Stop boiling and frying eggs! This is the perfect poaching method for beginners - Kitchen Tips

Have you ever boiled an egg? And felt the discomfort of doing so? The egg whites crumbled, and boiling many eggs at once seemed impossible. To clean eggs, you need a large bowl. Add 1 teaspoon of salt and 1 liter of water. Do you have drinking glasses at home? If so, let's start with this simple method. Tip 1. First, I prepared pater heat-resistant starches. At the same time, I mixed about 200 milliliters of warm water with 1 teaspoon of salt. Then stir well until the salt is completely dissolved. This warm salt water helps to give the eggs a milder flavor and also preheats the cup so that the eggs cook more steadily and evenly when poached. Then I poured a little water into each cup in turn. Then gently crack the egg inside. Because it's held in place in the cup, the egg will have a neat, round shape and will cook more evenly and have a smoother texture during the cooking process. Next, I prepared a steamer pot with water already at the bottom. Then carefully place each cup inside. In the center of the pot, I placed a small bowl and poured about 2 tablespoons of vinegar into it. When heated, the vinegar will evaporate slightly, helping to reduce the natural fishy smell of eggs. Then, I put the lid on tightly and placed the pot on the stove. I steamed them for about 6 minutes, just enough for the egg whites to set softly while the yolks inside remained smooth, creamy, and slightly rich. After 6 minutes, open the lid. When enjoying it, you just need to discard the liquid and keep the egg. The finished product consists of hot, soft, and smooth poached eggs with a light texture and a very attractive appearance when served on a plate. Which country are you watching this video from? Please leave a comment below. It's great that we can connect with each other from all over the world. In the next section, I will guide you through a simple and time-saving trick. Tip 2. Poach Eggs Using a Muffin Tin. I prepared a muffin tin, then put a little salt into each compartment. Next add about 1 teaspoon of vinegar. Then add a little clean water. I don't add too much water, just a small amount to create moisture inside the mold while baking. Then, I gently cracked each egg into the individual compartment of the mold. Thanks to the muffin tin holding the eggs in place, they will maintain their nice round shape and cook quite evenly. When everything was ready, I put the whole mold into the oven. Bake at dry 150°F, which is approximately 900°C, within 10 minutes. The heat in the oven will cook the egg whites slowly, while the yolk inside retains its appealing soft texture. And so, with just one baking session, I was able to make several poached eggs at once, quick, easy, and they turned out uniform and beautiful. Extremely convenient if I needed to prepare breakfast for the whole family. Now all I have to do is gently remove each egg from the mold, carefully arrange them on a plate, and enjoy. The poached eggs, once finished, have a very uniform shape, with the soft, smooth egg white, embracing the slightly creamy yolk in the center, looking incredibly appealing. Honestly, since learning this method, I almost never want to go back to poaching each egg individually in a pot of water again. Tip Tray Poached Eggs on a Spoon First, I crack an egg into a sieve. Then I gently shook it to allow the thin, white liquid to drain to the bottom, and then poured it into a separate bowl. This filtering step helps remove the overly runny egg whites, so when poaching, the eggs will be neater, without white strands separating in the water, and the finished product will look much more appealing. It's wonderful to connect with you all from around the world. If you haven't subscribed to my channel yet, please hit the subscribe button, thank you for your support. Next I boiled a pot of water. While waiting for the water to boil, I prepared a large ladle and brushed a thin layer of oil onto its surface. The oil prevented the eggs from sticking as they began to solidify. Then I gently poured the strained egg mixture onto the ladle. I gently touched the ladle to the surface of the hot water, but without letting the water seep inside. The heat from the water would gradually cause the egg white to solidify and maintain its nice round shape. Once the outer layer had started to stabilize, I gently tilted the ladle to allow the egg to slide down into the pot of water. At this stage, the egg already has a well-formed outer shell, so it will maintain its shape beautifully during the poaching process. The soft, smooth egg white completely encloses the yolk in the center, creating a very attractive and appealing appearance. When you cut it open gently, the yolk slowly flows out, rich and smooth, making the egg dish much more