- Hi, I'm Jerry James Stone,

and you're watching Cooking Stoned.

And on today's show, I'm going to show you

how to poach an egg perfectly every single time.

I love poached eggs because they're just a great,

I love them on a salad, actually,

that's my favorite way to eat a poached egg.

I'll make a great veggie salad

and throw a warm poached egg on top,

and then I don't even need any dressing.

It's amazing.

And this method, you will poach it perfectly

every single time.

So, when poaching an egg, you want to have about

an inch of water in whatever pan that you use.

I like to use a sauce pan.

So, I'm gonna go ahead and put four cups

of water in this pan.

I'm sorry, not an inch of water,

about an inch and a half, to two inches.

So, there's four cups.

That doesn't quite look like it's gonna give me

what I need there, that's just about an inch.

So, I'm gonna add a couple more cups of water.

So now I have about six cups in there.

And then, for poaching the egg, you want to use

a tablespoon of vinegar, white vinegar,

that's really important, white vinegar,

for every four cups.

So, I'm gonna have about a tablespoon and a half.

Now, I know that some people are concerned about

the egg tasting too vinegar-y, but don't worry,

I have a trick for that.

So, now we're gonna bring this water to a boil,

and then once it's boiling,

reduce it to a really, really low simmer.

Now that it's barely simmering,

we're gonna just put in our egg.

So, what I like to do is, I take a spoon and

I kinda swirl the water around in a vortex.

And the reason I do this is because when I add

the egg in there it's going to help,

along with the vinegar, this is gonna sort of help

keep the egg in a nice, like, ball.

Sort of like the way that you're used to seeing

a poached egg in a restaurant.

Now, another component about this,

which I didn't go over, is you don't want to just

crack your egg into the water.

You want to put it into some sort of cup

where you can gently deliver the egg

into the water and the vinegar.

So, I'm gonna go ahead and do that.

Get the water going around.

And let's do it, I'm gonna put my egg in there.

And as you can see, it kind of swirls up

into a nice little ball.

Now, using a slotted spoon of some sort,

I'm gonna just remove my egg and sort of test it.

It's a little undercooked still,

those whites are not, it's a little too jiggly,

so I'm gonna just put it back in for another minute.

I remove my egg, now that it's cooked.

And what I do, is I put my poached eggs in an ice bath.

Now, I do this for a few reasons, because

the ice bath is going to stop them from cooking,

and I want the yolk to be runny,

and also for the next step, which is to remove

the vinegar-y taste from the egg itself.

So, you can actually store your eggs

like this for up to one day.

So, you can poach, if you're gonna do, like,

a big brunch, you could poach a bunch of eggs,

store them in ice water, put them in the fridge,

until you're ready to use them.

So, in order to remove the vinegar flavor

from the eggs, I take about six cups of water,

and a couple of teaspoons of salt,

and add it to the sauce pan, and just warm it.

It doesn't need to be boiling, just wanna warm it up.

So, what this is gonna do is, it's going to remove,

I got egg pieces on my spoon

so it's not entirely clean in there.

It's going to remove the vinegar flavor

from the poached egg, but also warm the egg

back up from the ice bath.

So, you just wanna take your egg,

your poached egg, out of the ice bath,

and place it in this warm salt bath,

just for, like, maybe 30 seconds to a minute,

not very long, just enough to, like, warm it back up.

You can do a bunch of them at once.

And that will remove the salt flavor and heat them

back up for when you're ready to serve them.

And that's how you poach an egg.

(fast, upbeat Eastern European music)