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Old 08-03-2012, 09:21 PM   #31
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I have two rings with a handle that sticks out of the water. I gently drop the egg into the ring and let sit in hot water. Perfect circle of poached egg. I don't know where I got the rings. I have had them for more than thirty years. Using a tuna can with both ends cut out will give you the same effect. Just use tongs when lifting can out of the water.
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Old 08-03-2012, 09:56 PM   #32
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Originally Posted by redfish_33 View Post
Well I spent a entire weekend trying to perfect poaching eggs, I tried alot of different recipites. Its a good thing that eggs are cheap lol. There are actually alot of good recipites out there but alot of it is trial and error.
If the whites are separating from the yolk, the eggs are old. Go to your local farmer's market or ? where you can get farm-fresh eggs and try again.
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Old 08-03-2012, 09:58 PM   #33
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Originally Posted by Addie View Post
I have two rings with a handle that sticks out of the water. I gently drop the egg into the ring and let sit in hot water. Perfect circle of poached egg. I don't know where I got the rings. I have had them for more than thirty years. Using a tuna can with both ends cut out will give you the same effect. Just use tongs when lifting can out of the water.
I've used the tuna can method--I also used biscuit cutters, but with fresh eggs, the vortex method works well. Except, I've got 2 burners going with greens and grains, so opt to use the microwave egg poacher because I only have 2 hands and keeping an eye on three pots is a challenge first thing in the morning.
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Old 10-15-2012, 12:48 PM   #34
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Restaurants use the microwave to cook poached eggs most of the time.

Fill a soup-sized bowl w/ water and add a splash of vinegar. Break an egg into a separate bowl. Gently lower the lip of the bowl with the egg into the water and release the egg. Cover the bowl with a plate & microwave about 1 to 2 min, depending on how you like them. It will take a couple tries to get the timing down right.

Quick, utterly painless and they come out perfectly every time once you get the timing down for your microwave.
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Old 10-15-2012, 12:55 PM   #35
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Restaurants use the microwave to cook poached eggs most of the time.

Fill a soup-sized bowl w/ water and add a splash of vinegar. Break an egg into a separate bowl. Gently lower the lip of the bowl with the egg into the water and release the egg. Cover the bowl with a plate & microwave about 1 to 2 min, depending on how you like them. It will take a couple tries to get the timing down right.

Quick, utterly painless and they come out perfectly every time once you get the timing down for your microwave.
I will try that this weekend.
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