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Poached Eggs with Kevin Dundon

Monday, 5 October 2009

Coming up, you will never go hungry with the cooking tips we have in store for you!

Many times when we are cooking in the kitchen, we fail to get a certain recipe or method perfect, this is down to not knowing the amazing tricks that can be used to perfect a recipe. Kevin will be showing us his chefs secrets every Monday in October. He will focus on a particular tricky method each week. This week he 's showing us how to make the perfect poached egg!

In Hit two, Kev is put to the challenge!
From the end of the second food hit, we want our viewers to tweet, text or email in 4 ingredients they have in their cupboard or fridge. In return, Kevin will select one viewers list of ingredients and cook a dish up with them in the second food item.

Kevin Dundon Proprietor of Dunbrody House
Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland's sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine and has very quickly become a must-see for all foodies. It is now considered to be one of Ireland's Premier Hotels & Restaurant. Kevin's runs a cookery school at the hotel as well which already recognised as one of the most respected in the country.

Dunbrody is a member of Small Luxury Hotels of The World and Ireland's Blue Book. The hotel has won numerous awards including Restaurant of the Year 2004, 2005 & 2006, Chef of the Year in the Food and Wine awards 2004, 2005 & 2006, Andrew Harper's Grand Award 2001 for the best Hideaways in the World, Irish Bacon Dish of the Year 2000, Country House of the Year 2001 (Georgina Campbell's Hotel Guide) , Country House of the Year 2001 (National News Paper) Evening Herard RAC Gold Ribbon Award & Three Dining Awards and Red Chateau for the Michelin Guide, to name just a few.
Kevin Says:
Poaching eggs is such a simple culinary process but one which scares people beyond reproach. I love to serve poached eggs for either breakfast or brunch and they are also a delicious tasty snack at any time.

3 Methods
Poached Eggs (Cling Film Method)
Poached eggs (Swirling Method)
Swirling method for 6 people

Poached Eggs - Cling Film Method

6 eggs

1. Bring a medium saucepan of water to the boil and then reduce to a simmer.
2. Line a small ramekin with a double layer of cling film ensuring that there is a substantial overhang all around the sides.
3. Crack the egg into the ramekin and seal tightly. Tie a knot in the cling film to secure.
4. Remove the cling film 'parcel' from the ramekin and drop it carefully into the lightly simmering water.
5. Cook gently for 5-6 minutes depending on how you like your egg cooked.
6. Carefully remove the egg parcel from the pan and gently pierce the cling film in an effort to remove the egg from t parcel

Serve the egg on some toasted white soda bread.

Poached Eggs - Swirling Method

Smoked Trout, Poached Eggs & Hollandaise Sauce

This can also be a very fancy starter and the flavours are perfect together.
As with all other options it can be prepared somewhat in advance so don't panic!


  • Poached Eggs
  • 6 eggs
  • 1 teaspoon white wine vinegar

1. Bring a medium saucepan of water to the boil.
2. Add in the white wine vinegar.
3. Reduce the heat and crack in the eggs (approx 3 at a time) and simmer for approx 4-5 minutes until the whites of the egg are set and the yolk still a little soft.
4. Smoked Trout:
5. 6 fillets of smoked trout
6. 1oz/25g butter
7. Juice of ½ lemon


1. Heat a large frying pan and quickly fry the trout fillets in hot butter for 3 minute until either side until they are gently cooked. If preferred you could pop them under the grill.
2. When they are almost cooked sprinkle them with a little lemon juice.
3. Serve the pan fried trout with a perfectly poached egg and a suggestion of hollandaise sauce.

Hollandaise Sauce

Tip: Take your Time!

. 3 large egg yolks
. 5ml/1 teaspoon white wine vinegar/Lemon juice
. 5ozs/150g butter-melted completely
. 2 dessertspoons of boiling water (if required)
. Ground white pepper

1. Begin by making the hollandaise sauce.
2. Heat a large saucepan of water and keep it on a very gentle simmer.
3. Begin by fully melting the butter and allow remove it from the heat-keep it warm but not bubbling. (Luke warm is fine)
4. Choose a large spotless clean bowl (either glass or stainless steel) and put the egg yolks in there with the white wine vinegar or lemon juice.
5. Place the bowl over the simmering water and continue to whisk at all times until the egg yolks become light and creamy in both colour and consistency.
6. You need to be very careful at this stage because the line between creamy and scrambled in indeed very fine!!
7. Pour in the melted butter very slowly whilst continuing to whisk at all times.
8. It's a bit of a balancing act at this stage because you will need to take the bowl on and off of the saucepan whilst whisking in the butter but do persevere-the end result is worth it all.
9. If after adding all the butter the sauce is still a little thick for your liking whisk in the boiling water. Season to taste.

Tip: I find it best if you want to store the sauce for up to an hour to put it in a china teapot kept near the cooker.

Poached egg swirling method for dinner party later
Same as above then:

Tip: If using the eggs later for a dinner party or brunch: at this stage remove the eggs from the heat and transfer them into a bowl of cold water until you are ready to serve them later on. If you wanted to heat them back up pop them under the grill or back into a saucepan of hot water.

Meal challenge - Whats in your cupboard?

Kevin will be getting his next recipe from YOU! Mail, text or phone in withy our ingredients and Kevin will have to source and make this meal from scratch, by the end of the show!

Challenge Rules
Kevin can use spices and dry foods from our store cupboard if he needs to.