visually appealing. Tip 4. Place a pot on the stove and add about 1 liter of water. Close the lid and turn on the stove. While waiting for the water to boil, prepare two plates and add a little water to them. Then crack the egg onto the plate, doing so very gently to avoid breaking the yolk. Once the water has boiled, open the lid and reduce the heat. When you see that the water inside the pot is no longer bubbling, the right time to add the eggs is crucial. Do it very gently to avoid breaking the yolks. During the poaching process, never let the water boil vigorously, as the waves will cause the eggs to break and lose their shape. Keeping the heat low allows the eggs to cook slowly, so the whites set softly while still cradling the yolk inside. As the whites begin to set, I cover the pot and simmer for about one minute to achieve a soft, creamy yolk, or two, three minutes if you prefer a firmer yolk while still retaining its rich, creamy texture. When opening the lid, gently use a slotted spoon to remove them, being careful to lightly blot them with a cloth to avoid burns from the boiling water. Wow, the eggs look absolutely stunning and irresistible. The egg whites have set into a soft, smooth texture, perfectly cradling the golden, glossy yolk inside it, looks absolutely perfect. This isn't just a delicious dish. It's also nutritious and suitable for the whole family, from children to adults. Which country are you watching this video from? Please leave a comment below. It's great that we can connect with each other from all over the world. Tip 5 Save Refrigerator Space Eggs purchased at the supermarket often come in large paper or plastic cartons. When you bring them home and put them in the refrigerator, the cartons take up too much space, sometimes not fitting in the compartment or requiring you to remove other items to make room. So how can you store eggs for a long time, without wasting space? The solution is very simple. If it's a paper tray, just prepare a knife. Cut the tray into smaller sections, depending on the space available in the refrigerator. You can divide it into trays for 4, 5, or 6 eggs. After cutting, simply arrange these smaller egg trays into the remaining spaces neatly, making it easy to retrieve eggs when needed. The result is a tidier refrigerator, eggs that stay in place. Tip 6 Boil Eggs in an Air Fryer First, prepare a bowl of water. I add a pinch of salt to it. And stir well. Salt not only makes the eggs a little more flavorful, but also helps the whites set faster. Then, I crack 5 eggs into the bowl of water. When cracking the eggs, you should do it gently, so that the yolks remain intact. The water will help the eggs retain their natural shape when cooked. Next, place the bowl of eggs inside the fryer. Adjust the temperature to 170 degrees Celsius, and set the time for 20 to 25 minutes. If you like soft, creamy yolks, you can check at the 2-0 minute mark. If you want them more thoroughly cooked, leave them for the full 25 minutes. Throughout this process, you don't need to monitor the heat, or worry about boiling water spilling out. The heat from the pot will gradually heat the water and cook the eggs slowly, creating soft and beautiful poached eggs. When the time is up, I gently open the pot and carefully remove the bowl, because the water is still very hot. Use a spoon to scoop each egg onto a plate. The result is evenly cooked eggs with soft, smooth whites surrounding golden yolks. This dish can be enjoyed warm, served with bread, salad, or a little ground pepper to enhance the flavor. Which country are you watching this video from? Please leave a comment below. It's wonderful that we can connect with each other from all over the world. Tip 7, Delicious Potatoes and Eggs. First, prepare 4 potatoes and place them all in a pot. Then add 1 teaspoon of salt. Pour water into the pot so that it completely covers the potatoes, avoiding leaving any potatoes exposed, as they will not cook evenly. Finally, cover the pot with a lid. Turn on the stove and boil the potatoes over high heat until they come to a boil, then reduce the heat to medium. The boiling time will depend on the size of the potatoes. Small potatoes usually take about 15 to 20 minutes, while large potatoes may take 25 to 30 minutes. To check if the potatoes are done, use chopsticks or a fork to pierce the center of a potato. If it pierces easily, doesn't feel hard, and comes out smoothly, the potatoes are fully cooked. When the potatoes are done, remove them from the pot, place them in a colander to drain, and let them cool slightly for easier handling. Meanwhile, prepare chopped parsley. When the potatoes have cooled, use a spoon to gently scoop out the inside to create a hollow space in the middle of the potato. Be careful not to scoop too deeply or thinly into the skin, as the