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Learn to Cook: How to Poach an Egg

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Nothing compares to the elegance of a poached egg, but the cooking process can be fraught with messiness if you go into it blindly. Learn the simple tricks we use at the test kitchen to create perfectly cooked (and intact!) poached eggs.
Want to cook like the professionals at America's Test Kitchen? Now you can. Learn about our new online Cooking School and discover how you can become a better cook with help from Bridget Lancaster and the Cooking School crew.
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What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Опубликовано:

26 авг 2024

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Комментарии : 141

@JayyEVee 8 лет назад

Amazingly shocked as how simple this is to do for a large number of poached eggs. As an amateur cook that's in it more for the fun and enjoyment that good food brings; Glad to add this to the arsenal!

@michaelmg7850 6 лет назад

I know I am replying to the comment made 2 years ago, but sadly, those eggs were overcooked

@leonmack9688 3 месяца назад

Cool seeing Lan in the background!

@corgeousgeorge 10 лет назад

Love America's Test Kitchen. Such a fantastic show and really appreciate that you try to use items one already has in their kitchen instead of gizmos that just take up excess space.(using tea cups instead of using ramekins or custard dishes was a great idea!)

@paulcallahan3897 Год назад

Such total simplicity with such wonderful results--thank you.

@SethHesio 8 лет назад

This is a really great technique. Will definitely do this next time I need poached eggs. There's one thing they don't mention here, which maybe they ought to.. and that is to use the freshest eggs possible as in older eggs the white albumen breaks down and the white will not hold shape and break down if you try to poach it. Great video. I love Americas Test Kitchen.

@AmericasTestKitchen 8 лет назад

+SethHesio Thanks for stopping by! May there be many more perfect poached eggs in your future.

@SethHesio 8 лет назад

I tried the recipe this morning, and love the straight forward nature of it, it worked so well. Thanks again.

@victoriarobertson3810 7 лет назад

***** hi Bridget I'm Victoria Robertson. I'm a big fan of atk& Cook'sCountryand you along with Julia &Chris are my favorites on these two shows.What I want to know is how in the world do youu prepare acorn squash into a soup HELP!

@Varvisa 9 лет назад

I love how this simplifies a precious ability. this is perfect and makes so much sense. I only ever need to poach 2-3 eggs for me and the boyfriend, but I can tell you how much I've screwed it up. This is so perfect and simple. thank you for being awesome :)

@sandrodellisanti1139 Год назад

Merry Christmas to you all and many greetings from Brunswick in Germany :)

@reedamanda814 8 лет назад

I had seen many tips for poached eggs saying to use the vinegar, which I do and it definitely helps, but I'd never been directed to remove it from the heat. Definitely going to try this as when I cook, it's for a family of 5.

@Hogavich 7 лет назад

Just tried this today with 2 eggs and it worked perfectly! Thank you ATK!!

@broadcasttttable Год назад

I solved the problem of the eggs sticking by using the vinegar but the whites still tended to run amok. Yours looks like the perfect way to do it. Never thought about using the cups and taking the pan off the burner to let the ambient heat do the job. I always left them in the boiling water and thus they were too easy to overcook.

@phyllphayes2479 10 лет назад

Cool. Thanks for the tip. Always enjoy test kitchen on PBS

@AuntBessiesRecipies 3 года назад

After ruining untold numbers of eggs with the swirl method, this is a blessing. Worked first time!

@truckerenoch8824 2 года назад

I've never seen a single video that shows how to remove the inner _thin_ albumin, to get the most beautiful and delicious poached eggs. I learned this from a cook at a family diner of all places. I was served the best I had ever had, so I asked him and he let me come back and watch him cook one. It's actually kinda difficult to remove it, but it's worth it!

@mskiran36 Год назад

Oh wow can you share?

@lockergr 5 лет назад

I wish there had been a whole class in high school or college where each of these kind of basic tasks would have been gone over and practiced so once on our own we would have had quite proficient culinary skills.

