It's Hilah, and today I am going to show you how to poach an egg.

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[How To Poach An Egg]

[Learn To Cook]

>> Hilah: So, first off I've got a pot of boiling water, and it's about two inches

deep.

You could go up to four inches.

I am going to put maybe a tablespoon of just plain old white vinegar, and that makes the

fire die, but then you put in the salt and it goes pwaaaaaaaa again, well, didn't quite

do it.

Anyway, we're going to give it a little stir to kind of get that dissolved.

Okay, it looks like all the salt is dissolved, and now I am going to turn the heat down a

little bit, and I want to put it kind of on a low to medium low, and ultimately I want

to get the water to around 200 degrees Fahrenheit, so if you have a little thermometer, that's

pretty helpful.

Just kind of while you're like getting the hang of it to know what to look for with your

particular stove, and like, you know, water.

So you want like a few little, tiny bubbles that we see here coming up.

It's steaming, that's excellent.

So, okay, this is kind of slowing down around 200, and the vinegar in the water is gonna

to help the egg whites stay together into a nicer shape, and then also having really

fresh eggs is gonna to help a lot.

I've got an egg here that I just cracked into a little Ramekin, and that's gonna

to be a little bit easier to, to get it in besides trying to like crack it in there,

so I just want to, let's make a little whirlpool here, and this will help a little bit too,

and just slip it in, and it's probably going to sink to the bottom, and this egg actually

is pretty fresh because you can see it's staying together.

If it was spread out and looking all crazy and gross, you can use like a silicone spatula

or a wooden spoon, something, to just kind of delicately scoop these little bits all

back into it, and we're just going to let it go three, four minutes is if you want the

yolk really runny, I prefer it more like six minutes to where just the middle of the yolk

is a little bit runny.

I don't like a whole bunch of gushing egg whites, but that's my prerogative, so you

do whatever you want, so three minutes, probably minimum, six, seven minutes max, just depending

on what you, what you're into.

Once it's been in there a few seconds if it's kind of sitting on the bottom you can

just gently kind of push at it to get it up.

Aha, and I am going to push this one kind of over to the side, and turn my temperature

up just a tiny bit so I can get just a couple of more little bubbles going up there, and

I'm going to go ahead and do another one, show you how to do two at once, and it's

really pretty simple.

I did not grow up poaching eggs.

We did not poach eggs in my family, and that was weird, but this is something I'm just

sort of doing in the last couple of years or so.

So again, we get our little vortex going ,and then bloop!

Cool!

So, maybe this egg wasn't quite as fresh.

You can see it's kind of spreading out all willy nilly like the blob or something, but

you just go in and you force it.

You force it into its correct shape.

Ummm hmmm.

Ummmm hmmm.

Looking pretty good.

All right.

Now, I've got a bowl of cold water here with just like, just put one ice cube in it,

so this what we are gonna do for this demonstration.

Of course, you could go ahead and serve this one now, and this yolks, and this yolk is

gonna be pretty soft.

You can just tell because you can squish it.

It looks a little squishy, so if you are serving somebody that likes a squishy yolk, you can

totally serve it now, and just kind of drain it off on a little towel, so you don't get

like soggy stuff all over your English muffin or whatever, but in this case another little

thing you could do if you want to make these all ahead of time, you could actually just

slip them into this cold water.

That's gonna stop the cooking so they don't get overcooked, and then later on when you're

ready to serve them you just heat up the water again, just, just this hot.

Drop them in for another like 30 seconds or a minute just to kind of reheat them.

That's going to make somebody very happy if they like some egg gravy on their toast.

All right, so I am gonna put this aside too, and there you have it folks!

There's how to poach and egg, actually two eggs, and if you wanted to make these way

ahead of time if you're having a brunch, you can go ahead and put this whole, as long

as they are all covered in water, you could put this bowl in the fridge overnight, and

then just reheat them the next morning.

So, there you go!

I hope that was helpful, and I'll be doing an Eggs Benedict recipe on an upcoming episode

real soon too, so you'll have some behind the scenes knowledge on that one.

All right.

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