Скачать с ютуб Perfect Poached Eggs: How To Do It At Home в хорошем качестве

Perfect Poached Eggs: How To Do It At Home

Come on a magical journey of finding out how to make poached eggs in 3 different ways… 1 - Classic water and vinegar (don't put vinegar in if you don't like it) 2 - Sieve method 3 - Curing method Now it all starts with fresh eggs, so go get some fresh eggs! BUT and this is a massive BUT! Not all eggs make good poached eggs as you will see - I don't know the bloody science but the white is just a different texture and they just don't do good poached eggs! So when you find an egg that you like stick with it take that variable out the of the equation!!! Next… grab a deep pan not a shallow pan! We want testicle shape not a fried egg! We want the white to encase the yolk! Next - It's called poaching not bloody boiling! So bring the water to a gentle simmer or as it's know in the trade shimmering water, hardly any bubbles but you know its hot. Method One: Add some vinegar (or not), swirly Shirley the water to create a little vortex then plop your egg in. 3 minutes is perfect so slap down your toast and you are golden. Blanch and refresh is amazing for doing big numbers or short on hob space. I worked in a place where I had one small induction to warm up 3 starters so didn't have the luxury of having a big stock pot bubbling away to do eggs. Cook your egg for 1-2 minutes then plop in ice cold water then stick in the fridge overnight. They go weird after 1 day. All you do then is reheat in boiling water for 60 seconds. Method Two: Crack your egg into a sieve and allow the thin white dribble away so you are left with a thick white. Now this is where the argument for USE FRESH EGGS kind of semi makes sense! All the eggs were bought from a supermarket on the same day with the same best before. One egg was good another egg bad! Cook the same as method one. Method Three: Make a 50/50 curing liquid of water and vinegar crack your egg in and it will start to set the outside enough to form a shape! Cook as normal! If I was to rate… They all worked… who really cares about a small string of egg white not me, did they all make a similar shape YES. Did any of them surprise me YES the curing method! In reality we are cooking at home to make something we enjoy so you do you champions I think I will be sticking with method one as the others are just an extra step of faff for no massive change in outcome! For the 'Sort of Dukkah' just pick some nuts and spices you like and gently toast, little pinch of salt and maybe some cinnamon bloody lovely! Anywayyyyyyyyy love you all thanks for the good vibes and comments appreciate it! Connect with Lagom Chef: WEBSITE: https://www.lagomchef.com INSTAGRAM:   / lagomchef   TIK TOK:   / lagomchef   FACEBOOK:   / lagomchef   LAGOM SHOP - VINEGAR AND TEA TOWELS www.lagomchef.com/shop WANT MORE YOUTUBE CONTENT? SUBSCRIBE: https://www.youtube.com/@thelagomchef...