@lockergr 4 года назад

Terncote Real life, practical skills. Not everyone get shown these things by their folks.

@NortonsNestMonthly 9 лет назад

She does a great job and even a non cook could do this and have it come out well.

@dimitrimatsacos7859 2 года назад

Thank you. I thought I knew how to poach eggs, but I hadn't seen this technique re turning off the gas, and the reason for it. I believe also that fresher eggs are less likely to have the whites drift apart, and until this video, didn't know why I had to put vinegar into the water.

@olehemlock 2 года назад

Corned beef hash makes the best bed for poached eggs, next American Fries

@Thorpean 9 лет назад

couldn't be simpler. love your show and what you guys do!! even here in England. :)

@glenncurry3041 2 года назад

This is going to save so much energy! I do 4 poached eggs regularly, breaking each into one of two little glass bowls and hopefully fast enough that there is not a big time difference. But she likes hers cooked a bit more. Try to figure which is which though! 2qt sauce pan swirling. Sometimes it more like egg drop soup! I will be trying this one soon!

@madthumbs1564 10 лет назад

@concerns over gluten free: Even malt vinegar is considered gluten free because it's distilled. Rice has a different kind of gluten than what most people have issues with. I'd suggest sticking with distilled vinegars or raw apple cider vinegar; not plain old white vinegar. As thihal123 also pointed out: it just needs to be an acid in the right amount.

@HeyJudyArts 10 месяцев назад

Worked perfectly

@symphoniez Год назад

INCREDIBLE video. Now I can have poached eggs from comfort of my own home. Thank you.

@CookingLessonsforDad 8 лет назад

Great tips for poaching eggs! Thanks!

@vivianlai9040 10 лет назад

This worked great! Thanks!!

@jgonsalk 11 лет назад

That is excellent. I've seen so many different methods but this seems like the most logical. I'll try it very soon!

@semco72057 6 лет назад

I loved the way you did that and will have to cook some myself since I have never eaten poached eggs before. I spent 24 years in the Air Force and ate eggs cooked several ways, but never that way.

@graphicsfxcgy Год назад

Silicone egg poaching cups are awesome. Perfect results every time. Oil the inside of the cup with your finger. Drop the egg cups into the water. Cover. Not only do you get a perfect egg every time, but there's no waste to the "ribboning" and the shape of the egg is uniform. The eggs will slide right out with a slight amount of oil in each cup.

@karltraveldude7817 2 года назад

Best plan yet , I will try asap !! Yum Yum thank you so much ...

@jenaiso4104 11 лет назад

Whoa! Bridget you must be one of the most logical people in the world. Thank you for this as it has been a crap shoot poaching eggs in the past.

@alanpreston3111 2 года назад

Thankyou 👍🏻… love the background as well 😂👍🏻

@strll3048 2 года назад

Thank you, I was wondering about this.

@kierstenbrouwer2235 5 лет назад

Love the tip of draining off the watery yolk, my eggs have been perfect since I tried that!

@evasteele4865 Год назад

This was very helpful!!

@nickcirillo6191 6 месяцев назад

Excellent 😎

@Beemerboy324 7 лет назад

Always add the vinegar, never add vinegar, always add salt, never add salt...I'm going to get a couple dozen eggs and try it until I get it right.

@barbarabowlen4690 5 лет назад

I use a slotted spatula to remove eggs when done. The spoon sometimes breaks the yolk. Great video - I’ll try the vinegar!!

@JesusChristISTHEONETRUEGOD Год назад

The yolk should flow out if you want it so but not mine. I want a soft jam consistent.

@drremulack6196 4 года назад

right after watching this I boiled water and made two just like she did. AWESOME EGGS!!!!

