with 2 eggs one by one, 2nd one always turns out bad :( do you have any tips for that?
@@nikki-zeero3122 You have to put both eggs in at the same time. So, crack both eggs (or even three) into a bowl. When the water begins to boil, add a tablespoon or two of white vinegar to the pot. Then swirl the water gently, creating a vortex. Don't swirl too vigorously, you want a smooth vortex. Quickly pour the eggs right into the centre of the vortex. Start your timer.
I will try this ASAP! (Though I haven't tried it, "America's Test Kitchen" said that poaching them via sou vide was a good method, but so much is involved.) This method is simple and straight forward. ------------ One super useful thing I learned from either A.T.K. (maybe "Cook's illustrated") was that you should use the freshest eggs possible for poaching so the whites are less runny. It you don't have an egg farm nearby and have to rely on the supermarket, look for the 3-gigit number stamped on the end of the egg cartons. That represents the day the eggs were packaged (NOT laid). ------------------ This is the tricky part ---- there are 365 days a year so the number runs from 001 (represents January 1st) to 365 (represents December 31st), so you will have to figure out what day it is when you go shopping. EXAMPLE: Say, it is day 234 - find the carton with the closest stamped number to 234. Eggs that are stamped 226 are better to buy than eggs stamped at 218 ----------------- "30 days hath September, April, June, and November. All the rest have 31, Save February, which alone, has 28 and 1 day more When Leap Year comes 1 year in 4."
I made these for my family this morning for breakfast sandwiches and they were so good! I've never done poached eggs before but this made them seem so easy, thank you!
Hi , this is an “eggcellent “”video 💜💜💜love it ! I tried this method and now want to give my egg poacher !!! No more burned fingers trying to remove the eggs from the poacher cups !!
Interesting concept that my Grandmother once showed me around 60 years ago and still it looks as fresh as when she prepared our classic Sunday dinners. Wish I was a kid again, instead of an older man, set in his ways. Cheers Adrienne .
Exactly! I thought it’s a common knowledge not some arcane stuff “you can’t find anywhere online” 😂 Everyone in my family always cooked them like this!
@@r09d98 well, I’ve been cooking for almost 30 so maybe you need some more experience. Jokes aside I think it’s just regional. Here (Poland) this is a very common knowledge, when we had socialism the only available thing in stores was vinegar (google that if you don’t believe me) and we used it _a lot_. All of the tricks just stayed as a mouth to mouth knowledge I guess. That doesn’t mean that it should be a common knowledge in UK or USA. I was just amazed it wasn’t as it’s such a nice cuisine hack.
Wow! This has got to be THE best tip I've seen for poaching eggs! I can't wait to try it this weekend for breakfast! The other method have always seemed so messy to me, and I've tried using the poaching cups, but have yet been able to get it perfect yet!
It is so cute that you say " There is nothing more infuriating that getting an overcooked poached egg-it really makes me mad." Truly a respecter and lover of great food! The only thing that makes me mad is that I am 57 years old and I have only learned this now! Excellent video!
Well, I'm 70 and just now learned it, so you've got me beat in new knowledge by 13 years! I'm just going to go ahead and enjoy my eggs for the rest of my days, cooked in a manner that makes them perfect, and not worry about how much or little time I have for that.
To me, there are a lot of things more infuriating than an overcooked poached egg. Until I watched this video i wasn't even aware that overcooked poached eggs may figure on the list of infuriating items. Well, we live and learn. Now I know that AND how to make poached eggs, should I ever want to.
I like my yolks as a gel which is a challenge unless you do the exact same procedure every time because 30 seconds too long and they get too stiff. I use a non stick pan and a glass lid because you need to see what's going on. I cook them sunnyside up on Medium for about 3.5 to 4 minutes. There's always variables, how long the eggs have been out of the fridge and the size of egg.
Great technique. I just tried it and it worked like a charm. For any scientists out there - how long will the water/vinegar solution last for? ie, can i just throw it in the fridge and use it again in a few days? or would i need to make a fresh batch
I’ve always wanted to make eggs Benedict but was intimidated the whole process, you broke this down so perfectly I tried it and killed it! First poached egg ever and perfection! My hollandaise ended up thicker than I wanted though, think I over whisked.
Agreed........ Blender or stick blender makes life a lot easier but remember to add the melted butter very slowly. Even possible in a microwave, mix up your ingredients thoroughly throw in a stick of butter chopped into chunks and microwave 30 seconds, stir, 30 seconds, stir, 15 seconds, stir then keep going like that until you reach the required consistency. 90 seconds should do it but keep checking. Seriously try it out..... it actually works.
This one's a KEEPER for sure! As soon as I watched this, I ran right down to the kitchen and tried it, and came back with 2 absolutely perfect and delicious poached eggs. I'm sure she's right when she says you won't find this technique anywhere else on the internet. Until all the copy-cats start posting their versions of it. 😆 Someone should share this with Jamie Oliver -- in his video, he asserts there is no reason to use vinegar. "...Why?"
She didn't say "anywhere ELSE," she said "you won't find it anywhere on the Internet"...so I had to tease her on that, because yes, we can....it's right here where she just posted it!
I have been searching for the perfect poached egg recipe for sometime. I have found it. I tried your technique exactly as shown and it is absolutely reproducible.. Thank you for sharing your technique.
I’m definitely going to try this for breakfast tomorrow.. nothing tastier than a perfectly poached egg served on toasted bread then topped with a bit of cheese.
