9 Scrumptious Uses of Poached Eggs Under 435 Calories


Poached Eggs

Video taken from the channel: linda spiker


How to Make Perfect Poached Eggs 3 Ways | Jamie Oliver

Video taken from the channel: Jamie Oliver


Poach The Perfect Egg! | Now Cook It

Video taken from the channel: SORTEDfood


how to make perfect poached eggs every time

Video taken from the channel: Cooking with Dr. Chill


How to Poach Eggs 101with Chef Frank

Video taken from the channel: ProtoCooks with Chef Frank


How to Poach Eggs Perfectly | Poaching Eggs For Beginners | NO FAIL POACHED EGGS | Steaming Method

Video taken from the channel: Brown Girls Kitchen


POACHED EGGS | how to poach an egg (perfectly)

Video taken from the channel: Downshiftology

It doesn’t take long to poach an egg. Cook for 2-3 minutes for soft yolks, while 4 minutes means a medium to firm cooked eggs. For hard cooked eggs, bump the cook time up to 5 minutes. Unlike hard-boiled eggs, poached eggs act as a salad dressing when they get nice and runny.

Just toss together whatever veggies you have available, add a couple of poached eggs and you’re good to go. “The egg. How To Poach Eggs In The Oven. The last way to poach an egg is in the oven. This method is just as simple as the rest. Preheat the oven to 400 degrees F (205 degrees C) Bring a small pot of water to a boil on the stove; Pour about 2 tablespoons of boiling water into each cup of a muffin tin; Crack a large egg into each tin.

By poaching eggs in the oven, you can perfectly poach eggs with ease. Not only is it the easiest way, but this method for poaching eggs in the oven is also the best way to make poached eggs for a crowd. How To Poach Eggs in the Oven Step One: Prepare Eggs.

While NOT necessary, feel free to lightly grease a 6-12 cup muffin tin. 5 tips to cook super healthy eggs 1. Choose a low-calorie cooking method. If you’re trying to cut back on calories, choose poached or boiled eggs.

These. When isn’t a poached egg appropriate? We can’t think of a single time we don’t want one, from breakfast to dinner and everything in between. If that’s how you feel, here are 22 ways to use them to. Eggs are such a great way to have a low-carb food and incorporate it into different types of meals.

Forget breakfast omelettes, here are 10 ways you can incorporate eggs in to every meal! Breakfast. 1. Very Low Carb Muffin Sized Egg Cups from Jyssica.blogspot.com. Since eggs are so versatile (you can prepare them scrambled, hard-boiled, poached, and more), there are countless delicious ways incorporate them into your dinner plans. Not to mention, eggs boast.

Poaching means that all the calories come from the eggs themselves, and you can enjoy two poached eggs for a relatively scant 143 calories. If you eat eggs cooked in a tablespoon of butter five days a week, switching to simple poached eggs would save you about 500 calories a week – enough to lose about 7.5 pounds of fat over the course of a year. Jumbo Poached Egg – about 90 calories We believe that poaching an egg is one of the healthiest ways you can cook your morning eggs.

We love poaching our eggs because poaching requires no butter or oil to cook delicious tasting eggs with no added calories or fats.

List of related literature:

If you want to have your poached egg on toast, and at a meal other than breakfast, cut your bread especially thick, toast it, rub it with raw garlic, then top it with an egg, salt it, drizzle it with oil, and grate it with cheese and freshly cracked black pepper.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

(I prefer to mix 1 whole egg with a few egg whites to dilute calories and saturated fat, which are both concentrated in the yolk along with beneficial biotin.)

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

The combination of the protein and fat adds up to a calorie content of approximately 80 calories per egg.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

Cook eggs lightly for the best nutrition — poached, softboiled, hard boiled or baked, never fried.

“Linda Page's Healthy Healing: A Guide to Self-healing for Everyone” by Linda G. Rector-Page
from Linda Page’s Healthy Healing: A Guide to Self-healing for Everyone
by Linda G. Rector-Page
Traditional Wisdom, 2000

We recommend serving these eggs in egg cups with buttered toast for dipping.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

To serve, use a knife to take the cap off the tip of each egg and dot each of the warm yolks with 1 teaspoon of bacon fat.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

Melt 1 teaspoon butter in a 9or 10-inch omelet pan or heavy skillet coated with cooking spray over medium heat, rotating pan to coat bottom evenly.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

In ABC1, I use the yolk and whites, while in ABC2, to reduce fat, I use the whites and only a fraction of the yolk.

