The Best Way to Poach Eggs? - 19 Method Comprehensive Test

Target yolk state: Just warmed through

"We just want the yolk to be just warmed through"

"We just want the yolk to be just warmed through"

Classic temperature: 90-95°C

"Water's 90 to 95°"

"Water's 90 to 95°"

Vinegar function: Accelerated white coagulation

"Helps the egg white to set and cook a bit quicker" - **Goal:** "The quicker we can get that white cooked and set around the yolk"

"Helps the egg white to set and cook a bit quicker"

Stage 1: Steam at 62°C × 40 minutes

"Combination method that we came up with that allows us for consistency" - **Batch capability:** "Also allows us to batch produce it"

"Combination method that we came up with that allows us for consistency"

Stage 2: Chill for storage

"We chill these down and then they're ready...the next day"

"We chill these down and then they're ready...the next day"

Stage 3: Crack + strain watery whites

"Discarding as much of that watery white as we can" - "The egg is already cooked. So it's just a matter of warming it through"

"Discarding as much of that watery white as we can"

Stage 4: Reheat (1 minute in simmering water)

"Probably only around about a minute or so for this one" - **For bulk:** "We would do this stage ice them down again and then reheat them in service" - Nickname: "Triple cooked egg"

"Probably only around about a minute or so for this one"

Production advantage

"Designed for sort of bulk and batch cookery" - "Enabling you to do lots of eggs consistently at a very good level" **METHOD 8: Sous Vide 64°C × 45 minutes (variation on Fallow)** - Setup: "Water bath set at 64°" - Process: Crack → clean watery whites with slotted spoon - Result as-is: "Definitely one of the wetter eggs...Not my favorite method" **METHOD 9: Sous Vide + Finish in Boiling Water** ⭐ 9. **Best home alternative to Fallow steam method** - "If you didn't have a steamer at home...and you wanted to achieve that same result that we do at Fallow, this would be the technique I'd be recommending for sure" - **Batch capability:** "You can do it in bulk. In-laws are coming around...Get the eggs in the sous vide" - Final step: "Drop it into the boiling water...firm up, giving you a more traditional poached egg look" **METHOD 10: Steam Poach in Dishes (over simmering water)** - Setup: Spray dishes, crack eggs in, place over simmering water - Result: "Looks like your classic sort of 1960s sort of diner egg...Tastes just more like a boiled egg rather than anything" - Assessment: "Not very good presentation wise. Very convenient" **METHOD 11: Frilly Method (drop into boiling water)** - "Drop the egg into boiling water so that the eggs get a frilly consistency" - Result: "Frilly bits...got a little bit more of a vinegar twinge...really overcooked" - Assessment: "I don't really know what the purpose of this would really be" **METHOD 12: Bain-Marie in Ramekins (oven 160°C)** - Time: 6 minutes - Result: "Pretty uninspiring...a bit overcooked" --- ## LIQUID MEDIUM EXPERIMENTS **METHOD 13: Chicken Stock Poaching** ⭐⭐ 10. **Flavor breakthrough discovery** - "The flavor is by far the best one we've tried" - "The flavor of that chicken stock is just running through the egg. Really savory"

"Designed for sort of bulk and batch cookery"