We have beento this lovely llittle French resturant. On two occassions I have a salad with a poached egg on top of the spring mix greens. One salad had frrrrrsh tuna sliced aroound the greens. The egg is in a pear shape - not the kind that is from a poacher ot the way we drop into the boiling water. Anyone kknow how I can make this amazing poached egg in a shape that is somewhat like a pear?
Yeah, I can't wait to try poaching 'free-style'... again. I've done it before but didn't have great results.
Recently, I bought a poaching pan on sale for $15 @Target, but the poaching molds (for lack of a better term) are so incredibly tiny -- and the eggs around here so large -- that the first time I used it, the eggs ran over. Ugh. Well, $15 down the turlet. Now I'll take some of the tips around here and give it another shot. Coolio.
Though I haven't tried the method I'm about to describe, it may be the technique that gives a pear-shaped poached egg. I don't recall the source of this method, nor did I note on my document.
Put a sheet of microwaveable plastic wrap in a small cup, add a few drops of olive oil, S&P, and a raw egg into each cup. Close the plastic wrap with a twist tie, and drop the wrapped eggs into boiling water until cooked to the desired consistency. Cool the eggs (still in their wrappings) on a kitchen towel, and then refrigerate them in their wrappings. To reaheat the eggs, just drop the plastic wrapped bundles back into boiling water for a few seconds.
I imagine you could manipulate the eggs within the plastic wrap to give a pear shape.
Yeah, these instructions for the teardrop poached egg I found in the US via Chef Andre Soltner, (revised). Chef Soltner, in all of his instructions, was working with room temperature eggs.
1. Fill a stock or soup pot that is higher than it is wide with water. Into the water squeeze the juice of 1/2 a lemon. The stock pot must be at least one foot high. Place water on heat, and bring to 160 - 185 degrees F.
2. Crack egg into a small bowl, being careful not to damage the yolk.
3. Gently drop the egg into the water. It will sink to the bottom.
4. The lemon juice should not make our egg stick to the bottom. If after two minutes, our egg is not floating, gently nudge it with a spoon. It will float.
5. When the egg is done, serve immediately, or transfer to an ice bath to halt cooking.
So there it is. The secret to solid, pear shaped poached eggs is room temp. eggs, and deep poaching water.
I do a similar thing using my large metal ladel and it works great. Usually I leave the egg in the ladel till it is slightly firm, then gently set it lose in the water and remove the ladel.
btw- don't forget to add a splash of white vinegar (acid) to the water... it helps the protein in the eggwhite to congeal and there is less 'spread' and therefore less loss of eggwhite.