Mmm right? I'm the same with deviled eggs or hard boiled eggs lol, I can eat several in one setting...though hubby doesn't appreciate the after effects lmfao.
Professionalist and dad vibes, also somehow high quality and scuffed at the same time :D loving it, thanks btw i generally season the egg after i take it out instead of seasoning the water, i use vinegar from my dad's leftover homemade wine that starts to ferment
I find a lot of success with the HOT BUTTER method. My wife and I melt butter to the boiling point, 1 whole stick, then throw in a yoke, and use the immersion blender, and in like 30 seconds, BOOOOOM! Hollandaise. I learned from youtube... I am sure you can find the same video. th-cam.com/video/7Q92LgPYmKg/w-d-xo.html
This is great. I'd been poaching my eggs in a pot and doing the "stir the boiling water before dropping the eggs in" thing and got the white whispies anyway. Now to find a sautoir pan under $30, because I'm not made of money.
I thought 11 minutes was a bit much but this is the most in depth and informative poached egg video I've seen. More like this! I feel like I'm seriously learning to cook.
Hey man, I've watched a ton of chef channels on TH-cam and you've started great - love the slightly more 'technical' how to's rather than big complex meals. For a later date no doubt, but this is a great way to start a channel!
Thanks chef. I'm always told to use the freshest eggs possible, it'd be nice to see a short clip on when to use eggs at different "ages" that they've been in your fridge. Regardless I've also been told to crack the eggs into a strainer/sieve to drain away the "secondary" or watery part of the egg white
Thank you Frank for your videos, we have been "binge watching" a lot of them in the last days and now, my wife an I are wishing for 2 things: 1- taste your cooking and 2- become your students. You are not only a great chef but an even better teacher. Both of us have been cooking for decades (though we are no professionals, just lvl 2 chefs ;) )and, because of your channel, there are plenty of little thing we realise we can do to improve our skills even in as simple a thing as poaching an egg. It's just a shame that we live too far to take one of your class (we live in Quebec Canada). Maybe someday we'll be able to see you in a meet and greet event. Thank you again and hope you'll keep this channel alive for a really long time.
Wow, Frank you're such a cool guy, so handsome aaaand a great cook! Your wife is a lucky lady (and I'm sure you are lucky too to have her). Said will a lot of respect, a fan 👍🏽😊
When I was a wee tyke my mom would break up a few slices of bread into a coffee mug then drop a poached egg on top of it as a breakfast. I was never really in love with them but just seeing Frank's poached eggs is making me want to make that dish.
Those 101 videos are a godsend. As a hobby cook, I always love to try things but I'm terrible at actual technique, simply cause I never really learned it and on most channels, you never learn the why you should do sth, just that you should do this or that. Those mechanical explanations are really really great to actual understand things. Keep up the great work!
It took me awhile trying a few different techniques, but I finally mastered poached eggs. And even though I'm way older than a Gen-Zer, they are indeed great on avocado toast! 😋
"You can use any eggs that you want" - Oh boy. Be careful what you say, Frank. You've got a sense of humor and that attracts fans with a sense of humor.
I love your videos. Watching them really gets me in the mood to try to cook new foods, and you make really intuitive videos that make it even easier to do so. Thank you for sharing your knowledge
Commenting to help pull you up in the algorithm. I do a vortex without vinegar, but I can't deny you had a good result. It makes me further appreciate when you say you've seen a lot of people do different things, so the viewer should try several things and find what works for them.
I like the vortex method. I also strain my eggs to remove the more watery part of the white. That prevents the whispy whites. I also try to use the FRESHEST eggs possible. That reduces the amount of watery whites in the eggs.
I appreciate all the cooking tips and instructions. Could you please share instructions on how to properly save leftovers, how long food lasts in the fridge, freezer, etc, and how to know when to throw away ingredients/food? many thanks Chef!
