("Dio e Zingaro" by La Municipale Balcanica)
- Hi, I'm Jerry James Stone, and in today's video
I'm gonna show you how to easily poach an egg.
Now you might have seen my other video
where I show you how to poach an egg perfectly.
It has a lot of steps and the reason for that is,
if you really are uncomfortable poaching eggs,
then it makes it so you can do it, right?
It's like a, it's easy in a sense
that like it won't work every single time.
It's foolproof, but it's not necessarily the simplest way.
So the simplest way is this way.
Let's get to it, I'll show you how.
One thing that's really critical for poaching eggs
is having a fresh egg.
So on every egg carton, next to the sell-by date
there's this three digit number.
That's a Julian date.
So zero zero one represents January first,
and 356 represents December 31st.
So you wanna use this date
to determine if the eggs that you have are fresh,
because this is when they were actually packed.
So now that you understand
the date part of a carton of eggs,
I just wanna explain what we're gonna do next.
So when you crack open an egg
you have kind of three components.
And we need to remove one of them for poaching an egg.
So you have obviously this golden center, which is the yolk.
And then surrounding it you can see there's the egg white.
And if you crack an egg on a plate
or when you crack it into a pan
you probably have seen this like, thicker egg white area.
Then there's also like this runnier kind of,
you can't really see it on the plate,
but you can see it here,
this other thinner egg white area.
Like I said, the easiest way to poach an egg
is to remove that thinner egg white.
So we're gonna use this mesh strainer,
just put it over a simple measuring cup.
Crack an egg,
and just gently crack it into the strainer.
("Dio e Zingaro" by La Municipale Balcanica)
So we've strained our egg and now we're gonna,
we have a couple inches of water here
that are at a sub-simmer.
I'm just gonna create a vortex with that water.
And then I'm gonna pour our egg into it.
Just gently move the egg around.
And we're gonna cook it for about three and a half minutes.
Look at this nice firm white
and a lovely runny yolk.
Pull that egg out.
And here we have a lovely poached egg.
Top it off with a little salt
and some freshly cracked pepper. (grinding)
How great does that look?
So how easy is that, right?
It's like you just strain out the egg,
remove that thin egg white, swirl around in some hot water
and boom, poached egg.
Great thing about this method
is you actually can poach more than one egg at once.
So if you wanted to do that, poach a few,
just what you do is store them in the fridge,
and you can store them for a couple of days,
and then when you're ready to heat them back up,
don't cook 'em, that's the wrong thing to do
because you want those runny yolks.
So when you're ready heat them back up,
just get a bowl of hot water,
gracefully transfer the poached eggs
to that bowl of hot water
and just let it sit for a few minutes,
and boom, they'll warm right up,
and you'll have great poached eggs.
You can do it on the weekend,
have it throughout the week,
and you're good to go.
So that's it.
Thanks for tuning in.
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teach you how to cook.
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Thanks for tuning in and I'll see you guys next time.
("Dio e Zingaro" by La Municipale Balcanica)