How to make simple poached eggs -- you don't need vinegar.https://food52.com/blog/22023-how-to-make-simple-poached-eggs-you-don-t-need-vinegar
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For poached eggs fans -- Alice Medrich's recent article: Have We Been Poaching Eggs All Wrong?
- Thread starter pat-nocal
- Start date
I saw a baked egg bread bowl on Instagram I want to try
The poster did not include a recipe, or even rough guidelines, but that rarely stops me.
I did find this recipe- https://www.eggs.ca/recipes/baked-egg-bread-bowls
Has anyone else done this?
https://www.eggs.ca/recipes/baked-egg-bread-bowls
https://www.instagram.com/p/BhwIHUtnXt3/?taken-by=dianemorrisey
The poster did not include a recipe, or even rough guidelines, but that rarely stops me.
I did find this recipe- https://www.eggs.ca/recipes/baked-egg-bread-bowls
Has anyone else done this?
https://www.eggs.ca/recipes/baked-egg-bread-bowls
https://www.instagram.com/p/BhwIHUtnXt3/?taken-by=dianemorrisey
Oh man, does that look good. My only hesitation would be to ensure good salsa
or go with chopped dried tomatoes instead. I can't not tell you how many (purchased) omelets have been ruined by COLD mediocre salsa dripping on everything. I now insist they bring it on the side, but some places don't even list it on the menu, but deliver it splashed on top. I know it looks good, but...
A good salsa is a thing of beauty. How do so many places screw it up!
or go with chopped dried tomatoes instead. I can't not tell you how many (purchased) omelets have been ruined by COLD mediocre salsa dripping on everything. I now insist they bring it on the side, but some places don't even list it on the menu, but deliver it splashed on top. I know it looks good, but...
A good salsa is a thing of beauty. How do so many places screw it up!
Nope. Just be sure the water covers the egg--half inch? And VERY occasionally
it will pop, so cover with a saucer or plastic lid. I've only had one pop. You don't puncture the yolk. It is really really a GREAT way to have a perfectly poached egg.
And the shape of the cup, makes a very nice form. I do it in a 1 cup measuring cup usually.
And I have misspoke--it isn't Thomas Keller's recipe--Bon Appetit and Genius Kitchen, I guess.
Here are the "exact" directions.
When I worked the line at Jasper White's Summer Shack in Cambridge, Massachusetts, we made poached eggs to order in the microwave. The technique yields perfect silky, firm whites and runny, warm yolks every time.
To replicate this restaurant trick at home, fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it's completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg to a plate.
it will pop, so cover with a saucer or plastic lid. I've only had one pop. You don't puncture the yolk. It is really really a GREAT way to have a perfectly poached egg.
And the shape of the cup, makes a very nice form. I do it in a 1 cup measuring cup usually.
And I have misspoke--it isn't Thomas Keller's recipe--Bon Appetit and Genius Kitchen, I guess.
Here are the "exact" directions.
When I worked the line at Jasper White's Summer Shack in Cambridge, Massachusetts, we made poached eggs to order in the microwave. The technique yields perfect silky, firm whites and runny, warm yolks every time.
To replicate this restaurant trick at home, fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it's completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg to a plate.