I kind of remember a how to video, but I can't find it. Anyone know ?
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Here you go! http://food52.com/blog...
Dona, you are so smart to pay attention to poached eggs. There is an art to eggs! I love the recipe Brette recommended.
Margie is a trusted home cook immersed in German foodways.
Read Julia Child's explanation of how to do it as well, and then get out a pot, some eggs, and start practicing. It will take several tries before you get the hang of it.
A dozen eggs later, I have several serviceable eggs. Maybe my biggest spoon isn't big enough, the white kept slipping out. I had better luck with the vinegar in the water method. I usd 3 different techniques, Anne Burell's method worked for me. But I made a respectable eggs Benedict for my lunch.
Pegeen is a trusted home cook.
I love poached eggs. In addition to Amanda's video mentioned above ("Perfect Poached Eggs"), here's a helpful thread that reviews various techniques:
Yay Dona! You go girl! I love that you did this, and were willing to go the length (a dozen eggs) to get the education and result you wanted! :)
So many techniques! I'm pretty happy with these, I even took a picture of my Eggs Bennie! I'm going to try some other suggestions too. I live alone, and I've been missing going out for brunch and I thought I didnt want to make EB for one, then I decided why not! I can do this! Thanks all.
Sam is a trusted home cook.
Here's a lazy way, almost fool proof way.
Use a small ramikin or Chinese tea cup pull out about 1foot of plastic wrap.
Coat the wrap with some spray oil and put in the egg.
Bring the ends of the wrap up and twist and tie a knot in the wrap to make a little package.
Simmer for about 3 mins.Then just snip off the knot and serve.
I say 'almost fool proof' because the first time I did this I forgot to coat the wrap with oil. Don't do that.
It's also good as you can take the eggs out and reduce the water heat to warm. and then put them back into the 'less than simmering, not cooking the egg temperature" water to hold for an hour or so before serving.
I see lots of eggs in my future!
pierino is a trusted source on General Cooking and Tough Love.
Well, as my blog is Eggs in Purgatory I guess I should offer something as well. Lately I've converted to the Thomas Keller method. You take a ramiken and fill it with something like 1/2 cup of white vinegar. Break your egg into that and let it rest for 5 minutes. Meanwhile bring a pot of water to a boil, then knock it down to a simmer. Using a whisk or wooden spoon stir the water until you have a vortex in the center. Carefully slide you egg into that. Cook for 2 minutes. The white (albumen) will collect around the yolk giving you a perfect egg. Keller is such a weenie that he actually snips off any stringy white bits---although this technique doesn't produce many.
I think I've read that you can also get a near poached egg by boiling eggs in their shell for 4 minutes. I'm not sure how you then remove the shell, and I've never tried this technique, but i'm curious: has anyone heard or tried it?
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