“Unlocking the Canine Ancestral Diet: Healthier Dog Food the ABC Way” by Steve Brown
from Unlocking the Canine Ancestral Diet: Healthier Dog Food the ABC Way
by Steve Brown
Dogwise Publishing, 2009

And 1 large egg has only 80 calories.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

One large egg has just 70 calories and 1.5 grams of saturated fat, and you get a lot of nutrient bang for your paltry calorie buck.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts


Your email address will not be published. Required fields are marked *

  • Wow, Frank you’re such a cool guy, so handsome aaaand a great cook! Your wife is a lucky lady (and I’m sure you are lucky too to have her). Said will a lot of respect, a fan ������

  • I was making eggs Benedict for my first time, and it was my first time poaching and egg.
    I only had older eggs, but I followed all your steps and I didn’t even have anything left over to clean out of the water.
    Thank you so much for the help!

  • But using vinegar is just an easier way to achieve what you do with clingfilm, surely? The vinegar just means the whites will fold in on themselves and leave you with a ‘ball’.

  • Oh great there’s no such thing as food safe polymers. They’re tiny, you know molecules, polymers are the next biggest part. You’ll be digesting plastic and egg in the last one guaranteed

  • Put your egg in plastic. Then put that plastic into HOT water and let your egg cook in it while getting ALL the chemicals from it. Ta da! CANCER!

  • I like these 101 videos. I think its a nice touch that Frank says this is preferred method and why, but does not talk down on the other methods. However, I think it would have been nice to show the other methods as well, to give the viewer a chance to understand and replicate them. At least in this case it would have been quite easy to do.
    Again, I really like the videos, so please do not take this feedback too harshly. But just like Frank wants to help us elevate our cooking skills, I hope this feedback can elevate his future youtube videos 😉

  • Thanks Jamie sadly I’ve always done the rubbing of olive oil inside of a coffee cup Drop the egg in and microwave for about 35 seconds it’s not bad at all it just isn’t the method I would want thank you for letting me know it’s not boiling the eggs it’s very light simmer it came out beautifully and I so appreciate this video I made a beautiful breakfast for my friends that stayed over and they were like that is delicious I will say though i used leftover hollandaise sauce from a couple days before at a restaurant I went to and got some to go delicious cafe makes sauce so good LOL maybe you can post a video on how to make hollandaise sauce? Id love to make a fresh eggs Benedict

  • Perfect poached eggs every time (method one, even with older eggs) since finding this video a few weeks ago. Poached eggs on buttered toast, comfort food served at any time of day!

  • Such a beautiful and calm method for poaching!!! ������ I like to acidulate my water with lemon to match the flavor of my Hollandaise for Eggs Benedict. How about sous vide or Ramen eggs next, Chef?

  • Hey Jamie,

    Curious. Why would you need to first crack the egg into a bowl and then drop it into the water rather than crack it directly into the water?

  • Wow!! Thank you, these are my daughter’s favorite eggs and sparagus 3-5 minutes awesome, I like them but don’t cook them for fear of getting them soggy,please excuse the spelling ��

  • Nearly 11 and a half million views can’t be wrong and just just shy of 9,000 dislikes and over a quarter of a million likes says it all…

  • I really like poached eggs and have tried most of the techniques here. Probably the most important one is to buy fresh, but I liked the work-round of draining, which I had not seen before. What I liked best was the acknowledgement of potential problems and catering for all of them. I think that this was very well planned and presented! Thank you.

  • Ok i know now that, i should not try it..
    Omelette, scrambled egg and boiled egg and egg curry is my life…..
    No to poached egg ��

  • Apparently on all cooking shows and videos extremely runny egg yolk is perfect. It’s 60-90 seconds off perfect where the yolk is half gelatinous and a little little runny.

