How do you poach an egg?!


Question: Poached Egg Tips from Alton Brown (i?him)

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.


Answers: Poached Egg Tips from Alton Brown (i?him)

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.

with a egg poacher

Boil some water, add some vinegar, break your egg into it.
If you don't have vinegar, it will be really really messy.
or get an egg poacher.

If you would like to try it in your microwave, place about a tsp of water in a custard cup, break the egg into it. Be sure to pierce both the yolk & white several times with a toothpick so it won't blow up. Since micros vary so much, try 15 to 30 second intervals on high until egg is set. This size fits perfectly on a biscuit. I've tried poaching them on the stovetop in hot water bath, but they always seem to get out of shape. That's why an egg poacher is handy. They make them for the microwave as well. Good luck.

Put about 1/2 inch water in a frypan and bring to the near boil point. Crack egg into the water. With a spoon, splash hot water over the yolk until it turns white. Then it's done. I find that by the time my toast is ready, the egg is too, that's about how long it takes.

boil it in water for 3 minutes.

Omg, I hate poaching eggs.

Use really fresh eggs.

Get a pot of water, and add a little bit of vinegar to it ( don't try it without the vinegar or the egg will fall apart) boil the water and then reduce it to a simmer there should be very small bubbles, or none at all. Seriously, don't boil them because that will make the whites fall apart.

When it's simmering, crack the egg into a small bowl or cup, and then gently pour it into the water. Then don't mess with it till its done, like really, don't touch the egg at all, untill the whites are set, or it will fall apart. When it's done use a slotted spoon (very important, so that it doesn't fall apart) to get it out of the water.

The whites should be completely cooked, and the yolk should be runny.
If you're poaching a bunch, then you should change the water alot, or at least scoop out all the little floating bits of egg white or they'll stick to your eggs and make them ugly.

Do all that and they'll be perfect.

Egg(s)
Water
Salt, to taste
Pepper, to taste
Frying pan or sauce pan
Measuring cup (or small cup or ramekin)
Step 1:
Fill 2/3 of the frying pan with water. You can also use a sauce pan with the same amount of water, about 2 inches full.
Step 2:
Heat water on medium heat until simmering.
Step 3:
Crack open the egg into a small cup, measuring cup, or ramekin; something small to contain the egg.
Step 4:
Slowly pour the egg into the simmering water in one continuous motion. Let the egg cook for a few minutes.
Step 5:
Remove with a slotted spatula and let "dry" on a paper towel.
Step 6:
Add salt and pepper to taste.

Put water and some vinegar into a saute pan or pot. Bring to a full boil - turn down heat to a simmer - break egg(s) into simmering water - cook until done to your liking.





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