BenBennetts
Assistant Cook
Hi, I'm new to this forum so apologies if the answer to this question has been aired before.
I cook poached eggs in a normal egg poacher, the utensil that has four pots suspended in a metal plate and placed over boiling water in a pan below. Sometimes, some of the albumen (egg white) escapes from the egg, trickles through the venting holes in the metal plate and enters the boiling water below. The result? Foam everywhere, ruining the eggs and necessitating a restart.
I suspect that there is something in the kitchen - vinegar, salt, whatever - that I can use to neutralise the foaming thus allowing the eggs to continue cooking as normal. Albumen is mostly water plus a few proteins and it's obviously the protein that creates the foam. What will neutralise the protein and prevent the foam reaction?
Any ideas?
Ben
I cook poached eggs in a normal egg poacher, the utensil that has four pots suspended in a metal plate and placed over boiling water in a pan below. Sometimes, some of the albumen (egg white) escapes from the egg, trickles through the venting holes in the metal plate and enters the boiling water below. The result? Foam everywhere, ruining the eggs and necessitating a restart.
I suspect that there is something in the kitchen - vinegar, salt, whatever - that I can use to neutralise the foaming thus allowing the eggs to continue cooking as normal. Albumen is mostly water plus a few proteins and it's obviously the protein that creates the foam. What will neutralise the protein and prevent the foam reaction?
Any ideas?
Ben