Hmm yes, I wonder what they based the Celsius scale on, since Fahrenheit is a bunch of odd numbers, certainly the metric scale with all it's 0-100s will be outrageous to understand, so let's not bother with it. Honestly, I prefer reading temperature in celsius since it makes so much more sense than Fahrenheit. The metric scale should've been implemented years ago but we Americans just have to be different 😑
I was taught how to Poach eggs the same way in a rondeau in technical college. I always had my water too hot and learned that the bubbles blow the egg whites around and make crappy looking eggs. I tried fried poached eggs; they are pretty good and make for an interesting addition to a plate or as a snack. Although, they are a bit more labor intensive. Personally, I think a normal poached egg works just find in most cases, but a fried one is definitely worth a try.
Perfect simple explanation, Chef, your channel was the discovery of the week =) I like how you go for the simple methods you feel comfortable and explain them with passion. Cheers!
Excellent content Frank as per usual. tackling simple stuff the right way. a little suggestion to the audience, i like to crack the egg on a slotted spoon before the bowl to remove any excess runny egg white to ensure a more beautiful whole poached egg. my girlfriend absolutely loves eggs benedict in the morning!
I admit I was a bit intimidated by eggs Benedict and so I never made it. Between this video and the hollandaise one, I'm on board with giving it a shot now! So good!
Great video! After watching you on the Epicurious videos, it's great to see you start your own instructional videos. Thanks for putting these together & keep going, Chef!
That’s cool! It looks genius to use a pan actually! I have poached eggs in big saucepan, but when I drop an egg there, it just breaks sometimes while swimming to the bottom. And sometimes my yolk just runs out ... I would definitely try using a pan, thank you, Frank!
I am personally using the swirl and higher temperature water method, but this looks so easy I will try it. Funny is how many chefs differ in matter of use or not to use vinegar, heard even quite heated discussion about it once :-) I and my wife like our eggs with vinegar bit of taste, it is a great part of weekend breakfast.
Such a beautiful and calm method for poaching!!! 💜💜💜 I like to acidulate my water with lemon to match the flavor of my Hollandaise for Eggs Benedict. How about sous vide or Ramen eggs next, Chef?
This is the same method as Alton Brown's, except he's more specific about temperature (190˚F) and water height (1.5"). It works great, although I used less vinegar than Frank (as does Alton), and my eggs still tasted like vinegar. (When I tried using even less, the whites came apart.) I prefer over easy eggs anyway, but it's good to have a healthier option.
Poached eggs are lovely w/ some nice and hot buttered toast for breakfast any day, but maybe when the weather turns cooler you could go over egg drop soup, such an underrated dish, but so comforting and easy to customize and I'd love to see what your take is.
Thanks Chef! Poaching as always intimidated me, but I will definitely give a try tomorrow! I love your 101 series, learning techniques and the basics are the things I like because it opens up alot of recipies :)
All right, that does it. I can't let eggs bully me anymore! This weekend for breakfast I'm gonna forge ahead with my southwest bennies and poach, poach, poach my eggs to perfection!
Oh Americans, you're funny. Boiling temperature in Celsius is 100, no need to tell us, foreigners. That's why we want you to follow the entire world and make that switch. 0 = freezing, 100 = boiling. Simples. Great video btw. I've learned something new today. Now gotta get that distilled vinegar.
Love the video, Chef! Your candidness really shines through, providing a great contrast to the fancy-schmancy cooking we see in Epicurious. Love the Celsius humor, too! What's your opinion on putting the egg into a cold water bath immediately after poaching?
Hello Chef. I started watching Epicurious during lockdown and you quickly became one of my favorite chefs. I’m thrilled to find that you have your own channel. I learned so much from you. During lockdown, I wanted to learn some more culinary skills. I’ve been playing around with making my own hot sauce. I don’t have a set recipe, but have been playing around with different flavors. Is it possible to do a hot sauce video?
i love on what your doing with this channel ... i have a pan set that sorta steams the eggs in a pan out of the water that i love mixing it in toast in a bowl .. and i know people ask about if they can use any other vinegar.. although.. if your not a vinegar person.. any alternatives or is the acidic needed to keep the egg form
I use a small, fine mesh sieve to crack my egg in first. Doing so drains off that much thinner part of the egg white that causes the whips. They’re always perfect doing it this way. Otherwise I make mine the exact same as yours! Yummy!
