Helen Reacts to Kenji’s Egg Poaching Video 

Great video Helen! I’ve poached up to 60 eggs at once using this method, b y you definitely end up with a few sacrificial eggs that are imperfect. Using a perforated hotel pan or a large colander works great. You can pour directly out of the colander, you just need to do it gently! Swirling the water before the eggs go in will also help deseare them with no real extra work required.

this woman is so powerful that she refers to all the internet cooks by first name.

I love how you thoughtfully reflected and considered how to change your plan.

“Well this throws a monkey in the wrench for me” oh Helen I love you and your mixed up turn of phrase. I like the video by the way, you made the best out of the situation.

This is why I love your videos! Pure practice, no BS or stuff that was edited to look perfect on camera. Thanks for sharing!

I love that you worked through the question and shared the learning with us. Thank you for giving it so much thought!

This is the best cooking video I've seen in a long time. It's super funny, it's helpful and educative, it displays your personality and the personality of the channel perfectly. I am so thankful I found your channel, I rarely watch all videos a cooking channel makes, but I do watch all of yours. Thanks for all the hard work. Greetings from a fellow eastern european living in the west!

Omg. Finally a poached egg hack that actually works and I’ve tried them all. Brilliant but I’d expect nothing less from Helen.

I just love your openness to learning, and willingness to try something new right in front of us. We not only learn the technique you are teaching, but we learn how to be experimental ourselves.

And suddenly Benedict’s are wwwwaaaaaaaaayyyyyyyy less stressful. This is such a decadent dish that I usually reserve it for holidays and birthdays. I feel much more confident offering to make this at the next family Christmas. Thanks!

Can I poach 30 eggs at once? I doubt it. But I totally believe that Kenji can and has on many occasions. I'm totally with you on not liking a sieve for this, though. It's just too rough on the eggs, and I'll never get enough practice to counteract that.

Thank you! There’s so many dishes I love that have poached eggs and it’s such a massive pain doing them one at a time. I just ordered a Chinese colander. This is a game changer.

I find that metal tea strainers or mesh sieves' tend to grip the loose eggwhites (even the thick egg white to an extent) and can lead to it cooking into the mesh and causing tears. The grippyness of the mesh also makes the eggs on the bottom ROLL out of the strainer and they tend to catch and tear. I got a hard plastic sieve as a gift one time, the holes are about 1mm in diameter, and it works flawlessly for straining and poaching eggs. It's not silicone, I actually find that raw and even the egg after its poached tend to stick to silicone tools. But this hard plastic strainer is SUPER gentle on the eggs and the slip out super easily. It's fairly small, about the size of a bowl or two hands cupped, but it holds a few (maybe 9 but that's pushing it a little) eggs neatly. I never see these colanders anywhere, but they are perfect for instant noodles too as not even a single noodle particle sticks to it. It's not non-stick, the plastic is just inheritantly non-stick due to its slightly rough (yet smooth) surface. You should try finding one as its a game changer, I don't know the type of plastic, but its white, its got very tiny bumps and has a small sheen due to the light hitting these bumps. Some plastic tools such as slotted spoons are also made from the same material although normally they come in a dark black, and they work great too (again, not the silicone kind).

I'd watch Kenji reacting to this reaction.

Thank you Helen for yet another thoughtful, informative and entertaining video. I don’t think you should delete any of your work - you teach us how to recognise and how to recover from mistakes, which is very important in “real life” cooking. 🤗❤️🙂

My sister introduced me to your channel by sending a link to you sheet pan video. I've now watched about 90% of your videos. I love the techniques you teach. Thank you so much. I have been a home cook for over 40 years & never poached an egg before. With your method (didn't strain) & using really fresh eggs I was successful the 1st time! Don't know how to send a picture but wanted to thank you for sharing your method.

Your presentation is simply one of the best I have see on RU-vid. I am a professor who enjoys teaching. I loved yiur presentation thoroughly

"Who wants to buy another gadget?" I was mentally raising my hand before I realized she meant we should probably not want more gadgets.... {head down} Ok... {watches rest of video in silence}

Helen, you are a joy. Thank you for this, for your mistakes, for your experience, for your willingness to be flexible. It's a great example to us home cooks to be humble and keep learning.

It looked as though Kenjin had some breakage, too! Also I wonder, would it help, with his method, to stir the water and get it circulating BEFORE adding the eggs? I do love the colander and shallow saucepan method, it seems foolproof. I think my flat bottom regular-style metal colander will work well! You are so cool, Helen! So glad I found your channel!

The analysis/troubleshooting vids are so helpful, Helen! Thanks!

Finally, after watching so many videos on poaching eggs a real solution. This Chinese colander technique works perfectly! I'm so glad I found your video.

