Perfectly Poached Eggs

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Iris

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Not sure if any of you have poached eggs in your menu - this tip comes from the kitchn dot com and I will try it tomorrow morning
http://www.thekitchn.com/julia-childs-simple-trick-for-perfect-poached-eggs-every-time-tips-from-the-kitchn-218202?utm_source=facebook&utm_medium=social&utm_campaign=managed
and for something to smile about - https://www.youtube.com/watch?v=80ZrUI7RNfI
 
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing.
 
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing..
happykeeper said:
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing.
I see your challenge.
I, myself, employ the salt and vinegar method. What bugs me is the eggwhite that floats off on its own. I want to try this Julia thing, haha. I only cook breakfast for myself and my other half ;)
 
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing..
happykeeper said:
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing.
I see your challenge.
I, myself, employ the salt and vinegar method. What bugs me is the eggwhite that floats off on its own. I want to try this Julia thing, haha. I only cook breakfast for myself and my other half ;)
.
Agreed- sometimes- I think if the egg is older- and that is big guess- the whites are more runny and it gets a piece of egg white that leaves the mother ship or the yolk falls out of the white. Doesn't happen often enough to change I guess.
If you try it before me, pass along the results. Thanks
 
I love poached eggs. Thanks!
Let's hear some thoughts on what to do when you get to the part, "now proceed to poach the egg as usual".
 
I guess I'm lazy. I have a set of microwave egg poachers I use when I make Eggs Benedict.
 
I love poached eggs. Thanks!
Let's hear some thoughts on what to do when you get to the part, "now proceed to poach the egg as usual"..
Arks said:
I love poached eggs. Thanks!
Let's hear some thoughts on what to do when you get to the part, "now proceed to poach the egg as usual".
LOL
 
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing..
happykeeper said:
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing.
I see your challenge.
I, myself, employ the salt and vinegar method. What bugs me is the eggwhite that floats off on its own. I want to try this Julia thing, haha. I only cook breakfast for myself and my other half ;)
.
Agreed- sometimes- I think if the egg is older- and that is big guess- the whites are more runny and it gets a piece of egg white that leaves the mother ship or the yolk falls out of the white. Doesn't happen often enough to change I guess.
If you try it before me, pass along the results. Thanks
.
I see what you are saying about the liquid whites in older eggs. However !!! I have my own daily fresh eggs, which I collect and cook every day.
Anyway, yes, as soon as tomorrow I will attempt this new way and will let you know. Nom-nom ;)
 
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing..
happykeeper said:
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing.
I see your challenge.
I, myself, employ the salt and vinegar method. What bugs me is the eggwhite that floats off on its own. I want to try this Julia thing, haha. I only cook breakfast for myself and my other half ;)
.
Agreed- sometimes- I think if the egg is older- and that is big guess- the whites are more runny and it gets a piece of egg white that leaves the mother ship or the yolk falls out of the white. Doesn't happen often enough to change I guess.
If you try it before me, pass along the results. Thanks
.
I see what you are saying about the liquid whites in older eggs. However !!! I have my own daily fresh eggs, which I collect and cook every day.
Anyway, yes, as soon as tomorrow I will attempt this new way and will let you know. Nom-nom ;)
.
I love that you get your own fresh daily. Ours come from our neighbor 5 dozen at a time. Since we also semi hard boil eggs for a different menu, we have had to find a way around the eggs being too fresh. We did eventually end up will a nearly full proof way to handle that. I suppose we get a mixed collection of eggs that have been collected over a couple of days.
 
I love poached eggs. Thanks!
Let's hear some thoughts on what to do when you get to the part, "now proceed to poach the egg as usual"..
I have an old tea cup, I break the egg into that and then use the handle to gently lower the egg into the water. I allow some of the hot water into the cup before I tip the egg out as this helps to start the white setting.
I also put a dab of vinegar (usually white wine or cider as this has less of a strong taste) into the water and this helps to white stay together.
Many people say you have to have fresh eggs as the white if firmer, this doesn't always follow. I've kept hens for eggs for the last 10 years and I still get some eggs with liquid whites and some more gelatinous whites.
 
