How to Poach Eggs for Eggs Benedict

Video Transcript

"Now what we are going to do very carefully is crack your egg and gently open it up, let it drop to the bottom and the whites should coagulate around the yolk and it should be altogether. If you don't add the acidity, the lemon or the vinegar, it will fall apart. Let's add the other egg. There you go. Beautiful. Our muffins are looking good. I like cooking both sides to get it nice and crisp. I have just cut the heat off the muffins and bacon and breakfast potatoes. The eggs are cooking and I will move them slightly just to make sure they are not stuck to the bottom. Sometimes they will drop to the bottom and stick to the pan. That is not the case now. So if you like your eggs runny it is just about ready now. You can take a look at this and see that the white is still semi raw right now. I am going to cook these medium. At medium the yolk will be firm and the white will be totally secured to the yolk as well and if you like your eggs well done just poach them until the center is a bright yellow and that means the eggs are done. So about two or three minutes and we will be ready for Eggs Benedict."