rbednarski
Assistant Cook
- Joined
- Jun 18, 2010
- Messages
- 3
I just got one of those egg poachers that you use on the stove top that consists of a pan, an insert with 4 holes, metal cups that fit in the 4 holes, and a glass lid. Strangely it came without any instructions and I am having a hard time getting things right.
Question 1: How much water? Should it be just a little so it doesn't touch the bottom of the cups? Or is it OK for the water to touch the cups? Or should it come halfway up the cups?
Question 2: Do I want the water boiling so that steam is generated to cook the top while the bottom is being cooked? Or do I want the water just simmering so the bottom doesn't get rubbery?
So far I have used the simmering water approach and it seems as if by the time the top is cooked the bottom is rubbery. I am trying to achieve a tender white with a runny yellow.
It seems as if maybe I need to have the water boiling vigorously to generate more steam to cook the top portion, but I'm worried that the higher heat below will make the white even more rubbery. Or will the shorter time to cook the top prevent this?
Help!!
Question 1: How much water? Should it be just a little so it doesn't touch the bottom of the cups? Or is it OK for the water to touch the cups? Or should it come halfway up the cups?
Question 2: Do I want the water boiling so that steam is generated to cook the top while the bottom is being cooked? Or do I want the water just simmering so the bottom doesn't get rubbery?
So far I have used the simmering water approach and it seems as if by the time the top is cooked the bottom is rubbery. I am trying to achieve a tender white with a runny yellow.
It seems as if maybe I need to have the water boiling vigorously to generate more steam to cook the top portion, but I'm worried that the higher heat below will make the white even more rubbery. Or will the shorter time to cook the top prevent this?
Help!!