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Thread: Poached eggs

  1. #1
    Senior Member prplchknz's Avatar
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    Default Poached eggs

    this is one thing i suck at, anyone any good at them? if so tell me your trick. I usually don't do true poached eggs but use a cup of some sort and float it in the boiling water.
    In no likes experiment.

    that is all

    i dunno what else to say so

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    Senior Member ceecee's Avatar
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    Add a little tiny bit of white vinegar to the water. Crack your egg into a ramekin or a shallow small saucer and slide it into the simmering water. You could try the vortex thing but it takes practice. It does make the perfectly shaped egg though.

    Perfect Poached Eggs Recipe : Alton Brown : Food Network
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.
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  3. #3
    LL P. Stewie Beorn's Avatar
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    This is an area where quality organic/pastured eggs really make a difference. The whites are just a lot more cohesive. I would not try the vortex method with regular eggs.
    Take the weakest thing in you
    And then beat the bastards with it
    And always hold on when you get love
    So you can let go when you give it
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    Senior Member prplchknz's Avatar
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    I just want to make egg benedicts i can make an awesome hollandaise btw. and i have the eggs and the english muffins and butter and i probably have dried mustard i just need the tabasco and lemon juice and ham.
    In no likes experiment.

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    Senior Member ceecee's Avatar
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    Quote Originally Posted by Beorn View Post
    This is an area where quality organic/pastured eggs really make a difference. The whites are just a lot more cohesive. I would not try the vortex method with regular eggs.
    I've done it with regular eggs many times successfully. The only thing that really mattered is that the eggs were cold.
    I like to rock n' roll all night and *part* of every day. I usually have errands... I can only rock from like 1-3.
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    Suave y Fuerte BadOctopus's Avatar
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    Poach Pods. They're these little silicone cups that you crack your eggs into and then float in a covered pot of simmering water for about 5 minutes. Perfect poached eggs every time.

  7. #7
    Senior Member KitchenFly's Avatar
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    Default Poached eggs

    Frypan small slash of red wine vinegar small sprinkle of (rosemary) optional. 1/2 a little finger depth of hot kettle water one center meter, stove top medium heat, place eggs in the shallow bath and sigh with amazement.

    Cook toast and take take pan of heat when they start looking A-ok. Butter toast add some (Juice oil from a gar of olives) optional.

    And celebrate eating one of natures colliery delights the poached egg.

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    I think we have a tray with little cups specifically designed to poach eggs.

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    Member Doktorin Zylinder's Avatar
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    The poach pods are nice if you don't want to babysit your eggs, the ramekins or custard cups work as well, but I like lowering my already cracked egg into the water with a large serving spoon.

  10. #10
    Mojibake sprinkles's Avatar
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    Quote Originally Posted by ceecee View Post
    Add a little tiny bit of white vinegar to the water. Crack your egg into a ramekin or a shallow small saucer and slide it into the simmering water. You could try the vortex thing but it takes practice. It does make the perfectly shaped egg though.

    Perfect Poached Eggs Recipe : Alton Brown : Food Network
    I tried this and it worked pretty well, even with eggs that aren't necessarily fresh.

    One idea I had was to crack the egg in a little bowl and pop it in the freezer while I prep the water to make sure it was extra cold. I think that seemed to help hold it together.

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