  • I couldn’t understand a word you said, friend. If you would please jerk your hands around a bit more.
    Seriously, it’s producing the opposite effect of what the misguided one promised you. It’s Distracting, and quickly becomes Irritating. It’s unnatural. We well understand the English language, friend (°_,°)
    And thanks for the info; I’m going to make some in a few days.

  • Hi guys! For those of you who may be a little intimidated with making poached eggs at home, I hope today’s tutorial will show you just how easy it is! You can store poached eggs for 4-5 days in the fridge (see more tips in the recipe post), so they’re also great for meal prep! What’s your favorite breakfast with poached eggs? xo Lisa

  • In response to Jamie’s query on adding vinegar to boiling water:
    One is to make the solution (the water) more acidic—and vinegar, which is quite an acidic entity, can do just that. So by adding vinegar, we get a double effect of heating, combined with increased acidity to help the egg white coagulate and form a solid white.
    You’re welcome.��

  • Thank you for This video finally learning to cook and did this now this morning for the first time. A success thank you, look forward to more videos to watch and progress with my cooking ��

  • Tried it today for the first time I didn’t have any vinegar but still came out a heck of alot better than the way I was doing them. But I should have taken the 1st one out then did the vortex for the 2nd one instead of putting it in after I still had the 1st one in.

  • Hello Chef. I started watching Epicurious during lockdown and you quickly became one of my favorite chefs. I’m thrilled to find that you have your own channel. I learned so much from you. During lockdown, I wanted to learn some more culinary skills. I’ve been playing around with making my own hot sauce. I don’t have a set recipe, but have been playing around with different flavors. Is it possible to do a hot sauce video?

  • I used a cereal bowl. Filled it with cold water. Cracked an egg inside. Put it in the microwave for 1 minute 30 seconds. It was perfect!!

  • Always used a little vinegar, never had the egg taste of it but use a light vinegar. That cling film trick is something I shall try next time I have to do more than one.

  • I love this method. Poaching eggs always seemed so daunting before. The first two were terrible but the rest turned out to be pretty good.

  • I thought 11 minutes was a bit much but this is the most in depth and informative poached egg video I’ve seen. More like this! I feel like I’m seriously learning to cook.

  • My super lazy and for singles way: Get a small cup, put 1 cracked egg + water but don’t overfill. Microwave for 40 or 50 secs WITH A COVER (40 for soft, 50 for somewhat starting to be hard), scoop with a slotted spoon. Add anything like soy sauce, chili sauce, black pepper with green scallions or onions. Works every time, and less fuss.

  • I love your videos. Watching them really gets me in the mood to try to cook new foods, and you make really intuitive videos that make it even easier to do so. Thank you for sharing your knowledge

  • I know this has nothing to do with this video… but you made it Chef Frank. Italia Squisita has judged your part in the Epicurious Spaghetti and Meatballs video.

  • Good morning Jamie Oliver,


  • Isn’t the reason people use other techniques, like the vortex, is so that they don’t have to add vinegar to the water and avoid the “vinegary” taste on the eggs?

  • With a slotted spoon(big enough to hold two eggs)dip fully shelled eggs into boiling water (which has a dessert spoon of vinegar added) for 20 seconds,quickly remove from water,crack egg on side of pan & gently enter eggs in rolling boil water for about 2 minutes.Presto!

  • “You can use any eggs that you want” Oh boy. Be careful what you say, Frank. You’ve got a sense of humor and that attracts fans with a sense of humor.

  • Oh Americans, you’re funny. Boiling temperature in Celsius is 100, no need to tell us, foreigners. That’s why we want you to follow the entire world and make that switch. 0 = freezing, 100 = boiling. Simples.
    Great video btw. I’ve learned something new today. Now gotta get that distilled vinegar.

  • Loved the vid. and the ever so simple instruction ❗❗����������
    Did you just eat all those beautifully perfect poached eggs at once? ����Lol!
    Thanks for sharing with all of us hungry folks in YouTube Land❗❗����

  • I admit I was a bit intimidated by eggs Benedict and so I never made it. Between this video and the hollandaise one, I’m on board with giving it a shot now! So good!

  • Hi Chef Frank, I love your channel. I’ve been practising cooking steaks and I think I’ve got the hang of it, but I’d really love to learn how to make proper sauces to go with them. Would you be able to show how to make a Béarnaise sauce? I’ve found loads of videos which all have different methods!

