**Introduction and Sponsorship**

Greetings, my beautiful lovelies, it's Emmy. It's great to see you. And welcome back. Today's video is sponsored by Caraway, the makers of non-toxic ceramic coated cookware that looks beautiful and works great. I am going to be using Caraway's big frying pan today in today's recipe.

**Caraway Cookware Review**

And I am really pleased with the build quality and just general look of these pans. The construction is really sound, the pans have a nice weight to them, and the finish is really lovely and non-stick. I find cleanup really easy. And I often just use a paper towel just to wipe up any excess crumbs. My favorite thing to cook in them are eggs, omelets in particular, because the eggs don't stick.

The set comes with an organizer which makes for really convenient storage and is a great way to protect your non-stick surface. So even though I try to be really careful with my non-stick pans using wooden or plastic utensils, I have experienced scratching in the past. And so far, this pan has been great. No scratching, chipping whatsoever, and it still remains non-stick.

**Tornado Egg Recipe Inspiration**

So I'm so pleased with the non-stick surface of these pans, I'm actually considering doing the tornado egg recipe. Have you seen that video, where they crack beaten up eggs and make this beautiful swirl tornado that they place over rice? Yeah. So if you'd like to try Caraway for yourself, click the link down below to receive 10% off.

**Big Frying Pan Poaching Experiment**

Now, what I find interesting about this particular technique is that we're going to be poaching all the eggs at one time, meaning we're gonna crack all the eggs into one bowl and then dump them all at the same time and poach them all at the same time. Which I find shocking, frankly. Do the eggs... how do they not stick together? I mean, I've seen plenty of egg poaching videos where the eggs are cracked carefully into the water or even cracked into bowls and gently placed into the water, not just dumped all into one pot.

I saw this initially on Xiaoying Cuisines video, I'll put a link down below to their video. But then when I was researching it more, I saw that Kenji Lopez-Alt also had a short video of doing the 30 eggs at one time like this. So I said, okay, this might actually be a thing. And then I thought ...

