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Poached Eggs
Posted on 2/23/18 at 10:18 am
Posted on 2/23/18 at 10:18 am
Backstory: I've never been a big eggs benedict fan. Until last week I had probably only tried it once or twice in my entire 33 year existence. Visited Savannah, GA last week and had breakfast at a place called Huey's on River St. I got their fried chicken eggs benedict both times (I had to go back for it a second time before leaving), and it was amazingly awesome. It has me wanting to give the eggs benedict breakfast a shot in my kitchen.
I've never tried cooking a poached egg or anything like it. Does anyone here have any experience with it? Is it easy? Fast? Tips? Tricks? Recipes?
T.I.A
I've never tried cooking a poached egg or anything like it. Does anyone here have any experience with it? Is it easy? Fast? Tips? Tricks? Recipes?
T.I.A
This post was edited on 2/23/18 at 10:19 am
5
Posted on 2/23/18 at 10:31 am to WhoDatTigahsTampa
This question has become more equipment driven than it used to be. If you have a sous vide circulator, this is a good usage for it.
LINK
LINK
Posted on 2/23/18 at 10:32 am to WhoDatTigahsTampa
Apex tip: use the absolute freshest eggs you can find. The fresher the egg, the better the white stays together.
Beyond that, you can go as far down the rabbit hole as you like (seriously, google "poached eggs tips"), but it really comes down to how much you care about what they look like. I care a little bit, so my "trick" is that I crack the egg into a small coffee/tea cup and tip the lip just under the water level so that water from my pan comes into the cup. I let the egg set in the cup for 5-10 seconds (keeping the base of the cup partially submerged to keep the temperature from falling) before carefully tipping the egg out of the cup and into the pan.
Beyond that, just don't overcook it. Overcooked poached eggs are the worst.
Beyond that, you can go as far down the rabbit hole as you like (seriously, google "poached eggs tips"), but it really comes down to how much you care about what they look like. I care a little bit, so my "trick" is that I crack the egg into a small coffee/tea cup and tip the lip just under the water level so that water from my pan comes into the cup. I let the egg set in the cup for 5-10 seconds (keeping the base of the cup partially submerged to keep the temperature from falling) before carefully tipping the egg out of the cup and into the pan.
Beyond that, just don't overcook it. Overcooked poached eggs are the worst.
Posted on 2/23/18 at 10:46 am to WhoDatTigahsTampa
Gently boiling water with a little white vinegar added(helps keep the whites together, doesn't impart any flavor), crack eggs into a small coffee cup or ramekin, swirl water and gently ease eggs into water. Cook until whites completely set. Last step takes some trial and error to properly gauge when whites are fully done and yolks are still runny. Gently remove from water with slotted spoon.
Posted on 2/23/18 at 10:58 am to therick711
quote:
his question has become more equipment driven than it used to be
A coffee mug and a microwave will get the job done
No reason to bring all this modernist bullshite into play to poach a damn egg
Posted on 2/23/18 at 11:22 am to Powerman
I always get a kick out of comments like this. If people have a sous vide circulator they can use it. Thirty years ago, your microwave was modernist bullshite. 
Posted on 2/23/18 at 11:37 am to WhoDatTigahsTampa
Posted on 2/23/18 at 12:02 pm to therick711
quote:
I always get a kick out of comments like this. If people have a sous vide circulator they can use it. Thirty years ago, your microwave was modernist bullshite.
I have one (and have had one far before it became the trendy thing to have)
I just don't see it being worth the time when a microwave can produce great fool proof results with a few practice runs
Posted on 2/23/18 at 12:31 pm to Powerman
The advantage for eggs Benedict is you can do the hollandaise in the sous vide at the same time.
Posted on 2/23/18 at 1:34 pm to Powerman
quote:
I have one (and have had one far before it became the trendy thing to have)
I just don't see it being worth the time when a microwave can produce great fool proof results with a few practice runs
It's certainly fine by me if someone wants to use another method. I just don't think that because there are multiple methods that one shouldn't use the one they are most comfortable with.
Posted on 2/23/18 at 2:08 pm to Spotndot34
quote:Looks like a pretty solid option. For the ease of it at least.
Spotndot34
May give it a go with one of these other methods this weekend and see how it goes. Thanks to all.
Posted on 2/23/18 at 2:36 pm to WhoDatTigahsTampa
I've got that egg poacher pan and it works well. Needs a little butter or oil in the bottom of the cups to keep the eggs from sticking. I haven't used it in years because it's simpler for me to boil the eggs for three minutes to get soft boiled eggs. Quicker and no clean up. The pan poached eggs look more appealing however and better for bent dick eggs.
This post was edited on 2/23/18 at 4:06 pm
Posted on 2/23/18 at 3:14 pm to WhoDatTigahsTampa
Boil water. Turn the heat all the way down and wait until bubbles stop forming at the bottom of the pan. Throw eggs in there for 3 minutes. The End.
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