    Keep up the good work!

  • Thank you I did do the vinegar but you showed me that my pot was not deep enough so hence why mine were hit and miss and thanks for explaining about putting the eggs into the sieve Xx

  • 2:10 “boiling in Fahrenheit is 212. I’ll put the Celcius measure in the description”
    I laughed way too hard about that statement XD

  • Pop the egg in a shallow bowl or cup just covered with cold water. And microwave for 30-45 seconds. Perfect poached eggs! No mess. And Takes seconds.

  • I did exactly what you said with the non boiling water and they didn’t look anything like yours and they had barely any white around them ��

  • i know it doesn’t sound very stylish, but with a small cup, half filled with water & then the egg inside you get a comparably good poached egg in 45 seconds the microwave

  • If you want to prepare ahead and just warm up and finish cooking before serving, how far should I cook the egg to in the “par-pouch”?

  • Do ahead tip: You can put the finished eggs in an ice bath and slowly warm them up when you need to plate them. Just need to be careful not to cook the yolks on the reheating. Good as new!

  • Made this for my wife this morning!
    She absolutely loved it of course on an avocado toast with my first ever selfmade Hollandaise (no kidding):p

  • That’s awesome. Ill try these on my avocado smeared toast. That is my favorite breakfast but my poached eggs don’t always come out great.

  • I’d really like to see Chef Frank show how he does fries.
    Mine always come out soft, both outside and inside, no matter if I double fry them or not. There must be more that I’m missing.

  • This is literally my breakfast for tomorrow morning. I’m going to try and make pouched eggs for my first time. I just was curious about the vinegar in water? What’s it for?

  • this may be a really dumb question, but would you be kind enough to show us how to sharp all kitchen knives?? Because i can’t get my knives sharp enough or the sharpness needed to do the kind of easy cuts that you show on your videos (i.e. Carnitas’ video). Anyway, thank you for your attention, chef Frank.

  • Great video, might try this.
    One piece of feedback, your audio levels are going a bit much up and down, would be nice if it’s a bit more streamlined:)

  • Hey Frank, can you make some videos to show some realistic and simple recipes? Or simple tricks for lazy cooks? Like putting a bouillon cube while the rice is cooking, or making a simple spaghetti with just tomatoes, cheese and onions? A video that shows how easy you can make a meal with simple ingredients, baking potatoes in a pan, simple, but amazing. I love channels that show recipes that anyone can make. Simple ingredients, amazing flavors. Also, maybe more vegetarian dishes?!

  • Runny eggs are not my preferred cooking style for eggs. I can not stand a runny yolk. So, am I going to make poached eggs? Yes, absolutely. I enjoy practicing all cooking methods. Also, I have noticed a pattern while watching my cooking shows: Methods build on one another and are used for multiple purposes. I’ll practice poaching a few eggs and then after achieving the desired results, I’ll quickly cook the egg further in a fry pan��

  • you need to talk to someone about the ads they run during your tutorial. it went from you spooning poached eggs onto the plate to some crazy, half-naked guy yelling at me about whether i should be eating pizza, or a salad. also, avocado toast is not a thing. toast with avocado is a thing.

  • i use my own duck eggs that my khaki campbell ducks lay they are amazing for poached and scrambled egg so much better than chicken eggs in my opinion

  • Finally! Someone not feeding us a line about how to make perfect poached eggs (exactly like every other video!) The strainer is a genius move!

  • Very good inspiration,thank you.And one more thing:-)Where can I buy that lovely cutting board with quote and picture of MM? Thanx a lot.

  • 1:49 How come the eggs weren’t moving at all? My egg whites always move around and spreading everywhere (fail). Sorry for my bad English but I need an answer.

  • HI cooking with Dr chill! So I had to sub you becuase…. I love your videos and your page Keep up the good work! your doing an awesome job! I look forward to more recipes in the future! dont give up because I’m learning something new everyday thanks to your videos and your cooking talents thank you very much! U might like my latest video on my channel at “Nolla’s Recipes”on YouTube stay connected and god bless!!! I hope we can stay connected and grow together because your really are doing an amazing job:)))))!

