Poached eggs

[THROBBS]

Apparently this is of interest to 2 Litsters (perhaps others)

Bummed this is not a thread for technique on how to perfectly poach an egg.

How to make perfectly poached eggs

Thanks. Not far off on how I poach eggs. An old school Chefs tip, add a few dashes of vinegar. Helps hold whites together. 3 minutes is usually a good time if your simmer is right.

 

[LibraStud]

On an electric stove

I have a 4-egg poacher. I spray oil in each individual poacher. Bring the water to a boil than back it off to medium.

Crack each egg into an individual poacher. Cover. Put 4 slices of bread into the toaster and toast.

After a minute, run a butter knife around the perimeter of each egg so it does not stick. Cover. then in another 45 seconds, uncover and the egg should be getting firm.

Move the poacher to a cold burner.

Butter the toast and put on a serving plate. I sometimes put peanut butter and jelly on the toast.

Open the cover to the poacher. Using a butter knife and a tablespoon lift each egg out by the spoon and put on a piece of toast.

Enjoy

 

[twister947]

Ima barbarian...I use the microwave. Sue me.p:

 

[ElizaBennet33]

I love poached eggs! Eggs Benedict is my favourite.

First of all, the eggs must be really fresh or they just go splat. The fresh ones hold their shape.

Crack the egg into a ramekin/small bowl first. It's easier to tip an egg in water when it's in a ramekin/bowl and rather than try to crack it directly into water.

Two methods:

One:
Use a small saucepan. Fill it with water - high enough that it would submerge the eggs. When the water is hot, but not boiling/bubbling, take a large spoon and swirl the water. Gently drop the egg into the swirling water. I don't time it (although some say 3 mins), I just watch it until the egg white is cooked and then l lift the egg out of the water using a large perforated spoon. Don't swirl the water if you are poaching more than one egg!

Two:
Fill a shallow frying pan with water. High enough that it would just cover the eggs. When water starts to form little bubbles (not boiling), drop the eggs in from the ramekin. If the water isn't high enough to cover the top of the eggs, you can baste them with the hot water...kind of helps to cook the top of the eggs. Again, once you deem the eggs cooked to your satisfaction, you lift them out with a perforated spoon.

I have found the second method results in a more flatter poached egg than first method. I never put vinegar in the water. It can make the eggs taste too vinegary for my liking.

 

[Acktion]

Ima barbarian...I use the microwave. Sue me.p:

Oh, thank God. I was starting to think I was the only one.

http://www.melaniecooks.com/wp-content/uploads/2011/05/egg-poacher7-402x321.jpg

 

[Traveler78]

Perfect Poached Egg

Fresh eggs always poach the best.

Crack egg in a colander, let loose whites drain and then transfer to a measuring cup (or other vessel you'll use to put it in the water). Repeat for each egg.

Add 1 tbsp of white vinegar to water + 1 tsp salt. Bring water to a rolling boil. Swirl water, add eggs, cover and immediately take off heat. Wait three minutes and then they are perfect.

Works every time.

 

[davion2308]

Covering it

The above are all good techniqes. Fresh eggs are better because they hold the shape. I go with the tiniest splash of vinegar and that goes in after the water has boiled and you're now cooling it.

Boil the water, turn the heat down, add a kiss of vinegar, then get in there with the egg (which you've cracked into a monkey dish or bowl already). I like to have the egg cracked in the bowl and warming up a bit too. I don't drop an egg I just pulled out of the fridge right away. I'll let it warm up to room temp for 10 minutes or so while the water is heating up.

Enjoy!

 

[twister947]

Out of curiosity, how much more work is it to make eggs this way as opposed to just frying them in the pan?

It's not...I'd call it a push. Poaching wins on cleanup.