I've been to a few restaurantes recently where I've ordered eggs benedict and gotten the most perfect poached eggs I've ever seen. I'm not sure how they do it, but the eggs come out and are almost perfect spheres. Does anybody have an idea of how to make this happen? Every poached egg that I've ever cooked (via the basic pan with salt + vinegar and cracking the eggs directly into the water) has turned out to be quite flat (albeit delicious). Anybody have any insight into how to make one more spherical?
I've been to a few restaurantes recently where I've ordered eggs benedict and gotten the most perfect poached eggs I've ever seen. I'm not sure how they do it, but the eggs come out and are almost perfect spheres. Does anybody have an idea of how to make this happen? Every poached egg that I've ever cooked (via the basic pan with salt + vinegar and cracking the eggs directly into the water) has turned out to be quite flat (albeit delicious). Anybody have any insight into how to make one more spherical?
Thanks!
-Ben
They probably use an egg poaching pan. I have one but just don't use it often:
Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...
Quoted message said:
I've been to a few restaurantes recently where I've ordered eggs benedict and gotten the most perfect poached eggs I've ever seen. I'm not sure how they do it, but the eggs come out and are almost perfect spheres. Does anybody have an idea of how to make this happen? Every poached egg that I've ever cooked (via the basic pan with salt + vinegar and cracking the eggs directly into the water) has turned out to be quite flat (albeit delicious). Anybody have any insight into how to make one more spherical?
Thanks!
-Ben
I believe it was on one of Julia Child's very early programs that she demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she made them in a saucepan with several inches of water. Before gently dropping the egg in the water, she made a "whirlpool" in the water by briskly stirring it in circles. The motion of the water caused the white to enrobe the yolk and the result wasn't flat. ou might give this a try.
-- Wayne Boatwright __________________________________________________
On Mon, 22 Oct 2007 03:23:20 GMT, Wayne Boatwright
wayneboatwright_@_gmail.com said:
Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...
Quoted message said:
I've been to a few restaurantes recently where I've ordered eggs benedict and gotten the most perfect poached eggs I've ever seen. I'm not sure how they do it, but the eggs come out and are almost perfect spheres. Does anybody have an idea of how to make this happen? Every poached egg that I've ever cooked (via the basic pan with salt + vinegar and cracking the eggs directly into the water) has turned out to be quite flat (albeit delicious). Anybody have any insight into how to make one more spherical?
Thanks!
-Ben
I believe it was on one of Julia Child's very early programs that she demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she made them in a saucepan with several inches of water. Before gently dropping the egg in the water, she made a "whirlpool" in the water by briskly stirring it in circles. The motion of the water caused the white to enrobe the yolk and the result wasn't flat. ou might give this a try.
Yes this is the trick - but another thing is to break the egg into a small dish or cup and then put the egg into the swirling water. Also I gently scrape under the poaching egg with a flat slice (a fish slice is good) so that the egg doesn't stick to the bottom of the pan. A good amount of water is needed - certainly to well cover the poaching eggs. I generally poach one at a time and using the above method I now get perfect poached eggs all the time.
Wayne Boatwright wayneboatwright_@_gmail.com said:
Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...
Quoted message said:
I've been to a few restaurantes recently where I've ordered eggs benedict and gotten the most perfect poached eggs I've ever seen. I'm not sure how they do it, but the eggs come out and are almost perfect spheres. Does anybody have an idea of how to make this happen? Every poached egg that I've ever cooked (via the basic pan with salt + vinegar and cracking the eggs directly into the water) has turned out to be quite flat (albeit delicious). Anybody have any insight into how to make one more spherical?
Thanks!
-Ben
I believe it was on one of Julia Child's very early programs that she demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she made them in a saucepan with several inches of water. Before gently dropping the egg in the water, she made a "whirlpool" in the water by briskly stirring it in circles. The motion of the water caused the white to enrobe the yolk and the result wasn't flat. ou might give this a try.
