"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 04-01-2007, 08:34 PM   #1
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
ISO Perfect Poached Egg

Please share with me your ideas and methods of poaching an egg!!

__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 04-01-2007, 08:43 PM   #2
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
The water has to be just simmering...no rapid boiling, please. Make a well in the center of the pot by stirring around the pot quickly. It will look like the inside of a tornado in the center of your pot. Slide the egg into the whirl and wait three minutes. Remove with a slotted spoon.

I like to add a tablespoon of white vinegar to the water as well. I won't do more than two eggs at a time because more will drop the temperature of the water too much.
__________________

__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 04-01-2007, 08:56 PM   #3
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
Make sure the eggs are as fresh as you can get, fresh hold up better.Put one egg at a time into a small container and lay egg gently into the simmering water.You can do several eggs at a time if your pan is big enough let poach till eggs are just set up enough to handle unless you want them more done then remove with a slotted spoon from pan.You can make many eggs ahead by pulling out when just firm enough to handle and drop them in ice water they will keep overnight then you just reheat in boiling water a few seconds.Usually you want to slide a spatula under the eggs when they kinda stick to bottom of pan then they will float and finish cooking.A good teflon pan is good for this.
__________________
jpmcgrew is offline   Reply With Quote
Old 04-01-2007, 09:17 PM   #4
Chef Extraordinaire
 
Katie H's Avatar
Site Moderator
 
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,156
Guess what, I'm going to cop out? I have an electric egg cooker. Got it at a thrift store for $2. It makes the most perfect hard-boiled eggs. It also cooks perfect poached eggs without the water, vinegar, etc. I've done that and can make a decent poached egg using that method. However, I'm now addicted to my delightful R2D2 cooker. One of the best features of the poaching part is that the "wells" that hold the eggs are Teflon-coated, which makes the eggs glide right out onto the toast or plate.
__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 04-01-2007, 09:35 PM   #5
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
OK...I'm in search, too...I have an egg poaching pan. You know, 4 little cups in a pan that sets inside of another pan. You put the water in the bottom one and the eggs in the top. I have an electric stove. There is a lid that goes on the pan. I'm clueless...been experimenting and haven't got it right yet. I want the whites set and the yolks soft. Any suggestions here, too?
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 04-01-2007, 09:51 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,344
Uncle Bob:
Vera hit the nail on the head.

Callie:
Try cooking the eggs with the lid off. Either that or try separating the eggs and starting the whites then adding the yolks part way through the cooking process.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-01-2007, 10:20 PM   #7
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
I agree with Andy and Vera on the low boil. I carefully drop my egg into the water and then of course all the white starts to move about sadly, but can be recooperated with a slotted spoon
__________________
amber is offline   Reply With Quote
Old 04-01-2007, 10:42 PM   #8
Head Chef
 
callie's Avatar
 
Join Date: Jun 2005
Location: Colorado
Posts: 1,709
Thanks, Andy. I'll give that a try.
__________________
Practice random acts of kindness.

callie is offline   Reply With Quote
Old 04-01-2007, 10:44 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,344
Adding the white vinegar causes the whites to coagulate more quickly, preventing them from wandering.

Creating a vortex to drop the egg into causes any straying strands of egg white to wrap around the outer edge of the egg mass rather than wandering off as a stray tendral.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.