"WEBVTTKind: captionsLanguage: en(upbeat music)- Greetings, my beautifullovelies, it's Emmy.How are you?It's great to see you.And welcome back.Today's video is sponsored by Caraway,the makers of non-toxicceramic coated cookwarethat looks beautiful and works great.I am going to be usingCaraway's big frying pan today,in today's recipe.And I am really pleasedwith the build qualityand just general look of these pans.And most of all, they work really well.The construction is really sound;the pans have a nice weight to them;and the finish is reallylovely and non-stick.I find cleanup really easy.And I often just use a paper toweljust to wipe up any excess crumbs.My favorite thing tocook in them are eggs,omelets in particular,because the eggs don't stick.And the set comes with an organizerwhich makes for really convenient storageand is a great way to protectyour non-stick surface.So even though I try to be really carefulwith my non-stick pans usingwooden or plastic utensils,I have experienced scratching in the past.And so far, this pan has been great.No scratching, chipping whatsoeverand it still remains non-stick.So I'm so pleased with thenonstick surface of these pans,I'm actually consideringdoing the tornado egg recipe.Have you seen that video,where they crack beaten up eggsand make this beautiful swirl tornadothat they placed over rice?Yeah.So if you'd like to tryCaraway for yourself,click the link downbelow to receive 10% off.Big thanks to Carawayfor sponsoring this videoand for allowing me to make better videosfor all of you.Today I'm going to be using this very panto poach some eggs.Now, what I find interestingabout this particular techniqueis that we're going to be poachingall the eggs at one time,meaning we're gonna crack all the eggsinto one bowl and then dumpthem all at the same timeand poach them all at the same time,which I find shocking, frankly....Do the eggs...how do they not stick together?I mean, I've seen plentyof egg poaching videoswhere the eggs are crackedcarefully into the water,or even cracked into bowlsand gently placed into the water,not just dumped all into one pot.I saw this initially onXiaoying Cuisines video,I'll put a link down below to their video.But then when I was researching it moreI saw that Kenji Lopez-Altalso had a short videoof doing the 30 eggsat one time like this.So I said, okay, thismight actually be a thing.And then I thought \"I loved a poach egg.I've never done this technique before,so let's see how it goes.\"All right, let's go ahead and get started.So the first thing I found interestingabout this technique is doing the poachingin a shallower pan, like this.Like a deeper set frying pan,rather than doing itin the small sauce pan,like I've always done.So, yeah.But then I found a videothat Alton Brown did,and he actually suggestsusing a deep frying pan.So, mm-hmm.We're gonna add some water to our pan.And,bring this up to temp.Now, Alton being Alton,gives us specific measurementsin terms of depth of water.And he says an inch and a half.Nice.So for this particular pan,which is 12 inches in diameter,that is two liters of water.But I like the depth measurementbecause everyone's pan is goingto be a little bit different.Okay, so we're gonnabring this up to a boil,but we're not gonna cook it at a boil.We're gonna cook this at 190 degrees F.So to ensure that we havethe proper temperature,I'm going to add a probe thermometer.And not going to let ittouch the bottom of my pan.The water's quite cold.We are at 77 degrees.So if you don't have a probe thermometeror even a thermometer,you can still poach eggs.What I've done in the past is bring itso that you just start tosee small bubbles appearingat the bottom of the pan,but it's not boiling yet.That's generally where I have foundto be a good temperature.I've seen other recipes where they say,you bring a water up to a boil,then turn off the heatand then poach your eggsby making your little vortexor your little swirly swirly in the middleand dropping your eggs in that way.So there are lots ofdifferent ways of doing it.It's just about managing that heat,not to have that at a roaring temperature.Although in Xiaoying's video,I did see that there was some simmering,but their poached eggstend to be a little bit harder cooked.So if you're not concernedabout having eggsthat are harder in the center,then I don't think temperatureis that much of an issue.But if you really wantthat kind of runny yolk,that's what I think ofwhen I think of a poach egglike runnier, like an Eggs Benedictor something like that.Then I think keepingthe proper temperatureor a lower temperature is more important.So while that's actuallycoming up to temperature,let's go ahead and prepare the eggs.So today I'm gonna beusing store bought eggs.As many of you know, Ido have a backyard flock.But I learned somethingwhile researching poach eggsthat I really wanted to share with you.And that is this.So on your package of eggs,there is an expiration date.But what really interesting is thatthere is a three digit number right here.Yeah, in my case, it's 117.And that is actually basedon the Julian calendar.So these were packaged onthe 117th day of this year.So if you're looking at abunch of eggs in the store,you can just look atthat three digit number.The one that has the biggest numberis gonna be the eggs thatwere packaged most recently.Both Alton and Kenji shared that.I had no idea that there was a referenceto the Julian calendaron store bought eggs.Just didn't know that.I've seen this done and I've never done itfor my own poached eggs to be honest,but cracking your egg into a straineror a colander that will separate outsome of the kind of morewatery part of the egg white.And that's oftentimeswhat clouds up the waterwhen you're poaching your eggs,is that kind of runny egg white.So I'm gonna do that with all six eggs.This is kind of nuts to me.Video that I saw of Kenji's,this is how the eggs preparedand they were pouredright into the hot water.So that's what I'm gonna do.Oh my gosh.Look how yellow those yokes are, gorgeous.There are tiny bubblesbeginning to form there.And we are at,145 degrees.So not quite there.One tablespoon of vinegar,I using apple cider vinegar,white vinegar will do, rice wine vinegar.One tablespoon of that.And