@@FoodforThought12345678dsds - I’ve made them twice (yesterday was the 2nd time. They turned out delicious! I thinly sliced som French bread, buttered it and put it in my air fryer for a few minutes (a toaster would work too). Then I topped the bread with a piece of ham, added the eggs and a bit of cheese. Delicious! I do think I have to keep my eggs in the vinegar water for more than 10 minutes. I live at 3000’ elevation and I’m wondering if that affects the time. I’m going to try 15 minutes next time.
It looks weird to me to have the whites be so smooth and perfect. This method seems to preserve the whites the best, although it requires more water and vinegar than other techniques. I've been using Alton Brown's technique, and it works better than the classic vortex method, but this one looks even easier.
i think it is a nice alternative. like if you have a bunch of guests over or if you meal prep. white vinegar is fairly cheap so i think this is cool technique.
You can use a much smaller amount of water/vinegar if you're not planning on making many of them at a time. You only need enough for the egg to float in.
This looks like a great technique. I'm going to try it. What I did this morning for multiple eggs is using the water swirl technique, and yet one at a time. After each egg is done I transfer it to a bowl of iced water. When I'm nearly ready to serve I transfer all 4 eggs back into very warm water (not boiling) for 30 seconds. Then each egg is lifted out and excess water pat with a kitchen towel before placing on toast. it took me about 30 minutes for a 4 served. So next time I'll try this technique.
Getting them out of the vinegar-water mix with the ladle seems like the tricky part. Maybe us home cooks could use a much smaller container for one or two eggs, then just drain off the solution and slip the eggs straight into the simmering water.
No need. Just Crank up the heat a little, and less washing up. The more you handle the eggs, the more you risk breaking the denatured protein coat. Just get a cheap supermarket ladle.
This works perfectly for microwave poached eggs too! Simply sit the egg in a small microwave-proof bowl, put enough of the half water/half vinegar mix to cover for a few minutes, then without draining put in the microwave for a minute or two. No more semi congealed, stringy mess. Thank you for making my breakfast easier!
@@qLStanzah Good question , learning by doing ? I cooked a lot on ships , we did poached eggs by the thousand , didn´t have the luxury of letting eggs sit for 20+ minutes.
One of the best videos I have watched. Everything she said conveyed useful information. She did not repeat herself over and over. Direct and to the point. Most of all great cooking advice.
A little too much talk for my taste.
@@vince7735 - I didn't mind that, but definitely too much salt!
well thank god you told me.
Who knows who would figure! A little bit of vinegar white vinegar that is! Thank you I'm a post a lover I'll have to try that
She didn't repeat, i say she didn't repeat once.
I work in a group home on the weekend and I'm always looking for recipes to break up the monotony of what we serve for breakfast. I'm so grateful for this video, because poaching 12 eggs wouldn't have been possible using the cyclone method. I can't wait to try this tomorrow! I think our folks will love it! Update - they sure did love it! A couple of them even remembered their mothers making them poached eggs when they were small.
That's so sweet, thank you for sharing.
how many did you try at once?
@@mateogiannobile236 12 total in 4 batches of 3.
@@kevinlou1449 Ohh thank you, I will. I've seen the episode where Nigella makes the Turkish Eggs, looks sublime but haven't made it yet. Thanks so much for all the recommendations, I'm taking screenshots of your comments so I don't lose them!
May God bless you in your important work. Trust Christ who will enable you to do even more for your dear ones.
Went to culinary school, worked as a line cook for years and now I finally am able to make poached eggs after watching a TH-cam video lol
TH-cam to the rescue ❤ this is a great clear explanation of how to poach eggs to extreme yummy deliciousness 😋 congratulations on your success ❤ enjoy.
It's a wise person who can keep learning.
I hope you got a refund.
Lol same here 🤣 culinary school didnt taught me well
So why are you watching and commenting on this? A bigtime line cook guy knows a poached egg.
Worked for me! Incredible! If your eggs don’t go white when sitting in the vinegar like in the video, don’t stress. I left mine for 15 mins and they were still very clear and then gently put in the water and it worked out fine. Beautiful poached eggs!
I was wondering! Mine are still not very opaque!
I just tried this today and my experience was similar. After 10 minutes, it wasn't opaque so I sacrificed one egg and let it sit for 20 minutes. It never really looked like the video even if I added a bit more vinegar to try and make it set. Bad idea. That egg tasted vinegary. The rest I started cooking at 15 minutes and they came out fine. Not perfect. Two had trailing egg whites while the other 2 looked like the video.
@@PatrickLlige you may be using a different concentration of vinegar?
I’m from London. Working in restaurants you don’t have time to do this. Not that this method is bad but I’ve poached 30 eggs in the same pot at a time and you don’t need to soak them if you’ve got enough white wine vinegar in your simmering water crack your eggs straight in, 3 minutes and you’re golden. Different strokes for different folks. Good video 👍🏽
@@MyLife-ni5to - What is the ratio? How much white wine vinegar is needed for the 30 eggs? I would really appreciate the info ( I am not a professional cook).
Sorry to,tell you but we were doing this in England 70 years ago.I am still doing it today.
This is the way.
I would like to see your 30 egg video, please.
FINALLY a smart stress-free technique that works.
Not only is her information very helpful (I’m going to try the technique tonight), but her delivery is clear and precise. An outstanding cooking video!
she was amazingly clear loved the presentation
Did you end up trying it? How did it turn out for you?
@@billpar totally agree, its clear - to the point and informative! Hope to see more from her in the future
never ever use vinegar lol ...why its not needed ...all you get is eggs that taste like vinegar " Jamie oliver"
@@Draugonauv It probably tasted like vinegar/egg 🤢
OMG, I just tried this method and it’s perfection! The best poached egg I’ve ever been able to make. Pretty, perfectly cooked and just the right amount of ooze from the yolk.
Thank you for sharing!
Don't use God's name in vain.
