F&W Test Kitchen whiz Justin Chapple demos a genius trick for poaching eggs in a mesh strainer.F&W Test Kitchen whiz Justin Chapple demos a genius trick for poaching eggs in a mesh strainer.
[MUSIC] I'm Justin Chapple from Food and Wine's test kitchen. Join me as I demonstrate mad genius tips. This mad genius tip will help you make a perfect poached egg. The genius idea here Is using an ordinary fine kitchen sieve. Pop it right into a shallow bowl or a plate and we're gonna crack our egg directly into it. [MUSIC] You're gonna wanna give it just a little swirl just like this. Very lightly cuz you don't wanna break the yoke and as you can see here, the loose and watery egg whites are gonna falling through the holes of the sieve into our bowl and all of this liquid would normally just kind of scatter around the simmering water. And give you this kind of shaggy, ugly looking egg. So here I have a large deep skillet at a bare simmer that I'm going to lower my egg into. And you'll see the egg immediately start to cook. What I like to do is take an ordinary tablespoon and I like to kind of Scratch around the side of the sieve, just to loosen the egg. Now we're gonna go ahead and let that simmer for about four minutes. Sometimes it takes three, sometimes it takes five. Now if you just kinda shimmy shimmy shimmy your sieve here, we could see that the yolk is still very jiggly, and the egg white here is just kinda firm, but it's not super firm and that means It's probably just perfect. [MUSIC] What could be better than the perfect poached egg on toast? [MUSIC] [BLANK_AUDIO]