Posted by
halothere
19 yrs ago
any ssecret or hint in making a perfect poached egg/ i have tried many times but it's not beautifully done!
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First of all, you don’t need a special poaching pan. A large frying pan is fine.
Second, you need to use really fresh eggs. Most eggs in HK are not labelled with the “laid date” so this is a bit difficult. Ideally the eggs should be be 1 to 3 days old.
1. Add boiling water (from kettle) to a frying pan which is already over a gentle heat. The water should be about 2.5 cm deep.
2. Look for tiny bubbles forming on the base of the pan.
3. When you see the bubbles, carefully break the egg, or eggs one by one, into the water. Do this close to the water, i.e. not from a height. Simmer uncovered for one minute. Use a timer.
4. Remove the pan from the heat and leave the egg(s) in the water for ten minutes. Again use a timer.
5. Using a slatted spoon to remove the egg(s) and rest it on some kitchen paper for a couple of seconds to drain the water.
6. Serve immediately.
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As a retired pro.chef my simple way to create the perfect poached egg every time is:- NO fancy pans , NO timers or clocks any saucepan will do .
bring the water to the boil add a dessert spoon of malt vinegar,remove from the heat and drop in your egg,it will stay in a tight egg shape and will not spread all over the water surface like other methods!!!!.Remove when cooked to your liking(use your eyes to see when it is ready)
delicious every time
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i agree with shipscastshanghai!
the secret is vinegar,vinegar,vinegar!
anything else your wasting ya time!
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Fill a frying pan with about 2-3cms of water and bring it to the boil.
Use a small bowl. Those Chinese ones used for sauces are the best. Grease it with butter.
When the water is boiling, crack egg into dish, place into pan and put the lid on.
Leave for 2 minutes until a little firm but still soft.
They just slip out of the bowls. They're perfect!
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MrsC
19 yrs ago
I got this tip from a chef. Break the egg into cling film. Gather the ends together to form a pouch.Seal the top with a rubber band. You then need to suspend the egg in simmering water. I hang the egg off a wooden spoon lying across the top of the pan. when done, simply unwrap! They look great when served, and you can do several at once.
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I do burtsbees way but I don't think they can be called poached they are really steamed.
Vinegar no matter how little is still a taste I do not line with eggs.
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Interesting, Tidings! I've heard a similar idea for omlettes for house guests on a busy morning. I've never tried it, but the suggestion was to set out the ingredients for omlettes and then have each guest put what they wanted into a plastic ziplock bag, then the next morning simmer the bags to cook the eggs / omlettes. Maybe I'll try the poaching idea right now -- that sounds good! :-) By the way, has anyone ever heard of using salt in the water when poaching eggs? One time in a restaurant I complained that my poached egg was too salty. The manager apologized, explaining that they had a new cook who had put too much salt into the water.
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This morning I tried a combination of Claire and Shipcast techniques: I used my wok, water 2.5 cm, 1 T of apple cider vinegar, did not add salt, 4 eggs at once after pan had small bubbles across all of bottom, kept flame on but very, very low until egg was done as I liked. It was great. No vinegar flavor at all that I could detect. Now I just need to learn how to make hollandaise sauce!
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