I Dont Agree With The Egg Hacks
I DONT AGREE WITH THE EGG HACKS is a easy American recipe that serves 1. 250 calories per serving. Recipe by Richard Sales Official on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $1.20 total, $1.20 per serving
Ingredients
- 1/2 medium Red Onion (thinly sliced)
- 1 piece Large Egg (room temperature)
- 1 piece Medium Potato (peeled if desired, cut in half lengthwise)
- 1 tsp Olive Oil (for drizzling)
- a handful Ice Cubes (for shocking the poached egg)
Instructions
Slice the Red Onion
Place the red onion on the cutting board and slice it thinly from top to bottom using a sharp chef knife.
Time: PT2M
Prepare the Potato Skewers
Cut the potato in half lengthwise. If you prefer skin‑off, peel first. Insert a toothpick into each half and twist gently to hold the halves together for easy handling.
Time: PT3M
Boil the Potato Halves
Bring a pot of salted water to a boil, add the potato halves, and cook until just tender (about 8 minutes). Drain and set aside.
Time: PT10M
Temperature: 100°C
Create a Folding Vortex for the Egg
Fill a small saucepan with about 2 inches of water and bring to a gentle simmer (90°C). Crack the egg into the water, then use a whisk to create a gentle vortex, folding the whites around the yolk for 30 seconds.
Time: PT2M
Temperature: 90°C
Shock the Poached Egg
Using a slotted spoon, lift the folded poached egg and immediately transfer it to the ice bath bowl. Let sit for 5 minutes to stop cooking and firm the texture.
Time: PT5M
Assemble the Dish
Arrange the sliced red onion on a plate, place the chilled folded poached egg on top, and add the boiled potato halves on the side. Drizzle with olive oil and finish with a pinch of salt and pepper.
Time: PT3M
Nutrition Facts
- Calories
- 250
- Protein
- 10g
- Carbohydrates
- 30g
- Fat
- 8g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Egg
Ingredient Substitutions
- Instead of Red Onion: white onion, shallots
- Instead of Large Egg: large egg white only (for lower cholesterol)
- Instead of Medium Potato: sweet potato, yukon gold potato
- Instead of Olive Oil: vegetable oil, avocado oil
Equipment Needed
- Sharp Chef Knife
- Cutting Board
- Small Saucepan
- Tupperware Container (or small bowl)
- Whisk
- Slotted Spoon
- Toothpick
- Ice Bath Bowl
Critical Steps — Do Not Skip
- Creating the vortex and folding the poached egg ensures a compact, tidy shape.
- Shocking the egg in ice water stops cooking and preserves the bright yolk.
- Boiling the potato halves to the correct tenderness prevents a raw center.
Chef Tips from the Video
- Use the freshest eggs possible; they hold together better when poached.
- A pinch of vinegar in the poaching water helps the whites coagulate faster.
- For extra flavor, toss the boiled potatoes with a little smoked paprika before serving.
Troubleshooting
The poached egg spreads out and looks messy.
Create a stronger vortex with the whisk and keep the water just below a boil; this folds the whites tightly around the yolk.
Potato halves are still hard after boiling.
Increase boiling time by 2‑3 minutes and ensure the water is at a rolling boil.
Egg yolk turns gray.
Immediately shock the egg in ice water to stop cooking; over‑cooking causes the gray ring.
Storage
Refrigerator: Store the poached egg and cooked potatoes separately in airtight containers for up to 2 days.
Freezer: Not recommended for the poached egg; potatoes can be frozen for up to 3 months.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Poach the egg a few hours ahead, keep it in the ice bath, and refrigerate; re‑warm briefly in hot water before serving.
- Boil the potatoes ahead of time and reheat in a microwave or skillet.
Frequently Asked Questions
What is the cultural significance and history of folded poached eggs in American breakfast cuisine?
Folded poached eggs are a modern twist on the classic poached egg, popularized by food‑hack videos and brunch culture in the United States. They offer a tidy, bite‑size presentation that fits well with contemporary breakfast plates.
What are the traditional regional variations of poached eggs in American cuisine?
In the U.S., poached eggs appear in dishes like Eggs Benedict, avocado toast, and breakfast bowls. The folded technique is a recent variation that emphasizes visual appeal and ease of handling.
How is a folded poached egg traditionally served in American brunch settings?
It is often placed atop toast, salads, or grain bowls, sometimes drizzled with hollandaise or a simple olive‑oil glaze, and accompanied by fresh vegetables such as red onion or spinach.
What occasions or celebrations is a folded poached egg with red onion and potato skewers associated with in American culture?
This light, elegant dish is popular for weekend brunches, holiday morning spreads, and casual gatherings where a quick yet impressive bite is desired.
What makes this folded poached egg dish special or unique in American breakfast cuisine?
The folding technique creates a compact, uniform shape that holds the yolk in the center, making it easier to eat with a fork and giving a polished look that stands out from a regular poached egg.
What are the most common mistakes to avoid when making folded poached eggs?
Common errors include letting the water boil too vigorously, which tears the egg, and not shocking the egg in ice water, which leads to over‑cooking and a gray yolk.
Why does this recipe use a gentle simmer (90°C) instead of a rolling boil for poaching the egg?
A gentle simmer keeps the water just hot enough to coagulate the whites without agitating the egg, allowing the vortex to fold the whites neatly around the yolk.
Can I make the folded poached egg ahead of time and how should I store it?
Yes, poach the egg, shock it in ice water, then keep it sealed in the ice bath in the refrigerator for up to 2 hours. Re‑warm briefly in hot water before serving.
What texture and appearance should I look for when the folded poached egg is done?
The whites should be fully set and form a smooth, compact oval around a bright yellow yolk. The egg should feel firm to the touch but not rubbery.
What does the YouTube channel Richard Sales Official specialize in?
Richard Sales Official focuses on creative kitchen hacks, quick cooking tips, and entertaining food experiments that simplify everyday cooking tasks.
How does the YouTube channel Richard Sales Official's approach to American breakfast hacks differ from other cooking channels?
Richard Sales Official blends humor with unconventional techniques—like folding poached eggs and using everyday items as tools—making the content both entertaining and highly practical for home cooks.
Last updated: August 19, 2026
