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Old 04-09-2013, 02:20 AM   #1
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Perfect Poached Egg


How do you get the best poached egg???


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Old 04-09-2013, 06:12 AM   #2
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I make sure I have enough salted water in the pan to completely cover the egg. Then using egg rings, I gently drop the egg into the ring and allow the water to simmer until the top of the white is cooked and there are no spots that still jiggle. I lift out with a spider or slotted spoon.

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Old 04-09-2013, 06:56 AM   #3
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I've got an egg poaching pan. Makes life so much easier. I just add a bit of butter to each cup, crack in my eggs and I can see exactly when my eggs are perfect :)

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Old 04-09-2013, 08:19 AM   #4
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It depends on my mood. I too have an egg poaching pan, with the removable little cups. I love the eggs from that pan. But sometimes, I'm in the mood for a poached, or coddled egg. In that case, I bring salted water to a boil, then back off the heat until the water is still. I gently break the eggs into the pan, and let sit in the hot water until the white is firm, with the yolk still runny. Then, like Addie, I lift the eggs from the pan with a slotted spoon.

Either way I cook them, I place them onto a toasted, buttered English Muffin, or onto buttered toast. I eat the egg white, and then break the yolk and spread it on the toast or muffin. Yum.

Poached eggs are also perfect on top of hash brown potatoes, or corned beef hash. If you know how to make Hollandaise Sauce, then they're perfect for Eggs Benedict.

If you use the poaching pan, and cook them until the yolks are firm, they are easily turned into great deviled eggs.

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Old 04-09-2013, 08:41 AM   #5
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I use the Chief's method!

They are great on a bed of spinach or over asparagus.

Try one over a simple green salad!

The warm creamy yolk over a sharp dressing and some slightly bitter greens is a nice combination!
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Old 04-09-2013, 10:11 AM   #6
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You can use vinegar (half cup, looks much but it isn't) in the simmering water. It really help not to get a mess with the white in the pan.

I notice that hard boiling water also disturb the egg from poaching. I use medium heat and simmering water.
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Old 04-09-2013, 10:59 AM   #7
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The true trick to the perfect poached egg is in the egg. The fresher the egg, the more the yolk and the white stick together. I use eggs that are still "warm from the hen" to make perfect poached eggs. I do add vinegar in the water because that is how I was taught to make poached eggs, but with fresh eggs it isn't necessary. The vinegar helps the white cling to the yolk (and since I use very fresh eggs, that isn't necessary--just habit). I bring the water to a boil and then let it drop to a gentle simmer, slide in the egg and cook for about 3 minutes.
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Old 04-09-2013, 11:31 AM   #8
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I was also taught to crack the egg into a small cup, then gently lower it into the water. Never drop them in.
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Old 04-09-2013, 01:57 PM   #9
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I was also taught to add vinegar, but i wonder if salt does the same trick?
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Old 04-09-2013, 02:03 PM   #10
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Originally Posted by CharlieD View Post
I was also taught to add vinegar, but i wonder if salt does the same trick?

I don't think salt does it. You usually salt the water. If that worked no one would talk about adding vinegar.

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