Have you never seen a poaching pan? :-)
They actually do have their uses.
Just hand-butter or oil the removable wells really good to keep them from sticking. -- Peace, Om
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Oh pshaw, on Mon 22 Oct 2007 03:35:48a, Omelet meant to say...
Quoted message said:
In article <[email hidden]>,
Wayne Boatwright wayneboatwright_@_gmail.com said:
Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...
Quoted message said:
I've been to a few restaurantes recently where I've ordered eggs benedict and gotten the most perfect poached eggs I've ever seen. I'm not sure how they do it, but the eggs come out and are almost perfect spheres. Does anybody have an idea of how to make this happen? Every poached egg that I've ever cooked (via the basic pan with salt + vinegar and cracking the eggs directly into the water) has turned out to be quite flat (albeit delicious). Anybody have any insight into how to make one more spherical?
Thanks!
-Ben
I believe it was on one of Julia Child's very early programs that she demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she made them in a saucepan with several inches of water. Before gently dropping the egg in the water, she made a "whirlpool" in the water by briskly stirring it in circles. The motion of the water caused the white to enrobe the yolk and the result wasn't flat. ou might give this a try.
Have you never seen a poaching pan? :-)
They actually do have their uses.
Just hand-butter or oil the removable wells really good to keep them from sticking.
Yes, I have one, as well as an electric egg poacher. Both of them can cook 4 eggs.
When I want to take the time I use the swirling water method. Otherwise, I usually use the electric poacher, which is automatic.
-- Wayne Boatwright __________________________________________________
I've been to a few restaurantes recently where I've ordered eggs benedict and gotten the most perfect poached eggs I've ever seen. I'm not sure how they do it, but the eggs come out and are almost perfect spheres. Does anybody have an idea of how to make this happen? Every poached egg that I've ever cooked (via the basic pan with salt + vinegar and cracking the eggs directly into the water) has turned out to be quite flat (albeit delicious). Anybody have any insight into how to make one more spherical?
Thanks!
-Ben
We use the Alton Brown method... always perfect!
Poached Egg Tips Recipe courtesy Alton Brown
Show: Good Eats
Episode: Mission: Poachable
Always use fresh eggs. If you can't see the difference between the "thick" white and the "thin" white, the yolks will probably break in the pan. Always deliver the eggs to the pan with a custard cup or large spoon. Avoid cracking directly into the pan. When using a non-stick skillet cook in no more than an inch of water. If you don't have a non-stick pan, poach in a deep saucepan containing at least 3 inches of water. Always acidulate the poaching liquid with either vinegar or lemon juice (1 tsp per each cup of water). Bring liquid to a boil, add eggs, then remove from heat and cover. How long you ask? It depends on how many eggs. I like my yolks barely runny so I'll cook 4 eggs for 7 to 8 minutes depending on there size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra "test" egg. Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8 hours, then reheated in hot water. Do not re-boil.
The message <[email hidden]> from Omelet <omp_omelet@g_mail.com> contains these words:
Quoted message said:
Have you never seen a poaching pan? :-)
Quoted message said:
They actually do have their uses.
Quoted message said:
Just hand-butter or oil the removable wells really good to keep them from sticking.
True, and it's what I use. But although the resulting poached egg is a circular, it's not a SPHERE, like a ball. The OP wanted his eggs to end up spherical ; probably by Wayne's suggestion.
I've been to a few restaurantes recently where I've ordered eggs benedict and gotten the most perfect poached eggs I've ever seen. I'm not sure how they do it, but the eggs come out and are almost perfect spheres. Does anybody have an idea of how to make this happen? Every poached egg that I've ever cooked (via the basic pan with salt + vinegar and cracking the eggs directly into the water) has turned out to be quite flat (albeit delicious). Anybody have any insight into how to make one more spherical?
