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  #1   ^
Old Mon, Jan-19-09, 11:43
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Default Poached eggs -- better than you think

Ok, probably sounds a little boring but wow, I never have made poached eggs before and I thought they tasted terrific. The white is kind of creamy and soft, not rubbery. It was nice.

Here's how I did it:

Brought a pan of water (or stock) to a low simmer, I mean bubbles slowly breaking the surface. You definitely don't want a lot of action in the water otherwise your eggs will scatter.

Crack an egg into a bowl and gently, carefully slide it into the water (or stock). Keep the bowl very close to the water so there isn't an impact.

Let your egg go for 3-5 minutes, depends how firm you like them. Air-lift your egg to safety using a slotted spoon or a small helicopter, depending on your budget.

I put a pat of butter and salt and a LOT of pepper on mine. At with a couple slices of bacon. I love pepper on eggs with runny yolks.
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  #2   ^
Old Mon, Jan-19-09, 17:57
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ambimorph ambimorph is offline
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Plan: Carnivorous
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Thanks for bringing it up. Poached used to be my favourite, but I forgot about it for awhile.
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  #3   ^
Old Mon, Jan-19-09, 18:10
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LukeA LukeA is offline
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Plan: gluten free atkins maint.
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Nancy thats how I like to make them too, they turn out tasting better than if you use those little egg poaching steamer tray things.

Add a pat of butter and some sugar free ketchup and yum.
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  #4   ^
Old Wed, Jan-21-09, 12:56
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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I'll have to find a steamer. Today I tried to make 2 poached eggs in my little pan and the yolk broke in one. I think it simmered too hard, I wasn't watching. However, it was still just amazingly good. So creamy and nice.
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  #5   ^
Old Wed, Jan-21-09, 13:13
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feelskinny feelskinny is offline
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I've never tried them that way, I'll have to give it a shot. I'm also thinking a kitchen helicopter would be a hoot.
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  #6   ^
Old Thu, Jan-22-09, 15:22
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Squarecube Squarecube is offline
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Quote:
Originally Posted by Nancy LC
I'll have to find a steamer. Today I tried to make 2 poached eggs in my little pan and the yolk broke in one. I think it simmered too hard, I wasn't watching. However, it was still just amazingly good. So creamy and nice.


Because my mornings are about soft boiled eggs that come out hard, and poached eggs that break, my partner and I coined a new phrase - "Morning egg tension".

The largest freshest eggs poach well -- use them in the water method. You can improve on this by slipping them (one at a time) into a china coffee cup and lowering them into the boiling water with the cup.

Wait to you try Egg Mollets! Bascically they are peeled whole soft boiled eggs.
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  #7   ^
Old Thu, Jan-22-09, 16:42
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cnmLisa cnmLisa is offline
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egg poaching steamer tray things


I use a little contraption that looks like a little meatal egg shaped cup that has a clip on the side. You attach it to the side of the pot/pan fill the pot/pan with water up to the edge of the cup and crack the egg into the cup. The egg white stays contained and it's really east to get out of the water without your egg falling apart. Hmmmmm....poached eggs for dinner.
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  #8   ^
Old Thu, Jan-22-09, 17:19
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Samantha22 Samantha22 is offline
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Plan: Vegan/Crossfit
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I feel like an idiot...LOL.
Do you keep the egg in the cup, and boil it like a double boiler?
Or does the egg come out of the cup and boil in the water?
I've never made poached eggs...as often as i cook.
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  #9   ^
Old Thu, Jan-22-09, 17:51
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Well, if you don't use a steamer (I don't have one) you carefully pour the egg into the very barely simmering water. Apparently with the steamer/poaching contraption the eggs don't actually contact the water.

This looks like a good video demonstration: http://www.youtube.com/watch?v=Bxvxwk3TFPQ

They use vinegar to get the white to coagulate faster.

Also, I would skip the ice water for just myself.
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  #10   ^
Old Thu, Jan-22-09, 17:57
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Samantha22 Samantha22 is offline
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Plan: Vegan/Crossfit
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Quote:
Originally Posted by Nancy LC
Well, if you don't use a steamer (I don't have one) you carefully pour the egg into the very barely simmering water. Apparently with the steamer/poaching contraption the eggs don't actually contact the water.

This looks like a good video demonstration: http://www.youtube.com/watch?v=Bxvxwk3TFPQ

They use vinegar to get the white to coagulate faster.

Also, I would skip the ice water for just myself.


Thank you, awesome video!
Makes sense now.
I could see how cracking it into the water would make a mess of it.
I'll have to try this one morning!

I do have a steamer, haven't used it for eggs yet. I'll have to give it a try.
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  #11   ^
Old Tue, Jan-27-09, 12:22
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Ok, I'm still enjoying the eggs but I'm not enjoying how much work they are!

I think I'll be experimenting with things soon. Like using my electric kettle to boil water and a bowl to cook the egg in.
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  #12   ^
Old Wed, Jan-28-09, 14:48
Enomarb Enomarb is offline
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Have you ever heard about coddled eggs? They are like soft-boiled eggs or poached eggs but you boil/poach them in special little china cups with lids called egg coddlers. Strange but good! And no yolk to break and it's just sort of neat.
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  #13   ^
Old Thu, Jan-29-09, 15:00
ShesGG ShesGG is offline
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The only thing I miss about my runny eggs is the toast. I can't find anything comperable to dipping real toast into the eggs.

My dad always made us poached eggs on top of a piece of toast. Yummy, comfort food.
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  #14   ^
Old Thu, Jan-29-09, 17:52
Nancy LC's Avatar
Nancy LC Nancy LC is offline
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Plan: DDF
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Default

Oh! I found a web site devoted to coddled eggs, or egg coddlers. Those are very clever!

It reminds me in one atkins book he has a recipe for eggs that you place in a small ramekin with butter on the bottom and top and parmesean cheese on top. You put the ramekins in a water bath in the oven until the parmesean is browned. It was a really delicious recipe but too much fuss!
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  #15   ^
Old Thu, Jan-29-09, 18:12
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Dodger Dodger is online now
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I haven't poached an egg in over 20 years. It's just easier to fry them.
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