Poached egg conumdrum...

S

sallybr

Well-known member
I am very fond of poached eggs, but no matter what trick I try, whenever I make them, the bottom of my pan gets ruined. Well, not really ruined, but it's a pain to scrub the small amount of egg white that pretty much glues to the pan. I've simmered in vinegar, simmered with dishwashing soap, nothing cleans it off, except elbow grease - in huge amounts

Is there a trick I don't know about for perfectly poached eggs without this mess?

 
Yep, here's the trick:

Crack the egg into a cup (coffee cup comes in handy). Tilt the cup slightly to incorporate a little hot water from your pan. Wait a moment while the egg "sets" in your cup. (You're looking for the shape to firm up a bit.) Then tilt the entire contents of the cup into your pan. Since the structure of the egg has already set, it shouldn't stick to the bottom now. (It should float.)

See the video? I do something similar but once the egg takes on shape, I dump it into the pan.

http://www.epicurious.com/video/technique-videos/technique-videos-eggs/1915458776/eggs-how-to-poach-an-egg/1915433322

 
Oh, I am trying that tomorrow for my lunch!

What a neat idea, I usually break the egg in a small bowl just to preserve a nice shape as I pour it in, but never thought of adding the hot water.

genius!

thank you!!!!

 
Well now, isn't that a lovely poached egg. It is fine if you only want to do one egg

I use egg poachers. Eggs come out great, and I can do four at a time. Of course, you spray the egg cups to keep the egg from sticking, or use butter if you prefer. You soon learn how long to cook a perfect egg in them. I must admit, they are not as pretty as the one in this video.

 
Jeeze, I have poached eggs regularly. . .

I use a small Paul Revere frying pan, enough water to almost cover the tops of the egg yolks. I heat the water to boiling then turn down to a very low boil and add the eggs.

I crack the eggs directly (usually) into the extremely hot water; I usually cook two at a time. Just after I crack in the second egg, I run a spatula carefully under the first and then under the second to release them from the bottom of the pan. I keep a close eye on the eggs turn over for a little bit (helps to cook the whites) and back over the way they went in. When they are done to my liking, with fairly firm whites but runny yolks I pull them immediately and place on my toast.

As soon as the eggs are out(whole) on the toast, I take the pan to the sink and scrub briefly to get rid of any white stuck to the bottom of the pan. If I have done things right, it takes very little effort to remove the residue and I can then go to my eggs while they are still hot.

When I scrub the pan, I make sure to use a scratchy scotch-brite style pad.


I usually toast my bread just before the eggs are put into the water and I keep the toast from getting soggy by bracing the pieces on a knife or somesuch, so moisture will not condense on the bottom.

 
My water is at a slow boil when I crack the eggs in, so the eggs don't quite touch bottom

I think that helps. The water cools down as the eggs absorb the heat so they don't boil out of shape.

I sometimes get a film of protein on the pan--I get it more often when cooking beans or lentils. It's worse if I don't notice it and then put it through the dishwasher where it gets baked on. Rubbing with a paste of soda and water and letting it sit overnight usually works.

 
The chef I used to work with did multiple eggs. Unlike the video, he didn't

cook them in the vessel, just heated it enough to hold it's shape. He'd take a deep chaffing pan, spread it across two burners and poach maybe 20 eggs at a time, all in various stages of cooking.

 
sorry, to fast.....

It is a very small pan with a cover and an insert with a little handle sticking out. I bring the water to a boil in the pan, spray the insert with Pam, break the egg into it, cover and cook 3.5 minutes. Just how I like it with no clean up. I saw a duplicate at a rummage sale for .25 and bought it for my brother, who had coveted mine.

 
Wrapping eggs up in plastic wrap

I saw a video( maybe from Chowhound) where they sprayed the saranwrap with Pam then set into a small bowl, broke egg into bowl, twisted saran tight and tied it.Like a little purse. Could poach large numbers at the same time with no mess.

 
It's probably at least 50 years old but probably not too hard to find in thrift

shops or at rummage sales. I think every old maid had one!

 
I just made some today for brunch

I start with a small saucepan and fill half-way with water (this way, the eggs float). Add a tablespoon of vinegar and when it starts to boil, I turn it off and place a round biscuit cutter in the center of the pan. Drop the egg in and let cook about 3 minutes or until done. If I'm feeling skillful(!) I turn the egg over with a slotted spoon at about minute-2. Looks nicer that way.

Spoon out with a slotted spoon and drain on a towel. Perfect every time. I think the freshness of the egg is what's critical, at least with me. Never had one stick to the bottom of any pan (?).

 
You must log in or register to reply here.
Back
Top