@@johnwanda2973 ong fr fr
@@johnwanda2973 she said "oh my gosh"
@@Joseph-eq5od John has a blasphemous mind.
@@johnwanda2973 She used god's name to appreciate the poached egg, which is food, so technically used god's name to appreciate the food.
Pro chef here for over 30 yrs , will try this!
Top cooking video of 2022 for me
Totally agree!!
That’s sad.
Same!
Probably the best cooking video ever
Same. Can't wait to try it!
Incredible method!! After 10 years as a chef I thought I tried every way possible to poach eggs and this one is by far the best !! Tried it this morning it works flawlessly 10/10 thanks for this tip 🔥🔥🔥
B.S. You're not much of a chef, then.
My eggs didn't look like hers even after 20 minutes in the solution. Any tips?
@@nonenoneonenonenone why?
@@mau5fan4lyfe she said in the video not to soak the eggs too long and she only soaked for 10 mins
Sous vide poach eggs are far superior for the professional kitchen. But I have to admit, this method just looks better.
They are the most perfect poached eggs I have ever seen. Chef Adrienne is a fantastic chef and an amazing teacher.
I'd be tempted to have 4 ladles and put the egg one each into a vinegar water filled ladle. One would need a rack to keep the ladles upright for 10 minutes.
I tried this and doing this and the vinegar bath... AND IT WORKED PERFECTLY... and I got the best poached eggs I've made. I did do 1 part water to 1 part vinegar and it did take a little longer than 10 min. If you want perfect poached eggs... do this. Adrienne... thank you... YOU ROCK!
Hi, I came across your video last night, I just had to try this. This morning, I prepared scrambled egg for my dog and I then could not get your poached eggs out of my mind, so I made them to your instructions. You are my life saver, I have been trying to poach eggs for years, trying all different methods. I am forever grateful to you.
Yay, for scrambled egg treat for your dog! Bonus tip . . . Now that you are a member of the poached egg secret club, your next step is working on Hollandaise for a delicious eggs benedict. In the process, you will end up with unused egg whites. Those always get scrambled for the dogs in our house!
I make an egg white and cheese omelet to share with my 2 border collies every morning! They love it.
Ya dogs pretty much love everything haha! My fur baby absolutely LOVES fruits n veggies especially carrots & strawberries ☺️
I gave my dog a bit of fried egg once. Let's just say it did not agree with his little belly lol. And I had to suffer for it.
The best way to poach an egg, is great planning. Plan your poaching when the farmer is away, or late at night. Then create a diversion for any dogs or security systems. If you are successful, you can take your poached eggs, and and fry them, or scramble them. The possibilities are endless. Happy poaching 😊
I have no words, except... your awesomely hilarious 😂
@@gypsydrea7981 i am just glad that i made your day. Happy poaching ☺️
Bruh... 😆😆😆
LOL! Your method for poached eggs is the best!
Best comment.
This may be one of the greatest videos. Informative, short, and giving a solution for some of the most frustrating cookery issues. Bravo.
Yes! 100 %
Seriously most useful video I've watched in a long time
Totally agree. I love poached eggs but they always turned out wrong. Finally I can enjoy them every other day
Yep, all info, no fluff. Love it.
Same here!!!!
Agreed!!!
I just boil the egg in the shell for 7 mins same result
This works so well. I used the 50/50 water vinegar in small little bowls with one egg in each. Thanks so much for this tip!
Great idea!
I’ll do this next time. Two of my eggs got messed up coz I put them all in a bowl together idk it got chaotic 😅 this sounds less stressful
Thanks for this method for poaching eggs successfully and consistently, although I have modified your method slightly 👍😀. Until now I’ve always poached eggs individually in a pan of simmering water to which a couple of table spoons of malt vinegar or lemon juice has been added and whirling the simmering liquid into a whirlpool then adding the egg, that generally works reasonably well, but it’s difficult to do it consistently for multiple eggs done one after the other. The first time I tried your method it worked pretty well, however I unfortunately pierced one of the yolks when putting it into the bowl, and that seemed to affect how the albumen/white set in the bowl, the other egg worked perfectly and when transferred to the pan of slightly simmering water it kept its shape perfectly and produced a perfect poached egg as shown in your video. I then tried your method with another pair of eggs, but putting the 50/50 water & malt vinegar mixture into two separate ramekin dishes, then adding one egg to each for about 10 minutes to allow the albumen to cure/denature, which also has the advantage of keeping each egg in shape & avoids having to separate multiple eggs, also as less water/vinegar is used, the whole contents of each ramekin (water/vinegar mixture and egg) can after 10 or so minutes simply be tipped carefully into the pan of gently simmering water. For an amateur like me who will probably never be poaching more than 6 eggs at a time (and I have a couple of ramekin sets, each with 12 ramekins), and they’ll all be going into the dishwasher after use, this ‘extravagant’ use of ramekins won’t inconvenience me at all, although I accept that in a professional kitchen it might be a problem. However, your basic method is excellent and I shall now always use it in future when poaching eggs - thanks very much 🙏.
I salute u sir 👏
Thanks for your life story……I was having trouble getting of to sleep
After trying these this morning (probably the best results for any poached eggs I've ever made!) I was also thinking about smaller bowls for the vinegar and water. The main reason being that I'll mostly likely only ever be cooking 2-4 eggs at a time, so the big bowl seems excessive for this. I could see the benefit for making multiple eggs.
I got distracted by how often you claimed to be an amateur, did you say ramekin and 6 eggs? Never mind, Chef Adrienne taught a perfect technique. Your novel about it is fine. ;)
Now this is how you do an instructional video! I really appreciate the scientific explanation. I’m all for do’s and don’ts and the reasons why.
