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| Poaching Eggs http://cookaholics.org/viewtopic.php?f=12&t=896 |
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| Author: | TheFuzzy [ Sat Dec 11, 2010 11:30 pm ] |
| Post subject: | Poaching Eggs |
All, So this morning I poached a couple eggs for myself. The traditional way, just sliding eggs into vinegared water. It's always annoying to tell when the eggs are done though, and then tricky to get them back out without either (a) breaking the yolks, or (b) getting warm vinegary water on your muffin/polenta/hash. I'm wondering if any of the various gadgets to make poaching eggs easier are worth bothering with. I had a microwave egg poacher and got rid of it. What about the silicone egg cups? Special pot inserts? Other things? |
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| Author: | KSyrahSyrah [ Sun Dec 12, 2010 1:33 pm ] |
| Post subject: | Re: Poaching Eggs |
I was gifted with some of these, and I don't have a good opinion of them. I use a slotted spoon to get the eggs out and let them drip. Someone recommended dill pickle juice in place of regular vinegar, which I thought was interesting. We eat a lot of poached eggs, benedict being our favorite. |
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| Author: | SilverSage [ Sun Dec 12, 2010 2:43 pm ] |
| Post subject: | Re: Poaching Eggs |
I didn't like those little pods, either. The egg wasn't as tender as a real poached egg - it was almost rubbery. I use this to remove them (picture is because I have no idea what it's called, but it's Calphalon). It's easy to scoop, blot with a paper towel. You can even roll the egg around on here to dry the bottom before just rolling it off onto your muffin. For me, this works better than a spoon. |
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| Author: | Paul Kierstead [ Sun Dec 12, 2010 3:37 pm ] |
| Post subject: | Re: Poaching Eggs |
A coincidence, I did 4 poached eggs this morning, also the traditional way. The only trick I've learned for that is to kind of lift them off the bottom a little very near the start. In my experience, broken yolks happen because the egg has stuck to the bottom some. Also helping is not having the pot super hot ... If it you have just run it up to the boil at full heat, I think the bottom can be a little superheated, though this is more of a theory then researched. It seems letting it coast a little at simmer helps. But mostly I've found making sure it doesn't sit on the bottom too long seems help the most. Also, using a non-stick pan helps, but all mine are either kind of the wrong shape for what I want, so I rarely go that route. |
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| Author: | marygott [ Sun Dec 12, 2010 4:00 pm ] |
| Post subject: | Re: Poaching Eggs |
I make a whirlpool in my pan and that seems to keep them from sticking to the bottom and keeps the whites in place. If your eggs are not done enough you can always put them in again. I like when the wobble but there is no slime. Mary |
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| Author: | Amy [ Sun Dec 12, 2010 4:36 pm ] |
| Post subject: | Re: Poaching Eggs |
Josh, I've looked at those little silicone holders as well. But, once I get my immersion circulator, I'm just going to make them sous vide! Amy |
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| Author: | Paul Kierstead [ Sun Dec 12, 2010 6:14 pm ] |
| Post subject: | Re: Poaching Eggs |
Sous vide eggs are ... curious, particularly the ones which allow the interior to come to equilibrium (*). I've made them a couple of times, and the very 'curious' egg white texture isn't for everyone. I kind of like it but my wife is a bit put off by the unusual texture. (*) I mean here the bath is the final temperature throughout the egg. Of course, you could operate the bath at a higher temperature and carefully time the cooking time; this would give a more conventionally set white as there would be a temperature gradient through the egg. Not as convenient as the equilibrium method, but still very controlled as long as the starting temperature of the eggs were consistent. |
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| Author: | SilverSage [ Sun Dec 12, 2010 6:46 pm ] |
| Post subject: | Re: Poaching Eggs |
Paul, can you explain "curious"? |
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| Author: | Paul Kierstead [ Sun Dec 12, 2010 7:47 pm ] |
| Post subject: | Re: Poaching Eggs |
They are a texture you pretty much never see in another method. The main part of the white (they are not as homegenous as they appear) won't be totally set, but won't be runny either, nor slimy. It is often described as custardy, which is probably as close as anything. Some of the white (a small amount) does really set at all; I discard that part. The temperature this happens at is a very narrow range, which is like why you don't see it normally. The yolks will be perfect. Eggs reall kind of suck for cooking, as the ideal temperature ( for most people anyway ) for the yolk and white are off by enough degrees to cause grief. Luckily the whites have a higher target temp than the yolks, so we can time cook them; if it was the opposite, it would be almost impossible. Sous vide tries to walk a very fine line and get them both done a the same temperature. Your miliage may vary. Many chefs love it I thing because it is very delicate flavor and texture, unusual and appeals to a refine palate. |
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| Author: | Amy [ Sun Dec 12, 2010 8:35 pm ] |
| Post subject: | Re: Poaching Eggs |
Paul, I've read a bit about sous vide eggs, and I'm very curious. I'm quite picky about my eggs (okay, and everything else culinary) so I am looking forward to experimenting. Amy |
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