How to make Poached Eggs - Chef Remy Cooks!

Poached Eggs are cooked in water containing a small amount of white vinegar. In the video Chef Remy uses 2 tablespoons of white vinegar. Ice water, set aside in a bowl, is sometimes used to store the poached eggs for a short while. Eggs are heated again in hot water and dried off before placing on a plate.
INGREDIENTS:
1 Tbsp. white distilled vinegar
water 2 inches deep
Iced water bath (if needed to hold eggs)
METHOD: Add water to a frying pan. Water should be about 2 inches deep. Heat the water to simmer. Keep from creating too much turbulance in the water since it will interfere with the eggs causing them to spread out. Add a tablespoon of white distilled vinegar to the water. This helps to contain the egg whites in a smaller circumference. Crack open each egg, place into a small bowl before adding to the simmering water. Use a small spatula to corral and shape the egg whites while they poach. Remove the eggs with a slotted spoon. If cooking a large order, poached eggs may be temporarily placed in a bowl of iced water and reheated in the simmering water. You would be surprised how hardy they become when poached. It's really not a problem to move them back and forth.

Category:

Howto & Style

Tags:

• Poached eggs
• poached
• eggs
• breakfast
• eggs benedict
• chef
• chef remy
• eunapio025
• foodie.

[ChefRemyM]

Gosh, I was taught this at Cordon Bleau in Paris back in 1963 but maybe there has been some technological updating since then to prove such a loss. Deep water IS used when setting up for buffet such as on a cruise ship where there are 4,500 passengers. Poached eggs are surprisingly hardy; they stand up to moving from storage in ice water to hot water heating and final movement to service.

[ChefRemyM]

Put them on your plate, not in ice water. Put them in ice water when doing for a group, then lower in hot water to warm them again before serving on plates. They are surprisingly hardy and don't easily break with all the moving around. You'll see this done on a Buffet Line.

[ChefRemyM]

Gosh you are right! Oopps, my bad! It just tastes so good! Glad you brought it up.I will plan a few videos that show alternatives! Thanks! C=:-)

[mrbassie1980]

Just so you know this isn't a challenge but a genuine question:

At college I was taught that eggs should be poached in deep water and that any use of salt with a raw egg-accross the board-was a big no no as it destroys the albumin. I'm only a commis so I'm genuinely eagre to know why why you use this method. Also, how would you store under-poached eggs for convenience when seving a la carte, In water?

[mrbassie1980]

@MonsterEnergeez

when cooking anything in water a lot of salt is absolutely fine. It doesn't add salt content to the food it just stops salts that naturally occur in the food being bled out during the cooking process. think of bringing gammon to the boil in unsalted water and refreshing as the first step so it doesn't end up salty at the end. The excess ends up in the water.

[mrbassie1980]

Just so you know this isn't a challenge but a genuine question:

At college I was taught that eggs should be poached in deep water and that any use of salt with a raw egg-accross the board-was a big no no as it destroys the albumin. I'm only a commis so I'm genuinely eagre to know why why you use this method.

[showboy321]

wouldent the eggs be cold after the cold iced water

[MonsterEnergeez]

JEEZ a little bit of salt?! that was loads