I had not heard of sous-vide before! It's just a way to keep the egg together.
Liam Send a noteboard - 11/01/2010 08:37:53 PM
I've tried many different ways to poach eggs. I've cracked them into a pot of boiling water. I've bought specialized pans. I've bought little accessories that you place into a normal frying pan. I even have this cool little microwave egg poacher thingie (it can also cook crispy bacon!)
However, as I was ranting this morning about how what is essentially just a moist fried egg shouldn't be this difficult to make perfectly, my sister pointed out that I had taught HER the best/easiest way to make a poached egg, long ago.
Crack an egg into a very hot pan. Dump some (a finger or so) water on it. Cover, and cook.
I have no recollection of doing this before, nor do I even know if it still counts as "poached." I do know, however, that it makes a damn fine egg.
So, what's the best way of cooking eggs?
However, as I was ranting this morning about how what is essentially just a moist fried egg shouldn't be this difficult to make perfectly, my sister pointed out that I had taught HER the best/easiest way to make a poached egg, long ago.
Crack an egg into a very hot pan. Dump some (a finger or so) water on it. Cover, and cook.
I have no recollection of doing this before, nor do I even know if it still counts as "poached." I do know, however, that it makes a damn fine egg.
So, what's the best way of cooking eggs?
I am a sucker for scrambled eggs though. I also love a soft-boiled egg from time to time.
Oh man and omelettes!
I just like eggs.
...without being fancy or anything. The actual cooking doesn't vary from regular poaching.
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Oh, how simply grand it is to be travelling by dirigible again. Direct us to the west good sir, tonight we will remember what it is to live.
Oh, how simply grand it is to be travelling by dirigible again. Direct us to the west good sir, tonight we will remember what it is to live.
Wow, this is a much easier way to poach eggs
- 11/01/2010 05:27:39 AM
761 Views
not at all?
- 11/01/2010 05:29:41 AM
555 Views
What if you were eating a soft boiled egg mashed with dijon mustard?
- 11/01/2010 05:52:07 AM
630 Views
"not at all" is a good way to get salmonella... *NM*
- 11/01/2010 06:11:30 AM
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*NM*
Eh
- 11/01/2010 05:53:42 AM
679 Views
how does the addition of vinegar make it poaching?
- 11/01/2010 06:07:18 AM
534 Views
Vinegar itself isn't poaching. Simply boiling an egg in water will suffice.
- 11/01/2010 06:09:54 AM
541 Views
Crack an egg into cling film. Wrap it up. Poach. Cut open. Delicious.
- 11/01/2010 08:55:23 AM
576 Views
Hah, sous-vide eggs?
- 11/01/2010 07:46:27 PM
551 Views
I had not heard of sous-vide before! It's just a way to keep the egg together.
- 11/01/2010 08:37:53 PM
603 Views