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Old 04-07-2016, 11:03 PM   #21
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Originally Posted by Dawgluver View Post
I really, really, really want to try your method right now, Kay, except it's late, and we've already had dinner.

Guess what DH gets for lunch tomorrow? He gets to be experimented on!
Hee Hee, I was wanting a little snack mid day so I did it again..carb free, high protein low cal. and delicious. Beats a bag of chips.
It's important to slip the egg into the water with another custard cup so the white goes to the bottom so the egg doesn't stick.
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Old 04-07-2016, 11:19 PM   #22
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I'm going to give the microwave method a try, Kayelle. Thanks.
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Old 04-07-2016, 11:49 PM   #23
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I never thought of that (not using a rolling boil). Seems a cool egg from the fridge would take twice as long to poach. Ha! I have my corned beef hash near ready to serve, so I boil the egg right before then. I guess my timing is off. It turns out ok...sooner, but the cleanup is harder.

There's got to be an easier quicker way than that, and I thank Kayelle for her video post.
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Old 04-08-2016, 12:34 AM   #24
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Mmmm...poached eggs.

I've always used the vortex method - a saucepan of simmering water, a tsp or two of vinegar, and a pinch of salt. Put the cold cracked egg in a cup and pour into the vortex, let it swirl a bit, turn off heat, cover, wait 5 minutes and scoop it out onto an English muffin. I don't mind cleaning one pan.

I'll try the microwave method that Kay posted tomorrow. It's been a while since I've had a poached egg - the plus sides are learning a new way and being able to eat my experiments.
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Old 04-08-2016, 01:17 AM   #25
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That microwave method works!

What's also great is that you can fry up a sausage patty while it's cooking, and bacon too.
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Old 04-08-2016, 02:28 PM   #26
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Originally Posted by Kayelle View Post
A little bit of eggy water in a custard cup is a no big deal thing to wash. The directions for the microwave has worked perfectly hundreds of times for me.
Kayelle, I just used your method
and it worked perfectly
Thank you,thank you !!!!!

Josie
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Old 04-08-2016, 02:56 PM   #27
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Originally Posted by Josie1945 View Post
... Kayelle, I just used your method and it worked perfectly
Thank you,thank you !!!!!

Josie
I did too! You have to adjust the time based on the power level of your microwave (I needed 60 seconds). I made two eggs one at a time. Changed the water for the second egg.

Thanks for the idea!
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Old 04-08-2016, 03:11 PM   #28
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Looks like it'll be poached eggs for dinner this evening, using the microwave method!
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Old 04-08-2016, 03:32 PM   #29
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You're so welcome Josie and Andy, and thanks for the report.
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Old 04-08-2016, 05:10 PM   #30
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You should not be boiling a poached egg. You should be poaching it. That means the water should be hot but not moving. The egg white shouldn't be disturbed and turned into foam.
+2. Poaching the perfect egg - Heat sufficient water to cover the eggs completely until it just starts to boil. Add 1 tbs. salt to season the egg. Turn your stove temperature down until the water is still. Beak the eggs into a shallow ladle, then slowly slide them from the ladle into the pan. Let sit in the hot water until the whites are firm. Remove with a slotted spoon. I've been successfully using this method for a couple of years now.

The same principle works for egg-drop soup. The egg is beaten, and seasoned, then slowly drizzled in soup that is not moving. This allows the egg to for long strands of cooked goodness in the soup.

Eggs begin to set at around 180' F., far lower than the 212'F. that it take to bring water to a boil.

Seeeeeeya; Chief Longwind of the North
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Less messy way to poach an egg (less cleanup) I like a poached egg on my corned beef hash. My usual method is to boil some water in a pot, add a splash of vinegar, then break the egg into the water, then use a slotted spoon to retrieve the egg, then afterwards, wash out the pot and slotted spoon of messy egg white residue. I came upon this method which requires less cleanup. I haven't tried it yet, but plan to. :chef: [youtube]9jUZax1lCok[/youtube] 3 stars 1 reviews
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