modified eggs Benny- first time poaching eggs. tips and tricks welcome
modified eggs Benny- first time poaching eggs. tips and tricks welcome
by Mysterious-Spring709
12 Comments
bagtowneast
Just eat ’em and be happy?
Helpful-nothelpful
I saw where you can crack the eggs into a strainer and let the loose whites separate. Then put those into your water. But either way it’s just aesthetics.
poop-pee-farty-poo
I’d cook them a little warmer and/longer. these look underdone. a hotter temp should help the whites set a bit better early on and retain a rounded shape better as well.
190° for five min
Bloedvlek
I usually bring to a rolling boil and then turn the heat off just before putting the eggs in so the water isn’t moving and the eggs cook fast, a few minutes does it.
Stevelecoui
I like the vinegar method. The taste probably won’t bother you if you only use a tablespoon or two, but the vinegar causes the whites to set more quickly. Salt has the opposite effect, so don’t use any salt. Heat the water to a low simmer, drop your eggs in (you can crack them into a cup first individually if you want to make sure you don’t break the yolks or get any shell in there), after the whites start to set, loosen the eggs from the bottom with a slotted spoon. Cook for no less than three minutes, I prefer three and a half because I like a custardy yolk. Turn them over part way through. Lift the eggs out with your slotted spoon, draining as much water as you can and serve. I have heard that you can rinse the eggs in warm water if you want to remove some of the vinegar taste, but do that while they’re on your slotted spoon.
Enjoy.
camdalfthegreat
S & P!
_0ceL0tl
I add about a tablespoon of white vinegar and a bit of kosher salt to the water, bring it to a boil. I then take the egg(s) out of the refrigerator (even if you’re somewhere where this isn’t necessary, the coldness helps) and I crack it and put the egg in a ramekin or a small cup or bowl, whatever. Then I do the vortex thing and as it’s going, I pour the egg in.
It’s given me some of the nicest poached eggs ever. It seems like work but it’s honestly not once you have done it a couple of times. Literally.
JimmyPellen
Poached Eggs – courtesy of PartyAtGatsbys
The trick is to let the cracked egg sit in vinegar for 5 min before you add to the boiling water. Bring water to a boil. In a small cup crack an egg into a ½ cup of white vinegar. When water boils, lower it down to medium heat, swirl with spoon to make a vortex. Drop in egg and vinegar. Set timer for exactly 2 min. Continue to swirl the water around the egg. Bring to medium boil when the water bubbles again. When the timer goes off, remove egg with a slotted spoon and rest on a napkin. For more than one, it’s best to just do one at a time and use fresh water after two…if you want nice ones. Add salt/pepper and enjoy :).
Professional-Ad-8251
The biggest factor affecting perkiness I’ve found is egg freshness. Not to say you can make a fantastic poachie with an older egg, she’ll just be a lil more relaxed
dwitchagi
The eggs look great! The real crime is the unmelted cheese.
Hairybushes
Vinegar and salt in water
IAmBaconsaur
Unpopular poaching opinion: I bake mine in a muffin tin. Spray the muffin cups, put in a tbsp of water, then crack an egg in each. Bake at 350° for 12 minutes and they come out as nicely poached egg cups and I don’t lose any whites.
12 Comments
Just eat ’em and be happy?
I saw where you can crack the eggs into a strainer and let the loose whites separate. Then put those into your water. But either way it’s just aesthetics.
I’d cook them a little warmer and/longer. these look underdone. a hotter temp should help the whites set a bit better early on and retain a rounded shape better as well.
190° for five min
I usually bring to a rolling boil and then turn the heat off just before putting the eggs in so the water isn’t moving and the eggs cook fast, a few minutes does it.
I like the vinegar method. The taste probably won’t bother you if you only use a tablespoon or two, but the vinegar causes the whites to set more quickly. Salt has the opposite effect, so don’t use any salt. Heat the water to a low simmer, drop your eggs in (you can crack them into a cup first individually if you want to make sure you don’t break the yolks or get any shell in there), after the whites start to set, loosen the eggs from the bottom with a slotted spoon. Cook for no less than three minutes, I prefer three and a half because I like a custardy yolk. Turn them over part way through. Lift the eggs out with your slotted spoon, draining as much water as you can and serve. I have heard that you can rinse the eggs in warm water if you want to remove some of the vinegar taste, but do that while they’re on your slotted spoon.
Enjoy.
S & P!
I add about a tablespoon of white vinegar and a bit of kosher salt to the water, bring it to a boil. I then take the egg(s) out of the refrigerator (even if you’re somewhere where this isn’t necessary, the coldness helps) and I crack it and put the egg in a ramekin or a small cup or bowl, whatever. Then I do the vortex thing and as it’s going, I pour the egg in.
It’s given me some of the nicest poached eggs ever. It seems like work but it’s honestly not once you have done it a couple of times. Literally.
Poached Eggs – courtesy of PartyAtGatsbys
The trick is to let the cracked egg sit in vinegar for 5 min before you add to the boiling water. Bring water to a boil. In a small cup crack an egg into a ½ cup of white vinegar. When water boils, lower it down to medium heat, swirl with spoon to make a vortex. Drop in egg and vinegar. Set timer for exactly 2 min. Continue to swirl the water around the egg. Bring to medium boil when the water bubbles again. When the timer goes off, remove egg with a slotted spoon and rest on a napkin. For more than one, it’s best to just do one at a time and use fresh water after two…if you want nice ones. Add salt/pepper and enjoy :).
The biggest factor affecting perkiness I’ve found is egg freshness. Not to say you can make a fantastic poachie with an older egg, she’ll just be a lil more relaxed
The eggs look great! The real crime is the unmelted cheese.
Vinegar and salt in water
Unpopular poaching opinion: I bake mine in a muffin tin. Spray the muffin cups, put in a tbsp of water, then crack an egg in each. Bake at 350° for 12 minutes and they come out as nicely poached egg cups and I don’t lose any whites.