Bacon, Poached Eggs, Grits & Cheese

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Bacon, poached eggs, grits and cheese is a delicious meal that you can enjoy anytime right at home. Make bacon, poached eggs, grits and cheese with help from the author of Your Resident Gourmet in this free video clip.

Part of the Video Series: Egg Basics
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Video Transcript

Hello, I'm Chef Jennifer Booker, the owner and executive chef of Your Resident Gourmet. Today, I'm going to show you how to poach and egg. This is what you'll need. A little bit of salt, farm fresh egg, distilled vinegar, a skimmer, sometimes known as a spider, and a pan of water. We'll bring the water to a very low simmer. And you'll be able to see the bubbles as they agitate. We're adding in our vinegar, about a tablespoon. And that will help the egg white stick together while we're poaching our egg. You could also use lemon juice. Most acids work very well. So let's get our egg ready. Make sure to crack your egg on a flat surface as not to introduce any bacteria into your cracked egg. Once your water is doing a very low agitation, you're going to add your whole cracked egg. Once we crack our egg, we want to make sure that our water is doing a low boil, and just a little bit of agitation. This is actually too high, so we'll turn down the temperature. And we'll add our egg. Go very close to the water, and just tip your egg in. You can use a spoon, or fork, to gently fold your white over your yolk. The key to a poached egg is not to have the water boiling too fast or too hard, or not boiling enough and the eggs settling on the bottom. So once our egg whites are nice and opaque, or white, we're ready to take our poached egg out. Use your skimmer or your spider, to very gently get under your poached egg. And transfer it over to your plate. I like to serve my poached eggs with grits, a little melted cheese and bacon for a great breakfast treat, or a nice brunch idea.

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