How to poach an egg

The  Staff Canteen

The Staff Canteen

Editor 18th May 2017

So in this video we're going to look good poaching eggs and very simple in a pan of boiling water not too rapid a boil and so I'm just going to get the pan going here, you want the water at a steady boil not really fast rolling boil, fresh eggs and the fresher the better and what we going to do is just to crack the eggs into a ramekin this just makes it easier to control the poor into the pan, a few drops of vinegar into the water the science is and science isn't necessarily my strong subject but that it helps the proteins coagulate more quickly in there in the white of the yolk.

So I'm just going to turn this pan down and it's that fierce on the boil at the moment so we're just going to slow that down slightly, that’s it just a nice steady bubble in the pan and I'm going to stir the water to create a vortex which will hopefully spin the white nicely around the yolk, don't go mad though don’t overworked the pan just nice and steady and then tip the egg get it nice and close to the water and just let that drop in and the water swirling should set the white around the yolk.

Try and control the heat on the pan again you don't want to to vigorously boiling such I’ve just turn that down slightly and then we're going to come up again a little bit you get a little bit of scum and foam come out to the surface but hopefully the eggs nicely wrapped in the white.

About two minutes probably two to get the right texture on that you want the white just set and a nice soft yolk still and what you can do is you can either serve these straightaway will take it out drain it on a paper towel, season it ready to serve, or you can transfer the poached egg to some iced water to refresh and chill ready to use at a later date, so just coming out of the pan now the eggs have had bout two minutes just checking this set, on that occasion you get a little bubble which gets some water in it just going to take it out onto the kitchen paper were just going to give this a little trim up before we serve, so just going to take this edge off to neaten the shape, tip that over on the spoon, and that’s your poached eggs and the yolk still nice and soft and the whites still fairly firm and we can split the yolk just to show you and hopefully got a nice runny yolk little bit of seasoning and you're ready to serve.

Find your next job as a Commis Chef here.

The  Staff Canteen

The Staff Canteen

Editor 18th May 2017

How to poach an egg