that helps tightenand coagulate the eggs,the proteins in the eggsso that they form a little bit faster,maybe a little plumper.Now some people say youcan salt your water.Some people say don't salt your water.I'm gonna go with unsalting the waterbecause you can put salt onit afterwards, if you like.Do you know what thislittle beautiful thing is?I've yet to use it.This is an egg coddler.Isn't it lovely?I found this at a antique store.It's a British eggcoddler, isn't that great?So you place your egg in there.Imagine you have a littlestring or something,drop it into some simmering water.I'm not sure how high thewater's supposed to go.British friends,if you've used an egg coddlerplease let me know.And then you cook your egg in here,usually soft boiled.Take the lid offand then you can dip your toast into it.If you know anything about this,let me know down the comments.I would love to hear moreabout how old this isand how to use it.So now I'm beginning to seewe are at 167 degrees, 68,and I'm beginning to seelarger bubbles begin to format the bottom of the pan.And they're just starting to kind of pop.(timer beeps)Okay, we're at temp.And I'm gonna reduce the heat.Now we're going to add all six of our eggsinto the water.(upbeat music)Now I'm gonna leave thethermometer in therebecause we wanna continuecooking this at 190 degrees.So increase the temperaturejust a little bit.Oh, I was supposed to remove those bubblesat the bottom of the panbefore adding my eggs.So remember to do that,that's purely for aesthetic reasons.Alton says to do that,so that we don't have any divotson the bottom of our eggs.So I just dumped all the eggs in there.Now Kenji says they all have thesekind of little bags around themselves,which looks like that's happening.And it doesn't look like they're sticking.Alton says we begin cooking thesefor 4 minutes and 30 seconds.That was probably already 30 seconds.We're 184 degrees.This temperature is good,but notice that we're not boiling,no rapid boiling at all.The water is a little bit cloudy.In another Xiaoying Cuisine video,they poach eggs by steamingthem in little bowlsthat have a little bit of water in them,which I thought was really interesting wayof cooking them as well.But many people do not have large steamersin their kitchen.So I thought maybe this wouldbe a more accessible wayto make a bunch of poach eggs at one time.All right, lovelies.Let's go ahead and give our eggs a test.I'm using a silicone spatulato just gently nudge anyof them that are sticking,but they're not sticking.And then I'm gonna lift them upand then use my slotted spoonto drain any excess water off.And look at that.Look at that.That's the perfect poach egg.Beautifully jiggly.Look at the shape.Isn't that lovely?Now, if I wanna serve this right away,I'm gonna blot this off.So gorgeous.If I wanna hold these eggs,say my bacon is not quite ready yet.I'm gonna grab my egg and thendunk it into some ice water.Look at that beautiful shape.Right into the cold water.Now the ice water isjust stop the cooking,so that our eggs aren't overcooked.We did have one egg that turnedout kind of funny looking.And I think that wasbecause I had them drainingin the strainer too long.So don't drain them in the strainerfor more than a minute or so,because the egg whiteI found stuck to thebottom of the strainer.So one turned out kind of like that.Perfectly edible and delicious.So say our bacon's ready,everything's ready to go.We're ready to serve our brunch.And we are ready to serve our eggs.So get some hot water going.Take your poached eggsand dunk 'em in there for about 30 secondsuntil they're justenough to warm a back up.Then drain them of anyexcess water like that.And serve them right up.(upbeat music)All right my lovelies,look at my beautiful poached eggs.Aren't they lovely?Generally speaking,they all have that reallylovely kind of egg shape.This one's a little bitmisshapen right here,a little bit off center.But for dumping them all in,I'm pretty happy with them.Now the whole reason whyI mentioned the Juliancalendar date on your eggsis because you want the freshest eggs.You have the tallest yolks,you have the firmest egg whites,and that will createthe best poached eggs,plus they'll just taste the best.So that's the reasoning for tryingto get the freshest eggs.If you don't have backyard hensor have a neighbor that keeps eggs,or have a farmer's market nearby,try to find the eggs that are the freshestby looking at the date on the packaging.I like adding either green onion --I happen to have chives today,which look really sweet --I like adding a little black pepperand I like adding a little tsuyu,soy sauce will work too.This is just a little soup base,which has soy sauce in it.Not too much.It's quite salty.And that's it.Doesn't that look delectable?Okay, let's cut into it.Beautiful.Look at that yolk.Gorgeous.All righty, here we go.Itadakimasu.So good.Creamy.Tender.Fantastic.So, so good.So yes, indeed,you can poach a bunch of eggs at one time.I would recommendcracking them into a bowl.If you do a strainer like I did,do it right before you go toplace them into the water.Otherwise you might getone that becomes misshapen.Or if you don't want to dumpthem all at the same time,you can also just dumpthem into a small bowland place them in one ata time that way as wellto make sure they each kindof retain their own shape.But the amazing thing iswhen you pour them all in together,they do not stick to each other.I thought it would be justtangled, ensnared massbut really they justdidn't stick to each other.Some of them were not the perfect shape,so if you're lookingfor that really perfectpoached egg look, canpoach them individuallyby making that little vortex.Or you can poach a bunch at one timein a pan like I did.Just place them individually,very gently using a bowland that will keep them separateand keep all the egg whites nice and tidy.Thanks so much for watchingand big thanks to Carawayfor sponsoring this video.If you'd like to try Caraway for yourself,click link down below to receive 10% off.Thanks again for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on socialmedia, like this video,subscribe, and I shallsee you in the next one.Toodeloo, take care.Bye.(upbeat music)It's time to wear my mustache.\n"