I don’t know the science behind this….but I am always making my hard boiled or Easter eggs with salt and vinegar in the water,so easy to peel
Now I got it why 👍🤓🤩💐
Im 66 and my Mom taught me to put vinegar in the water when making poached eggs. It worked to a degree but putting eggs in a bowl with half water and half vinegar works better.
I've never made a poached eggs before. I watched this video and made a nearly perfect poached egg for breakfast this morning! This is an awesome tip.
A perfect poached egg exceeds any other cooking method, in my opinion. Boiled eggs are a waste of time, because there are too many factors affecting the ideal cooking time and the egg inevitably turns out under- or overcooked.
I had trouble scooping the eggs out of the vinegar solition. Any suggestions?
@@jasoncraig-mackie2223 Use a poaching pod.
OMG I just tried this and it works PERFECTLY!!! Beautiful eggs (I did four) with creamy yolks, all of Chef Adrienne's tips were useful guides, and it all made sense!!!
I keep imagining the meetings where they plan these videos and ask Adrienne, "so, what other secret chef tricks do you have to share?!" She's the best educator and explainer, so approachable and authentic (love the happy dances), with the experience and knowledge to back it up. MORE CHEF ADRIENNE VIDEOS PLEASE!!!
WOW! just made two poached eggs for breakfast. This method makes it oh! so very easy. And the absolute best ending ever...perfect poached eggs that look like dollops of sour cream atop my crispy hash browns. It doesn't get any better than this. Thank you Chef Adrienne!!
I JUST tried this process for breakfast this morning.
Absolutely brilliant! Worked perfectly. No swirling the water to keep the eggs as one.
Hell, I did four at a time & they turned out exactly like the video.
No vinegar carry over at all!
Thanks for the great video!
Tried this technique today and it worked perfectly, just need get a bigger spoon to transfer the eggs from the vinegar and water solution to the pot, can’t wait to try this again. Thank you
amazing, just ate restaurant quality eggs, that i made myself.. who is this lady! wow thanks 🎉
Thank you for this! I’ve battled vinegar tasting poached eggs with runaway whites and inconsistent levels of firmness in the yolks. Disappointing beyond belief when I’ve actually mastered the hollandaise for eggs Benedict. I watched this video, started prepping the eggs a few minutes later and just ate the first one. PERFECT!!!! This video was my “ah ha!” Moment for poaching eggs, thank you again!
Neat trick!
Another trick I found some time ago is to crack the egg into a fine sieve and let the thin white drain off. That worked really well too.
That method works excellent. Been doing it for years and is much faster than this.
If you’re using fresh eggs, you wont get this watery issue.
I did not believe this at all..fresh eggs and water is all that is needed.. but I thought I would try.... how great it is to be wrong every now and then... this is brilliant.. thankyou
This is AMAZING. Than, you soooo much Chef Adrienne for showing us this technique! I will be using this method later this morning. I absolutely love poached eggs cooked just the way you cooked them in this video and to have them such a perfect shape and so perfectly cooked is great. We are cattle and sheep farmers in Australia and we have our own hens (we call them chooks here in Australia), so we have steady supply of beautiful, free range eggs with the most gorgeous orange yolks. Can't wait to try this out on my husband later!
Great video! Really appreciate the overhead views of the opaque egg whites and the simmering water. A picture of the goal/result was an important learning tool for this inexperienced cook!
I've tried many methods and wasted so many eggs over the years. This is by far the best method to make the perfect poached egg. You don't need to surf anywhere else online. This is the place to come to learn to make the best poached egg. I was shocked at how much vinegar was used but believe me, there is no vinegar taste to the eggs. One of the most helpful videos I have ever seen on TH-cam on any subject ever !
My dad showed me this method 60 years ago and yes you will get the perfect poached egg EVERY time !
It doesn’t take as long to do as the video may look ( demo is longer than the actual process )
You really should try this method, you’ll never use any other 🏴
Agree, this is how we've always done them.
I’m a Butcher / Chef. I had the best homemade Eggs Benedict I’ve ever made at home this morning with this technique. And that’s saying alot. Love this, will never do it any other way unless I have to.
I enjoyed this but my grandma and mom used this method so I feel like you actually got this method from mid-century better homes and gardens or mid-century Betty Crocker. That's generally where they got all their tips and tricks.
I learned this very trick from a fantastic French chef early on in my cooking career and it is a game changer for poached eggs
@@Garvin285 This is NOT the standard method. It’s not new either. I’ve heard of it before and prefer it but the standard method is with a vortex with a touch of vinegar in the poaching liquid. This 10-minute pre-poach soak is fairly innovative and not at all the common or standard method.
@@robertholtz there nothing new under the sun
Butno way, this is a brand new technique never seen before. Didn't you watch the video? Gawd.
@@robertholtz It was standard when I was a kid....and that was a VERY long time ago.
@@DocFunkenstein 😂 gawd indeed.
My family generation been doing this for 500 years.
Just wanted to set an older date for prepping eggs for poaching in vinegar/water than the other folks... because in TH-cam, no one can fact check me.
Sarcasm aside, the moment someone on TH-cam states, "never been done method". The folks of yore come out. I've done it that way for YEARS.😜
I love poached eggs but have never had much luck in getting them to come out right. Thank you SO much for sharing this. I can't wait to try it! xo
Really works. I used a slight variation of this method. I bought one of those microwave egg poachers with 4 little plastic pots that sit in an enclosure. I found it pretty useless, but I retained the 4 little pots and hurled the rest in the bin. So I use Adrienne's method but in individual pots rather than a single large bowl. That way still using a 50/50 split you only use a small amount of vinegar. Then after 10 minutes it's easy to slide them into the boiling water. I guess you can also use teacups.
