Poaching

It’s both extremely confusing and totally understandable why everyone seems to be talking about this video by J. Kenji López-Alt that teaches you how to poach 30 eggs at once.

“Dry” and “poaching” might sound like an oxymoron, but hear us out! This is a great technique to use with small cuts that don’t have a lot of internal fat to keep them moist. Here’s how… Also called oven poaching, dry poaching is like a cross between braising and roasting. We mostly use it for cooking boneless skinless chicken breast, but it also works well with fish, thin cuts of pork, or any meat that has a tendency to overcook.

We love serving poached eggs with hollandaise at brunch gatherings, but doing more than a few can end up feeling annoying and time-consuming when hungry guests are waiting out in the dining room. Luckily, eggs can actually be poached ahead of time and then reheated right before serving. Here’s what to do!Poach all your eggs as normal, but under-cook them slightly. A minute off of your normal cooking time should do the trick. Just make sure the whites are nearly set.

Q: My husband loves poached eggs, but I hate making them. I can make them properly, but to make several for dinner takes so long since I make them individually. Is there a trick or gadget for making multiple poached eggs in one pot, one boil? Sent by Joanna Editor: I’ve poached up to three eggs at a time in a single pot using our basic method: How to Poach an Egg: The Video Readers, what’s your best advice?

We have a trick from Julia Child that will completely change the way you poach eggs. And by “change,” I mean be prepared to make flawless poached eggs for the rest of your life. No exaggeration! Even if you have a tried-and-true method, making poached eggs can be tricky. I’ve made more than my fair share, and I’m going to go out on a limb and say that I make a darn good poached egg. So, it takes a lot for me to be wowed by tips in this department.

Like Ariel Yes, a warm and lovely poached egg can be yours at the office — any time you like! Here’s how I do it. I’ve learned two important things about packing my lunch: Desk lunch doesn’t have to be synonymous with boring. Also, an interesting, filling lunch I actually want to eat doesn’t have to be a ton of work to pull together. My answer for dressing up an otherwise plain lunch (and the temptation to eat out instead) is a poached egg.