What's the best method to poach an egg without it turning into an eggy soupy mess?
To be perfect honest, I'm a fairly big fan of microwaving eggs in lieu of poaching. There are little plastic gadgets you can get that you break the eggs into. You can microwave them either to hard or soft boiled levels, and they end up as nice, symmetrical mounds. The only trick is not to microwave on too high a power, or the yolks might explode! In that case, the result is a bit exploded in texture, but because the eggs are in the plastic gadget, at least you don't have egg all over the inside of your microwave!
Take some microwave plastic wrap and place it in a ramekin; push the plastic into the corners and lightly oil the inside with a brush. Gently break a fresh egg into the centre of the plastic lined ramekin, then gently pull up the sides of the plastic wrap and tie it off with string or a plastic band. Place the pouch in boiling water for (depends on your eggs) minutes. Open the pouch and you have a perfect poached egg.
Boil a reasonably large pan of water with a small pinch of salt, then take it off the heat. Crack the eggs gently into the water so they lie separately from each other. Leave them for about three minutes and they're done. Voila!
BTW: I don't stir the water as I fond this can make the white separate from the yolk.
I have tried many techniques but what gets the best results for me is dropping them directly in water and vinegar. Complete method below:
This is my morning routine twice a week - with english muffin, butter, bacon, rocket/spinach salad and hollandaise sauce.
Just to add to the other answers ... the fresher the egg (properly free range helps too) the better the shape and firmness of the result, whatever technique or trick you use.
Personally, I cannot stand the taste of vinegar in a poached egg.
Here is the method that I use with perfect results every time:
In a covered saute pan, bring water to a full boil. Add about a teaspoon of salt to the water. The salt performs the same function as vinegar: keep the egg whites from scattering and you ending up with poached yolks.
Break the eggs by twos into a small dishes. So two eggs each for four people, eight eggs, four small prep bowls.
Be sure to prep all other ingredients that will go with the eggs so that they are ready slightly before the eggs: Toast? Plan to toast the toast and butter the toast and plate the toast so neither eggs not toast are ready first. Toast gets dry; eggs get hard. All wrong... Hollandaise also should be prepared to be ready at the same time as the eggs so it does not separate.
Once you all ready to "pull the trigger" because you have planned the plates and the other ingredients and the water is boiling and the cover is ready -- Poach the Eggs!
Here is how:
Put eggs on the toast or the other preparation.
Heston Blumenthal seems to have a good way to do this and get "the perfect egg every time", and it actually looks pretty easy.
I haven't had a chance to try this technique yet, but it seems pretty straightforward, and I don't see any reason why it wouldn't work.
Possible Duplicate: How should I poach an egg? How do you make a poached egg without it getting all messy when you break the egg into a pot of boiling water? I find that it is hard to get the egg to coagulate cleanly and evenly when making poached eggs. Someone suggested using balsamic vinegar which helps a little bit but the vinegar is messy in itself. I have also tried putting the egg into a special poached egg pod, but it is hard to get the egg out.
I read this question - What is the effect of poaching fish in milk? and was surprise that one can poach fish using milk. However, I was wondering if the milk will be spoil if it is continuous being cooked? And also would it be better if milk powder is used instead of just fresh milk?
Possible Duplicate: How should I poach an egg? What's the best method to poach an egg?
What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the albumen?
When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it? EDIT: I use malt vinegar rather than white vinegar, which I think discolours the foam/scum and makes it look more unpleasant, so I think I'll change to white vinegar.
I recently boiled a duck egg for 7 mins and then immediately placed into iced water, where I let it sit for 10 mins. I then proceeded to place the cold egg into a water bath set at a temperature of 145°F (63°C) for 2 hours. I then removed the egg from the bath and made a scotch egg The egg was still runny after frying (which was fantastic). Will reheating the egg in the water bath be safe as it is above 140°F (60°C)?
I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance. Problem?
What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?
Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good). After serving them, I felt adventurous and wondered what would happen if I tried to poach an egg in that oil. The result: a hell-spawn mutation of an egg. The question(s): did I do something wrong? is there a right way of poaching an egg in oil? are there other fluids where the poaching yields something more pleasant?
(Prompted by an interesting radio show on ducks and duck eggs). For general uses, in either an egg-only dish, or an egg-centric dish like a custard or quiche, can I use eggs other than chicken eggs? Other than the obvious that the volume of the dish will vary, and perhaps the cooking time, can I make a fried quail egg on toast, or a duck egg quiche? Or for that matter, to echo another recent question, a soft-boiled ostrich egg - presumably with lots of dipping toast!