What an excellent, fascinating and informative cooking presentation! Chef Adrienne Cheatham kept my interest up, with steps and instructions moving at a smooth, comfortable and upbeat entertaining pace without resorting to stretching things out to prolong the video like so many other "chefs" tend to do on TH-cam.
Thanks for a wonderful video!
I already am comfortable poaching an egg. I even own egg laying chickens. But I am so happy and excited to try this method! You are absolutely right I have seen tons of poaching videos and this is a unique technique.
Please let us know if this becomes your favorite technique!
FINALLY I made a perfect poached w/o contraptions and a mess! And the hint about doing them first, preparing everything else and then popping them in the oven (so that I am not sitting there doing 2 eggs at a time and we eat breakfast separately!) was an even better tip! YOU ARE THE BEST!
I can confidently poach one egg at a time using the vortex method, but this is blowing my mind for poaching multiple eggs at once!
Fantastic video! I've always been nervous about making poached eggs but I tried it for the first time using this method and it worked perfectly. I think I cooked mine for a minute too long because I was so excited at getting them into the boiling water but they were still runny and delish! No vinegar after taste in the eggs either!😀 Thank you Chef Adrienne!
This is one of the best you Tube hacks I have seen; I'm partial to poached eggs, and being restricted to cooking one egg at a time is a right bind. Thank you for this info, and I wish you well!
Absolutely, 100% perfect poached eggs. This is one of the best cooking technique videos I've seen in forever. I even had issues getting the egg from the bath to the pot (half the damn thing was hanging out of the spoon). It still worked perfectly!
I will definitely try this. I poach 2 eggs at a time in swirly water (sometimes 3) almost daily. Yes, you can cook them at the same time, they just stick together and they look good but not the individual and beautiful almond shape you demonstrated with yours. And yes, they have to have that tender white with runny centers.
REALLY APPRECIATE this method. Pre vinegar bath makes perfect sense.
Egg Chemistry 101? The protein Albumen is what is responding to the vinegar. Albumen that contains ovalbumin, conalbumin or ovatransferrin and ovomucin.
Along the same vinegar lines: when hard boiling eggs in the shell, add vinegar to that water. Combining vinegar in that boiling water will push the Albumen to stay closely bound and not shred in the boiling water if a cracked shell or break in a shell occurs while cooking.
Tip: if your egg is room temperature it increases a positive result of the yolk centering in your poached end product.
Thank you!!!!! Poached eggs have always intimidated me, and I've been afraid to try them. This is such an easy solution that doesn't require any special skill level. I love it when chemistry makes life easier.
Great tip! I've added vinager to the poaching water, and when doing multiple eggs used rings to hold the individual eggs in place which can shape them kind of ugly (into rounds) compared to yours. I've used small tuna tins that I cut the top and bottom off of for this.
Pre soaking in vinager is much smarter too!
I like the idea of the tuna can rings. But vinegar spoils the eggs, so never. If anything, use lemon juice.
If you your going to the trouble of using tuna tins just get a poaching pan. I have one that holds four eggs and gives perfect eggs every time, unless you screw up😋
@@python27au where I live they don't sell them and it was just recycling what I'd have thrown in the trash?
I love poached eggs but it's not a thing in Scandinavia.
@@nonenoneonenonenone lemon juice is actually smarter. I do find that using more vinager tends to give a taste to the egg. You really have to rinse them off.
@@gnarbeljo8980 bugger. If you can find one on line they’re really good. Its just a shallow pan with an insert that holds four cups and a lid. Makes poaching eggs super easy, they don’t stick or break up. Mine cost about $20 or there abouts.
Thanks, i have tried the swirling water etc, for 45yrs i could NEVER poach an egg without the whites floating around the saucepan. Ahhh. Finally, i poached an egg thanks to you.❤❤❤❤😊😊😊
I’ve heard of the vinegar trick, but as an addition to the cooking water. THIS IS THE BIZZ! Brilliant thank you!
You just blew my mind Chef Adrienne! Amazingly detailed explanation for multiple poached eggs at the same time! We just baked some banana bread today and tomorrow morning it will be pan fried banana bread with poached eggs on top, homemade applewood bacon. Thanks so much.
Jeff Ike,
I just made a couple loaves of banana bread….that sounds so yummy! I’ve never tried pan fried banana bread. I have some applewood bacon doing your tip for dinner. Thank You
Never thought of having banana bread that way before, it sounds delicious!
I like how you were to the point, very informative and you've convinced me to make them for the first time ever
I've been doing this for over 20 years. I typically poach 2 or 3 dozen eggs at a time and I like to use a deep pot at a full rolling boil so the eggs will cook on the way down and not stick to the bottom. I get the water gently swirling (to help spread the eggs around and keep them separated) and then dump the lot in slowly but all from the bowl into the water - no need to spoon each one in. The loose white will float up first and I can skim that off, then the nicely poached eggs will start to get buoyant so I scoop them out en mass with a big wire skimmer - drop them into cold water to stop the cooking. I store them dry in a sealed container or sealed with cling wrap. I drop them into boiling water to reheat for service.
Is this for a restaurant? Why cooking so many?
@@bluesky7288 Yes, for restaurants. I love poached eggs, but I can't eat dozens all by myself.
So, to be clear, you do start with the steeping in vinegar part?
… I worked in a restaurant almost 50 years ago that used the same technique you are describing for their large Sunday brunches … BUT … like you, they didn’t precondition the eggs in the vinegar and therefore you don’t get that perfect shape like in this video, which is definitely superior to the older method …
@@johnnunn8688 yes....that is essential
After years of ‘tornadoing’ with marginal results (as home chef, I always get the ugly ones), I can’t wait to try this technique! Thank you!
