I have developed a bit of a taste for poached eggs. I like that they aren't as greasy as fried ones. I have been giving it a burl, but my results have not been very pretty. Tried again this morning, and it wasn't too bad, but still a bit weird.I found some hints at this site, which I might try. My biggest problem is trying to avoid what they call 'skeins of protein tangling up in the water'. Eww. I don't know what a skein is, but I'm pretty certain I don't want to eat one.
That's been my biggest downfall-- the whites all separating and going all gross. The yolks have been pretty spot on though. I've been adding a bit of vinegar, which helps, but I think balsamic was a bad choice. The egg white becomes egg beige.
Any experts with some tips?
9 comments:
piece of cling wrap loosely over top of a mug (slightly pushed down), crack egg onto piece of cling wrap, tie a knot in cling wrap, throw it in the water. bob's your uncle. or at least you have a poached egg perfectly shaped.
that's a good one! I'll give it a try, thanks:) the clingwrap doesn't melt in the water?
you'd think wouldn't you.
but some ready steady.... i mean some world class chefs taught me this trick...
(only tried it once - but it worked!)
otherwise you can use those metal rings to put the egg in. Just place in the pan, put the water in the pan, crack the egg into the ring. Voila.
Otherwise vinegar added to the water and swirled around when the egg is added is meant to help (but I never found this worked for me).
I read that suggestion, Aimee- what I don't get is, wouldn't the egg just go everywhere in the water before it sinks down to where the ring is at the bottom? Or do you have the water really shallow?
cool liz. oh, ready steady? well it MUST work!
Being a lover of the poached egg, I'm very interested in this subject. I have tried the vinegar trick and it's only marginally successful. I've never heard of the cling wrap technique and I'm intrigued. I currently use an egg poacher - metal device that hold three eggs above the level of the water and allows them to steam. You have to butter or oil the egg cubbies so that you can get the egg out. I have seen a silicone version that I bet would work really well. I have a tendency to leave my eggs just a touch too long and then am devastated to be left with overcooked yolks. I like them at that magical thick, but not solid stage...
I can't handle the runniness of poached eggs, but one day I might get there. I used to hate eggs but now I love them... Hard-boiled, scrambled, mmm.
Hi Tracy, thanks for stopping by:) Oh, I definately am with you withthe devestation of an overcooked yolk. That is enough to put me in a bad mood for a fair portion of the day. That sounds like a complex little contraption, I wouldn't mind seeing it in action.
Hayden, this is something you need to develop, like fine wine. To go through life with hard yolks is sadly, a lfe half lived. I urge you, brother.
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