How to Make Perfect POACHED EGGS - Cooking Basics

- Hey, everyone. It's Natasha of NatashasKitchen.com. And today, I'm gonna show you how to make perfect poached eggs. This is so easy to do. You don't need any fancy equipment, and you'll be a pro in no time. So let's get started. (bell dings) With a medium sauce pan like the one I have here, you can poach one to four eggs at a time. If you want to poach more than that, you'll need a larger sauce pan, and you'll need to work quickly. I'm using large cold eggs, right out of the refrigerator. Crack the eggs into individual ramekins. Fresh eggs work best to make poached eggs, because they hold their shape better, and they have less excess whites outside the egg white sack. Those excess whites are what causes the stringing in the water. If you're using older, store-bought eggs, here's a great tip. Crack the eggs over a fine mesh sieve before transferring it to the ramekin, so you can strain off that free liquid outside the egg white sack. This step is optional and won't affect your poached egg, but it will keep your water cleaner. Once you have all of your eggs cracked into individual cups, heat a medium sauce pan, filled 2/3 full with water. Bring that to a simmer, then add one tablespoon of white vinegar. You can also use apple cider vinegar, but don't use any darker vinegar like balsamic, or it will discolor your eggs. This next part is absolutely critical. Reduce the heat so that the water is barely at a simmer. You should see some movement or tiny bubbles being sent up from the bottom, but the surface of the water should not be bubbling or disturbed at all. Now add the eggs one at a time, dip the edge of the ramekin into the water and gently slide out the egg. You can see that first egg wasn't strained and released strings into the water, while the second egg was strained and looks much cleaner. Working quickly, add the rest of the eggs in a clockwise pattern around the pan, so you know which ones to take out first. As soon as all of the eggs are in the water, immediately remove it from the heat, cover with a tight fitting lid, and let it sit for exactly four minutes. And if you don't want your eggs to over cook, make sure to set a timer. Remove the eggs one at a time using a slotted spoon and starting with the first one that you put in the pan. Briefly, let the excess water drain off from the spoon over a paper towel lined plate, then transfer to a serving plate. Work quickly, since poached eggs can easily be over cooked. I usually just cook four eggs at a time, because I have more control over the timing, and they're less likely to get overcooked. And if you want to make another batch, you can use the same water. Sprinkle the eggs with your favorite seasoning. We love salt, pepper, and a little bit of paprika, and you can use them for any recipe that calls for poached eggs. These have perfectly cooked whites with golden liquid centers. Poached eggs feel fancy, but they truly are so easy to make.

Channel: Natashas Kitchen

Views: 986,874

Keywords: how to make poached eggs, how to cook eggs, poached eggs, how to poach an egg, poached egg, eggs, poached, breakfast, recipe, recipes, how to poach eggs, perfectly poached eggs, poached egg recipe, food, breakfast recipes, breakfast recipes easy, breakfast recipes healthy, breakfast recipes with eggs, healthy breakfast recipes, how to, cooking, easy, best poached eggs, natashas kitchen, tasty, egg recipes, easy breakfast recipes, how to cook, cooking skills, cooking basics, egg

Id: mrbyeS98x0A

Length: 3min 5sec (185 seconds)

Published: Fri Sep 18 2020