@Maazzzo 11 лет назад

Thanks I shall try that xx

@chriscoughlan5221 2 года назад

i´m forever looking out for the perfect poached egg. I think i´ll try yr method tomorrow, Boiling the water, take off the heat, put eggs in water and place lid on and wait for approx 5 mins

@mayflowerlace Год назад

Brilliant!!🎉❤

@julianielsen1885 Год назад

I am always looking for the perfect poached egg for 1, ONE. I just tried this but as it was only me, I used a 7” skillet and 2 eggs. I only used 2tsp of white vinegar and decreased the time to 3min. I used the method from another ATK (eggs bendict for a crowd-brunch) and first cracked ea egg into a fine mesh strainer to drain some of the liquid then transferred ea. egg into a cup. After it boiled I pulled the pan off the burner waited a few seconds until the bubbles slowed down transferred the two eggs into after and covered. Both eggs kind of stuck together and seemed as if I had the albumin tendrils from one egg floating in the water. I think I may do 1 egg, 1 cup, and definitely do the full 5 min. After 3 min I took the lid off and realized it needed more time and put the lid back on for 2 more minutes. I guess I thought with fewer eggs less time, but no, and I’d do the full Tbl of vinegar. Overall I’d say this was successful, but I think for 1-2 eggs it’s easier for me to put each egg in a small lightly greased sm ramikin, place in a sauce pan fill the pot with water up to 3/4 side of the ramikin. Bring to full boil cover with lid, remove from heat and set 5 min timer (less or more depending on how had you like them).

@medetit 7 лет назад

THANK YOU

@Userqwerty349 Месяц назад

I wish i could get this correct twice in a row.

@DavidStMichael 8 лет назад

She's so nice. :)

@aft2604 8 лет назад

Excellent

@Soulful_Chaos 11 лет назад

I love ATK. ^_^

@Maazzzo 11 лет назад

I'm allergic to gluten, and there's a lot of controversy over whether vinegar is okay for people who are either allergic or have coeliac disease. Many vinegars are actually made from distilled malt barley vinegar. Do you have any suggestions on how to make them with no vinegar? I've even had reactions to rice vinegar :(

@flemmingengel4795 9 месяцев назад

dot hole on the shell. boil the whole eggs the day before for 3 minutes, put them in ice water and then in the freezer ... peel them now they are ready in room temperature or in the fridge to have 1-2 minutes when they need to be used ... or you can store it in 45 celcius for hours they are ready when you need them

@user-ld9os8fm8k 4 года назад

Δεν έχω δοκιμάσει, αλλά φαίνεται εύκολο. Το βίντεο αυτο πολύ μακρισ διάρκειας.

@TheStatlady 8 лет назад

I tried this this morning and it didn't work at all! My kids were disappointed. I wonder if it has to do with being at high altitude (Salt Lake City).

@TheStatlady 8 лет назад

I should add that what I mean by that is they eggs were completely underdone and the whites just slid right off when I tried to take the eggs out.

@nlo1617 8 лет назад

Good Housekeeping's cookbook has this to say about high-altitude cooking: "At higher altitudes, adjustments in the cooking time, temperature, and ingredients could be necessary. At sea level, water boils at 212°F. With each additional 500 feet of altitude, the boiling point drops 1°F. Even though the boiling point is lower, it takes longer to generate the heat required to cook food. Therefore, at high altitudes, foods boiled in water (such as pasta and beans) will take longer to come to a boil and will require longer cooking times..." It goes on to say: "The processing times for canning foods and the blanching times for freezing vegetables will vary, too. At high altitudes, cake recipes may need slight adjustments in the proportions of flour, leavening, liquid, eggs, etc. These adjustments will vary from recipe to recipe, and no set guidelines can be given. Many cake mixes now carry special directions on the label for high-altitude preparation. High altitudes can also affect the rising of doughs and batters, deep-frying, candy making, and other aspects of food preparation."

