msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,941
poached eggs in a cup with a bit of butter, broken up pieces of toasted rye or sourdough bread and bits of bacon, smoked counrty ham or sausage all mixed together. yummy!!
Poached eggs - having trouble
- Thread starter Jeni78
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Mark Webster
Senior Cook
All great comments about poaching an egg. I use a small to medium size sauce pan and not a saute pan.
** Make sure to add a pinch of salt along with about a 1/2 tsp of vinegar (like everyone else I like a certain one, usually using champagne vinegar)
** make sure the water is at a good simmer and hot boiling before you add the eggs
** break them in a bowl first and allow each one to slide in the water
** after the egg is in the water for about 20 seconds gently make sure it is not sticking on the bottom of the pan
** do not stir the water at all
** allow to cook for about 3 minutes and then using a perforated spoon remove the eggs from the poaching bath.
** Make sure to add a pinch of salt along with about a 1/2 tsp of vinegar (like everyone else I like a certain one, usually using champagne vinegar)
** make sure the water is at a good simmer and hot boiling before you add the eggs
** break them in a bowl first and allow each one to slide in the water
** after the egg is in the water for about 20 seconds gently make sure it is not sticking on the bottom of the pan
** do not stir the water at all
** allow to cook for about 3 minutes and then using a perforated spoon remove the eggs from the poaching bath.