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing..
happykeeper said:
We have a regular rotation and one of those is our traditional breakfast. It is served with poached eggs. I checked out the method and was thinking about how it might be fun to try, but I think time and quantity might get in the way. For the last ten years, I have been cracking two eggs in a soup cup ( you can crack them all ahead so you are ready for all) and placing them into the water as a duo (they poach in pairs this way). Vinegar and salt in the water has typically avoided the egg drop soup challenge.
I think I might try it anyway. I was thinking about revisiting a slow cooked egg recipe and I wonder if getting a firmer white before the low temp water bath might help. Thanks for sharing.
I see your challenge.
I, myself, employ the salt and vinegar method. What bugs me is the eggwhite that floats off on its own. I want to try this Julia thing, haha. I only cook breakfast for myself and my other half ;)
.
Agreed- sometimes- I think if the egg is older- and that is big guess- the whites are more runny and it gets a piece of egg white that leaves the mother ship or the yolk falls out of the white. Doesn't happen often enough to change I guess.
If you try it before me, pass along the results. Thanks
.
I see what you are saying about the liquid whites in older eggs. However !!! I have my own daily fresh eggs, which I collect and cook every day.
Anyway, yes, as soon as tomorrow I will attempt this new way and will let you know. Nom-nom ;)
.
I love that you get your own fresh daily. Ours come from our neighbor 5 dozen at a time. Since we also semi hard boil eggs for a different menu, we have had to find a way around the eggs being too fresh. We did eventually end up will a nearly full proof way to handle that. I suppose we get a mixed collection of eggs that have been collected over a couple of days.
.
Yep, we have 6 hens. They lay 6 eggs every day. I thank them profusely for each day. I wish I could post a picture here to show you how cute my hen house is - it looks exactly like one of my cottages <3
John, I like your idea of the hot water in the teacup.
 
I have a wonderful egg poacher from Williams-Sonoma. The eggs cook perfectly in 4 mins.
Egg-Poacher-Williams-Sonoma_7DCBA5B5.jpg
 
I have a wonderful egg poacher from Williams-Sonoma. The eggs cook perfectly in 4 mins.
Egg-Poacher-Williams-Sonoma_7DCBA5B5.jpg
.
well dangit, this is much less time-consuming.
embaressed_smile.gif

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Iris said:
well dangit, this is much less time-consuming.
embaressed_smile.gif
Exactly!!
.
I even have an egg poacher insert that does four eggs at a time that you can use with any small frying pan (water in the bottom to steam) that I picked up for $6 at my local Homesense. Non-stick, but I spray it with Pam. I have 3 of them that I can get ready ahead of time. Use it with a lid from one of assorted pots. I think I'm too impatient to properly poach eggs for my guests
tounge_smile.gif

 
I'll try this method, parcooking the egg. I like eggs poached in water - as opposed to in cups - for breakfast and for dishes like salade Lyonnaise. The way I deal with the white running off is to use an English muffin ring, or a water chestnut tin can with both ends cut off. Place the ring in a large saute pan with an inch of boiling water, crack the egg inside the ring and poach. The ring limits the white escaping, and it holds the egg in place so I can slip a spatula underneath, lift and pause to allow water to drain. The top of the ring is cool enough for a cook to handle lightly with bare hands. The eggs are slippery devils when you are working fast and the ring is perfect to hold the egg on the spatula inside the ring until it is over the plate.
 
I love poached eggs. Thanks!
Let's hear some thoughts on what to do when you get to the part, "now proceed to poach the egg as usual"..
I have an old tea cup, I break the egg into that and then use the handle to gently lower the egg into the water. I allow some of the hot water into the cup before I tip the egg out as this helps to start the white setting.
I also put a dab of vinegar (usually white wine or cider as this has less of a strong taste) into the water and this helps to white stay together.
Many people say you have to have fresh eggs as the white if firmer, this doesn't always follow. I've kept hens for eggs for the last 10 years and I still get some eggs with liquid whites and some more gelatinous whites.
.
Highlands John said:
Many people say you have to have fresh eggs as the white if firmer, this doesn't always follow. I've kept hens for eggs for the last 10 years and I still get some eggs with liquid whites and some more gelatinous whites.
Might be one of those old wives' tales I have heard from time to time.
 
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