Poached Egg Question
I have no problem poaching eggs in a nonstick skillet, but I'm trying to avoid teflon...
...When I tried poaching them in my enamaled cast iron, the eggs instantly sank to the bottom of the pan and stuck. I could loosen them with a spatula, but am I missing some trick?
I do add vinegar and usually break the egg into a small bowl to slide it in to the skillet.
Any help appreciated.
Hum. I'm surprised that the material would have any effect on poaching. The only thing I can think of is that you haven't heated the pan sufficiently (cast iron takes longer to heat than aluminum or stainless steel).
Also, why are you trying to avoid teflon. The reports of toxins in teflon are only harmful if you heat the teflon with nothing in it. Clearly, having the pan full of water would be fine.
Don't think it's the heating because water is simmering for poaching eggs.
On the Teflon issue, lots of information seems to be coming down on the side of not using it anymore. See Nora Ephron's piece in the New York Times a couple of weeks ago if you disagree. Sure, the science is not yet perfect, but I'm starting to have doubts about its safety.
I have exactly the same experience as you. I just loosen them gently with a spatula and they're fine. I think it's just the nature of eggs to bond to anything they're heated in.
I guess I misread your original post. I thought the problem was that the eggs sank in the cast iron pan, but floated in the teflon. Cheryl_h intepreted the problem to be that they stuck to the cast iron, but not to the teflon. Ah! Yes, as she said, eggs stick to everything (except teflon). She is correct that if you give them a little nudge once they hit the bottom, you'll be fine.