Eggs poached in milk are on the menu of a local restaurant. Has anyone done this? Is it worth ordering because it tastes better than eggs poached in water?
One of the few recipes I found on the web said "Milk-poached eggs are deliciously sweet and tender"
They also suggest poaching eggs in broth for extra flavor.
My search also turned up the recipe for eggs poached in tomato sauce ... which turns the eggs red. It sounds very good. It seems lots of cultures poach eggs is some sort of tomato sauce.
Do you poach eggs in an other liquids?
Some other poaching ideas I came across
Eggs poached in cheese sauce
Eggs poached in red wine
Eggs poached in sour cream
Eggs poached in sorrel sauce
Eggs poached in Onion Gravy
There were mentions of eggs poached in various oils or fats like olive oil, oleo, butter, bacon fat and lard
Some restaurants poached eggs in one of the following liquids: champagne, white wine,sherry, port, beer, earl grey tea, miso broth, heavy cream
This place comes up with the all time weird poached egg dish ... but there is also Flambéed Kangaroo on the menu ... Cotswold Ledgebar blue free range eggs poached in a Saffron soup on a bed of Chervil& Eucalyptus Dumplings, garnished with Gold Leaf
Seriously ... is that place for real?
One cookbook mentioned a recipe for poached eggs in ginger sauce. A festival in Canada poached eggs in maple syrup.
My search for milk-poached eggs turned up a blog by someone whose mother poached eggs in milk and then poured them over toast.
That led to a detour for me about milk toast ... and ultimately toast in general which is the reason for this separate link
I've never seen eggs poached in milk in a restaurant--ever. But my mom used to do this when I was young (1940s LOL) then I got my wife learn how to do them for me. As a matter of fact she made them for me this morning. My favorite breakfast--nothing beats eggs made that way.--Don
Having come from a "poaching eggs in tomato-y sauce" culture, and now generally eating more from a "poaching eggs in red chili pepper broth" culture (Korean sundubu), I'm pretty sure that in both cases, the difference in taste is from the accompanying broth, nothing special about the taste of the egg itself. I suspect that if it's a broth and not an oil, it will always be more or less the same? (though acidity might indeed change the texture a bit? i'm thinking of the 'vinegar in the water' trick to make them stay more uniform)
I'm completely fascinated by this maple syrup thing, though! (some snow-addled sugaring off custom?) it must take a watchful eye so you don't get candied eggs!
Sorry to exhume this old thread, but I am suddenly fixated on the idea of poaching eggs in milk. Has anyone tried/heard of using evaporated or condensed milk (unsweetened obviously)? Is that a completely insane idea? And did somebody say that the milk helps to keep the albumen together the same way vinegar does? My brain is spinning with the possibilities...
So I went to the restaurant with milk-poached eggs on the menu. The only thing different about them from water-poached eggs was the description on the menu.
That being said, this is was a chain and they probably weren't using top-notch eggs in the first place and judging from the roasted veggies, the skills of the cook weren't exactly top-notch either.
It did have a lovely view though ... which usually translates in the Bay Area to mediocre food at best
Thanks for asking this! When I was a kid, my mother would often poach eggs in raw whole milk (because that's the kind of milk we always had), and serve them on toast or an English muffin, and always always always with a sprinkling of paprika on top and a little seasoning salt.
Seems to me she also melted a pat or two of butter on top of the milk before dropping the eggs in. And if someone was ill (or maybe just because it tasted good), she would put the toast or muffin in a bowl with the egg on top, then pour some of the hot milk/butter mixture over it. As I recall, it was really good both ways.
LOL! Now I'll have to see if I can make myself young again by recreating it. Thanks!
re: toodie jane
re: toodie jane
I would not equate basted eggs with eggs poached in fat. Basted eggs have the fat spooned over them to firm up the yolks and make a nice rosy pink film, before the yolks become hard from the heat below. Think of cracking eggs into a pan where you've just cooked bacon, but left the bacon fat in. Or where you melt a couple tablespoons butter in a pan; once the whites are a bit firm, in either case, you begin spooning the fat over the eggs. This is a basted egg. Whereas a poached egg is completely immersed in liquid, usually at least two inches deep.