@user-fh7jm2pu5n 2 месяца назад

I tried it in Ohio and the yolks of my 2 eggs were solid at 5 minutes. Tried it again at 3.5 minutes and my 2 eggs were perfect! 👍

@thihal123 11 лет назад

For vinegar substitute, you could use any acid. It's the acid that helps egg whites coagulate.

@virtualinfluencer 2 года назад

You're the best

@rossmunn9770 7 лет назад

Is there ever any fear of the egg not being cooked long enough and therefore causing salmonella poisoning. How can you tell that it is actually cooked enough. Is there a need to worry? I really like your method, far superior to any I've seen by any of the ''experienced'' chefs on this site. Thanhks.

@RubyTwilite 3 года назад

I used a 9-1/2" nonstick skillet with a tight fitting lid and this didn't work poaching 5 medium eggs. The whites blended into the water and after 5 min I had 5 yolks bobbing around in cloudy water. Yes it was off the heat, yes the water was still, yes I carefully tipped the eggs into the water, yes I used salted water with white vinegar. I love ATK but this didn't work for me.

@petegregory517 Год назад

Same problem I always have. Tried room temperature, cold, medium but still 🤬.

@gghostrrider Год назад

Looks for hollandaise sauce recipe 👀

@markanthony7289 8 лет назад

Correct me if I am wrong but should you not be removing the eggs at the same time?

@halolauren 11 лет назад

The egg you show at the end is overcooked. The yolk is only half runny. How long for a runny center?

@Eec2023 3 года назад

A couple of those didn’t look so great. Good for making larger amounts but the swirling water method makes a better looking final product.

@joriszsz95 3 месяца назад

Whats the matter with creating a vortrx?

@Tasmanaut 2 месяца назад

it's pointless, it does nothing.

@pumpkin-fu4cm Год назад

I hope by "throw away" you mean use them for something else

@chriscoughlan5221 Год назад

After lots of trial+ error, I can conclude, that you you don't need anything apart from a good quality non stick frying pan and good quality fresh eggs. Salt+ vinegar arent needed

@Germania9 10 лет назад

This. Makes. Sense. So I don't have to do anything gimmicky like stirring the water to create a vortex? Meanwhile, can I also add Knorr chicken stock for flavor?

@djokawari1 10 лет назад

No and no. Just salt the egg and eat it. Knorr is disgusting.

@bloozedaddy 8 лет назад

+Zedfinite the vortex will place the yolk more in the center than this method...take note of the second egg...looks almost sunny side up as it's outside of the white.

@johnbaptist7476 2 года назад

❤ 🌹 🌾🌿🍀🍃🌷SMART 👌🙏👏👏👏

@epkugelman Год назад

Use a metal wire drying rack instead of paper towels. Paper towels do not soak up the water. The eggs sit in a soggy towel, they are best when placed on a wire rack. Try it.

@JohnnyMcMenamin 8 лет назад

That's not how I cook them but it is effective for a good looking soft poach.

@seraaron 11 лет назад

Use milk instead of vinegar. it works in a similar way.

@bloozedaddy 8 лет назад

that second one looks like a fail. You still get nicer eggs using a pot and the water vortex but this works for a lot of eggs at once.

@Ultradude604 9 лет назад

Fucking clever!

@ayamkambingliao 10 лет назад

pls don throw the egg with the cracked yoke away...gimme...i make omelet :D

@alanmarston8612 9 лет назад

I was just watching Cook's Illustrated re. A meat Pie. and everyone adds chicken stock to the meat' I Do Not Eat Fowl. how about pork or beef stock? Al

@monkeyboy4746 8 лет назад

Just drink the eggs. breakfast!

@umamizaddy 11 лет назад

Waste not, want not, Bridget. Save any broken yolks for scrambled eggs, etc.

@78625amginE 5 лет назад

You don’t need vinegar.

@MisterFuturtastic 7 лет назад

I would think that all the eggs would be cooked to different levels because a pan that large would have different hot and cold zones.

