best way to cook a poached egg
- little plum
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Re: best way to cook a poached egg
brian, a wee tip I read the other day but not tried.
Line a tea cup with clingfilm, lightly oil the clingfilm, crack egg into cup, gather the ends of the clingfilm and form a pouch/parcel, place in hot water.
Line a tea cup with clingfilm, lightly oil the clingfilm, crack egg into cup, gather the ends of the clingfilm and form a pouch/parcel, place in hot water.
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- morag
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Re: best way to cook a poached egg
Honest to God, a wee pan, water, vinegar, egg. This is not haute cuisine.
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Re: best way to cook a poached egg
Thing is Morag the eggs will tastes of vinegar and that isn't to every ones taste.
- morag
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Re: best way to cook a poached egg
No, a wee bit vinegar supposedly helps holds the white in tact and the finished egg doesn't taste like vinegar, been doin' this for yonks. Not that I mind vinegar, fish and chips and a penny pickle...hungry noo..thanks!5siamese7 wrote:Thing is Morag the eggs will tastes of vinegar and that isn't to every ones taste.
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Re: best way to cook a poached egg
But Morag if you watch professional chefs they don't use vinegar the eggs are cracked into water that is simmering and no harsh boiling just turning over. Sometimes you do lose a wee bit of the white when you lift them out better than the vinegar taste. Gently gently does it.
- morag
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Re: best way to cook a poached egg
I don't poach eggs much now, we do enjoy Eggs Benedict at family together lunches, with everyone on a different schedule now makes it hard. Easter coming up sounds like a plan though!5siamese7 wrote:But Morag if you watch professional chefs they don't use vinegar the eggs are cracked into water that is simmering and no harsh boiling just turning over. Sometimes you do lose a wee bit of the white when you lift them out better than the vinegar taste. Gently gently does it.
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Re: best way to cook a poached egg
Morag the Duchess of Duke street.
- morag
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Re: best way to cook a poached egg
Introduced to me by my hubby. We would not have a clue about Hollandaise sauce in Stevenston, a mixture of cultural tastes is a good thing, though must admit a preference to what I've had here to what I had there...and my mum and dad were good cooks.5siamese7 wrote:Morag the Duchess of Duke street.
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Re: best way to cook a poached egg
I bet they were. Because you obviously know a lot about food.
- morag
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Re: best way to cook a poached egg
My dad, courtesy of ICI merchant navy, was away 6 months, trip to India. He came back with wondrous tales and cooked us a curry. Early 60's. Thai food is probably my fave, Indian then Mex / Chinese, toss up. I don't cook as much now with the kids doing their own thing5siamese7 wrote:I bet they were. Because you obviously know a lot about food.
"You don't have a Soul. You are a Soul. You have a body."
C.S.Lewis
C.S.Lewis
Re: best way to cook a poached egg
Morag, thats exactly how I make poached eggs, don't like them silly wee thing done with the cling film..
Never tasted the vinegar yet..
Never tasted the vinegar yet..
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Re: best way to cook a poached egg
Never could poach an egg properly for many years.
Now?.....A doddle. Bought a new cooker (Aye just to poach eggs!!!) However this is an induction range. The old one was a simple ceramic electric, but didn't seem to control the temperature precisely enough required to poach an egg properly. Even adding salt and vinegar the egg just seemed to fall apart.
Now, however. The induction cooker is so precise that the trick now is easy peasy, and works for me every time:
Never had so many poached eggs in my life.....
Add a little salt and vinegar.
Break the egg into a small dish.
Bring the water to a boil then reduce to just a simmer. Water just moving and no more. If the water is hardly moving the eggs will stay where they were placed, and if the water/vinegar mix is right, they will solidify quickly with no spread.
When simmering slide the egg into the water. Repeat for the second.
No need for the vortex. If you do a vortex the egg finishes up right in the middle. No use if you are cooking two or more!! 'cos they all finish up on top of one another and a mess.
Slide one in to one side of the pan then the next into the other side. ("Cos I usually have two on toast)
If you're cooking more than two use a large pan to keep them all apart.
If the first spreads a wee bit then straighten it with a spoon before it sets.
Leave for four minutes.
Drain and serve on toast...Heaven.
Simples!!!!
Technical I know to poach a couple of bloody eggs, but the results are well worth it IMHO
Now?.....A doddle. Bought a new cooker (Aye just to poach eggs!!!) However this is an induction range. The old one was a simple ceramic electric, but didn't seem to control the temperature precisely enough required to poach an egg properly. Even adding salt and vinegar the egg just seemed to fall apart.
Now, however. The induction cooker is so precise that the trick now is easy peasy, and works for me every time:
Never had so many poached eggs in my life.....
Add a little salt and vinegar.
Break the egg into a small dish.
Bring the water to a boil then reduce to just a simmer. Water just moving and no more. If the water is hardly moving the eggs will stay where they were placed, and if the water/vinegar mix is right, they will solidify quickly with no spread.
When simmering slide the egg into the water. Repeat for the second.
No need for the vortex. If you do a vortex the egg finishes up right in the middle. No use if you are cooking two or more!! 'cos they all finish up on top of one another and a mess.
Slide one in to one side of the pan then the next into the other side. ("Cos I usually have two on toast)
If you're cooking more than two use a large pan to keep them all apart.
If the first spreads a wee bit then straighten it with a spoon before it sets.
Leave for four minutes.
Drain and serve on toast...Heaven.
Simples!!!!
Technical I know to poach a couple of bloody eggs, but the results are well worth it IMHO