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OMG ... fried poached eggs!

ipsedixit Mar 19, 2010 09:19 AM

Sorry, but I must be late to the game on this one, but I just discovered the utter, pure deliciousness of fried poached eggs this morning.

Fried! Who would've thunk it!

Whipped out my non-stick skillet, drizzled in a little olive oil, and fried it quickly for about 30 seconds each side (or hemispere if you want to be techinically anal about it).

Served over a bowl of leftover fried rice and a healthy drizzle of Srircha sauce.

Good to go for the rest of the day, or until mid morning at the very least ....

  1. greygarious Mar 21, 2010 06:31 PM

    Sounds to me like shirred eggs (aka eggs en cocotte) would be a whole lot simpler and yield the same result.

    9 Replies
    1. re: greygarious
      ipsedixit Mar 21, 2010 07:05 PM

      Eggs en cocotte, correct me if I'm wrong, are baked. While this would provide the runny, soft egg yolk and white, it would not give you that crispy fried outer layer that this method (i.e., poaching in shell, then frying) would, right?

      Or am I missing something?

      1. re: ipsedixit
        greygarious Mar 21, 2010 07:33 PM

        Shirred eggs are baked under a coating of melted butter - they can remain soft if you don't bake them too long. I have only done them a few times and am not sure you can get frizzled edges without harder texture, but it sounds like they are pretty much what you are getting.

        I sometimes cook eggs nested into cooked vegetable melanges or chunky tomato sauce, atop bread or rice, either on the stove or in the oven. I separate the eggs and reserve the yolks, adding them only when the whites are opaque, so that the yolk is still runny when the dish is finished. I have even done this in the microwave, with good results - but no crispy layer in any of the three methods.

        1. re: greygarious
          c oliver Mar 21, 2010 07:49 PM

          Now that separating the eggs-idea holds alot of appeal for me. Esp. since my husband likes his eggs a little more cooked than I do.

          1. re: greygarious
            ipsedixit Mar 21, 2010 09:07 PM

            lack of crispy outer layer and the extensive use of butter are both big turnoffs for me

            1. re: ipsedixit
              greygarious Mar 21, 2010 09:19 PM

              Shirred eggs use a lot less butter than your method uses oil.

              1. re: greygarious
                ipsedixit Mar 21, 2010 09:31 PM

                I don't use very much oil to fry the egg, especially since its a non-stick skillet.

                That said, even if the oil were 100x more than the amount of butter, it would not matter. It's the butter that's the problem. Don't like it with my eggs.

                1. re: ipsedixit
                  c oliver Mar 21, 2010 09:43 PM

                  You don't like butter with eggs????? Wow. Do you like it with/on other things? Cooking eggs in butter is #2 behind duck fat for me.

                  1. re: c oliver
                    ipsedixit Mar 21, 2010 09:47 PM

                    I'm not a big butter person (except in baking, but even then it's with a judicious hand).

                    Lard, bacon fat, etc. are all good, however.

                    1. re: ipsedixit
                      ladygrey May 3, 2010 02:25 PM

                      One think I like about poached eggs is that they're not cooked in oil, so the flavor of something like olive oil can taste very strong and pure, unheated, drizzled on top. Not to discourage anyone from frying anything though.

      2. Quine Mar 21, 2010 03:12 PM

        Have you ever tried french scrambled eggs? I followed Julia's (MTAOFC) technique and to me this is the most heavenly way to eat eggs.

        2 Replies
        1. re: Quine
          ipsedixit Mar 21, 2010 03:30 PM

          You mean "agitated"?

          Have you tried french-style scrambled eggs using a double-boiler? I don't believe Julia used a double-boiler, just really low heat and lots of jerking and shaking.

          1. re: ipsedixit
            Quine Mar 21, 2010 05:42 PM

            I actually do mine in a heavy deep pot and or pan. i use gas heat and pretty crusett , so it work very well for me. Heaven!

            For some reason double boilers really annoy me.

        2. ipsedixit Mar 21, 2010 02:20 PM

          Since I had poached a dozen of these eggs all at once, I decided to try these with a stuffed meatloaf experiment last night. And the result was a meatloaf that contained a creamy custard like filling in the middle.

          Started with my basic meatloaf recipe, lined a 10 in. loaf pan with the meatloaf mixture then gently cracked opened the poached eggs from their shell and lined the middle of the pan with the eggs and then covered the pan with the remaining meatloaf mixture.

          Popped it into a preheated oven and took out the meatloaf once the internal temp reached 155.

          When you slice into the meatloaf, you get these concentric rings of meatloaf, egg whites and a nice custardy egg yolk center.

          Good eatin'!

          1. chef chicklet Mar 20, 2010 09:16 AM

            I am so lost.

            3 Replies
            1. re: chef chicklet
              chowser Mar 20, 2010 04:07 PM

              LOL, word order matters here. Poached egg (but poached in shell) then pan fried.