skin needs to be thick enough to hold its shape when the filling is added. Repeat this process for all four potatoes. It's wonderful that we can connect from all over the world. If you haven't subscribed to my channel yet, please click the subscribe button, thank you for your support. Notes on choosing potatoes. Choose fresh potatoes that are not sprouting. Avoid potatoes with green sprouts or green skin, these can be harmful to your health. Choose potatoes that feel firm to the touch and have smooth skin. Then, gently place the four hollowed out potatoes on the cutting board one by one. After removing the intestines, I set them aside in a separate bowl for the following steps. Prepare 100 grams of sausage, cut into small cubes. Add 3 cloves of thinly sliced garlic. Then add a little butter to each potato to enhance richness and make the dish more aromatic when baked. Add a little chopped parsley to create a fragrant aroma and attractive color. Next add the chopped green onions. The most important step is to crack each egg into the center of each potato, so that the yolk sits neatly in the hollow. Then sprinkle a little salt and ground pepper on top to enhance the flavor. Cover each potato with shredded cheese to give the dish a golden, rich and appealing crust after baking. Add a little pepper on top. Line the bottom of the tray with a piece of parchment paper. Then gently place the potatoes into the air fryer tray. And bake at 180 degrees Celsius for about 20 to 23 minutes. If you want the eggs to be more thoroughly cooked and the cheese to be darker, you can increase the time by 3 to 5 minutes. The potatoes in the fryer were now cooked. The aroma of eggs, butter and cheese was incredibly enticing. I gently took out each potato and placed it on a plate. The potatoes were soft and fluffy, and the filling inside was a delicious combination of rich eggs, savory sausage and fragrant cheese, creating a very tasty flavor. Tip 8 – Clean Eggs Before we begin, we need to clean these eggs. Chickens raised on farms often carry dirt, droppings and harmful bacteria when they lay eggs. To clean them, prepare a large bowl and transfer all the eggs to it. After picking out the eggs, add 1 teaspoon of baking soda and add 1 teaspoon of salt. Next, add 1 liter of clean water. Soak the eggs for 3 minutes. After soaking, use a clean cloth to wipe the surface of the eggs. When a hen lays an egg, the egg must pass through a passage called the anus to be laid. The cloaca is also responsible for excretion. Therefore, dirt on the surface of the egg can stated include chicken droppings, feathers and other contaminants. These contaminants, along with the adhesion of pathogenic microorganisms such as Escherichia coli, E. coli and Salmonella, can pose a risk. Rinse again with clean water. After the first wash, the eggs were completely free of chicken droppings and dust. Rub gently with your hands and then remove a plate. Look at these eggs after they've been cleaned, packaged and brought to supermarkets for sale. Wait for them to drain. Tip 9. Eggs combined with zucchini are incredibly delicious. To start, I prepare one zucchini and grate it into thin strips. Then, I place the zucchini in a large bowl. Add 1 half teaspoon of salt and mix well with a spoon. I let the zucchini sit for about 6 minutes so the salt helps dry out some of the moisture. While waiting, I crack 2 eggs into a separate bowl. I added 1 half teaspoon of salt and 1 teaspoon of garlic powder. Then I used a moderate amount. I add 1 tablespoon of flour to the bowl and continue whisking until the mixture becomes smooth. After 5 minutes, I remove the zucchini from the bowl and squeeze out the excess water with my hands. I add the zucchini to the egg mixture I just prepared and mix all the ingredients together. If you haven't subscribed to my channel yet, please hit the subscribe button thank you for your support. Next, I put some olive oil and cinnamon all over the side. When it's hot, I clean half of it and spread it evenly over the surface. To create a flavorful filling, I place a few slices of ham on top, then finely chop some green onions and sprinkle them over the top. And add a layer of grated cheese to make the dish richer and more appealing. I pour the remaining zucchini mixture on top and spread it evenly to completely cover the filling layer. Now I cover the pan with a lid and cook over low heat for about 4 to 5 minutes. Once the bottom is cooked, I place a plate over the pan and gently flip the pancake over so both sides cook evenly. Then add more oil to the pan and continue frying the other side. Then I cover the pan again and cook for another 4 to 5 minutes. Once the pancake is golden brown and fragrant, I remove it from the pan and cut it into bite sized pieces. It's wonderful to connect with you all from around the world.