I love your enthusiasm. You explained so well both Kenjis and your technique. I learned a lot. Thank you!

What a great idea, Helen. I never have to make that many poached eggs anymore but your method seems perfect. When I worked in kitchens and had to do poached eggs, we dropped them in the water, one at a time and stirred it around to keep them moving. We did a pot full of them. Then before they were near done we scooped them out and dropped them into a pan of cold water with ice cubes. It stopped the cooking and then could be taken out and stored for the next mornings rush of brunch. Can't wait to see your eggs Benedict. I am sure you have a great way of making the sauce. Xo

Wow, thank you so much for doing this video. I remember myself watching the 16second clip of poaching 30 eggs, and I was astouned. I work in a restaurant where we serve around 100-180 poachies a day, and I thought this method was revolutionary. But I couldnt replicate it at home, even with one, so I didnt bother wasting my money on more. I am definitely going to try this one, looks like a success! I would just make small recommendation to your test: show that the yolks are runny! Its crucial for a perfect eggs benedict.

I love these lab experiments in the kitchen! 👏👏👏

This is such a great example of changing gears and finding an opportunity to highlight other videos but in a tactful way! Bravo Helen 💕

Wonderful! I feel like I learned something! Also, my experience with a lot of Kenji's advice is that while generally better *in principle*, in practice they're more fiddly and more prone to errors. I'm glad you did several experiments here--now I feel I actually understand poaching better

More of these types of videos Helen! Absolutely love it when the mistakes and the experimentation are shown and makes us aware that it's all part of the process of becoming a better cook.

I've never heard of the Chinese colander but I really appreciate that you just set the whole thing into the water and pick the whole thing up when the eggs are cooked. So efficient!

this chanel is actually amazing, you are just droping tons of interesting knowledge

My Dear Helen: I think you are amazing despite my disagreements and differences in experience. I have a big issue with Kenji’s method and I wonder how well Kenji’s method worked for Kenji. The 16 second video didn’t show the details of the outcome. You show all the details and for that I’m very grateful. Love your videos and always learn something. Very appreciated.

Thank you! This method definitely works better! Love the step by step comparisons too!

Hi! I really liked your video, espicially that you shared your thought process in figuring out other ways of poaching the eggs. I've wanted to try making them, but never knew where to start. After watching this, I'm more confident to try. Thank you for all your thoughtful videos!

Helen! I'm doing a small brunch restaurant in Korea and I got too much help from your videos!! I' still using your hack of the poached eggs!! I've been always thinking that I want to sincerely THANK YOU! I was in a trouble to make poached eggs for crowd. and you got me. thank you Helen. I hope to invite you to my restaurant right now! I couldn’t have done it without your help. You’re a lifesaver.

Great video. Your Chinese colander method has been a game changer for me!

Helen, that was a fantastic exploration of different methods & results. Very scientific method of you!

I have become a big fan of your wonderful videos. Thanks for sharing your expertise and years of experience.

Your videos are such a rich source of information. Amazing.

A genuinely useful video. Thank you, Helen.

I've never poached an egg. There, I said it. I can cook an egg on the stovetop any other way, but I've never tried poached because it seemed like too much of a pain in the ass. After watching this video, I'm gonna practice today until I get it right. Thank you, Helen.

Have been trying to up my presentation game as a home cook - Absolutely love this method, so quick with simple clean plating!

When I first worked in a small bar & grill restaurant eggs benedict was one of the most popular brunch dishes. The chef used a wok. Heats fast, great vortex before pouring in the eggs. He didn't strain them but easily did 6 -8 at a time with a big wok. somewhere between a pot and a skillet it worked great - I still use a small wok at home. I need to try it with the strained eggs.

Even more incredible insights from Ms. Rennie. Thank you!!

Your method is WONDERFUL! I cooked my first stress free poached eggs. I bought the colander, amazon $19.99.

Love the video. I have tried Kenji's method for a dozen and got fairly good results. Last time I did (about a month ago) I ended up with like 9 perfect, and 3 "acceptable". I have to say it's been the best method I used to poach a lot of eggs. Your method looks a lot easier, so I'll have to give this a try.

