 One thing I am super excited about this week is poached eggs. I like eggs of all kinds but poached eggs are so pretty and they're really pretty easy to make. Step one is I use a strainer to get the very liquidy part of the egg white separated from the egg because that's one of the things that creates these little ribbons of white and makes your egg look a little bit messy. So strain it into a bowl. If you use super fresh eggs like if you actually have chickens you don't need to strain it because the whole egg is hanging together but every day that an egg is outside of a chicken the outside gets more liquidy and that's the thing that creates the wisps that I'm talking about. I start with boiling water and I turn it down so that there are no bubbles because you want it to be still so that the eggs don't break apart and then I put this egg into a cup because if you break it directly in here it really will often come apart and then I just slide the egg in very gently. Some people like to create a vortex and if I'm making only one or two poached eggs that's what I do just because then it really holds together. All of the little whispies spin around and it makes a really pretty shape because food is so visual for me eggs especially are just so beautiful and part of the happiness is just because they're gorgeous. Another trick that my friend taught me is that you can put a little bit of vinegar into your water and that actually coagulates the white very quickly and it tastes a teeny weeny bit um like vinegar which for me is a nice flavor on an egg but sometimes you don't want that. These are going to be in here for about three minutes. Some people like to cover the pot and wait until they cook but I like to like look at them and play around with them while they're cooking. I also keep the heat on just a little bit so that it's not bubbling but it's still hot. Poached eggs are like okay poached eggs in terms of just like beauty and texture are they're really the number one egg they're very pure so these are almost ready I'm going to lift one up. If you like them really like almost like a soft boiled egg this is the right texture. See how it's still super jiggly and loose but the white is going to be cooked almost all the way through so this one's ready and I have a paper towel. Some people take scissors and they trim off the little whispies. I don't do that because I don't mind the whispies and then I have an oiled sheet tray here and I'm taking them out in the order I put them in. Here we are we have the poached eggs. I've done it. It took me about seven minutes to cook these eggs the real way. I am going to make some avocado toast with poached eggs on top. I could eat like a million of these. Salt, I love the salt, the flaky salt. Let's get ready. Let's get ready for the goo. Perfectly liquidy tender whites. Do you see how delicious this is? You could eat this every single weekend. It's so easy to cook a poached egg the real way. Do you like this? Do you like learning things? If you love to learn things that help you make better meals, watch our one thing videos.