something new! has anyone tried the Tovolo bags from Sur le Table for poaching eggs?

Perfect poached eggs. Mine take about 70 seconds

by this method.
I use a teacup which sort of "molds" the shape of the egg to the shape of the bottom of the cup.


Chefs have long geeked out on the details of poaching eggs: the size of the pot, the temperature and amount of water, and the pros and cons of adding a dash of vinegar or salt. 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.

 
Oh, my, I need to try this method. . .We finally have a microwave and my chickens are laying . . .

like crazy. I usually have poached eggs a couple of times a week! And I don't want any more fat in them from oil or butter and I am too frugal ("cheap") to try the pouches. Cool!

 
Charley, I am sitting here in front of my computer eating the most perfect poached egg

What a revelation for me! At 50 seconds in my microwave it is perfect. No pan to wash, just a small Pyrex bowl to rinse out. I love this method. Thanks so much for posting.
I added a little Braggs Apple Cider vinegar because I love the taste of vinegar on poached eggs.

 
Ain't it GREAT!! Every once in a while one will "blow"--

just a word to the wise, but I think it is because I might not have had the right amount of water--has to cover. I LOVE poached eggs--soft and runny!!
Have to try it in my new microwave for my new time.

 
I don't really know. Start off with a minute, and see is

what I did. My old microwave was a cheapie, and the one I have now may be more powerful. But a minute is a good start--I don't think it will be overdone even with a big power rating.

 
I also use the microwave but have better results if I get the water hot before adding the egg

 
How eggsciting! I just love poached eggs and have printed this. Would go nicely on a Publix

sourdough English muffin.

Thanks Charley!

 
for anyone still curious about the little bags --

I went to the "Coastal Cupboard" yesterday -- Mt Pleasant's version of Sur la Table. They decided not to carry the little bags. Just sayin' -- I'll be trying the microwave technique anyway!

 
Another easy method for poaching eggs is to use

the rings from small canning jars. Boil the water in a small skillet. Break the eggs into the rings and poach. They hold that shape (duh!) and make a nice "egg mcMuffin" size.

 
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