I don't strain my poached eggs. I add vinegar to the simmering water. That prevents the white from spazzing out on me and holds it all together quite nicely. I use a cast iron skillet too. I use little ramekins. DO NOT SALT THE WATER ~!!! SALT MAKES THE ALBUMEN FALL APART. Use Vinegar

I have tried a few recipes for poached egg, but all of them was complicated and error prone. Thank you Helen, this method works great, I learned a lot from you :)

I can’t wait to try this. I always dread making poached eggs for my family because it takes a lot of time

Honestly... as someone who's poached eggs in the tens of 1000s... USE A DEEP POT ON A ROLLING BOIL!! make sure to add vinigar (or something acidic), no salt. drop fresh eggs individually into the pot, the pot can accomidate as many eggs as can fit physically befoe the temperature drops bellow a rolling boil. the water being on a rolling boil will seal the shape of the egg as it drops to the bottom of the pot, along with the bubbles holding it to that shape until it cooks slightly. best way to drop multiple eggs in is to have them in individual ramicans, cracked and ready to go... you can put the all together like you see hear of crack them quickly into the water (my fav). straining the runny wihte help, but using FRESH good quality eggs helps even better... when you cook normally, you rotate the kitchen stock, but when you poach eggs... poach the freshest and best quality eggs you can rant over disclaimer: nothing particularly wrong with this method either, there are many way to do the same thing... but for me, what I mentioned work best in my experience.

Excellent tutorial on poaching eggs!

I was taught in culinary school to stir the water before you put the eggs in. It works for 30 eggs if you have a big water basin.

Victory! Nice to see you demonstrate solving a problem, Helen.

4 eggs is more than I need, I can't imagine ever needing to poach 30 eggs at the same time. I love this video and Helen's analysis. Always so much fun when she delves into a topic and I learned so much

I agree With you, Helen! I have a teflon skillet with a VERY wide diameter that I always use for egg poaching if I need more than just 3 or so. I bring the water to a just bubbling simmer in the skillet, then turn it down the tiniest step from there and just start cracking my eggs in , placing them first in a little bowl or coffee cup so I can drop them in easily aiming around like going round a clock face. First around the outer rim, then closer inside, and last one or two in the center....This because the edges will naturally be a hint cooler so they'll all be finished at roughly the same time by the time I've placed the total number I need. Granted, I've never needed more than aa dozen to maybe 15 or 16 at home to feed a group, but one very wide pan will allow for that. I prefer the teflon bottom, but I imagine it isn't completely required. allow for that. It's never been a problem, and also, as you say, if there's a few that are less perfectly smooth, the thready whites will either fall off as the egg is lifted from the water, or it trims off with a spoon as I'm going to plate it, place it on toast, or the base, however it's going to be served. It's the most logical method and I don't really have any sacrificial eggs unless I make a stupid mistake...It happens. But none just as the cost of the big process so to speak, which a restaurant can probably afford to put into their accounting as waste etc. and probably take off on business taxes as an expense. I just have to avoid waste as a home cook, and I imagine you do as well.

I spent 25+ years working as a chef, tbh, most of the time we use poaching pans, it makes the process foolproof for anyone, there's no secret trick to adding things to the water or special stirring techniques. Also, you can poach a single egg in just a few tablespoons of water, by simply tilting a small saute pan over the burner

thank you Helen It's fun cooking, I'm also a chef and love making cooking videos! Have a nice day🤩🤩🤩

Brilliant. Well done, Helen!

I don't even like poached eggs; I'm just here for Helen's reaction.

I don't think I have done more than four poached eggs at one time, but what I do is I take a large soup ladle, and crack an egg into it. I dip it into the simmering water (With a little white vinegar in it) and let some water seep into the ladle. When I see the egg start to set, I slip it into the pan, and repeat with the next egg. Do this in a clockwise direction, the first egg at 12 o clock, the next at 3, etc. then after 3-4 minutes, pull the first egg, then the next, then the next, in clockwise order. Viola! Potentially, this could work for a lot more eggs, if you could keep track of the order they went in the pan.

Very good video Helen. Thanks

The thumbnail for this video is the most 'youtuber' thumbnail you have, and I love it! You have some other decent contenders, but this takes the cake.

Your colander reminds me of my stainless steel steamer basket that I have that would easily work for the 3-4 poached eggs as that is all that I would need. What a great idea to just set the whole basket into a pan of simmering water.

Loved the dramatic music.

I hope your references to views and competition online are tongue-in-cheek, even if RU-vid is part of a business model. Your teaching and humor are so head and shoulders above anyone out there, I don't know why you are not hosting a television series like Martha Stewart's Cooking School. You're smart, approachable, beautiful, helpful, and charming. How is that not a basis for a hit show?

Excellent video. I learn more from my mistakes than from my successes - and apparently, I also learn more from others mistakes 😃 It's extremely useful to see your development process ( nice for: trial and error )! Also : the right tool for the job still is valid.

