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What do you use to poach eggs? [Moved from Cookware]

  • j

I've tried several methods. For 1 egg sometimes I just boil the water give it a good stir and drop the egg in but I get a lot of waist that way, I have a little tray that fits in a skillet of boiling water, big enough for 3 eggs, but a large egg over flows, I used to have some rings, kinda like tuna cans missing the top and bottom bu the eggs would stick and I broke the yokes getting them out too often. Just wanted to know what woks for others.

TIA
Jack

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  1. Use only the very freshest eggs....

    I myself prefer to deep fry (quick poach if you will) in very hot olive oil; the effect is stunning. The is what a fried egg means in Spain and other places. Way better....

    2 Replies
    1. re: Karl S

      i have to try this sometime. thanks

      1. re: Karl S

        Thanks, I might give that a try

      2. I generally get some water boiling, not a rolling boil though, add a tablespoon of vinegar, red or white works fine, and crack in the egg. The vinegar keeps the white together much better than not having vinegar.
        I learned this from an old chef at the New England Culinary Institute.

        2 Replies
        1. re: Ginsu2

          The vinagar does seem to help, thanks

          1. re: Jack_

            Yep, I do it just like Ginsu2 (see above) with a rolling boil and white vinegar.

            TT

        2. Question: I typically use Ginsu2's method, but often my eggs sink, so I'll use a non-stick pot then carefully remove them from the bottom in one piece and let them finish poaching, but I realize it's not going correctly. Does the sinking mean they're not fresh?

          1 Reply
          1. re: debkitchen

            One thing you can do is pass a slotted spoon gently over the surface of the water (water only simmering) until the egg floats. Then if you want to give it a rolling boil at that point, it will no longer stick to the bottom. Usually when vinegar is used, the egg is rinsed afterwards.

          2. I do mine one at a time in a very small sauce pan with water - bring the water just to a boil, add a little vinegar, let the water simmer down a bit, crack the fresh egg into a small ladle, then gently immerse into the water - cook for three minutes with the water barely moving (if at all). After trying a lot of different methods/tips (including placing the egg in its shell in the water for ten seconds or so before cracking/making a whirlpool), this method has consistently worked best for me. I'm usually only making one or two eggs. Once it's done, I place it on a paper towel. I guess I could branch out and trying doing two at once!

            1. In a rich pasta sauce.

              I made a ragu a few months ago and had some leftovers in my freezer. Drop an egg into a well made in the sauce, simmer at a low low heat for a few minutes and then scoop out the egg and a protion of the sauce. Great with a piece of garlic toast as a simple dinner but be sure to use a rich, thick sauce.

              1 Reply
              1. re: Ernie Diamond

                Actually, I love to poach eggs in Marcella Hazan's famous tomato sauce with butter and onion (after removing the onion)....