  • I’ve made poached eggs before but never heard about straining them the remove excess watery whites. My poached eggs were picture perfect, thanks!!!

  • PERFECT. Thanks!
    Now I’ll break out my homemade Canadian bacon and the English muffins I made yesterday, whip up a batch of hollandaise sauce, and I’ll have the PERFECT breakfast!

  • I like the vortex method. I also strain my eggs to remove the more watery part of the white. That prevents the whispy whites. I also try to use the FRESHEST eggs possible. That reduces the amount of watery whites in the eggs.

  • I always put Vinegar in. It’s literally just a few drops from the bottle, and it really doesn’t make it taste of vinegar at all. And it really helps make the egg set straight away so you don’t have to worry about it, you just time it.

  • Key is it needs to be fresh? Are you that arrogant you don’t understand people either can’t obtain or just can’t afford really fresh eggs?

  • Opps, EGG not eye!!!! May I suggest that instead of salt and pepper,,,,,,,,sprinkle Salad Supreme over these eggs and good toast as a base or for dipping into the delicious yoke……….BellaDonna����������‍♀️

  • Take a small bowl. Put 1/2 cup cold water in bowl. Break egg into water. Microwave for 45 second on high (if you have a 1000 watt microwave) covered. Boom…poached egg. Lay out on paper towel with slotted spoon. Then to its final destination. Try it.

  • Thank you! I’m going to try your method the next time I make poached eggs. Btw…. is your plate from one of The Pioneer Woman collections? I recognize the design.

  • Pretending to be a chef then saying the ‘swirly method where you can only do 1 at a time’ �� hes a fucking commis! Probably never done a busy breakfast shift having to do 10+ eggs at a time with the ‘swirly method’ (which works best for poached) ��

  • You must live in a part of the country where things are cheaper. You can’t even get a pint bottle of white vinegar for $1.00 around here. You don’t rinse the egg to remove the taste imparted by the vinegar?

  • I know this is old and probably won’t be seen by the guys. So can anyone tell me why Ben said use a hens egg? Versus what, a roosters egg? Funnily enough my eggs all come from my hens, or at least I’ve never seen the rooster spit out an egg.��

  • I appreciate all the cooking tips and instructions. Could you please share instructions on how to properly save leftovers, how long food lasts in the fridge, freezer, etc, and how to know when to throw away ingredients/food? many thanks Chef!

  • Still failed. I’ve seen so many videos and follow what they do but cannot seem to get it right. The white separates everywhere. There’s a secret they’re not telling us

  • i love on what your doing with this channel… i have a pan set that sorta steams the eggs in a pan out of the water that i love mixing it in toast in a bowl.. and i know people ask about if they can use any other vinegar.. although.. if your not a vinegar person.. any alternatives or is the acidic needed to keep the egg form

  • As a retail worker… I hate you. DO NOT knock all the eggs over just for a moderately better poached egg. Please and thank you. Food waste is real in retail, don’t add to it.

  • Christ, never seen so many dipshits triggered by salt before. You wanted to know, now you do. Go take your shit out on some eggs by poaching the fuck out of them already.

  • Great visual demo, dude. If I’m feeling lazy (which is usually), I poach ’em off the night before I want them and pop ’em in the fridge covered in ice. Saves mucking about at 6am, bleary-eyed and hungover just gently reheat them in the pan (while, like me, u burn the toast for the 2nd time)

  • Not intimidating to try.

    Wanted to know how to use a meat thermometer on chicken breasts, thighs and New York steak, I know, but basic cooking is very primitive so any detail you can volunteer believe me I probably didn’t know. U can tell by my question. Sorry and thank you in advance. Just subscribed. ��

  • I was always really bad at making poached eggs at home the classic way, but after viewing this I managed to do it and now I’m a bit of a master. Love it, it’s easy, clean and healthy.

  • Tried the plastic film idea. Totally undercooked at 3 minutes…perhaps Europeans have room temperature eggs vs my American refrigerated eggs? Not a biggie just let it poach longer until it firmed up.

  • Followed this step by step, but despite putting eggs in super gently mine open up like a parachute rather than forming in to little lumps at the bottom…. ��

  • I had to separate the white from, the yolk for microwave cooking. 20 seconds for yolk and 1 minute for white, microwave water for 1 minute before adding anything. Will try this on stove to see if it works.