              1. re: chowser
                ipsedixit Mar 20, 2010 07:21 PM

                Yes, indeed. I am a dyslexic "English as a Second Language" Chowhound poster!


                1. re: ipsedixit
                  chowser Mar 21, 2010 07:20 AM

                  Fried poached egg is the right description--I'm not an ESL CH reader but I'll confess it took me a minute to decipher what that meant. I had to think of the poached fried egg I wrote about, too.

            2. AndrewK512 Mar 19, 2010 11:37 PM

              Along a similar note, try breading and deep frying the poached egg. Amazing!

              1. OCEllen Mar 19, 2010 12:17 PM

                This sounds so good! Tricky technique might be worth it!

                1 Reply
                1. re: OCEllen
                  ipsedixit Mar 19, 2010 02:07 PM

                  You don't realize just how good it was.

                  Over lunch I was actually day dreaming of this fried poached egg dish while chowing down on a really great meatball sub ...

                2. chowser Mar 19, 2010 11:56 AM

                  I wonder if you could poach in the shell in a slow cooker and not have to be as vigilant. I'll bet you could fry it in some fun shapes.

                  I've been making eggs the opposite way--poaching fried egg. On low heat, I add a little oil, put in the egg and let it cook until the whites are half set. Then I pour hot water into the pan (making sure not to jiggle the egg) and let it barely simmer until cooked. Perfect poached egg w/out worrying about egg whites escaping into the water.

                  7 Replies
                  1. re: chowser
                    monku Mar 19, 2010 12:01 PM

                    Isn't that a "basted" egg?

                    When poaching eggs, adding a tablespoon of vinegar to the water will hold the egg whites together and the whites will not separate.

                    1. re: monku
                      chowser Mar 19, 2010 12:07 PM

                      This is the first I've heard of basted egg and had to look it up. You're right, pretty close. And, here I thought I was being original. :-p

                      1. re: chowser
                        Will Owen Mar 19, 2010 03:22 PM

                        The basted eggs I was taught to make had no water involved at all, but required the constant spooning of hot fat (invariably bacon grease in our house) over the yolks.

                        The usual open-poaching method is so mindlessly easy AFTER you've suffered through learning it that I'd be more inclined to try frying some of those. The standard restaurant trick is to poach them to JUST done and then put them into very cold water to stop the cooking. To serve they're dropped briefly into simmering water to reheat. I would think that hot fat would work even better!

                        1. re: Will Owen
                          BeefeaterRocks Mar 19, 2010 03:45 PM

                          Me too, those are the basted eggs of my childhood, we always had a container of bacon grease by the stove.

                    2. re: chowser
                      c oliver Mar 19, 2010 12:08 PM

                      Do you tip the pan so the oil and the egg are kinda puddled up and not spread out? Does that make sense?

                      1. re: c oliver
                        chowser Mar 19, 2010 12:28 PM

                        That would be a good idea. I use a small pan and keep the egg to the side so there is some spread so tipping it would work better.

                      2. re: chowser
                        ipsedixit Mar 19, 2010 02:08 PM

                        Yeah, this is great as well ... but for some reason I only do it when I have bacon fat or duck fat on hand.

                      3. eight_inch_pestle Mar 19, 2010 11:48 AM

                        That sounds delicious!
                        But...what's the Chowhound verdict on whether eggs cooked in-shell can be called "poached"? I looked in three dictionaries (dorky editor here) and the Oxford Companion to Food and I'm leaning toward no, but am not feeling definitive or married to that position.

                        Edit: And if the answer is yes, then where do we draw the line between soft-boiled and poached? My soft-boiled water barely simmers---having I been poaching all these years?

                        2 Replies
                        1. re: eight_inch_pestle
                          c oliver Mar 19, 2010 11:51 AM

                          Well, without consulting anything :) I certainly feel like there's a difference between a soft-boiled egg and a soft poached one. And it's not just the shell. Isn't the white of a soft-boiled egg "doner" than that of a poached?

                          1. re: c oliver
                            monku Mar 19, 2010 12:03 PM

                            I would think the "doneness" of the whites would be the same. When "poaching" an egg I do it with the water at a simmer.

                        2. c oliver Mar 19, 2010 09:38 AM

                          I've heard of frying eggs in a good bit of oil but nothing like you describe. Sounds great. Doesn't the egg just immediately flatten out into the typical shape? Is it hard to turn? More details please as I might just want this for lunch today :)

                          19 Replies
                          1. re: c oliver
                            ipsedixit Mar 19, 2010 09:51 AM

                            Well, not sure there's much more to add, but here goes.

                            I poached my eggs in 145 F water for about 40 minutes. (Note: the egg will hold its shape, but should be jiggly, and there will be some slight runoff from the egg white.)

                            I poached a bunch and refrigerated them. Took one out to let it come to room temp.

                            Then whipped out my non-stick skillet. Heated a thin layer of olive oil to where it was just slighly smoking. Then cracked the egg directly onto the pan. Egg stll held it's shape, but worked quickly (30 seconds per side) to brown the egg.

