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How do you make a good poached egg?


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#1 PASabreFan

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Posted 31 October 2015 - 07:48 AM

When I put the egg (straight out of the fridge) in boiling water, it tends to spread out. Then as it cooks, a fair amount of the white is lost. I end up with pieces of white that I try to scoop out of the water to no avail. Help!

 

—Frustrated housewife



#2 We've

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Posted 31 October 2015 - 09:34 AM

1.  The fresher the egg, the better the white will stay together
2. Add 1 or 2 Tbls of vinegar to your pot of water
3. The water should be just gently simmering
4. crack the egg into a ramekin or shallow dish
5. Create a whirlpool in the water with a spoon.  
6. Carefully pour the egg into the water
 
7. Top with hollandaise.

Edited by We've, 31 October 2015 - 09:35 AM.


#3 PASabreFan

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Posted 31 October 2015 - 09:59 AM

Interesting. I'll give it a whirl!



#4 Assquatch

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Posted 04 November 2015 - 07:54 AM

Sous vide that ###### right in the shell.
https://www.chefstep...vities/75-c-egg

#5 We've

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Posted 04 November 2015 - 12:10 PM

Sous vide that ###### right in the shell.
https://www.chefstep...vities/75-c-egg

 

Some day I must turn my mash tun into a sous vide.



#6 Assquatch

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Posted 09 November 2015 - 06:35 PM

Some day I must turn my mash tun into a sous vide.


People convert crockpots too by attaching a thermocouple to the on/off switch.

#7 X. Benedict

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Posted 09 November 2015 - 06:57 PM

The vinegar is the key.