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Poached eggs


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A 'cri de coeur' (out with your dictionaries) from Erialc last month.............."I had aspargus to start with a propr poached egg and parmesan (I can't poach eggs so if anyone has a tip or 3 hundred make a thread!)".

 

So here it is.

 

My poached eggs tend to stick, vinegar in the water or what.

 

SO WHO CAN HELP? Who has a genuine guaranteed method for poaching eggs?

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Don't tell anyone my secret. I just stick them in the microwave and nuke two eggs medium high for 2.30 seconds. I guess it's not technically a "poached" egg, but I stir in soya sauce, and frozen veggies. The egg comes out all cooked like a small round pancake. Very cute. Most importantly, it slides neatly between two slices of toast with marmite and some cheese.

 

First time I ever had real poached eggs was a my friend's family's house, his mom was making us breakfast and I was amused with how she was just cracking a raw egg into the water, and then it would magically hold together.

 

The white, full cooked, the egg still soft. I still remember that breakfast to this day.

 

My method's good for breakfast, but a sort of techno twist on the old vinegar in the water routine, yes?

 

:(

 

gogo

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My poached eggs tend to stick, vinegar in the water or what.

 

SO WHO CAN HELP? Who has a genuine guaranteed method for poaching eggs?

 

I think your water is to hot.

the trick is that u must NOT get the water boiling, keep at around 85ºC and not higher then 90ºC

so pratically the water must lay still while cooking

 

 

what u need is :

 

a pan

water at least 3 inches high

some vinegar ( try a expresso cup full)

some salt

 

 

put the water,vinegar and salt in the pan and start to boil that

make sure your water is NOT boiling/bubbling not higher then 90ºC

 

the best thing to do is to put your egg in a cup

this is to make sure u can pour it easily into the water

 

use a guard ( utensil) hope I translate this correct

250px-Schneebesen1.JPG

so use this to keep the water spinning

and then pour the egg into the water

the spinning water makes the eggwhite go around the eggyellow and cover it up nicely

 

for later use u can get your poched egg out the hot water and put in in a bucket with cold water+ice

this is to keep the egg cooking itsself further

 

or if u planned to use it almost directly u can put the egg into a bucket with some warm ( not hot ) water to keep it warm

and the warm water is cooling the egg a bit keeping it to cook itsself further

 

hope I helped u out a bit

and from now on I think u can make perfectly poached eggs

Edited by mcrar
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Fraid my Dutch ain't up to that one.

 

You can get egg poaching pans in GB, usually with 3 or 4 dents in to take an egg each, and held above a pan for the water......but they always tend to stick.

 

Gogo's friend's mum would break my heart...makes it seem so simple.

 

What do you think Claire...does this help? Mcrar's tip about not having the water quite boiling sounds good?

 

Try it again tomorrow.

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Fraid my Dutch ain't up to that one.

 

well the site was more to get the picture of the forms I was talkin about

normally u use em for dough to get forms out

nowadays u can use it to create nice salad forms on a plate or to give yout mashed potato a form to get the kids to clean there plates :P

 

 

You can get egg poaching pans in GB, usually with 3 or 4 dents in to take an egg each, and held above a pan for the water......but they always tend to stick.

 

never saw the egg poaching pans so I have no clue

but found this site

http://www.life123.com/food/cooking-tips/c...ch-an-egg.shtml

 

u prolly need a non stickypan one :D

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u prolly need a non stickypan one :D

 

You can get them too, but it's like cheating. You miss the kick you get when once in a blue moon you get it right :)

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