Hi Chef Frank, I love your channel. I've been practising cooking steaks and I think I've got the hang of it, but I'd really love to learn how to make proper sauces to go with them. Would you be able to show how to make a Béarnaise sauce? I've found loads of videos which all have different methods! Keep up the good work!
Would you happen to know what it is about poached eggs that give me horrible stomach pain? I've never used vinegar when making mine. The eggs themselves are fine and I have always eaten over easy eggs with runny yoke no problem. The eggs were new, the only thing I could think was I was using ones with extra? omega 3? I forget the brand. But I've eaten those cooked over easy without issue before - out of the same carton even. Not expecting any doctor like comments but figured maybe theres something about eggs I don't know that would cause it. Really loving this protocooks thing by the way!
I like these 101 videos. I think its a nice touch that Frank says this is preferred method and why, but does not talk down on the other methods. However, I think it would have been nice to show the other methods as well, to give the viewer a chance to understand and replicate them. At least in this case it would have been quite easy to do. Again, I really like the videos, so please do not take this feedback too harshly. But just like Frank wants to help us elevate our cooking skills , I hope this feedback can elevate his future youtube videos ;)
Me, alone, poaching 10-15 eggs in my pan: “Yes...this is great for parties”
That's less sad than my mental image of a bunch of people having a party centered around eating poached eggs.
Cooking for family and friends is true generosity.
Mmm right? I'm the same with deviled eggs or hard boiled eggs lol, I can eat several in one setting...though hubby doesn't appreciate the after effects lmfao.
Professionalist and dad vibes, also somehow high quality and scuffed at the same time :D loving it, thanks btw i generally season the egg after i take it out instead of seasoning the water, i use vinegar from my dad's leftover homemade wine that starts to ferment
"the worst part, tasting the water"
as someone who uses salt and vinegar chips to feel something I beg to differ.
Haha “if you’re a Gen Z’er your avocado toast” :D
Thanks again chef these vids have been inspiring
Now I'm hoping to see some hollandaise sauce after this one 🤤
I find a lot of success with the HOT BUTTER method. My wife and I melt butter to the boiling point, 1 whole stick, then throw in a yoke, and use the immersion blender, and in like 30 seconds, BOOOOOM! Hollandaise. I learned from youtube... I am sure you can find the same video. th-cam.com/video/7Q92LgPYmKg/w-d-xo.html
Second
Third. And let's get the full eggs benny!
Chef Frank please make this happen!
@@jeeping32810 it probably doesnt taste the same
just discovered this KINGS channel! thanks frank
You're like the patient dad that has infinite wisdom about cooking most of us never had. Keep being wholesome and awesome
alright, i think this is one of the best if not the best Poach Eggs Tutorial out there. thanks Chef
2:10 "boiling in Fahrenheit is 212. I'll put the Celcius measure in the description"
I laughed way too hard about that statement XD
Me too
You know you're learning from a master when he starts talking about the costs of ingredients..
This is great. I'd been poaching my eggs in a pot and doing the "stir the boiling water before dropping the eggs in" thing and got the white whispies anyway. Now to find a sautoir pan under $30, because I'm not made of money.
I thought 11 minutes was a bit much but this is the most in depth and informative poached egg video I've seen. More like this! I feel like I'm seriously learning to cook.
Hey man,
I've watched a ton of chef channels on TH-cam and you've started great - love the slightly more 'technical' how to's rather than big complex meals. For a later date no doubt, but this is a great way to start a channel!
Richard Hammond would be happy with these, and that's the greatest compliment I can pay them.
Been trying to perfect this for awhile now. Not gonna lie it's my favorite way to make eggs.
Bless the person who commented on the pancakes video that Frank has a youtube channel, I came here as soon as I read that comment and subscribed.
Thanks chef. I'm always told to use the freshest eggs possible, it'd be nice to see a short clip on when to use eggs at different "ages" that they've been in your fridge. Regardless I've also been told to crack the eggs into a strainer/sieve to drain away the "secondary" or watery part of the egg white
Thank you Frank for your videos, we have been "binge watching" a lot of them in the last days and now, my wife an I are wishing for 2 things: 1- taste your cooking and 2- become your students. You are not only a great chef but an even better teacher. Both of us have been cooking for decades (though we are no professionals, just lvl 2 chefs ;) )and, because of your channel, there are plenty of little thing we realise we can do to improve our skills even in as simple a thing as poaching an egg. It's just a shame that we live too far to take one of your class (we live in Quebec Canada). Maybe someday we'll be able to see you in a meet and greet event. Thank you again and hope you'll keep this channel alive for a really long time.
