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Egg Poaching Help?
40 Answers
Any tips for poaching an egg?
Not in one of those little poaching pans.
I mean properly, in swirly water, like you get in hotels.
I tried to do some at the weekend (to impress the BF), and they were ...
... what's the best way to describe them ...
... a bit sh1t ?
How do you do it without getting a pan full of egg white strands ????
Not in one of those little poaching pans.
I mean properly, in swirly water, like you get in hotels.
I tried to do some at the weekend (to impress the BF), and they were ...
... what's the best way to describe them ...
... a bit sh1t ?
How do you do it without getting a pan full of egg white strands ????
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Storing eggs
Again from the boss
How to buy and store eggs:
Number one on the list here (unless you happen to know the hens) is to buy your eggs from a supplier who has a large turnover. Boxes now (and sometimes the eggs themselves) carry a ‘best before’ date. What you should know is that this date, provided the egg box is stamped with the lion mark, corresponds precisely to 21 days after laying (not packing), so you are, therefore, able to work out just how fresh your eggs are.
Although it is now being recommended that eggs should be stored in the refrigerator, I never do. The reason for this is that for most cooking purposes, eggs are better used at room temperature. If I kept them in the fridge I would have the hassle of removing them half an hour or so before using them. A cool room or larder is just as good, but if, however, you think your kitchen or store cupboard is too warm and want to store them in the fridge, you’ll need to try to remember to let your eggs come to room temperature before you use them. My answer to the storage problem is to buy eggs in small quantities so I never have to keep them too long anyway. The very best way to store eggs is to keep them in their own closed, lidded boxes. Because the shells are porous, eggs can absorb the flavours and aromas of other strong foods, so close the boxes and keep them fairly isolated, particularly if you’re storing them in the fridge.
Again from the boss
How to buy and store eggs:
Number one on the list here (unless you happen to know the hens) is to buy your eggs from a supplier who has a large turnover. Boxes now (and sometimes the eggs themselves) carry a ‘best before’ date. What you should know is that this date, provided the egg box is stamped with the lion mark, corresponds precisely to 21 days after laying (not packing), so you are, therefore, able to work out just how fresh your eggs are.
Although it is now being recommended that eggs should be stored in the refrigerator, I never do. The reason for this is that for most cooking purposes, eggs are better used at room temperature. If I kept them in the fridge I would have the hassle of removing them half an hour or so before using them. A cool room or larder is just as good, but if, however, you think your kitchen or store cupboard is too warm and want to store them in the fridge, you’ll need to try to remember to let your eggs come to room temperature before you use them. My answer to the storage problem is to buy eggs in small quantities so I never have to keep them too long anyway. The very best way to store eggs is to keep them in their own closed, lidded boxes. Because the shells are porous, eggs can absorb the flavours and aromas of other strong foods, so close the boxes and keep them fairly isolated, particularly if you’re storing them in the fridge.
Eggs have to be fresh not over days old .
There are 2 techniques
1 Add vinegar to the water , this stops the white from going 'stringey' and keeps the egg whole. Around 1% vinegar is about right .
2 Dip the eggs still in the shells in the boiling water for 30 / 40 seconds or so. Then remove with a slotted spoon and crack them gently into the water.
Before you put the eggs in the water no matter which method you use , take the water off the boil so that the water is still not bubbling , just off the boil. Leave them in the hot but NOT boiling water for 2 to 3 mins.
I use the second method , after a bit of practice it works very well and looks 'profesional' , ( pro chefs 'trim up' the eggs before service to remove any tell tail 'strings' )
You can 'swirl' the water as well as you put them in but if you have 'pre cooked' them correctly as I said it is not nessesary.
There are 2 techniques
1 Add vinegar to the water , this stops the white from going 'stringey' and keeps the egg whole. Around 1% vinegar is about right .
2 Dip the eggs still in the shells in the boiling water for 30 / 40 seconds or so. Then remove with a slotted spoon and crack them gently into the water.
Before you put the eggs in the water no matter which method you use , take the water off the boil so that the water is still not bubbling , just off the boil. Leave them in the hot but NOT boiling water for 2 to 3 mins.
I use the second method , after a bit of practice it works very well and looks 'profesional' , ( pro chefs 'trim up' the eggs before service to remove any tell tail 'strings' )
You can 'swirl' the water as well as you put them in but if you have 'pre cooked' them correctly as I said it is not nessesary.
I just chuck them in. I`ve never had a problem. I don`t use vinegar or poaching pods. I just make sure I drop the egg really close to the water so that it doesn`t spread out too much. I was given some poaching pods but I found they took about three times as long to cook the eggs so I threw them out.
Anngel ...
So I thought, until Mums (bizarrely) decided to have chickens in her garden.
It turns out that chickens only have one butt !
Their passages join up somewhere inside, and they poop and lay eggs from the same hole.
Bit gross, to be honest.
Apparently this uni-arse arrangement is called a "vent".
So I thought, until Mums (bizarrely) decided to have chickens in her garden.
It turns out that chickens only have one butt !
Their passages join up somewhere inside, and they poop and lay eggs from the same hole.
Bit gross, to be honest.
Apparently this uni-arse arrangement is called a "vent".
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