Bondbug 32 Posted August 28, 2009 Share Posted August 28, 2009 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? Link to comment
gogoblender 3,042 Posted August 30, 2009 Share Posted August 30, 2009 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 Link to comment
mcrar 0 Posted August 30, 2009 Share Posted August 30, 2009 (edited) 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 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 August 30, 2009 by mcrar Link to comment
mcrar 0 Posted August 30, 2009 Share Posted August 30, 2009 u can use these round thingies dont know how its called in english u can get them in any form. usually its used to get forms out from dough lol check out this dutch site http://www.kookwinkel.nl/cms,22326,kookrin...eekvormpjes.asp to get the idea what im talking about Link to comment
Bondbug 32 Posted August 31, 2009 Author Share Posted August 31, 2009 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. Link to comment
gogoblender 3,042 Posted August 31, 2009 Share Posted August 31, 2009 Gogo's friend's mum would break my heart...makes it seem so simple. lol! Ain't that the truth though? She says it's all in the wrist *sigh* gogo Link to comment
Bondbug 32 Posted August 31, 2009 Author Share Posted August 31, 2009 ..and I bet she cracks the egg with one hand.... Link to comment
mcrar 0 Posted September 1, 2009 Share Posted September 1, 2009 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 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 Link to comment
Bondbug 32 Posted September 2, 2009 Author Share Posted September 2, 2009 u prolly need a non stickypan one 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 Link to comment
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