Guys, what I am going to show you today—it’s Saturday morning, we’re going to make quick poached eggs. You’ve probably been out to restaurants, cafes, brunch places, had a lovely pouched days. Tried them yourself at home, disaster! Maybe not all of you, but maybe that’s not the easiest thing in the world.
It is a very simple process. Now just have boiling water on. The key is you don’t want to drop it in when it’s boiling. So what we are going to do is we’re going to tire the temperature down at tiny bit.
Pouching means cooking at about 97 degrees, which is just below boiling point. So we’re going to add some salt in the tub of water. And an absolutely the crucial part of the whole process is adding a little bit of vinegar. The vinegar helps keep the egg together and gives it a lovely shape. Now you can see that that water is no longer boiling, it’s just under.
Next step, using the spoon, stir the water in a circular motion. Now you can see when the egg drops in, what that does is the water is turning around. The egg drop in the middle, it’s just come in and form a beautiful shape.
So egg crust—straight down into the middle. You can see that lovely circular motion, it’s really going to form a perfect egg.
Now, it’s so important that hot water never ever goes ferociously boiling because your egg will just break into lots of different pieces. So just turn the hit slightly more. We’re going to cook it for about, let’s us say, 90 seconds, just until the white part of the egg just starts to get firm. You want that lovely gist on the eggs when you put a knife down into the yolk, it’s just going to go allover your toast which is absolutely perfect.
So, slug is very nice, slug spoon for those of you who don’t know is a spoon with the holes in it. What that does is that when we are going to scoop the egg up, the excess water is going to drain off. That’s been in there for about for 90 seconds. Now, I am just going to reach it, and fishing might. Now you want to make sure that all of that water—so just give it a little shake. You don’t want any excess water left, whatsoever.
So shake it off a bit. I’ve made a couple of slices of nice thick toast and then we’re going to set them on that. And you can just see that that is the perfect pouched egg. It’s has got its lovely round shape, it is perfectly cooked. I am going to go cut in there with my knife. Beautiful! That is perfection.
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