A perfectly poached egg is a beautiful thing, be it on top of tender grilled asparagus or blanketed under hollandaise sauce in a classic Eggs Benedict. Poaching eggs can be a daunting task for many home cooks but Kerri Roach, Chef de Cuisine at BOKA in Seattle, shows us two simple tricks for creating the perfect poached egg. Anyone can do it! Watch the short video below and soon you'll be poaching restaurant-quality eggs. Also, check out her tips for how to poach fish like a pro, too.
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Hi I’m Kerry, Chef de Cuisine at BOKA in downtown Seattle. And now I’m going to show you how to perfectly poach an egg. I’m going to bring some water up to a boil. Add a tiny bit of vinegar. Turn it back down to a simmer. Crack your egg in the ramekin. Swirling the water and drop the egg into the center. You are just looking for that egg white be be completely cooked. And the yolk to still be runny. And there you have a poached egg.
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