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poached eggs - really

julesincoq Aug 11, 2011 09:29 PM

Is there a trick to poaching eggs without the little dish? I read somewhere that you need to add a tablespoon of white vinegar to the water. Not sure why as it really seems to make no difference. I just want to drop the egg in water and have it perfectly poached. Mine spread out a bit and there is always foam on top. Will I always have foam?

I have tried adding the egg when the water is at a simmer but I think at a steady boil is best. The egg it actually pretty perfectly cooked but it's just a little too spread out and sometimes if I forget to move it after a minute it gets a little stuck to the bottom of the pot.

What are your tricks? And have you mastered it so you can do a bunch at once? I only do two at a time.

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  1. greygarious RE: julesincoq Aug 11, 2011 09:44 PM

    The vinegar keeps it from spreading so much. Crack the egg into a shallow cup and lower that to the hot water, then just tip it out. Julia Child recommended stirring the water until you have a whirlpool, then tipping the egg in. The swirling keeps the whites compact.

    4 Replies
    1. re: greygarious
      ipsedixit RE: greygarious Aug 11, 2011 10:03 PM

      Ditto everything greygarious said.

      Add a touch of vinegar, swirl your pot a bit to create a gentle whirpool, then drop in the egg.

      1. re: greygarious
        julesincoq RE: greygarious Aug 11, 2011 10:23 PM

        Swirling! That is so familiar! I do remember reading about how to do this best some time ago. But at that time I was hooked on my cute little egg cups and didn't try any of the tips. I am tired of washing them now and over it. I will give that a try in the morning. Thank you1

        1. re: greygarious
          BananaBirkLarsen RE: greygarious Aug 11, 2011 10:42 PM

          Yes! Vinegar and swirling. This is how my dad taught me to do it when I was really little.

          I poached eggs using this method in front of a roommate a couple years ago and he stared at me as if I had done something magical.

          I have also heard of poaching eggs in milk, but I have never tried it.

          1. re: greygarious
            sunshine842 RE: greygarious Aug 12, 2011 01:14 AM

            me, too, on the vinegar and swirl.

            and I keep the water at the barely-simmering point - it takes an extra minute or two, but I don't have egg-drop soup when I'm finished. You can also gently spoon hot water over the yolk to help nudge the cooking process along.

          2. eight_inch_pestle RE: julesincoq Aug 11, 2011 10:55 PM

            Yup, swirling is most definitely key.

            1. m
              MyNameIsTerry RE: julesincoq Aug 12, 2011 01:17 AM

              I do a touch of vinegar, swirl the water immediately prior to dropping the egg in, and I do use a bowl. Not because you have to, but because I read it's easier to get the egg just above the water when dropped in which supposedly helps. (according to a lot of reading) I'm not sure how much that helps as I haven't done it without. (I'm kind of anal when it comes to "learning" how to do something in the kitchen)

              1 Reply
              1. re: MyNameIsTerry
                BananaBirkLarsen RE: MyNameIsTerry Aug 12, 2011 01:30 AM

                I do the bowl thing too. I've tried it with and without and it is much easier with. Cracking the egg on the side of the pan tends to result in steam-cooked egg white down the side of the pan.

              2. p
                pj26 RE: julesincoq Aug 12, 2011 03:22 AM

                Fresh eggs is also important, the less fresh they are, the more they spread out.

                3 Replies
                1. re: pj26
                  pippimac RE: pj26 Aug 12, 2011 04:09 AM

                  I was wondering if someone would metion the freshness thing.
                  I cooked weekend brunches once apon a time and cracked a lot of fresh eggs into acidulated, gently boiling water...

                  1. re: pippimac
                    pj26 RE: pippimac Aug 12, 2011 06:46 AM

                    It's important isn't it? If the eggs aren't fresh, the egg whites won't coagulate very well. This and a whirlpool effect with a drop of vinegar = pretty perfect eggs.

                  2. re: pj26
                    ferret RE: pj26 Aug 12, 2011 07:01 AM

                    Although the albumen looks uniform there are more and less gelatinous components. Fresh eggs have a higher ratio of gelatinous/non-gelatinous which and the white gets looser over time. So pick a carton that's as close to 30 days from expiration as possible.

                  3. j
                    jvanderh RE: julesincoq Aug 12, 2011 06:37 AM

                    I, too believe that the vinegar makes no difference. I've tried a little and a lot. The swirl does seem to help some, but I'm generally not very good at getting them perfect. I often cook them in little silicone prep bowls (greased) which allows me to cook several at once, as long as I have a big pot of water.

                    1. c
                      CanadaGirl RE: julesincoq Aug 12, 2011 06:46 AM

                      I agree on the swirl and using a vessel of some sort to get the egg in the water. I use a teacup because the handle is helpful. Also, contrary to what I think seems logical, you can put two eggs in one cup, place them in the water together, and they will cook as two eggs.

                      Also can't overemphasize the importance of freshness. If the eggs have been in the fridge for 10 days the best technique in the world won't give you a cohesive egg.

                      1. 4
                        4Snisl RE: julesincoq Aug 12, 2011 08:41 AM

                        Does anyone else notice a difference in success when poaching on an electric stove vs.l a gas stove?

                        For some reason, I have no issues when poaching in water on a gas stove, but with the same eggs, on an electric stove, with barely simmering water, I end up with a mess (whites that turn to "egg drop soup" instead of staying nice and compact).

                        Overall, these tips are great. I'm glad to have a gas stove at home, but when I'm somewhere else with only an electric stove at my disposal (e.g. @ a friend's place) , I hope these tips might help me!

                        2 Replies
                        1. re: 4Snisl
                          sunshine842 RE: 4Snisl Aug 12, 2011 08:53 AM

                          I've only lived in one house in my entire life that had gas - and I have had no problems producing a nice-looking poached egg on any electric stove - whether it was the old-fashioned coils or my glass cooktop.

                          1. re: sunshine842
                            Sooeygun RE: sunshine842 Aug 12, 2011 11:34 AM

                            Just had poached eggs last weekend cooked on my cheap electric (coil type) stove. Not a problem making them look nice.

                            Well, actually of the 4 we had, one was a little ugly, but that was operator error...

                        2. f
                          ForFoodsSake RE: julesincoq Aug 12, 2011 12:07 PM

                          Good tutorial that helped me: http://smittenkitchen.com/2008/08/how...

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