  • Literally a minute in and I’m like is this actually a person that other people listen too and think is legit �������������� “it tastes like vineger” you must use half a bottle when a little bit is efficient because there’s no reason why using a tiny bit of vinegar will change the flavor of eggs, also acting like using another dish to put the eggs in the water is hilarious because it literally makes no difference unless you act like some “stringy” or extra egg white ruins it

  • Thanks Chef! Poaching as always intimidated me, but I will definitely give a try tomorrow! I love your 101 series, learning techniques and the basics are the things I like because it opens up alot of recipies:)

  • Cobber, your eggs look so perfect and the yolks are just epic, with a little bit of yolk juice to make the them more delicious..In my experience eating eggs that are too hard isn’t fun, so appreciate the “heads up” on poaching eggs, cya mate;-))

  • Commenting to help pull you up in the algorithm. I do a vortex without vinegar, but I can’t deny you had a good result. It makes me further appreciate when you say you’ve seen a lot of people do different things, so the viewer should try several things and find what works for them.

  • just did two non fresh eggs that way and the first turned out really well but the white was stringing just a tiny bit, second one was worse but was still very nice to eat in the end. I think besides using a large pot with a lot of water it’s important to stirr it rather vigourously when using the swirl method and also to bring the bowl fairly close to the water surface. next time around they’re gonna be perfect, thanks jamie

  • 4:25 sorry school chef, your egg does not look like a “fried” poached egg.
    Now, saying to use fresh egg, Really? I have tried it many times with Best Before date egg near or even after the stated date, and it did work. BUT!!!.. you need vinegaaaaarrrr! Yes, vinegar does make your egg to be like a proper ball and not a fried like poach egg.

  • Hey Frank! Some Italian chefs just made a reaction video to Spaghetti Meatballs videos and you were featured in one of them and got big praise for it! if you could make a reaction of their reaction it would be REALLY nice and fun to watch I guess! https://www.youtube.com/watch?v=ZPmR471aEfI&t=7s

  • Tried this and maybe my eggs weren’t too fresh, I was too hungry to check lol, but with mine they stuck at the bottom, is my pot not big enough? I overcooked mine.

  • Loved watching the video..i love poached eggs but fail to get the round perfect shape. Next time will definitely try out your tips while cooking mine�� #prernaquickideas

  • Hey frank, Didn’t realise you had your own youtube account. You’re an amazing person and a knowledgable entertaining teacher. Gotta ask though, what happened to the production quality of the videos? Your earlier work had really good, really high production quality. What has changed since then?
    You should let more of your humours side come through, he’s my favorite side of you:-)

  • Thanks Jamie ��
    My 80 year old Father loves eggs.
    Asked what he wanted for Brekkie and I got back JAMIE OLIVERS POACHED EGGS ��
    LOL never poached in my life.
    Long story short…I’m an expert now✋��

  • Hi (to all my 100% loyal family) (whoever they are)

    And one question i have more my 100% loyal family is that.
    (about my history comments)

    Those should be the original ones unaltered? right?
    (well the idea is that my enemies could have potentially altered it, in some way, however either way im sure the original is always going to be in the youtube database and since all my 100% loyal family are like genius computer programmers they can always retrieve it.)
    (Regardless, they should be the original ones)
    (i mean, they do seem very familiar to me, and i can recognized them to, but uhm im pretty confident that they are the original ones…….. and so uhm im just saying lol)

    And yeah, now it all makes sense that when
    “when you are 32 and you act like a 67”
    whoever the 32 is (the man), my enemy and they acted like me.
    (well because now that i seen my comments history, they clearly acted like me)

    Oh, I was always puzzled about why my 100% loyal family always been watching me for over a year
    (i always thought it was “those reddit comments”, well it was that, but that wasn’t the main thing)
    (well i mean BEFORE they seen my photo and i know all my 100% loyal family likes that one rare photo, and im NOT photogenic, and there is absolutely no way to to know what i look like through a photo or videos, or web cam or surveillance cams and i been over all of that before)
    And obviously my point is “in terms of looks(face) im the best there is, was, and ever will be (real life)

    and i never really quite figured out what motivated my 100% loyal family to watch me for over a year.
    But i think i finally FINALLY figured it out now, and that it’s because of my YouTube history comments on toby dog.

