You
might recall that I sought some assistance from you on how to cook perfect poached eggs. I thought I would share with you my latest
(and so far best) experimental technique.
We
keep our eggs in the fridge – I know this is not recommended but with just the
two of us we don't get through 6 eggs very quickly. So this time I took the eggs out of the
fridge an hour or so before I wanted to cook them up and allowed them to come
to room temperature. I found that they
poached much quicker as a result – duh, for not thinking of this before.
To
poach them I used 2 of a set of metal measuring cups. One of them I lined with baking paper that I
had wetted and then scrunched up a bit which made it easier to work with. Not
that it was that neatly lined as you can see! (Thanks Jamie for that tip!)
The
other I buttered.
I
put one egg into each cup. In the
meantime I had heated some water in a pot (enough water to clearly cover the
measuring cups) until it was shimmery but not boiling.
I
then lowered the cups into the water using some tongs so as not to burn
myself. And the cups sink and the eggs
don't float out but just sit there – magic!
After
3-4 minutes I took them out. The egg in
the baking paper came out like a charm but the buttered one didn't work quite
so well.
Great tip! I just went thru a messy situation trying to do it with just buttered and yes, it was messy. I love it with the paper. Thanks for sharing.
ReplyDeleteFABBY
Interesting technique. I LOVE poached eggs!
ReplyDeleteInteresting technique. I don't do good poached eggs, but my husband has the technique down. I like my centres runny so they make a lovely sauce for toast. And 6 eggs for 2 people? Easy. We only have 2 people at our house and we finish a tray of eggs every 2 weeks! An egg a day average is very easy for us. If I make a bacon and egg pie, I usually put 6 eggs in it.
ReplyDeleteInteresting one, I never tried them like this before, but there are actually little steamers where one can put the egg in little cups and poach them like this....I of course prefer the traditional way with the hot water, but however one does the eggs, as long as one like the result, that is important.
ReplyDeleteAs for keeping the eggs in the fridge, it is a good way to do, most hotels and restaurants all over the world do it and even so our egg consumption is higher than yours, we always keep the eggs in the fridge
I've not tried the buttered paper - I'll give that a go!
ReplyDeleteI don't eat poached eggs, but my son, The Boy, looooves poached eggs. The thing is, I'm a complete klutz when it comes to poaching them. Thanks for the tips and thanks for linking.
ReplyDeleteI must try this. First, to find some metal cups, then I will let you know how it worked for me.
ReplyDeleteGreat advice! I love poached eggs but am not that good at making them, so will definitely try this method.
ReplyDelete