Update: Oh. My. Gosh. This is sheer magic. I dislike the taste of vinegar (I overused it when I was a young cook, and it’s so overused in American cuisine, along with salt and sugar), so am leery of any recipe that demands it. But 1. It WORKS and 2. No vinegar taste!!! For the 3 weeks since, I’ve been poaching the dickens out of every egg I have and have bought. Seriously, Samrin Nosrat, beloved author of bestselling “Salt, Fat, Acid, and Heat” needs to hear about this one!
Ooh out-sciencing Heston! Can't wait to give this a go for lunch tomorrow. I really like the concept and how practical it is for preparing large numbers of eggs.
Nope! Heston says that the vinegar makes the egg white "lethery" and for the best results you must use very fresh eggs, as fresh as you can find them. As the egg gets older, the white becomes watery and you dont want that. So, the fresher the egg, the better. Heston goes the extra mile and uses a slotted spoon to get rid of any watery egg white, even if the egg is super fresh! In my opinion the best way is to sous vide the egg to 60-65 celcius for 25-30 minutes and then crack the egg. The way Raymond Blanc does it
@@chrisrizos5119 I watched that "In Search of Perfection" programme when it was originally shown. It was an interesting series and his development chef at the time, Chris Young, who did most of the actual work for it, went on to work on the fascinating Modernist Cuisine encyclopedias.
While he's clearly right about the age of the egg and wateriness, I don't buy the vinegar/leatheriness part, or at least it's insignificant compared with getting the timing right. Also, I've tried various sous vide egg approaches and I really don't think they are worth the extra time and faff.
@@chrisrizos5119 I have never experienced a leathery egg white due to using white vinegar? As for sous vide eggs, if you like snotty/unset whites, then carry on! But no matter what I have done, even when the yolk is at a point where it has gone powdery, the white is still snotty and just the most awful texture! absolutely love my sous vide machine, use it at least once a week. Never ever will I bother with eggs again.
@@Him.Me.Q.and.P you don't know what your doing. LoL. Eggs are the simplest to sous vide. 😢 🤯
@@sckl2011 I definitely do know what I'm doing. I agree, they are simple, but the whites don't go firm enough for my liking... It's personal taste.
I am comfortable with poaching eggs anyway, just thought I'd check this out to see if it's easier than my usual method.
Edit: Just to add, I watched some TH-cam videos on sous vide eggs after trying a few times and being unhappy, came across "sousvideeverything", and you can see on the video that even the most set egg yolks still don't have a set egg white.
Thank you very very very much!!! I'm nearly 50 and have tried every method and contraption possible.... and finally thanks to you I can now create the perfect poached egg 🙂
Perfection. Thanks for the clear, comprehensive instructions. I haven't been bold enough to try your directions for holding the partially cooked eggs, but I don't really have a need. This was great information. Thanks.
Thanks for sharing the "stir the water" insight. I have not seen anyone mention it only works for one egg.
Use some logic - if you have have 2 eggs in there, there's a better than good chance that your egg whites are going to collide and you're going to be upset if you use the tornado technique when poaching more than 1 egg.
@@Dyanosis Wow, you must feel so smart by trying to put others down, how sad 😞
I did this yesterday and today. The results are great - perfect soft, fully cooked white and very warm, liquid yolk. Moving the eggs into the vinegar and then into the pan takes a bit of practice. I use a strainer instead of a ladel. One note: Though she says 1 cup each vinegar and water, she actually uses 2 cups (500 ml) each for three eggs. I'm sure I'll be great at this after doing it just a few times.
This is the perfect technique I’ve been looking for for Marion’s spicy pantry pasta with crispy egg. It’s a fusion pasta with a poached eggs that’s then coated with flour and panko crumbs and then fried again. I’ve had a 50/50 success rate with not overcooking the egg and its always so messy trying to get fluffy white bits when doing multiple poached eggs. Thanks so much!
This is brilliant! I gasped at your 50/50 water-vinegar ratio, but the eggs are gorgeous. Combined with Helen Rennie's strainer method, poached eggs couldn't be easier. (Although, if making them just for me, I'll still use the whirlpool method and do 2 at the same time. For 2 or more, Helen's method is great.)
This was my second time trying your method. First time 1 of the 2 turned out perfect so I decided to try again. I noticed this time that you "say" a cup of vinegar and a cup of water, but what you pour in the bowl is two cups of each. 🤔 I went with 1 1/2 of each for 2 eggs and it yielded two perfectly poached eggs! Thank you.
Excellent!… my favourite on toast and grated cheddar on top… haven’t had a poached egg in YEARS because my egg would dissolve into a foggy mess and it drove me nuts. Going to try this for sure! Thank you so much! :)
I love it that you teach. You don't force a personality on us, you just want to share. And, as a huge fan of Benedicts, this was invaluable to me. Thank you.
Was ready to surrender and buy a silicone egg holder. But saw this video and finally got a proper poached egg! Thank you! The details of what to look for and avoid really helped too
I have been doing similar for some time but with a microwave..crack the eggs into the water vinegar mix, cover the bowl with a plate, into the micro for 1 minute 20/30 seconds ( maybe 40 if you want the yolk firm) and done.
I spray a zippered sandwich bag with oil crack the egg in, seal and place in a container of water then microwave checking frequently.
Wow! Wasteful and you get to eat out of heated plastic?!? Genius! 🙁
I'll remember this for the next time I host brunch for a large group! There are tons of great tips in here to help get a lot of eggs on the table at the same time. If you're only making three or four eggs, this method seems like overkill. I add a few tablespoons of vinegar to the simmering water and crack one egg at a time into a ramekin so that I can very gently add it to the water. As long as the eggs are fresh, it works every time.
