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  #1  
Old 12-13-2013, 10:58 PM
Simple guy Simple guy is offline
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Default poached eggs

Well I will start this out with I love poached eggs. I'm a simple guy after all. I just can seem to make them myself. I have tried buying "fresh" eggs, adding a little vinegar, swirling the water. I heat the water to just before a rolling boil and place the egg in from a small bowl. My questions are what am i doing wrong? when I place the egg in it just falls apart and looks like snot. should i be using organic eggs or something? Are the eggs just not as farm fresh as they are advertised? Oh and any tips to minimize the water on the plate?
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Old 12-13-2013, 11:12 PM
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That's a question I would like the answer to, love poached eggs myself and would like to know how to do these without a poacher and without making a mess of the microwave!

- Cajun
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Old 12-13-2013, 11:17 PM
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I thought you guys were talking about taking eggs when no one was looking. Never mind.

I too would also like to know how to do this without an egg poacher.
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Old 12-14-2013, 01:55 AM
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You don't need organic eggs. Just to make sure but you aren't using pre-pasteurized eggs are you? The fresher the better. You also want to make sure your water doesn't get above 180 degrees F. Here are the steps.
  1. Fill a large pot with water and add a teaspoon of vinegar or lemon juice per cup of water and a handful of Kosher salt.
  2. Bring the water to a simmer. Again, not above 180 F
  3. Crack a fresh egg into a small bowl or ramekin.
  4. When the water is simmering (not boiling), gently tip the egg out of the dish and let it slide down the side of the pot and into the water.
  5. Cook for 4-5 minutes or until the white is firm but still tender and the yolks are still semi-liquid.
  6. Carefully remove the egg from the water using a slotted spoon.
  7. Shake off excess water and serve right away.

I have always used a deep pan. I have done the swirling method and the method above. The swirling method is for doing one egg at a time. The above method is for multiple eggs at once. It is one of those things that takes practice. You can even use the marinara sauce method I spoke of in the other post.

Have a tea towel or a few pieces of paper towel on a plate. When you use a slotted spoon to pull the egg out rest the spoon and egg on the towel or paper towels while holding the end of the spoon. This will draw excess water off the spoon and egg.
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Old 12-14-2013, 02:11 AM
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Tips:

If you can't see the difference between the "thick" white and the "thin" white, the eggs are not good poaching candidates.

You can hold poached eggs in ice water (In a refrigerator) for up to 8 hours, then reheated in hot water. Do not re-boil.
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Old 12-14-2013, 07:14 AM
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Great advice, Dave. I reckon I'm gonna have to try this now.
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Old 12-14-2013, 12:00 PM
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I agree great tips Dave, thanks for sharing, this is an awesome section! I love to cook and of course eat lol, thanks for taking the time to share your tips!

- Cajun
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Old 12-15-2013, 01:03 PM
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Yeah, agreed. Great forum. And damn, I love poached eggs.
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Old 12-15-2013, 02:05 PM
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You're welcome everybody.
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Old 12-15-2013, 04:35 PM
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OH wow thanks! I never thought about the paper towels and the slotted spoon. i'll have to give it another shot and grab a thermometer. I'm thinking I'm getting the water too hot.
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