Hi Hellen! I was watching an old Julia Child video on French onion soup on utube and she addressed her method for poaching eggs… I thought of you immediately and had to write! She would place the egg in its shell in a pot of simmering water for 10 seconds and then remove before breaking egg in another pot of simmering water without a vortex. She said this preboil in the shell helped the white stay together… She was an amazing chef and it brought me back to simpler times… I thought you’d love to see this episode of the French chef from PBS. Utube has many episodes of her show! I love your channel… Best Jorden Weiss

Hey Helen, I bought Misen stainless pan and knife for my birthday and I am very happy with them, especially hubby doing his own eggs breakfast in the am. We love them. Thank you for your videos, now I am having a lot of fun with these better tools!

If I were ever to be executed, two perfectly poached eggs on toast would be my request for a final meal!

After seeing your original video I looked for a Chinese colander, but the one I found was $40, so I've been using a $5 steamer basket from an op shop. works well, it can do at least 12 at a time because it has straight sides.

Thanks to you, I got a Chinese colander several years ago so I could make Eggs Benedict for a crowd in Christmas morning. Least stressful poached egg perfection, ever. And, combined w/ a do-ahead sous-vide hollandaise, it's also a quick, special breakfast on a morning that is otherwise crazy busy.

Refreshing change this video is! thanks, Helen! ❤

great video! One question: Why didn't Helen separate the Chinese colander version eggs wih a spatula like she did with the regular colander version eggs? Thanks.

Just stumbled on you for the first time. Love your video approach. Looking to exploring your channel. Wonderful video!!!

Love the intensity of this video!

I love Kenji’s channel I learned how to cook a turkey without a baking bag and without a overnight brine I’ll never go back to cooking a turkey the old way ever again just need (2 tbsp kosher salt, 1 tsp black pepper and 2 tsp baking powder ) my grandson said he never had turkey like the one I made. I think I’ll try the poach eggs.

Thanks for running some trial and error on this method, I've been working on my eggs Benedict for a while and haven't succeeded at doing more than six at a time. Love the video but commenting for the Kiki sticker on your laptop! Made me smile so much.

“The last one is acceptable… if you cover it with Hollandaise.” I loved this video, thank you Helen!

You could try stirring the water before dropping in the eggs. I've never tried to do so many but I find it works well for a couple.

Great video but I love your Chinese strainer method best. Informative snd helpful.

This is an amazing video. Loved it. So much to learn. Thank you

Honestly, I use a large pot, make a vortex and stick in the middle of it 6-7-8 eggs by having them in a cup and coming with the cup to the surface of the water when dropping them. The vortex separates them nicely in the water

Sorry for being late to this party but what a great video. My grandmother taught me to put a little vinegar in the water when poaching. She said it keeps the eggs together better. Any thoughts on this idea?

Helen, the best way to poach eggs is like this. Pour i pint of water and 1 pint of white vinegar into a boil. crack eggs into the liquid and leave eggs for no more then 10 mins. you will notice that the eggs start to look cooked. remove them and gently lower into hot water and you will be amazed. x

I love the Chinese Colander...have used it since I saw your video!

Thank you for your interesting video. Although I haven't tried it yet, a stockpot with a pasta insert should work great for this, as it is flat and smooth, has lots of holes and is made to fit the pot. A flat metal steamer insert could also be utilized to both strain and poach in the matching stock pot or in a shallower pot. I believe many people have these inserts in their kitchens. I will try poaching eggs with my pasta insert soon. What do you think of my idea? And, thanks again!

Amazing video!

I don't get it. Why strain the eggs? Am I the weird one for vastly preferring whites over yolks and thinking that straining away the white seems like a waste of tasty egg white? Love the approach to the video and showing problem solving at work.

Masterfully done !!

I absolutely love the way you take us along in your explanation. Your videos are great, thank you! I was very hopeful of this method but unfortunately my yolks are not covered by the white. Instead, the yolk floats on top of the white. I have tried different levels (heights) of water, different temperatures, but I can't seem to troubleshoot succesfully. Does anyone know how to avoid this?

love it! thank you for doing what you did. Checking out Kenji's method but still providing your own!! Love your channel

“…my video is obsolete before I even post it…” lollololol 🤣🤣🤣

Can you post a link to the colander you use. I’ e seen two different sizes (11 inch and 15 inch). Thanks! Love your videos!

Stock pot with pasta strainer insert... 500 eggs! lol I've always done the strainer thing with 4-6 eggs straight into the pot but I like this colander idea and can also shock them in cold water this way. Thanks!

This was excellent!

I have a fine mesh colander with no handle and little legs. Could I use that one instead of the Chinese colander?

i have a flat bottom strainer, it came with my pot when i bought it, i usually use it to steam vegetables. i think they may be more common than u think!

You're very gracious. I'd never heard of Kenji before this!

Just thank you as always

This is such an impressive technique