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Poached egg conumdrum...
- Thread starter sallybr
- Start date
I tried the microwave version today. It works!
I started with hot soup broth, cracked an egg into the bowl and microwaved uncovered for 2 minutes. The white didn't cook as much as I like so I threw it back in for another minute or so. Perfect. I think next time I'll try Cyalexa's tip about covering the bowl.
I'm home sick today and used ramen broth, poached the egg into it. Added cilantro, shredded chicken, and a hit of fish sauce. So good! And just about all the energy I could muster for cooking today. Thanks Cyalexa!
I started with hot soup broth, cracked an egg into the bowl and microwaved uncovered for 2 minutes. The white didn't cook as much as I like so I threw it back in for another minute or so. Perfect. I think next time I'll try Cyalexa's tip about covering the bowl.
I'm home sick today and used ramen broth, poached the egg into it. Added cilantro, shredded chicken, and a hit of fish sauce. So good! And just about all the energy I could muster for cooking today. Thanks Cyalexa!
Me too! Me too! Me too!
I am so pleased with it, thanks Cindy, and thanks (you know who you are...) who sent me a similar approach by email
worked very well, I had to do it for 2 minutes instead of 90 seconds, but probably my microwave needs Viagra.
Oh, well - THANK YOU!!!!!
I am so pleased with it, thanks Cindy, and thanks (you know who you are...) who sent me a similar approach by email
worked very well, I had to do it for 2 minutes instead of 90 seconds, but probably my microwave needs Viagra.
Oh, well - THANK YOU!!!!!
hope you are feeling better
When I followed the technique in the link exactly I found the yolks would be overcooked by the time the whites were done. I like very loose yolks but firmish whites. I think getting the water hot first (broth is a great idea, I'll try it) helps the whites cook faster.
When I followed the technique in the link exactly I found the yolks would be overcooked by the time the whites were done. I like very loose yolks but firmish whites. I think getting the water hot first (broth is a great idea, I'll try it) helps the whites cook faster.