Great Cooking Videos

And it can splash you but it can also sort of break the egg apart.

And if you gently tip the egg from another container into the water it works out a lot better. So I’ve just used a small bowl and I’m just gonna gently pour the egg in and then I’m gonna use a large spoon to just sort of corral the white a little bit. The vinegar helps a lot actually this one is doing really well- just doesn’t need my help that much. But I’m just using the spoon just to make sure that it just doesn’t start floating away. It’s also really helpful. Ok what I do if I’m doing several I would slip them each individually and then cover it and let them cook - depending on how you like your yolks - from anywhere from 2 to 4 mins. Uh - If you like it pretty runny you know less time and in a minute I’ll show you what it looks like.

Ok, it’s been about 2 mins and my egg is just about right. Well, it’s still a little jiggly. I might leave that for another 30 secs or so. When you’re poaching eggs for a crowd one neat trick is to have a bowl of ice water at hand and you can poach several eggs and then drop them directly into the iced water. And that will stop the cooking and so you won’t have over cooked eggs. When you have to make more than a pan’s worth of eggs. Then you can just simply take the already poached cooled eggs slip them back into the warm water for just a second just to warm drain it on your paper towel and put it on your Eggs Benedict or on a plate with whatever else your serving. So that’s a great tip for all of you who have to poach eggs for a crowd. For me it’s just me right now so I’m - I’ve just got one little lonely guy in here.

And as you can see the yolk has stayed- the yolk is a little bit soft you can shake it a little and tell its jiggling a little, the white has stayed together really nicely. And actually I’ll just dump it in the ice water really quickly so I can handle it. And then because I’m putting it in and out of water, I like to drain the egg on a paper towel just briefly before I put it on a plate. You don’t want all that water on top of your English muffin or anything else so I just sort of like to pat it dry and then I can just pop it right on to the plate. My hands are clean don’t worry about it. And as you can see with my fork right here - when I cut into the yolk it’s nice and runny - it runs across the plate, you can see this beautiful golden dip able yolk. Uh…Perfect poached eggs really simple, now you know how to do it.

In case you didn’t see the video in part 1 of this series… here it is again

Tags: camp cooking, japanese cooking, cooking shows

Tags

Cooking Recipes