Wow, Frank you're such a cool guy, so handsome aaaand a great cook! Your wife is a lucky lady (and I'm sure you are lucky too to have her). Said will a lot of respect, a fan 👍🏽😊
When I was a wee tyke my mom would break up a few slices of bread into a coffee mug then drop a poached egg on top of it as a breakfast. I was never really in love with them but just seeing Frank's poached eggs is making me want to make that dish.
My mom did this too. We called it egg in a cup. I haven’t had it since I was a kid.
@@ProtoCookswithChefFrank Yeh, that's what my mom called it too!
@@ProtoCookswithChefFrank Never heard of that before! Sounds good ^_^
Made this for my wife this morning!
She absolutely loved it - of course on an avocado toast with my first ever selfmade Hollandaise (no kidding) :p
Fantastic!
Poached eggs are amzing! Mom would make poached egg on buttered toast for me when I was a kid. So good.
Those 101 videos are a godsend. As a hobby cook, I always love to try things but I'm terrible at actual technique, simply cause I never really learned it and on most channels, you never learn the why you should do sth, just that you should do this or that.
Those mechanical explanations are really really great to actual understand things. Keep up the great work!
Always a pleasure.
Followed the instructions. Made my first two poached eggs. Nailed it first time. Merci Chef.
The best method i've ever seen!
It took me awhile trying a few different techniques, but I finally mastered poached eggs. And even though I'm way older than a Gen-Zer, they are indeed great on avocado toast! 😋
I've tried so many complicated techniques, i'm so happy to see an easy one! Thank you for all your greats vidéos, they always bright my day up!
Anybody else noticed how fast his channel is rising lately? He really deserves it!
"You can use any eggs that you want" - Oh boy. Be careful what you say, Frank. You've got a sense of humor and that attracts fans with a sense of humor.
I love your videos. Watching them really gets me in the mood to try to cook new foods, and you make really intuitive videos that make it even easier to do so. Thank you for sharing your knowledge
Commenting to help pull you up in the algorithm. I do a vortex without vinegar, but I can't deny you had a good result. It makes me further appreciate when you say you've seen a lot of people do different things, so the viewer should try several things and find what works for them.
Tried this technique, came out perfectly! Thank you!!! Keep these videos coming
Best channel on the internet
49,000 subs?! omg congrats Frank
Thanks! 😃
I butchered eggs before...I just poached them for the first time successfully! Haha! This guy is awesome! Thanks!
I dont normally eat poached eggs, but it definitely is great to impress some friends !😆
I only tried poaching eggs once, and it was with the vortex. I cant wait to try this. Looking much simple.
good luck
I like the vortex method. I also strain my eggs to remove the more watery part of the white. That prevents the whispy whites. I also try to use the FRESHEST eggs possible. That reduces the amount of watery whites in the eggs.
I learn much every time I watch Frank. He's very talented.
I appreciate all the cooking tips and instructions. Could you please share instructions on how to properly save leftovers, how long food lasts in the fridge, freezer, etc, and how to know when to throw away ingredients/food? many thanks Chef!
Thanks for the recipe frank. I admire your cooking. After this pandemic, I would travel from Egypt to eat at your restaurant.
What's the boiling point of water in celsius?
Hmm, if only it was some easy to remember number.
Hmm yes, I wonder what they based the Celsius scale on, since Fahrenheit is a bunch of odd numbers, certainly the metric scale with all it's 0-100s will be outrageous to understand, so let's not bother with it.
Honestly, I prefer reading temperature in celsius since it makes so much more sense than Fahrenheit. The metric scale should've been implemented years ago but we Americans just have to be different 😑
Surprised a professional chef doesn’t know water boils at 100 degrees celsius but hey this is America after all
@@DrGlobbington Remember, right angles boil at 90°. Also no more second degree for you !
