Monday, November 30, 2015

Poached Eggs for a Crowd (the Strainer Method)

YouTube Link: Poached Eggs for a Crowd (the Strainer Method)
More Videos: Helen's Kitchen Channel

The best tool for poaching eggs is a Chinese colander.   This one from Winco is big enough to let you do up to 8 eggs at a time.  The holes let you strain the liquid part of the white (I do this part in the sink).  Then you gently lower the strainer into a large skillet with 1.5 inches of simmering salted water.  Any skillet with 11+ inch diameter will work with this strainer.  Depending on the shape of the sides, some 10 inch skillets fit it snugly too.  Cook for 4 minutes at a bare simmer, remove to the paper towel and test for doneness.  The yolk should feel like a water balloon.  The white should be set.  

To save the eggs for serving later, transfer them to a bowl of cold water and refrigerate.  The best way to rewarm is 15 min at 140F water.  If you don't have a way to maintain steady 140F, bring a large skillet of water to a simmer.  Take it off the heat.  Add the eggs and let them warm up for 4 minutes.


Anna said...

Wow! These came out very nice.

Helen said...

you mean you made them already? Do you have a colander type device that worked well for this?

Anna said...

No:-) I have not tried these yet. But I will. I meant they came out very nice for you. I have a steamer I was going to try to use for this.

Helen said...

just make sure your steamer has exactly the same design as the one I am using in the video. If the bottom is curved or if it's a foldable type, or if it doesn't have holes on the sides, this method won't work well.

Walter said...

My own huge ancient stock pot has a compatible steamer I almost never use, and so finding this video was the most exciting thing. It worked perfectly. I have always hated poaching eggs, and lately have been making stylized eggs benedict every other morning! This was incredible, thanks so much!