What do you mean by a perfectly poached egg? Are you talking about taste and texture or appearance? There are a number of items available to poach eggs and have them retain a pleasing appearance. You can use an egg poacher, which actually steams the eggs rather than poaching them. You can crack the eggs into round (or other shape ) forms, like old tuna cans. I have some some thingambobs I picked up in a local hardware store than are like little baskets with holes in the bottom. You set them into the simmering water and crack the eggs into them.
Julie Child recommended doing them in a large pot of with some vinegar added. Stir the water around to form an eddy and crack the eggs gently into the mini maelstrom and the egg with stay together in a nice shape. It is also a good idea to crack the egg into a a small bowl and then slap it into the water from the bowl. I have had moderate success with Julia's method when poaching only one egg.... but who poaches only one egg?
I've been to a few restaurantes recently where I've ordered eggs benedict and gotten the most perfect poached eggs I've ever seen. I'm not sure how they do it, but the eggs come out and are almost perfect spheres. Does anybody have an idea of how to make this happen?
Janet Baraclough <[email hidden]> wrote in news:[email hidden]:
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The message <[email hidden]> from Wayne Boatwright <wayneboatwright_@_gmail.com> contains these
words:
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Oh pshaw, on Mon 22 Oct 2007 12:04:54p, raymond meant to say...
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On Mon, 22 Oct 2007 18:36:30 +0200, "Vilco" <[email hidden]> wrote:
>[email hidden] wrote > >> I've been to a few restaurantes recently where I've ordered eggs >> benedict and gotten the most perfect poached eggs I've ever seen. > >Ask Ferran Adria'. >This picture is from a restaurant in Milan, and the egg seems to
According to the translated comments, that egg is raw. Looks raw,
too.
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And looks like the yolk only.
It is a raw egg yolk; served the same way as on steak tartare. It's not a poached egg.
Janet
Ahhhhhhhhhhhhhhhhhhh :-) Reminds me of the 'quickie' dinner we used to have (*way* back) when we were too busy partying. 3-4 raw eggs in a glass, gulped down and followed by a shot of Tequila.
On Mon, 22 Oct 2007 03:23:20 GMT, Wayne Boatwright
wayneboatwright_@_gmail.com said:
I believe it was on one of Julia Child's very early programs that she demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she made them in a saucepan with several inches of water. Before gently dropping the egg in the water, she made a "whirlpool" in the water by briskly stirring it in circles. The motion of the water caused the white to enrobe the yolk and the result wasn't flat. ou might give this a try.
I've tried it and it didn't work for me... but people usually make more than one poached egg in a pan - so you get the first one right, what about all the others???
🙂
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dropping the egg in the water, she made a "whirlpool" in the water by briskly stirring it in circles. The motion of the water caused the white to enrobe the yolk and the result wasn't flat. ou might give this a try.
I've tried it and it didn't work for me... but people usually make more than one poached egg in a pan - so you get the first one right, what about all the others???
That was my problem with Julia's method. It works well for one egg, but if we are having poached eggs in our house we have to make at least three of them. You can't keep stirring it around once you put the first egg in, never mind with two of them in there., not to mention the problem of stirring the water vigorously while cracking en egg into a small bowl and then slipping into the water from the bowl while you stir. I suppose you could use four pots and four bowls to make four poached eggs..... if you had a maid to clean up after you.
That was my problem with Julia's method. It works well for one egg, but if we are having poached eggs in our house we have to make at least three of them. You can't keep stirring it around once you put the first egg in, never mind with two of them in there., not to mention the problem of stirring the water vigorously while cracking en egg into a small bowl and then slipping into the water from the bowl while you stir. I suppose you could use four pots and four bowls to make four poached eggs..... if you had a maid to clean up after you.
Poached eggs can be prepared in advance and reheated. I've never done so (I rarely eat eggs by themselves) but I've seen it written about many times. Have you ever tried this?
Poached eggs can be prepared in advance and reheated. I've never done so (I rarely eat eggs by themselves) but I've > seen it written about many times. Have you ever tried this?
Not Dave, but I do that sometimes. I have been pleased with the result.
