How do you Poach an Egg, with No Poacher?!
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Answers:
Maybe this willl help !.!.!.!.!.!.!. = )
Set a saucepan to boil that is about two-thirds full of water!.
Add a dash of white vinegar (while it's not absolutely vital, it helps the egg's appearance - the vinegar coagulates the egg white turning it into a perfectly poached egg)!. Any other vinegar apart from white vinegar (balsamic, red wine vinegar, apple cider vinegar) will stain the eggs and likely add an undesirable flavor!. The fresher the eggs, the better they poach!. An egg straight from the chicken will poach without any need for vinegar!. Crack an egg into a ramekin, small bowl or soup ladle!. Spin the boiling water to cool down the water before you drop in the egg!. You will want to bring the water to a temperature of about 160-180oF (71-82oC)!.
Carefully lower or drop the egg into the center of the whirlpool!. Make sure that you do not drop the egg into boiling water (100oC/212oF), as this will toughen the eggs and make them unpalatable!. Wait 3-4 minutes until cooked!.
Remove with a slotted spoon!. Work quickly to transfer each egg onto the plate, letting excess water drip back into the saucepan!. Poached eggs should be served as soon as they are pulled from the water!. Poached eggs get cold quickly, and cold poached eggs are decidedly less than perfect!.
A good trick is to use some cling film!. Tear off a decent amount, stuff it in a cup, and spritz with some non-stick cooking spray!. Crack the egg into the cling film covered cup!. Tie the cling film up, and drop that into the simmering water!. This keeps the egg in one piece, which is the hardest part of poaching an egg!.
Julia Child and other chefs point out that poached eggs can be made in quantity well in advance!. Simply chill the eggs in a bowl of icy water until it's time to serve - they keep well for up to a day in the refrigerator!. Drop them into a pan of simmering water for 20-30 seconds and they're ready to serve!.
Get everything else ready before you start cooking eggs!. Timing is everything!. All the different parts of the meal, such as toast, meats and hash browns, should be finished at the same time!. If cooking for a few people, it may be necessary to keep the other parts of the meal warm in the oven, a sunny window or a container on top of a pan of hot water!. This is fine, but always do the eggs last!. You will be amazed at how quickly three minutes goes by!. While you are messing around pouring your juice, the perfectly poached egg becomes a hard-boiled egg in the blink of an eye!.
To poach multiple eggs at once, do not spin the boiling water!. Place the first bowl with its side just breaking the surface of the water!. With a gentle quick motion, dump the egg into the water!. Quickly repeat this step with the other eggs, adding them at 10-15 second intervals!. Leave plenty of space for the eggs in the saucepan!. Depending on the size of the pan, two or three eggs at a time is about right!. Remove each egg in succession after they have cooked for three minutes each!.
You can also poach your eggs in a small Teflon skillet!. It holds enough water to cover the egg, you can fit two eggs in at once, and it's easier to get the eggs in and out without breaking!.Www@FoodAQ@Com
Set a saucepan to boil that is about two-thirds full of water!.
Add a dash of white vinegar (while it's not absolutely vital, it helps the egg's appearance - the vinegar coagulates the egg white turning it into a perfectly poached egg)!. Any other vinegar apart from white vinegar (balsamic, red wine vinegar, apple cider vinegar) will stain the eggs and likely add an undesirable flavor!. The fresher the eggs, the better they poach!. An egg straight from the chicken will poach without any need for vinegar!. Crack an egg into a ramekin, small bowl or soup ladle!. Spin the boiling water to cool down the water before you drop in the egg!. You will want to bring the water to a temperature of about 160-180oF (71-82oC)!.
Carefully lower or drop the egg into the center of the whirlpool!. Make sure that you do not drop the egg into boiling water (100oC/212oF), as this will toughen the eggs and make them unpalatable!. Wait 3-4 minutes until cooked!.
Remove with a slotted spoon!. Work quickly to transfer each egg onto the plate, letting excess water drip back into the saucepan!. Poached eggs should be served as soon as they are pulled from the water!. Poached eggs get cold quickly, and cold poached eggs are decidedly less than perfect!.