Yep i agree to much time wasted when i could have cooked and eaten before she would get hers outta the vineger bath 😅
Wow, I have watched so many videos and tried so many techniques, and nothing every worked. Swirling the water has never ever worked for me, but this method was just perfect! Thanks alot :)
This is awesome! 30 years a chef and I learnt a new trick today🙏 thank you
I've used the vortex method successfully with two eggs, and very occasionally three. I'm going to use this method next time I want perfect poached eggs. It looks like a great method!
3 in one go or one by one ? I too use the vortex method but when i try it with 2 eggs one by one, 2nd one always turns out bad :( do you have any tips for that?
@@nikki-zeero3122 You have to put both eggs in at the same time. So, crack both eggs (or even three) into a bowl. When the water begins to boil, add a tablespoon or two of white vinegar to the pot. Then swirl the water gently, creating a vortex. Don't swirl too vigorously, you want a smooth vortex. Quickly pour the eggs right into the centre of the vortex. Start your timer.
Oh, and (you probably know this) don't let the water come to an actual boil after you put the egg in.
I will try this ASAP! (Though I haven't tried it, "America's Test Kitchen" said that poaching them via sou vide was a good method, but so much is involved.) This method is simple and straight forward.
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One super useful thing I learned from either A.T.K. (maybe "Cook's illustrated") was that you should use the freshest eggs possible for poaching so the whites are less runny. It you don't have an egg farm nearby and have to rely on the supermarket, look for the 3-gigit number stamped on the end of the egg cartons. That represents the day the eggs were packaged (NOT laid).
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This is the tricky part ---- there are 365 days a year so the number runs from 001 (represents January 1st) to 365 (represents December 31st), so you will have to figure out what day it is when you go shopping.
EXAMPLE: Say, it is day 234 - find the carton with the closest stamped number to 234. Eggs that are stamped 226 are better to buy than eggs stamped at 218
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"30 days hath September, April, June, and November.
All the rest have 31,
Save February, which alone, has 28 and 1 day more
When Leap Year comes 1 year in 4."
I made these for my family this morning for breakfast sandwiches and they were so good! I've never done poached eggs before but this made them seem so easy, thank you!
Adrienne you are brilliant, engaging, and just delightful! This was a joy to watch. Thank you for the master class!
Master class indeed. An inspiration to all educators.
@@rodrigomunoz6496 😳
Hi , this is an “eggcellent “”video 💜💜💜love it ! I tried this method and now want to give my egg poacher !!! No more burned fingers trying to remove the eggs from the poacher cups !!
Interesting concept that my Grandmother once showed me around 60 years ago and still it looks as fresh as when she prepared our classic Sunday dinners. Wish I was a kid again, instead of an older man, set in his ways. Cheers Adrienne .
Yeah. "We had to work out a way..." I hope her culinary college teachers don't catch her saying that! 😂
Exactly! I thought it’s a common knowledge not some arcane stuff “you can’t find anywhere online” 😂 Everyone in my family always cooked them like this!
@@sailorgreg1184 where have all of you been hiding? I've been cooking for almost 20 years and had *never* heard of this technique before!
@@r09d98 well, I’ve been cooking for almost 30 so maybe you need some more experience. Jokes aside I think it’s just regional. Here (Poland) this is a very common knowledge, when we had socialism the only available thing in stores was vinegar (google that if you don’t believe me) and we used it _a lot_. All of the tricks just stayed as a mouth to mouth knowledge I guess. That doesn’t mean that it should be a common knowledge in UK or USA. I was just amazed it wasn’t as it’s such a nice cuisine hack.
@@sailorgreg1184 - I hope all the people in the US who are pushing for socialism/communism caught that. God save us.
I'm going to give this a go! I've never been able to do poached eggs all the other ways😔 This looks straight forward😁👍 Thank you!🤩
Wow! This has got to be THE best tip I've seen for poaching eggs! I can't wait to try it this weekend for breakfast! The other method have always seemed so messy to me, and I've tried using the poaching cups, but have yet been able to get it perfect yet!
It is so cute that you say " There is nothing more infuriating that getting an overcooked poached egg-it really makes me mad." Truly a respecter and lover of great food! The only thing that makes me mad is that I am 57 years old and I have only learned this now! Excellent video!
HaHa, I'll raise you on 57 a wee bit and nice to know 'old dogs CAN learn new tricks' ;)
Well, I'm 70 and just now learned it, so you've got me beat in new knowledge by 13 years! I'm just going to go ahead and enjoy my eggs for the rest of my days, cooked in a manner that makes them perfect, and not worry about how much or little time I have for that.
I'm 64 and still sane...too lazy to do anything but boil eggs and not clean up mess; plus I get it all in my gob..
To me, there are a lot of things more infuriating than an overcooked poached egg. Until I watched this video i wasn't even aware that overcooked poached eggs may figure on the list of infuriating items. Well, we live and learn. Now I know that AND how to make poached eggs, should I ever want to.
I can't stand a runny egg, but some of the people I love do! This was informative in a clear and concise manner. I loved it.
I like my yolks as a gel which is a challenge unless you do the exact same procedure every time because 30 seconds too long and they get too stiff. I use a non stick pan and a glass lid because you need to see what's going on. I cook them sunnyside up on Medium for about 3.5 to 4 minutes. There's always variables, how long the eggs have been out of the fridge and the size of egg.
Great technique. I just tried it and it worked like a charm.
