522621 Mon May 26 00:02:07 -0700 2008 16 31 Home Cooking 0 3720556 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" http://www.elpc.com/cv/kw/tiptionary_results/0,1755,sLang%3Dus&sLet%3DE&iSCat%3D266,00.html 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. http://www.incredibleegg.org/index_v2.php?rID=135 Do you poach eggs in an other liquids? Some other poaching ideas I came across Eggs poached in cheese sauce http://chestofbooks.com/food/recipes/The-Wheel-Cook-Book/Cheese-and-Eggs.html Eggs poached in red wine http://www.nytimes.com/2006/10/04/dining/044mrex.html Eggs poached in sour cream http://www.cooks.com/rec/doc/0,1926,156181-251193,00.html Eggs poached in sorrel sauce http://www.greenguideonline.org/doc/114/sorrel/3 Eggs poached in Onion Gravy http://indianhomefood.blogspot.com/2008/01/eggs-poached-in-onion-gravy.html 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 http://www.pctastytuckers.co.uk/suggest.htm 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 Toast http://www.chowhound.com/topics/522616 Mon May 26 00:02:08 -0700 2008 10264 rworange 1 3721719 I've never heard of poaching them in milk, though have been wanting to try making oeufs en (a la?) meurette - poaching in red wine. Mon May 26 14:10:00 -0700 2008 3720556 10985 MMRuth 2 3723641 My mom did this, I haven't thought about this dish until now, we loved it as kids. At first its an off putting combo and the colors odd, but we did like it. Tue May 27 09:27:58 -0700 2008 3721719 50431 chef chicklet 1 3721736 i've never heard of this - but will try poaching in milk or broth next time. neat idea. Mon May 26 14:18:22 -0700 2008 3720556 11446 dtud 1 3721852 I wouldn't think 2-3 minutes in any liquid would be enough time for flavor to penetrate the eggwhite. Anyone try it? (I think in the midwest, eggs poached in fat are called 'basted'--anybody, is that the same?) Mon May 26 15:08:39 -0700 2008 3720556 11234 toodie jane 2 3721862 When I put too much vinegar in the poaching water, I can definitely taste it, so I think one would with wine, at least. I usually poach for exactly 3 minutes for a large egg, slightly longer for extra large. Mon May 26 15:13:33 -0700 2008 3721852 10985 MMRuth 2 3722866 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. Tue May 27 04:24:59 -0700 2008 3721852 139725 janniecooks 1 3722836 I've made eggs in red wine and absolutely love it...place it on top of a salad with chunks of bacon and and mmmmmm.....Also have poached eggs in a thin tomato sauce...works well on grilled bread. Tue May 27 03:45:20 -0700 2008 3720556 18608 sixelagogo 2 3722865 sixelagogo, is there anything you can do with the poaching liquid when you're done with it? That would be my hesitation of poaching in red wine, as delicious as it sounds, is the idea of wasting the liquid when you're done... ~TDQ Tue May 27 04:23:11 -0700 2008 3722836 12005 The Dairy Queen 3 3723516 why not make a sauce or gravy with the poaching liquid? tasty and thrifty! Tue May 27 08:57:46 -0700 2008 3722865 105717 alkapal 4 3723622 Coq au Oeuf! Tri Bon Tue May 27 09:23:58 -0700 2008 3723516 93538 Passadumkeg 1 3722900 The eggs in tomato sauce dish is the classic Italian dish called Uova in Purgatorio. Basically, a spicy marinara sauce into which the eggs are dropped/poached. Deliciouso! Tue May 27 04:50:39 -0700 2008 3720556 75332 Gio 1 3723007 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! Tue May 27 06:01:27 -0700 2008 3720556 112096 Caroline1 2 3723647 MMMM! Caroline that sounds so divine,I'm going to do this! Tue May 27 09:29:44 -0700 2008 3723007 50431 chef chicklet 3 3723936 Enjoy! As I've had more time to mull it over, I think she put the seasoning salt (Lawry's) right in the milk, then the paprika for color after poaching. I had completely forgotten about it, but now I know what's for breakfast! Tue May 27 10:42:39 -0700 2008 3723647 112096 Caroline1 1 3740263 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 Sun Jun 01 19:41:56 -0700 2008 3720556 10264 rworange 1 3740489 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! Sun Jun 01 21:25:18 -0700 2008 3720556 49653 another_adam