Next time you’ve got to make eggs Benedict for thirty, here’s how.
The strainer is to get rid of the more watery parts of the egg white so that the poached eggs come out more compact and more importantly the water doesn’t get crazy cloudy from the runaway whites. (You can save the strained whites and cook with them, btw.)
The only thing in the water is a bit of salt, for flavor. No vinegar. Once the eggs are in I give it lazy stirs witb a wooden spoon in order to keep the eggs from lying flat on the bottom. Don’t poke the eggs directly with the spoon. Just make water currents to move them around. They are done when the whites are set and the yolks are runny, about 4 minutes.
Transfer them to an ice bath and you can save them for later in the fridge (even a few days later). Drop them into some hot water for a couple of minutes to warm them up, then drain and serve.
P.S. I’ll be back with regular videos in a few weeks. Just moved, kitchen is in chaos, and I got a book to finish writing.
