Yes. Cook however you want but most important is whether you enjoy it and the taste. Vikas has become an entrepreneur and cooks his way. I don’t like his recipes personally.
I tried it for the first time I didn't even know how to make it but In my first attempt I made a perfect poached egg. That wasn't flattened like this as shown in this video, The poached egg that I made was perfectly round in shape. Even though I respect them.😇 I'm writing this to say that it's not even that hard to make it, anyone can make poached egg. So jst keep on trying isn't that hard .
Really the way all the contestants explained how they started with, how they swirled the water and made the poached egg , I felt I am in an Online Class of Physics. Ohh Come on.. my 9 yr old baby makes poached egg without water and the she can even alter the viscosity of yolk inside by adjusting the temperature and duration of cooking.
As a food engineer who has been working in this field (WFP) , I can say that the egg is slightly undercooked. It’s okay to eat it occasionally, but I wouldn’t recommend eating it daily. The yolk should be as viscous as honey; a runny yolk might contain harmful bacteria like Salmonella.
Instead of a shallow nonstick pan, a deeper cooking vessel with more water would've been better. That and using fresh eggs which hold their shape better even without vinegar. I also give my poached eggs an ice bath if I plan to eat them later.
I worked in a cafe in Sydney for 6 months and made 24 poached eggs every morning for egg Benedict and breakfast meals. It took all Off us few minutes to learn. These chefs just dramatise everything to another level thinking audiences are stupid. Also we never served a flat poached egg like Chef Vikas as it is meant to be oval shape. 😂
My nani used to make poached egg into hot oil in such a way the white part becomes crispy and yellow part remains liquid. Dont even need hot water & sirka 😂😂
That was not a perfect poach by the chef - the trick is to set the raw eggs first in a bowl of cold water with vinegar so the whites semi-set before you drop them into simmering hot water. Also it’s better to use a cloth towel to dab excess water when you remove the cooked eggs from the pan because the paper towel might stick. The poached eggs should be dome like softly covering the yolks whereas the chefs was flat.
@@reenaraywahiEven I have seen this technique... A bit different from what you said, so I guess chefs have their own take. But yes, it definitely comes out very different in shape... The cooking vessel was a bit shallow... They could have re-shot it... But I guess they focused on the extent to which it had to be cooked...
@chair pose a dome is half a sphere, curved at top and flat at the bottom! It's just an explanation of how it should ideally be shaped, that's all I am saying. Why pick holes ?
I'm a Hotel Management student and I'm eating a perfectly poached egg which i made , while watching people make this in MasterChef and calling it tough 🗿
I never tried to make poached egg 🥚 before. In my first attempt i made perfectly poached egg 🍳, even better than my mom 😅. It was an amazing experience......
I see a lot of people hating on poached egg. Well once yiu try it you'll be addicted. I haven't boiled the egg in over a year. If you keep the white raw then its disgusting but with proper technique its very appetizing and tasty. Put that on a toast and you don't need cheese or any sauce.
How the Master Chef standards have fallen. Even I can poach eggs and i eat maggi day and night with it. There's a second technique where you can make it inside a shell itself through temperature control called Onsen tamago. Its better and not watery as this technique.
