Poaching Eggs?

Avatar for sweettartnacho
iVillage Member
Registered: 01-18-2006
Poaching Eggs?
5
Mon, 01-12-2004 - 11:06am
What's the proper way to poach an egg?

I don't have any cups!

I carefully cracked an egg into boiling water (with vinegar in it)....

It still became "streamy" mostly.....

I'm having it on top of canadian bacon, ch spinach, & lf cheese!!!

iVillage Member
Registered: 03-21-2003
Mon, 01-12-2004 - 11:16am

YUM!

MelMel
iVillage Member
Registered: 03-19-2003
Mon, 01-12-2004 - 11:18am

Oh I don't know, but would love to learn!

Susan :)

 

Avatar for sweettartnacho
iVillage Member
Registered: 01-18-2006
Mon, 01-12-2004 - 11:27am
REally sounds like I poached right--- actually easy - I'll hafta do it more often!

=-- maybe I needed to BASTE the vinegar/water over it more....????

iVillage Member
Registered: 03-21-2003
Mon, 01-12-2004 - 11:28am
Yes, that will help to cook it faster and give you a runnier egg if that's what you want.
MelMel
iVillage Member
Registered: 03-27-2003
Mon, 01-12-2004 - 1:33pm
Bring the water to a boil but then turn the heat down to poaching temp (which is hot, but not actually bubbling)...this keeps the egg from falling apart. Crack the egg into a small heatproof bowl or ramekin and gently lower it partially into the water and slide the egg out against the side of the saucepan. Vinegar isn't really necessary unless you're cooking old eggs. Once the egg is in the water, use a spoon to gently keep the wandering egg fragments together (some spidering is normal). Once the egg is poached, pull it out with a slotted spoon and place on a paper towel (to absorb excess moisture). Trim edges if desired. Season to taste.

CC