Q: How do you poach an egg? Like the professional way?

E

evan

Well-known member
I have tried everything: With salt in the water, without salt in the water, with and without vinegar in the water, with boiling water on the plate, boiling hot water off the plate (so the water is still as in not moving), with a slotted spoon that is supposed to be places in the water and you drop the egg into it (what a mess it was!), without a spoon, and I still haven't managed to make a decent poached egg! Maybe it is one of those things that some can, and some can't?

Is there some secret trick I can try? Like when one makes the meringue bottom for a pavlova, you leave the meringue in the oven to cool completely, and it makes the outside crisp and the inside soft.... is there a trick like that for poached eggs too?

 
Eva, until just not so long ago I was the queen of horrible poached

eggs. And then one day I watched Anne Burrell on FN make them. She is the BEST at teaching. At least for me. Bring water to just a simmer with a splash of vinegar. Break an egg into a small bowl and when the water is at a simmer use a spoon to swirl the water. Slide the egg into the center of the water. The swirl of the water will keep the egg round. When ready, gently remove egg with a slotted spoon and dab on a towel to remove water. I can now make beautiful poached eggs. Thanks Anne Burrell!

 
so funny - I can't tell the difference between when I swirl or don't swirl

or when I break into a cup first or not.

After making lots and lots of eggs I simply bring the water to a boil, then turn off and crack the egg right into the water. I basically crack (or open) the egg right into the water - no dropping it in.

 
the quality of the egg makes a difference

have you tried only from one source? How fresh are they? On the egg carton there is a three digit number. That number reflects the day of the year i.e. 001 being January 1st and 365 being December 31, that the eggs were packed. The fresher the egg, the better it will hold form but also quality in terms of how the chickens were fed/cared for. I never really grasped this until my daughter started raising chickens a few years back and the quality of the eggs was dramatically different. Shells were quite a bit thicker and the yolks brighter and overall structure of the egg much more cohesive. IMHO if your eggshells are really thin and fragile that is a bad sign. A fresher egg will also have a cloudy white. I always assumed the opposite i.e. clearer white was better.

 
this looks cool but heating plastic wrap is not safe

I don't remember the full story but there was a kid a few years ago who did their school science project on determining the safety of plastic wrap and food and found that not only did heated plastic wrap pass toxic chemicals to food but so did unheated simply by being in contact with the food. It eventually led to drastic changes in how some manufacturers produced plastic wrap products.
I did a quick search but didn't find this particular reference, but found another article on the subject. Regardless though, I'd be pretty leery about cooking with plastic wrap. Personally I no longer use teflon and other "non stick" products either.

http://www.livestrong.com/article/530191-clear-plastic-wrap-food-safety/

 
I've learned that most manufacturers have change their formula. It's the cheap

stuff you buy at the dollar store that still contains pvc.

 
What Paul said--the quality of the egg is really shown off by poaching. Julia recommends pricking

the large end with a push pin, then lowering the egg into a saucepan of boiling water for 10 seconds before cracking into the poaching pan. I haven't tried it, but it is supposed to coagulate a film of egg white so the egg can hold its shape.

I don't like the taste of vinegar in the water, but I know it helps in the same way. The only time I have trouble is when the water boils and ruins the shape.

 
Joe, I like that I'm going to give it a try next time I make eggs

 
Hard to say--I lift one out with a slotted spatula and jiggle it. You want the white firm

but the yolk still a little jiggly. (Insert Ben Afleck/J-Lo joke here.)

Timing would depend on the temperature of the egg, the volume of water, the wieght of the pan, etc., but I'd say 3 or 4 minutes.

 
plus all plastic wrap is uselss since nobody carries Reynolds anymore (I never heat it tho)

Finally ran out and had to get Glad during the holidays. I've been tempted to just toss the whole box out every.single.time I've tried to use it.

The only non-stick pan I still have is a crepe pan. I use it to make egg crepes to sub for pasta/other carbs. Made faux mac/cheese with egg crepe "noodles" (cut up egg crepes) and was delish.

 
I have always used organic eggs that are no more than a week old, at the most.

I'm really picky when it comes to eggs and carrots. I always buy organic. Organic eggs because of the animal care, and organic carrots because they taste so much better than others.

 
Do I continue to swirl the water hile I poach the eggs, or just right before I add the egg?

 
What works best for me is to put the egg into a custard cup and immerse the bottom

of the cup (at an angle obviously, so you can hold it) into the simmering water. After a few moments, I allow a little of the water into the cup and slowly let the egg out. I've never had one fail since I tried that.

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