A good trick is to use some cling film!. Tear off a decent amount, stuff it in a cup, and spritz with some non-stick cooking spray!. Crack the egg into the cling film covered cup!. Tie the cling film up, and drop that into the simmering water!. This keeps the egg in one piece, which is the hardest part of poaching an egg!.
Julia Child and other chefs point out that poached eggs can be made in quantity well in advance!. Simply chill the eggs in a bowl of icy water until it's time to serve - they keep well for up to a day in the refrigerator!. Drop them into a pan of simmering water for 20-30 seconds and they're ready to serve!.
Get everything else ready before you start cooking eggs!. Timing is everything!. All the different parts of the meal, such as toast, meats and hash browns, should be finished at the same time!. If cooking for a few people, it may be necessary to keep the other parts of the meal warm in the oven, a sunny window or a container on top of a pan of hot water!. This is fine, but always do the eggs last!. You will be amazed at how quickly three minutes goes by!. While you are messing around pouring your juice, the perfectly poached egg becomes a hard-boiled egg in the blink of an eye!.
To poach multiple eggs at once, do not spin the boiling water!. Place the first bowl with its side just breaking the surface of the water!. With a gentle quick motion, dump the egg into the water!. Quickly repeat this step with the other eggs, adding them at 10-15 second intervals!. Leave plenty of space for the eggs in the saucepan!. Depending on the size of the pan, two or three eggs at a time is about right!. Remove each egg in succession after they have cooked for three minutes each!.
You can also poach your eggs in a small Teflon skillet!. It holds enough water to cover the egg, you can fit two eggs in at once, and it's easier to get the eggs in and out without breaking!.Www@FoodAQ@Com
Bring water to boil in a small pan, when its boiling,crack the egg into the water, wait till the water begins to boil again and turn the heat down slightly, ensure that the egg isnt stuck to bottom of pan by gently sliding a slotted spoon underneath it!. Use your slotted spoon to periodically check the egg for firmness (gently lift egg out above water on slotted spoon every 20 seconds or so and press on yolk slightly) when you are happy with firmness of yolk your egg is ready!!. You may like to hold some kitchen paper under the spoon to help drain excess water before serving!.Www@FoodAQ@Com
Okay!. Boil some water up in a pot!. Add a big slosh of white vinegar!. When it is slowly boiling (not rapid, more like a simmer) take a spoon and swirl the water round and round a couple of times and then wait until it has settled down a bit!. Crack the egg gently into the pot and then take the slotted spoon and kinda shape the egg into a round poached egg shape!.
Then allow it to cook for a little while (you will learn how long), perhaps a couple of mins!., and then have a gentle poke at the white and see what stage of done-ness it seems to have reached!.
Fish it out with the slotted spoon when you think it is done to your liking!.
Serve!.
eat!.
Enjoy!Www@FoodAQ@Com
Then allow it to cook for a little while (you will learn how long), perhaps a couple of mins!., and then have a gentle poke at the white and see what stage of done-ness it seems to have reached!.
Fish it out with the slotted spoon when you think it is done to your liking!.
Serve!.
eat!.
Enjoy!Www@FoodAQ@Com
I bring a fry pan of water to a boil , reduce heat!. I like to have egg in small bowl!. Add a tps!. vinegar!. it help set the egg!.!. Ok, then with a large spoon stir the water so it goes round and round!. I follow the moving water with the bowl and drop egg in water!.It will circle the pan and thus not stick to pan!.If egg is cold it will take about 4 min!.If room temp !. about 3 min!.Or less!.Thats about it!. I was the only cook in resturants that did not get angry when people ordered Poached eggs!. OK now with a slotted spoon lift out egg, draining as much water as possible!. A couple of nice chunks of butter on top!. Your in breakfast heaven!.Www@FoodAQ@Com
put enough water in a frying pan to boil, put in the egg and you have a poached egg!. My grandmother always used to make poached eggs for my grandfather and never had a poacherWww@FoodAQ@Com
Gently slide it into boiling water, in which you've added a pinch of salt!. Leave it until it's done the way you like it!.Www@FoodAQ@Com