How to Poach Eggs

Chef: Why don't we do it poached? This egg right here is already cracked, so what you are going to do is for a poached egg, again we have this liquid. We are going to turn it down just a little bit so that it's not so furious and you are going to put this as far down as close to the liquid as possible without burning yourself and dip it directly in so that the yoke doesn't break. Look at that. Now I use a slotted spoon just to make sure it doesn't stick to the bottom, just very gentle. Looks great, look at that. There it is and then we will just let that sit for approximately, we will give it about a minute. We want the yoke kind of runny. We don't want it super-hard, so just kind of watch that yoke and you see the handles away so I don't want you to grabbing the handle so this will be hot. Alright, so you keep an eye on that and are you ready to do a couple other eggs with me ? Child: Yup! Chef: I will let you even crack them into the pan if you want to this time. Does that sound good? Child: Yup! Chef: Okay, I am going to be right beside you here and then we are going to make a fried egg. We can do a basted egg. What kind are your favorites? Child: I don't know. Child 2: I like sunny side up. Speaker1: Sunny side up? Do you like your yokes runny or solid? Child: I think I will have my yokes runny. Chef: Okay, so that's over easy. Now we are going to pop it right into the pan remember?