“Poached eggs are one of my all-time favorite ways to enjoy eggs,” said John Kanell on his YouTube channel, Preppy Kitchen.
The foodie told his 4.81 million subscribers a number of ways to eat poached eggs: eggs benedict; Florentine eggs; and “they are lovely in salads”.
“They’re so good,” beamed John. “That gooey yolk and perfect white…it’s hard to beat.” The egg enthusiast promised that egg poaching is “really easy” when you follow his method.
John demonstrates his egg poaching method, starting with a large, wide pot. He fills a pot with 2 inches of water, puts it over medium heat, and brings it to a boil.
John emphasized, “As long as you use fresh eggs and the water boils gently, not violently like a boiling boil, you’ll be fine.”
Fresh eggs – which sink to the bottom of a glass of water and lie on their sides – are needed because they are “harder and thicker”.
“We’re going to use a tablespoon of vinegar,” said John. “But it’s really voluntary.” He explained, “Vinegar coagulates the egg white and almost cooks it with acid.”
Once the pan of water is gently boiling, the next step is to crack the egg and transfer it to a small bowl or ramekin.
Now turn down the heat “until it’s just boiling,” advised John; when it is reached, add a tablespoon of vinegar.
“Use the spoon and create a swirling vortex of water,” John advised. “And now [you’re] gently crack the egg in the middle.”
John added: “Let the egg cook for three minutes or until the egg white is opaque, firmer and gives a little when gently pressed with a spoon.”
After cooking, you can remove the poached egg with a slotted spoon, knowing that the yolk is still lovely and runny inside.
This is the “traditional” method of poaching an egg and works perfectly for creating a delicious snack.