@joec.743 8 лет назад

The fresher the eggs the less the whites will fray

@ivantrograncic6367 Год назад

Followed the recipe to a T. Eggs were not set and cooked after 5 minutes. Left them in for another 2. They were still not done. There are clearly more details to this technique then just what's in the video.

@user-fh7jm2pu5n 3 месяца назад

Either you're cooking at a much higher altitude, or you're not following directions. After 5 minutes my egg yolks were already set. I should've removed my eggs in less than 5 minutes!

@lynnkarnes1000 5 лет назад

@paulwu4878 11 лет назад

Oh my. I have always failed with saucepan. Turns out we can use a skillet. Damn! I was so foolish

@Xelbiuj 10 лет назад

Poached used to be my favorite but you lose too much white. Just give me an over medium or one fried in an egg ring.

@ceciliacorson1804 11 лет назад

Cider vinegar. :D

@chriscoughlan5221 2 года назад

Sadly this didn't work for me. After the recommended 5 mins for 2 eggs, the egg white were still uncooked. So I will either have to leave them longer or try a different pan.

@terrystevens8890 2 года назад

I could see that her whites were not totally cooked either.

@caribbeanguytrinbago9662 5 лет назад

Video ended limp..what after the freezer ?????????

@potapotapotapotapotapota Год назад

damn she looks young here

@2alexandervideo Год назад

Those eggs are not cooked so that the egg white is firm…..need to cook more!

@avalon449 6 лет назад

So if the yoke breaks you throw it away.......

@indyglf Год назад

What is this infatuation with vinegar when poaching eggs? It is absolutely not needed. Your kitchen and eggs won’t smell like vinegar if you do this:crack you egg into a medium mesh strainer, like they sell in grocery stores meant for your sink drain. They are stainless steel. The watery part of the egg white-which creates the mess in the first place-will drain off. Once drained, slide your egg into the water and cook to your liking. I do this for fried eggs as well. Works every-single-time. No failures. Easy.

@carlostsalinas5088 8 лет назад

is that jonah hill in the back

@c.brionkidder9232 8 лет назад

haha he is cute

@tompagano9015 Год назад

This video was filmed many pounds ago.

@1mikeharr1 8 лет назад

what happened to steaks? show went right to poached eggs?? and what mixes with corn starch? said so quickly didn't get it -and never repeated you tube not acceptable!

@lqtmn 2 года назад

How the hell do I get 2 eggs into 40 cups??

@chriscoughlan5221 2 года назад

whoops i skipped the vinegar+salt

@jordanjones5876 6 лет назад

This method makes no sense to me. You put all the eggs in at the same time, emphasizing how important it is that each egg is cooked for the same time. Yet you only take out one egg at a time from the pan. So the last egg will have been in the pan a minute more than the first one by the time you get them all out.

@RubyTwilite 3 года назад

I think after 5 min the water cools down enough that it won't really continue cooking. Regardless, this didn't work for me.

@jeffwelch5349 3 года назад

You didn’t drain your eggs!! Elle Simon drains her eggs first

@Johnaubreyduncan Год назад

No salt please. Salt water boils at a higher temperature. This will over cook the eggs!!"!!!!. Rest them on the kichen paper, whilst still in the spoon. Looks like you were having trobble getting them off the paper.

@joannemaniatis9597 8 лет назад

People do not be fooled if eggs fray that means that they are over a year old. If they are fresh the yolk is nicely rounded in the egg white and you do not need to add salt or vinegar as well as washing extra tea cups.

@1000sister 2 года назад

Shhh! The adults are speaking!

@avalon449 6 лет назад

Making something simple, difficult......

@margaretlavender9647 Год назад

Why do you call a frying pan a ‘skillet’?

@TheSouthIsHot 2 месяца назад

Throw it away and start over???😮 NEVER! Save it for scrambled eggs. Please don’t waste animal products. Those poor animals suffer so that we can eat, drink, and be merry.