"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-07-2009, 09:19 PM   #1
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
Red face Poached eggs - having trouble

Hi all,

I realize this is potentially one of the easiest things to do but for some reason I have yet to be successful.

I boil 2 inches of water, then slide the egg into it via small glass.

The white ALWAYS breaks up and goes everywhere.

Can anyone please tell me what I am doing wrong, or some tips?

I really like poached eggs.

Thanks

__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-07-2009, 10:08 PM   #2
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
Here's a great video

__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 06-07-2009, 10:12 PM   #3
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,963
A splash of white vinegar in the water will help set the whites more quickly so they won't spread.

I have also seen where you use a wooden spoon handle or similar to swirl a small whirlpool in the water and drop the egg into that so the swirling water contains the white.

Practice makes perfect.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-07-2009, 10:34 PM   #4
Senior Cook
 
SRL's Avatar
 
Join Date: Apr 2009
Posts: 129
Poaching is at around 180F, not in boiling water. Use a thermometer until you get the hang of it.
__________________

SRL is offline   Reply With Quote
Old 06-07-2009, 10:42 PM   #5
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
Thanks so much! I'm going to try again tomorrow morning.
__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-08-2009, 06:03 AM   #6
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
I saw someone on t.v. do it this way. He(she?) punctured one end of the egg with a pin and then dropped the egg into the water for just a few seconds. Next the egg was cracked into the hot water, as usual. She (he?) claimed that this method starts the white cooking just a bit and helps it to stay together. I've not tried it, but wonder if it really would work for you and me.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 06-08-2009, 10:09 AM   #7
Head Chef
 
sparrowgrass's Avatar
 
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
Fresher eggs might help, too.
__________________
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 06-08-2009, 11:28 AM   #8
Head Chef
 
JMediger's Avatar
 
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
I'm with Andy, a splash of vinegar (we use apple cider vinegar) keeps ours together. There are always a few tendrils in the water but not many.
JMediger is offline   Reply With Quote
Old 06-08-2009, 01:03 PM   #9
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
Thanks everyone! I tried again and was a little more successful - sort of.

I didn't try the vinegar yet though so perhaps thats tomorrow.

I hate wasting food so I don't just want to cook a bunch of eggs and not use them.

The video did not work out for me. I potentially don't have the right container - the egg did not set inside of the glass.

I think one of my problems is that I have an electric stove (renting) and none of the burners lie completely flat.

Turning the heat down to stop the boiling really helped!

Anywho, here is my progress and here is breakfast "salad."
Attached Thumbnails
Click image for larger version

Name:	eggs 001.jpg
Views:	148
Size:	37.2 KB
ID:	7234   Click image for larger version

Name:	eggs 002.jpg
Views:	170
Size:	28.1 KB
ID:	7235  

Click image for larger version

Name:	eggs 003.jpg
Views:	168
Size:	44.4 KB
ID:	7236  
__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-08-2009, 04:06 PM   #10
Senior Cook
 
SRL's Avatar
 
Join Date: Apr 2009
Posts: 129
The water needs to be just a little bit deeper than that, or you can spoon a little of the hot water over the yolk as the egg cooks to baste the top of the yolk, but otherwise 2 out of 3 look fine. There is always going to be some albumin left in the water, since it is water-soluble and it gets thinner and runnier as the eggs age.

The suggestions to add something acidic will help set the outer portion of the egg white faster --- depending on how sensitive your palate is, you might find that acceptable. Otherwise, just experiment with temperature and technique and practice will make perfect!
__________________

SRL is offline   Reply With Quote
Old 06-08-2009, 05:10 PM   #11
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,678
Poach Pods

i just saw these and will be buying them soon.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 06-08-2009, 05:20 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,963
I think you could cut the top and bottom off tuna cans (and remove the tuna) and use those to contain the eggs during poaching.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-08-2009, 11:09 PM   #13
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
Thanks a ton for your tips!

I especially feel better after finding out that they make "poach pods" - that tells me there is a demand for help in this particular egg-making area.
__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-08-2009, 11:22 PM   #14
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,678
Quote:
Originally Posted by Andy M. View Post
I think you could cut the top and bottom off tuna cans (and remove the tuna) and use those to contain the eggs during poaching.
good idea thats what my aunt did many years ago. but now that they make cans with rounded bottoms so they stack better you can't remove the bottoms that easily any more.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 06-08-2009, 11:24 PM   #15
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,678
Quote:
Originally Posted by Jeni78 View Post
Thanks a ton for your tips!

I especially feel better after finding out that they make "poach pods" - that tells me there is a demand for help in this particular egg-making area.
yeah!! i love poached eggs but rarely make them at home. i am going to buy those pods.
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 06-09-2009, 05:06 AM   #16
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,028
I watched Tyler Florence cook them on one of his show and they came out perfect.

He added some vingear about 1-2 tbl. to the boiling water and then turned it down to a simmer. Just before he added the egg he took a wooden spoon handle and swirled in the water to make like whirlpool -- a fast one- a gentle one and then dropped it in the middle of it and it all stayed together and looked great. He also used a fairly deep pot not a shallow pan.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 06-30-2009, 10:10 AM   #17
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
Hi all, just an update.

So after many ruined eggs. I realized that until I have a flatter cooking surface (the large burners are off, the small ones aren't but then the eggs don't cook), I need to cheat a little.

So I bought this item at a cooking store. It was $4 and in the baking section. I figure I can also cut biscuits with it, little cakes and cookies. I looked at the cooking pods but they want 2 for $12 and they weren't in my color. :)

So, my poaching has become loads better, I just need to make sure the eggs set up well enough before I take the circle out.
Attached Thumbnails
Click image for larger version

Name:	013.jpg
Views:	141
Size:	46.4 KB
ID:	7322   Click image for larger version

Name:	015.jpg
Views:	132
Size:	30.4 KB
ID:	7323  

__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-30-2009, 10:34 AM   #18
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 11,678
Quote:
Originally Posted by Jeni78 View Post
Hi all, just an update.

So after many ruined eggs. I realized that until I have a flatter cooking surface (the large burners are off, the small ones aren't but then the eggs don't cook), I need to cheat a little.

So I bought this item at a cooking store. It was $4 and in the baking section. I figure I can also cut biscuits with it, little cakes and cookies. I looked at the cooking pods but they want 2 for $12 and they weren't in my color. :)

So, my poaching has become loads better, I just need to make sure the eggs set up well enough before I take the circle out.
good job!! i used to use tuna cans but lost them in a move and now that they make all the cans with one end rounded i can't take both ends off. so those are tall biscuit/cookie cutters?
__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 06-30-2009, 10:44 AM   #19
Senior Cook
 
Jeni78's Avatar
 
Join Date: Mar 2008
Location: Minnesota
Posts: 322
I think it might be for baking fancy cakes. I don't know, there was no description, just a price tag.
__________________
People will forget what you said, they will forget what you did, but they will never forget how you made them feel.
Jeni78 is offline   Reply With Quote
Old 06-30-2009, 03:39 PM   #20
Executive Chef
 
lifesaver's Avatar
 
Join Date: Oct 2008
Location: Southeast Kansas
Posts: 4,414
I love poached eggs on buttered toast. Yummy!

Or even over cottage cheese. Another Yummy!
__________________
Eat, Drink, Laugh and be Happy.
lifesaver is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 10:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.