100C
He meant the celsius conversion of the temperature he wants the water to be, which he says is not boiling.
Only discovered this chanel this morning - it is awesome! I am already looking forward to learning more!
Welcome aboard!
I was taught how to Poach eggs the same way in a rondeau in technical college. I always had my water too hot and learned that the bubbles blow the egg whites around and make crappy looking eggs. I tried fried poached eggs; they are pretty good and make for an interesting addition to a plate or as a snack. Although, they are a bit more labor intensive. Personally, I think a normal poached egg works just find in most cases, but a fried one is definitely worth a try.
Very informative. Didn't know about some of these tips/info when poaching eggs. Thanks Chef!
Poached eggs on toast is my favourite quick meal to make, but I never managed to avoid the wispy bits until now. Thanks Chef!
Perfect simple explanation, Chef, your channel was the discovery of the week =)
I like how you go for the simple methods you feel comfortable and explain them with passion.
Cheers!
Thanks chef i like your method best of all no fuss no mess
AAAHHH YOU HAVE A TH-cam CHANNEL IVE BEEN WANTING THIS FOR SO LONG!
So helpful! I tried poached eggs a bunch in the past and it’s always a challenge. Excited to do this method.
Excellent content Frank as per usual. tackling simple stuff the right way. a little suggestion to the audience, i like to crack the egg on a slotted spoon before the bowl to remove any excess runny egg white to ensure a more beautiful whole poached egg. my girlfriend absolutely loves eggs benedict in the morning!
Hey Frank,
Greetings from germany :D
I love your Videos, and now that you ad the metrics its even better. Keep up your great work
Ok. I’ll brave this tomorrow. Thanks for the culinary courage!
I tried this recipie and it's great
Great 👍
This is the best method on poaching eggs. It eliminates waste. The vortex method wastes a lot of egg whites.
One I already knew, and did right! Lol thanks chef Frank, nicely explained.
I admit I was a bit intimidated by eggs Benedict and so I never made it. Between this video and the hollandaise one, I'm on board with giving it a shot now! So good!
Great video! After watching you on the Epicurious videos, it's great to see you start your own instructional videos. Thanks for putting these together & keep going, Chef!
That’s cool! It looks genius to use a pan actually! I have poached eggs in big saucepan, but when I drop an egg there, it just breaks sometimes while swimming to the bottom. And sometimes my yolk just runs out ...
I would definitely try using a pan, thank you, Frank!
I am personally using the swirl and higher temperature water method, but this looks so easy I will try it. Funny is how many chefs differ in matter of use or not to use vinegar, heard even quite heated discussion about it once :-) I and my wife like our eggs with vinegar bit of taste, it is a great part of weekend breakfast.
Frank has his own channel!? This makes me so happy :-D
Didn't know you had your own channel! Love it, from chef to chef, these are great advices 😊❤️ Subscribing today! 🔔
I love this method. Poaching eggs always seemed so daunting before. The first two were terrible but the rest turned out to be pretty good.
Such a beautiful and calm method for poaching!!! 💜💜💜 I like to acidulate my water with lemon to match the flavor of my Hollandaise for Eggs Benedict. How about sous vide or Ramen eggs next, Chef?
Great video, could you talk about food safety in the future pls?
perfect video! I like this type of "teaching the basics" videos
This is the same method as Alton Brown's, except he's more specific about temperature (190˚F) and water height (1.5"). It works great, although I used less vinegar than Frank (as does Alton), and my eggs still tasted like vinegar. (When I tried using even less, the whites came apart.) I prefer over easy eggs anyway, but it's good to have a healthier option.
Alton Brown is more specific about EVERYTHING. That’s why he talks so fast. He’s got to cram all of that information in. He leaves no stone unturned.
Just use really fresh organic eggs.
Thanks Frank
I was so delighted when i found out you had a channel!! Subscribed and eager to learn!
Awesome! Thank you!
Poached eggs are lovely w/ some nice and hot buttered toast for breakfast any day, but maybe when the weather turns cooler you could go over egg drop soup, such an underrated dish, but so comforting and easy to customize and I'd love to see what your take is.
Or a vine sauce.
This was highly informational. Thanks for explanining!