For any scientists out there - how long will the water/vinegar solution last for? ie, can i just throw it in the fridge and use it again in a few days? or would i need to make a fresh batch
I’ve always wanted to make eggs Benedict but was intimidated the whole process, you broke this down so perfectly I tried it and killed it! First poached egg ever and perfection! My hollandaise ended up thicker than I wanted though, think I over whisked.
Try looking up the blender method for hollandaise. Works everytime for me.
Agreed........
Blender or stick blender makes life a lot easier but remember to add the melted butter very slowly.
Even possible in a microwave, mix up your ingredients thoroughly throw in a stick of butter chopped into chunks and microwave 30 seconds, stir, 30 seconds, stir, 15 seconds, stir then keep going like that until you reach the required consistency. 90 seconds should do it but keep checking.
Seriously try it out..... it actually works.
Thank you, Chef Adrienne, that was an excellent poached egg demo. Poached eggs have become my favorite.
Thanks Adrienne, this video is the Holy Grail of poached eggs! 😃
This one's a KEEPER for sure! As soon as I watched this, I ran right down to the kitchen and tried it, and came back with 2 absolutely perfect and delicious poached eggs.
I'm sure she's right when she says you won't find this technique anywhere else on the internet. Until all the copy-cats start posting their versions of it. 😆 Someone should share this with Jamie Oliver -- in his video, he asserts there is no reason to use vinegar. "...Why?"
He can't actually cook though, so there's your reason.
She didn't say "anywhere ELSE," she said "you won't find it anywhere on the Internet"...so I had to tease her on that, because yes, we can....it's right here where she just posted it!
I have been searching for the perfect poached egg recipe for sometime. I have found it. I tried your technique exactly as shown and it is absolutely reproducible.. Thank you for sharing your technique.
Omg thank you!! I tried making some the other day and failed miserably and I swear I've tried every trick in the book.
This will just save you using a just of white vinegar
I’m definitely going to try this for breakfast tomorrow.. nothing tastier than a perfectly poached egg served on toasted bread then topped with a bit of cheese.
@@FoodforThought12345678dsds - I’ve made them twice (yesterday was the 2nd time. They turned out delicious! I thinly sliced som French bread, buttered it and put it in my air fryer for a few minutes (a toaster would work too). Then I topped the bread with a piece of ham, added the eggs and a bit of cheese. Delicious! I do think I have to keep my eggs in the vinegar water for more than 10 minutes. I live at 3000’ elevation and I’m wondering if that affects the time. I’m going to try 15 minutes next time.
This is the best vid I've found yet to poach eggs. Been using this technique for almost a year now. Thank you.
So wonderful! Can't wait to try some perfect poached eggs soon 😁
@@majoroldladyakamom6948 whatever you say, miserable old lady
Clear and concise directions, simple to do at home, final product is amazing! Thanks so much! ♥
Thank you, Miss Adrienne Cheatham. I just followed your instructions (though I halved the water and vinegar as I only wanted 2 eggs) and chef's kiss.
I place the eggs in pure white vinegar (no water) for about 5 minutes, then slide them directly into simmering water for 4 minutes. Works great too.
This isn't new to me. We did it in the cafe all the time. Obviously we didnt know we were well ahead of the Internet. 🤣🙄
It looks weird to me to have the whites be so smooth and perfect. This method seems to preserve the whites the best, although it requires more water and vinegar than other techniques. I've been using Alton Brown's technique, and it works better than the classic vortex method, but this one looks even easier.
i think it is a nice alternative. like if you have a bunch of guests over or if you meal prep. white vinegar is fairly cheap so i think this is cool technique.
You can use a much smaller amount of water/vinegar if you're not planning on making many of them at a time. You only need enough for the egg to float in.
Whjte Vinegar is cheap anyways, but a small bowl like the type use to do creme brûlé will do individual eggs with almost no water or vinegar.
This is actually a pretty big mess, with an extra bowl to clean, and using up all that vinegar for nothing.
@@pierremartel3552 It's not cheap anymore.
This looks like a great technique. I'm going to try it. What I did this morning for multiple eggs is using the water swirl technique, and yet one at a time. After each egg is done I transfer it to a bowl of iced water. When I'm nearly ready to serve I transfer all 4 eggs back into very warm water (not boiling) for 30 seconds. Then each egg is lifted out and excess water pat with a kitchen towel before placing on toast. it took me about 30 minutes for a 4 served. So next time I'll try this technique.
Getting them out of the vinegar-water mix with the ladle seems like the tricky part. Maybe us home cooks could use a much smaller container for one or two eggs, then just drain off the solution and slip the eggs straight into the simmering water.
No need. Just Crank up the heat a little, and less washing up. The more you handle the eggs, the more you risk breaking the denatured protein coat. Just get a cheap supermarket ladle.
I tried it and it worked - but the eggs tasted like vinegar :-/ is it really 1 cup of water and 1 cup of vinegar? Thankful for any advice ;-)
One cup of vinegar is way to much
Ditto. What is a better vinegar : water ratio?
Ditto. Anyone know what I'm doing wrong or if the vinegar : water ratio should be anything but 1:1?
This works perfectly for microwave poached eggs too! Simply sit the egg in a small microwave-proof bowl, put enough of the half water/half vinegar mix to cover for a few minutes, then without draining put in the microwave for a minute or two. No more semi congealed, stringy mess. Thank you for making my breakfast easier!
I cooked professionally for 32 years , and I thought I had seen it all. Until now. Quite brilliant.
no offence at all but how have you been cooking professionally for 32 years and not know this.....?
@@qLStanzah Good question , learning by doing ? I cooked a lot on ships , we did poached eggs by the thousand , didn´t have the luxury of letting eggs sit for 20+ minutes.
Hi,
How did you make big quantities?