I'd never made a poached egg until this weekend...

Tesha

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Mon Sep-14-09 06:11 PM
Original message

I'd never made a poached egg until this weekend...

well not a real one anyway. I had always put a little water in a pan and hoped for the best.

I watched a video on it Saturday, tried it on Sunday and Whoa! - Now I wonder what other techniques I've been doing wrong all..these... years

http://www.rouxbe.com/cooking-school/lessons/244-how-to-poach-eggs

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hippywife

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Mon Sep-14-09 06:28 PM
Response to Original message

1. I'll have to find out

how they do it at work exactly but they poach them inside little custard cups. I assume they put the egg in the cup and simmer it, cup and all, in the water.

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Stinky The Clown

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Mon Sep-14-09 07:55 PM
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2. I would bet anything that pan she was using is the same one I own .....

..... a cheap-o Martha Stewart pan from K-Mart. They had a line of Martha Stewart tri-ply stuff that was remarkably good quality for little money. And damned few pot makers make that shape .... a rounded Windsor pan. The handle is identical to mine.

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NMDemDist2

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Tue Sep-15-09 10:43 AM
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3. hmmm, apple cider vinegar? would that work? n/t

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Tesha

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Tue Sep-15-09 07:37 PM
Response to Reply #3

7. That's what I used...

The video said use a good tasting vinegar.... it there one?

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hippywife

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Tue Sep-15-09 11:23 AM
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4. Okay...

so I talked to our Dining Services Director (CIA grad) and he says we don't poach eggs properly here, they are actually steamed (shirred?)in those little cups.

He also shared that if you swirl the water, creating a vortex in the center, and drop the egg into it, the whites won't spread around in the water, but stay in the center with the yolk. I'm too much of a klutz, I'd burn myself splashing the hot water around. :rofl:

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Tesha

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Tue Sep-15-09 11:50 AM
Response to Reply #4

5. That's what I did

deeper water is the trick!

I "swirled" the water and more of the egg stayed together -
and in the process of cooking in deep water, the yolk cooks all around the outside - which means its less likely to break when you handle it.

and presenting it upside down it appears perfect!

such a simple thing... who woulda' thought?

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hippywife

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Tue Sep-15-09 11:59 AM
Response to Reply #5

6. I'm going to give it a try this weekend, maybe.

See if the hubs wants some frash poached aigs. LOL

:hi:

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Iwillnevergiveup

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Tue Sep-22-09 03:07 AM
Response to Reply #6

8. A favorite breakfast

is poached eggs on top of roast beef hash and sourdough toast. But I use a 4-egg steel form that fits on top of a pan of boiling water. Put a lid on and they're ready in less than 3 minutes.

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hippywife

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Tue Sep-22-09 05:48 AM
Response to Reply #8

9. That sounds really, really good.

I didn't get to make any last weekend since Bill was really wanting to get lots of work done this weekend and requested an aig sammich with cheese, tomato, mayo. Sunday he wanted cereal and toast.

Easy enough since I had lots to do, myself. :hi:

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Tesha

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Tue Sep-22-09 08:03 AM
Response to Reply #8

10. Hash and eggs...

oh, yes - Hash...
the Sunday Roast,
leftovers during the week as Beef and Gravy on White Bread,
sandwiches for Dad's lunch,
and if there was a scrap left on Saturday...
Mom would grind it with onions and add diced potatoes and add any dry stiff cracked gravy left in the bottom..

and fry or bake it until crisp on the outside on moist on the inside.

Topped with a poached egg and served with warm buttery toast - made a perfect Saturday night dinner.

Why do I never remember vegetables?

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Gormy Cuss

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Tue Sep-22-09 04:12 PM
Response to Reply #4

11. My mother used to let us kids "help" by swirling the water.

The eggs are much neater that way. Poached eggs on toast was an occasional Sunday night dinner for us.

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