You made this the day after I attempted to make poached eggs for breakfast tacos 😂. Well, now I’ll know how to do them properly!
This is super useful, thank you!!
I’ve always had an egg allergy so I never really ate eggs my whole life, however I still enjoy learning from these.
That's great!
Thanks Chef! Poaching as always intimidated me, but I will definitely give a try tomorrow! I love your 101 series, learning techniques and the basics are the things I like because it opens up alot of recipies :)
good luck
Frank please make a cacio e Pepe or classic carbonara
All right, that does it. I can't let eggs bully me anymore! This weekend for breakfast I'm gonna forge ahead with my southwest bennies and poach, poach, poach my eggs to perfection!
ty great video!!!
Oh Americans, you're funny. Boiling temperature in Celsius is 100, no need to tell us, foreigners. That's why we want you to follow the entire world and make that switch. 0 = freezing, 100 = boiling. Simples.
Great video btw. I've learned something new today. Now gotta get that distilled vinegar.
Thoughts about the ATK technique of putting the eggs in a colander to strain out the liquid part of the whites?
Lorenzo and Emily chilling in the living room watching Epicurious videos.
I really enjoy watching ur vids! keep up and good luck
Glad you like them!
Could you use lemon juice instead of vinegar?
YES, @June Wilson, you sure can!
Love the video, Chef! Your candidness really shines through, providing a great contrast to the fancy-schmancy cooking we see in Epicurious. Love the Celsius humor, too!
What's your opinion on putting the egg into a cold water bath immediately after poaching?
Hello Chef. I started watching Epicurious during lockdown and you quickly became one of my favorite chefs. I’m thrilled to find that you have your own channel. I learned so much from you. During lockdown, I wanted to learn some more culinary skills. I’ve been playing around with making my own hot sauce. I don’t have a set recipe, but have been playing around with different flavors. Is it possible to do a hot sauce video?
my nephew suggested this as well. so yes
I've been digging your show!!
Thank You for this vert easy way to make them. I'll try it tomorrow and come back at you
Hey Frank love the vid but what was going on with your audio fluctuations?
Dude I love that you have a TH-cam account
Frank do you recommend only using super fresh eggs as they have tighter whites or does your method mitigate that issue?
i love on what your doing with this channel ... i have a pan set that sorta steams the eggs in a pan out of the water that i love mixing it in toast in a bowl .. and i know people ask about if they can use any other vinegar.. although.. if your not a vinegar person.. any alternatives or is the acidic needed to keep the egg form
here from epicurious! nice channel frank
I use a small, fine mesh sieve to crack my egg in first. Doing so drains off that much thinner part of the egg white that causes the whips. They’re always perfect doing it this way. Otherwise I make mine the exact same as yours! Yummy!
That's a great idea!
Before the video started, I subscribed! Frank has his own YT channel? We are not worthy! ❤️
Hey chef, you said these are great for feeding large groups. Any advice for cooking ahead, storing and reheating them?
You can cook then shock in ice water then reheat
Hi Chef Frank, I love your channel. I've been practising cooking steaks and I think I've got the hang of it, but I'd really love to learn how to make proper sauces to go with them. Would you be able to show how to make a Béarnaise sauce? I've found loads of videos which all have different methods!
Keep up the good work!
Would you happen to know what it is about poached eggs that give me horrible stomach pain? I've never used vinegar when making mine.
The eggs themselves are fine and I have always eaten over easy eggs with runny yoke no problem.
The eggs were new, the only thing I could think was I was using ones with extra? omega 3? I forget the brand. But I've eaten those cooked over easy without issue before - out of the same carton even.
Not expecting any doctor like comments but figured maybe theres something about eggs I don't know that would cause it.
Really loving this protocooks thing by the way!
I like these 101 videos. I think its a nice touch that Frank says this is preferred method and why, but does not talk down on the other methods. However, I think it would have been nice to show the other methods as well, to give the viewer a chance to understand and replicate them. At least in this case it would have been quite easy to do.
Again, I really like the videos, so please do not take this feedback too harshly. But just like Frank wants to help us elevate our cooking skills , I hope this feedback can elevate his future youtube videos ;)
Hi Frank! Love your videos!