    1. But uhm and also another thing is (that i felt like i needed to address)
    When i was reading those comments yesterday, (i think yesterday or the day before that)
    I noticed the thing is that
    About the topic of
    “my misspelled words”

    I do remember specifically (just a vibe, it’s a been LONG time) posting on youtube about

    “explaining in the comments about how i didn’t really care about spelling that much”

    oh actually another important thought just popped up suddenly,
    (although in this is a somewhat blurry memory, but im slowly unraveling the memories one by on, and ill remember a lot more within the next week or 2)
    (well i can’t say for sure, but probably)

    “the reason why i was so carefree about my misspelled words, and didn’t care about it”

    It was because at the time, i was an amateur typer, but at the same time, i wanted to type fast.
    (and yes i did type fast, i forgot the specific method, but it wasn’t touch typing)
    (Although i forgot the “the method of how i actually typed”)
    But the “main idea” is that
    At that time, i don’t think i knew how to “touch type” yet.

    I forgot when i started touch typing actually
    (and even when i got into it it did take some time until i actually not misspelled lol )
    ( but it might be when i got my first laptop for college) (It was an Apple laptop but i forgot what type it was)
    (well my first laptop that was actually good, my parents had a few cheap business type laptops that i used when i was a kid that’s about it)
    (and i was motivated to “get into touch typing” because of that because the keyboard felt really good to type on the laptop, it was fun to type on it)
    but don’t quote me on any of this since the memory is really blurry, obviously it’s been a LONG time

    2. Oh and i
    “literally just remembered another reason why i misspelled the words”
    It was because around that time.

    “i literally thought it was cool to not do good on any academic subject (and i naturally hated all academics anyways,, and i been over all of that before), and not care about grammer, or anything of that sorts”
    “i thought that only nerds care about grammer, since obviously people know what the word is based on context right, so in that case spelling/grammer isn’t important”

    But uhm, those 2 are just some of the reasons i guess. (and again the memories are super blurry since it’s been a LONG time and so don’t quote on it)

    And so yeah…….. lol

    And it’s a little bit late now actually i should get to sleep.

    “ill save the part about the amounts of fun i had on youtube back in the day for like tomorrow tomorrow night”


    To( all my 100% loyal family) (whoever they are)

    Thanks for reading!

  • I tried to make poached eggs, now my spouse wants a divorce. Let’s just say I might have used the wrong “vinegar” and it ended in a catastrophe ��

  • This video is so refreshing.. Took a break from watching nonstop conspiracy theories.. In the philippines we just put eggs on top of cooking rice.. 3-5 mins for soft boiled

  • Just did this with older eggs and stirring. The water went kind of milky when I put the egg in and I ended up with a lot of “egg foam” separate to the main egg… but the main egg part was lovely.

  • That’s cool! It looks genius to use a pan actually! I have poached eggs in big saucepan, but when I drop an egg there, it just breaks sometimes while swimming to the bottom. And sometimes my yolk just runs out…
    I would definitely try using a pan, thank you, Frank!

  • Those 101 videos are a godsend. As a hobby cook, I always love to try things but I’m terrible at actual technique, simply cause I never really learned it and on most channels, you never learn the why you should do sth, just that you should do this or that.

    Those mechanical explanations are really really great to actual understand things. Keep up the great work!

  • Perfect. Definitely the best poached eggs I’ve seen on any YouTube video. For some reason I found Apple Cider Vinegar works best. I also use a large ladle with small holes to drain the watery white and then to retrieve the cooked eggs.

  • I cannot believe poaching an egg has got this far.
    Get a egg poaching saucepan with cups and a lid, 100% perfect, don’t know what I mean?? You new age useless hipsters.

  • You just don’t crack eggs on the side of a bowl, and using the back of a knife does the same thing. I wish chefs would stop spreading that misinformation.

  • Great Chef Jamie..learned a lot from this video..my family and I have visited/dined at one of your restos in Bangkok Thailand way back in 2017. Greaf food, as always!!��