                            Before preparing the fried egg, I had set aside my fried rice and created an indention in the middle of the rice to hold the egg -- a sort of nest hole.

                            Once the egg was done, just slid it directly on my fried rice where the "nest hole" was. Topped with some chilled Srircha sauce, it was almost pure perfection. There's nothing quite like runny yellow egg yolk mixed generously with the bright splashy red of Sriricha ...

                            1. re: ipsedixit
                              c oliver Mar 19, 2010 09:55 AM

                              Aha! You fried an already poached egg!!! I thought you meant you poached it by frying it. The mystery is solved and it still sounds good. Thanks.

                              1. re: c oliver
                                ipsedixit Mar 19, 2010 09:59 AM

                                By the way, I should add (a minor, but important detail) that unlike traditional poached eggs, I poached these eggs in their shell.

                                1. re: ipsedixit
                                  sparkareno Mar 19, 2010 10:16 AM

                                  OH! I was wondering how you "cracked the egg" after poaching. So is it like soft boiled...only softer? For someone who doesn't want the hassle of monitoring the temp & time, how could i duplicate this?

                                  1. re: sparkareno
                                    ipsedixit Mar 19, 2010 10:19 AM

                                    Yeah, I think that's a good way of describing it ... soft boiled but softer.

                                    I dunno how to avoid the hassle of monitoring the water temp with a candy thermometer (this is why I made a dozen at one time).

                                    Generally, 140-145 F water temp should be sort of hot to the touch (like hot bath water or what it feels like getting into a jacuzzi). It's not hard to achieve that temp, it's just a pain to maintain it.

                                    So if you get a pot of "hot" water and maintain it, you could probably do this without a thermometer.

                                    Good luck.

                                    1. re: ipsedixit
                                      sparkareno Mar 19, 2010 11:28 AM

                                      I have a thermometer--it's the 40 minutes of time watching it that I don't have.

                                      1. re: ipsedixit
                                        c oliver Mar 19, 2010 11:46 AM

                                        I just bought an induction range recently. I'm almost willing to bet the super low setting might hold in that range. I'm going to check it out.

                                    2. re: ipsedixit
                                      Quine Mar 21, 2010 02:28 PM

                                      So Officially, you did not fry a poached egg. You fried a very very soft BOILED egg. A poached egg is cooked in water minus the shell; a boiled egg is cooked (no matter at what temp) is cooked in water within the shell

                                      1. re: Quine
                                        ipsedixit Mar 21, 2010 02:39 PM

                                        I'm not going to quibble over semantics because I'm not so sure of the provenance of the term "poached egg" or for that matter "boiled egg" but it seems that Momofuku considers eggs cooked in water with their shell on to be "slow poached".


                                        And, by the way, the Momofuku technique was the inspiration for this fried [poached/boiled] egg recipe.


                                        1. re: ipsedixit
                                          Quine Mar 21, 2010 03:00 PM

                                          What would a raw egg in shell; deep fried be?

                                          1. re: Quine
                                            monku Mar 21, 2010 03:30 PM

                                            A mess....it would probably explode !!!

                                            1. re: monku
                                              Quine Mar 21, 2010 05:39 PM

                                              Or not

                                              1. re: Quine
                                                monku Mar 21, 2010 06:05 PM

                                                Something about the law of physics tells me different.

                                  2. re: ipsedixit
                                    boyzoma Mar 19, 2010 09:57 AM

                                    "I poached my eggs in 145 F water for about 40 minutes. (Note: the egg will hold its shape, but should be jiggly, and there will be some slight runoff from the egg white.)"

                                    I think 40 minutes would make it hard boiled! IMO Did you mean 4 minutes? Just asking.

                                    1. re: boyzoma
                                      dxs Mar 19, 2010 10:06 AM

                                      The egg yolks would only coagulate between temps of 149 - 158F. So as long as you keep the water temp under control they will still be liquid. Sounds to me like it would be tricky to keep it at the right temp without special equipment.

                                      Also, never heard eggs being cooked in the shell referred to as 'poached' before.... I was envisioning a different dish entirely!

                                      1. re: dxs
                                        ipsedixit Mar 19, 2010 10:08 AM

                                        Candy thermometer and lots of patience.

                                        1. re: dxs
                                          MandalayVA Mar 19, 2010 10:08 AM

                                          This sounds like it was done in a sous vide machine.

                                      2. re: ipsedixit
                                        SilverlakeGirl Mar 19, 2010 04:56 PM

                                        I'm glad you clarified the eggs were not raw going into the oil.

                                        How about the part about poaching in water for 40 minutes? Should that be 40 seconds?

                                        1. re: SilverlakeGirl
                                          ipsedixit Mar 19, 2010 09:06 PM

                                          Nope. 40 MINUTES.

                                    2. boyzoma Mar 19, 2010 09:34 AM

                                      That sounds great! I have some left-over Jasmine rice and I think I'll just go make me some breakfast! Thanks for the great idea!

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