307363 Thu Jul 06 22:36:15 -0700 2006 19 31 Home Cooking 0 1730326 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. Thu Jul 06 22:36:15 -0700 2006 11151 JPomer 1 1730338 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. Thu Jul 06 22:41:50 -0700 2006 1730326 11296 Darren72 2 1730356 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. Thu Jul 06 22:48:09 -0700 2006 1730338 11151 JPomer 3 1730373 My first rule is "if you are uncomfortable, don't use it". Having said that, I'm not about to take advice from Nora Ephron. Here is another take: http://www.stats.org/stories/Nora_Ephron_Teflon.htm Thu Jul 06 22:54:21 -0700 2006 1730356 11296 Darren72 4 1730376 You wouldn't happen to work for DuPont, Do you? Thu Jul 06 22:56:29 -0700 2006 1730373 11151 JPomer 5 1730398 Ha, ha. No, I don't work for them. But I'm just a very sceptical person when it comes to mixing the media, science, and safety. Like I said, though, anyone who feels uncomfortable using teflon (or eating butter, etc.) shouldn't do it. Thu Jul 06 23:01:58 -0700 2006 1730376 11296 Darren72 4 1734042 The proper way to cook on Teflon is to never heat it above medium. Sun Jul 09 01:49:34 -0700 2006 1730373 15158 Janine 1 1730360 don't eat the pan and you'll be fine... Thu Jul 06 22:48:36 -0700 2006 1730326 16027 dano 1 1730368 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. Thu Jul 06 22:50:32 -0700 2006 1730326 12335 cheryl_h 1 1730381 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. Thu Jul 06 22:57:13 -0700 2006 1730326 11296 Darren72 1 1730384 seriously-get some movement going in the water. This will also wrap the white around the yolk-make sure them eggs are fresh also. i used to poach off 6 or cases(15 dzn) of eggs at a time in whatever i could find; rondeaus to 600's. Thu Jul 06 22:58:10 -0700 2006 1730326 16027 dano 2 1730401 Interesting -- so what's the best way to store a poached egg, and how long will it last? Just put it in an airtight container in the fridge, I'd guess. Thu Jul 06 23:03:16 -0700 2006 1730384 11296 Darren72 3 1730467 in water-will hold for 3-4 days, or lay out on a side towel-a couple of days. Yes wrap em though. Thu Jul 06 23:29:41 -0700 2006 1730401 16027 dano 2 1730767 Exactly...just give the water a swirl, then put the egg in. By the time the water stops moving, the egg will already have set enough to not stick...no problem. Fri Jul 07 02:23:52 -0700 2006 1730384 10761 Aaron 2 1734118 Swirling the (more than you think you need in quantity) water in the pan (I just stir with a spoon) with one hand as you lower the egg to be poached into the water keeps them from sticking to my crappy revere-ware stainless steel pains. Sun Jul 09 02:58:18 -0700 2006 1730384 10574 Notorious EMDB 1 1730508 the eggs sink to the bottom of the pan? that's bizarre. i think you should be using a large, wide and heavy-bottomed sauce pan. this is how i make poached eggs and there never is a problem of sinking. check it out. my saucepan is teflon as well. Fill it with one inch of water. The height is key! You need to have enough water for the egg to float and swirl around in. Cover and bring it to a boil on high heat. Reduce the heat to medium and make sure you have bubbles breaking the surface. You don't want the water too roiling boiling, but it should be strong. Add the vinegar. Break your egg into a small, heat proof teacup or ramekin. Don't put more than one egg in the cup! Do it one at a time. Partially immerse the cup in the boiling water and quickly release the egg into the boiling water. Try to do this as close to the water as possible, because if you release it from high up, the egg will lose its shape. Poach until the whites turn opaque and yolks are just barely set, about 2 to 4 minutes. I like the yolks of mine to be a little cooked on the outside, but very runny on the inside, so I cook it for about 4 minutes. The shorter, the runnier. Using a slotted spoon, scoop up the egg and rest the spoon with the egg on a kitchen towel. Sprinkle with salt and pepper and devour immediately! Thu Jul 06 23:47:20 -0700 2006 1730326 15978 calypsogirl 1 1730966 I am addicted to poached eggs and the best poacher I have found is a two egg plastic microwave gadget. Spray the two impressions, break in eggs (should be two, if you put water in the other one, the egg doesn't come out well) and micro 55 seconds (don't know the wattage of my micro but having tried various times, this is the best). Excellent result and none of that watery stuff you have to deal with a la Martha Stewart who takes a slice of white bread for the egg's diaper before she plops it into its resting place. Fri Jul 07 05:36:35 -0700 2006 1730326 12655 ZoeZ 2 1746650 I second the microwave gadget. Buy any type of an egg poacher. I have a four slot stainless steel poacher that I used before the microwave poacher. I spray the poacher with pam. My stainless steel poacher looks similar to this poacher sold by Targetl. http://images.amazon.com/images/P/B000BI4DTK.16._SCLZZZZZZZ_SS260_.jpg Sat Jul 15 17:40:03 -0700 2006 1730966 16530 anonforthis2 1 1731842 them ain't poached eggs...shirred maybe. Fri Jul 07 18:13:10 -0700 2006 1730326 16027 dano 1 1734070 Use more water. Or a deeper pan. I've never had problems w/ poached eggs sinking or sticking to the bottom of my non-non-stick pans. I've also never swirled the pan or had to use a spatula to prevent sticking. calypsogirl is absolutely right about one egg per cup (I use a small plate, actually. I tilt it to gently slide the egg into the water). Sun Jul 09 02:14:34 -0700 2006 1730326 11798 MollyGee