Any tips for poached eggs?
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5
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Microwave them. They come out perfectly. I know some here are anti-microwave but I tried for years to make nice poached eggs and it never happened. Now I crack two into a bowl of water and nuke. I don't add vinegar or pierce the yolk or cover the bowl which a lot of the online recipes or tutorials say to do (and you certainly can if you like). I just turn each egg once during cooking. You'll have to play with timing in your own oven but my two eggs take about 1 1/2 minutes. |
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6
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Make sure you use the freshest eggs possible, the egg white starts to break down as it gets older and makes it harder to poach as it won't maintain it's shape. The eggs should be at room temperature, so if you keep your eggs in the fridge make sure you pull them out about half an hour before cooking. Fill a pot with about 10cm of water and a splash of white vinegar and bring to a low simmer, you don't want the water to be boiling. Break the egg into a teacup and gently slide it into the water. Lift the egg out of the water with a slotted spoon when done to your likeness. |
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1
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Don't get the water to a rolling boil, just get it very hot/lightly simmering. Then when your water is ready, take a spoon and stir the water in one direction, so that's its swirling somewhat strongly - then put your eggs in. If you are doing more than 2 at a a time, I suggest you break the eggs into a bowl beforehand. |
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1
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I use a heavy ziplock bag. Dont let it touch the bottom. No dishes and a perfect egg. |
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1
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You should be immediately banned from this site. Paleo hacks does not support poachers. |
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1
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Line a small bowl with cling film/wrap, extending at least twice the size of the bowl and spray with a little olive oil or rub with a little butter. Crack your egg into the bowl and twist up the top of the cling wrap, encasing the egg. Hang the egg in the simmering water by draping the twisted part of the cling wrap over the edge of the pot. When cooked, remove the cling wrap and your egg will have the lovely look of a restaurant poached googy! As an added bonus no wash up, just rinse your pot, no residue! Nom nom nom |
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1
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I never have a problem with this method unless I break the yolk cracking the shell: Boil water with vinegar added (a splash or two), then turn down low. Crack eggs one at a time into a bowl and turn gently in to non-boiling water. I cook for five minutes, a bit less for more runny yolks. |
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-1
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I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com |
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