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  • - Hey guys, and welcome back.

  • You loved my video on how to make

  • the perfect soft-boiled and hard-boiled egg,

  • so I thought it only made sense to follow that video up

  • with today's video on how to make the perfect poached egg.

  • Now, here's the funny thing when it comes to poached eggs

  • and I find that most people love to order them for breakfast

  • when they're out at restaurants,

  • but they rarely make them at home.

  • And if you ask why I think most would say

  • that it's hard to get that perfect round spherical egg shape

  • in the poached egg, without getting lots

  • of crazy white wispies all over the place.

  • Well, for the last several weeks,

  • which you might have seen on my Instagram stories

  • I have tried every single egg poaching method under the sun.

  • From adding salt to the water or not adding salt,

  • to adding vinegar or not adding vinegar

  • to swirling a vortex pattern in the pot,

  • to using a fine mesh sieve to get rid

  • of some of that loose egg white,

  • to using brand-new fresh eggs versus old eggs

  • and even changing the depth of water in the pot

  • from a very deep pot of water to a shallow saute pan.

  • And needless to say I have definitely learned

  • a few things in this process,

  • so in today's video I'm happy to share with you

  • all of the tips in what works the best

  • for the perfect poached egg, so let's dive in.

  • When it comes to the depth of water

  • I'd recommend a pot with at least

  • three to four inches of water.

  • If you use a shallow saute pan with only an inch or two

  • you'll end up with a flatter poached egg,

  • that may have more of a fried egg shape.

  • So, heat the pot of water on high and bring it to a boil.

  • While we're waiting for our water to boil

  • we'll get our eggs ready.

  • Now the number one most important factor

  • when it comes to a perfectly poached egg

  • is having the freshest eggs possible.

  • And ideally that means that you'd purchase them

  • just that morning.

  • Fresh eggs are gonna have tighter whites,

  • and keep more of that spherical shape

  • that we're going for.

  • Eggs that have been sitting

  • in your fridge for a week or more, like this one

  • are gonna have more of that looser liquidy white

  • and that's what causes all of those white wispies.

  • But as I know running to the market

  • before breakfast may not be feasible for most,

  • here's what you can do to ensure poached eggs success.

  • And you should do this no matter how old your eggs are.

  • Just crack your eggs into a fine mesh sieve,

  • give it a little swirl,

  • and remove that liquidy egg white.

  • And as you can see on this egg

  • which I just purchased this morning,

  • there's a lot less of that looser egg white

  • than in the previous example.

  • Once all of the very loose egg white has been strained out

  • transfer your egg to a small bowl or ramekin

  • as this will make it much easier

  • to pour the egg into our pot of water.

  • And repeat this process

  • for as many eggs as you plan to cook.

  • (upbeat music)

  • Now, just like we do when we're making

  • soft and hard-boiled eggs,

  • if you plan to make these poached eggs

  • for meal prep or ahead of time,

  • get an ice water bath ready

  • as this will stop the poached eggs from cooking.

  • Alright at this point our water should be boiling,

  • so now reduce the heat to low.

  • You just want some slight bubbles on the bottom if any,

  • but no bubbles breaking the surface.

  • Many people say to add salt to the water when you poach eggs

  • but I found that this actually created more white wispies

  • and splayed the egg white all out,

  • then the reason this happens

  • is because salt changes the density of the water.

  • So definitely, don't add salt to the water

  • but just so you can see what happens with your own eyes

  • here's an attempted poached egg in salt water,

  • and you can see that it doesn't hold its shape very well.

  • When it comes to vinegar,

  • it's true that vinegar does help to coagulate

  • and keep the egg white all together.

  • Now I was against this method at first,

  • as I didn't want my eggs to taste like vinegar

  • but if you use one to two tablespoons

  • you definitely can't taste it at all.

  • And for the type of vinegar

  • you can use white vinegar, apple cider vinegar

  • or any type of lighter colored vinegar.

  • So let's get to poaching some eggs.

  • Add a tablespoon of vinegar to the water then stir it

  • and create a vortex.

  • And yes the vortex definitely works,

  • and I recommend it if you're making just one or two eggs.

  • So once you've got a nice fast vortex

  • drop your egg right into the middle,

  • and look at that lovely poached egg shape.

  • (upbeat music)

  • Set your timer for three minutes

  • for a firm white and liquid yolk,

  • if you'd like your yolk a bit firmer

  • just add another 30 seconds, and once the time is up

  • use a slotted spoon to remove your beautiful poached egg

  • You can also give your egg a gentle tap

  • to see how cook through it is

  • and place it back in the water

  • if you'd like it a little bit firmer.

  • If it's to your liking,

  • just dab the poached egg on a paper towel

  • to remove any excess water and serve it up.

  • If you're making these for meal prep

  • or to make an advance for a crowd,

  • add the poached egg to your ice water bath

  • which will ensure the egg yolk stops cooking

  • and I'll show you in a second

  • how you'll warm it back up later.

  • Now, if you'd like to make several eggs simultaneously

  • without the vortex method, you can do that as well.

  • The shape may be a little flatter,

  • but it's really not a big deal.

  • So gently pour each of your eggs into the water.

  • And on this last egg you can see

  • that there was a little more liquidy white

  • but that the main egg shaped still held together.

  • You can also use a spoon to move the water

  • and help create a rounder egg shape if you'd like.

  • And when three minutes is up

  • again use a slotted spoon to remove your poached eggs.

  • (upbeat music)

  • If you have any leftover white wispies still attached,

  • you can use kitchen scissors to snip those off,

  • and this is actually what restaurants will oftentimes do

  • for that perfect poached egg shape.

  • They'll actually trim it into shape.

  • Now, I think that's a little silly

  • and I'm all for a more natural poached egg shape

  • like this one.

  • All right you've now got this beautifully poached egg,

  • so let me show you one of my favorite poached egg

  • breakfast recipes.

  • Just add a little olive oil to a pan

  • along with two cloves of minced garlic,

  • then squeeze a lemon into the pan

  • and add the zest of the lemon as well.

  • Add a bunch of asparagus and use some tongs

  • to move them around and saute

  • for about three to five minutes or until they're tender

  • but still hold their shape.

  • Add the asparagus to a plate and top them

  • with a slice of prosciutto.

  • Now, at this point we don't wanna add a cold poached egg

  • to our breakfast, so to warm up our poached eggs

  • just add some boiling water to a bowl or large mug,

  • then place the poached egg in the hot water

  • for about 20 to 30 seconds

  • or until it's warmed through.

  • Remove it from the hot water

  • and now it's ready to be topped on our asparagus.

  • Add a little salt and pepper and if you'd like

  • shave on some fresh authentic parmigiano-reggiano cheese.

  • All right, let's cut into this poached egg

  • and see how we did.

  • Yep I'd say that's pretty darn perfect.

  • I hope you guys enjoyed this poached egg tutorial,

  • and if you did, hit that thumbs up

  • and while you're at it hit that subscribe button below

  • so you don't miss next week's video,

  • and I am now gonna finish enjoying my breakfast.

  • (upbeat music)

- Hey guys, and welcome back.

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POACHED EGGS(ポシェドエッグ)|卵のポシェドエッグのやり方(完璧に (POACHED EGGS | how to poach an egg (perfectly))

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    tsc0605 に公開 2021 年 01 月 14 日
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