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The perfect poached egg

post #1 of 15
Thread Starter 

Most of my life I had not really been aware of poached eggs. They were always just scrambled or fried (in which case I got to choose how I liked it cooked). Since experiencing poached eggs I recently decided I should see what it's all about. Happy to report that I found a good video and when describing it to my brother he said "let's try it out!" so here's the video and then below it our results after following the steps. I will be poaching more eggs in the future!

 

 

post #2 of 15

Wow that looks terrific. I have to admit I haven't poached many eggs in my life. 

 

Now you have to make Hollandaise! lol.gif

post #3 of 15

Will try this tomorrow!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #4 of 15
I poach eggs all the time. It's a staple in our house, for instance, on top of smoked haddock, for breakfast, or added to a Welsh rarebit (which makes it a buck rarebit!)
post #5 of 15

Poached eggs are on my top 5 favourite foods. I make them at least twice a week.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #6 of 15

They are done alot here, instead of water I use enriched chicken stock . They eat the poached eggs then drink the broth.

 

Sometimes with smoked salmon and  hollandaise.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #7 of 15
I love poached eggs to, Croque madame's with a poached egg and some hot sauce, so good.. Unlike Heston i don't have access to day old fresh eggs, so i use plastic/serrran wrap, brushed with olive oil, salt and peppar, placed in a small bowl, then use a clip to seal the egg and cook in the plastic wrap for four minutes, perfect every time.
post #8 of 15
Thread Starter 

I don't think you need day old eggs at all.. instead use his test of displacement. My brother's egg sank.. so.. it was "new enough" to have a good solid white. I'm not sure I fully understand your technique chef-josh.. could you do a step by step?

post #9 of 15

That was porn.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 15
This should explain better Shores [/IMG]http://youtu.be/N8Vkn9N4fI8
post #11 of 15
Thread Starter 

Very interesting.. while I consider the cling film as cheating biggrin.gif it certainly opens up a different world of possibilities for a poached egg. With everything being contained you can add things such as in his video truffle, which otherwise would have never have stayed within the egg white.

post #12 of 15

I tried this... the egg just stuck to the plate. So, I pulled the plate out and did it like I always have before... let the egg sit in regular, old non-seasoned, non-plated water. Guess what? Then I had the perfect poached egg like I always had before. Don't mess with success, I guess. Right?

 

Eggs benny is what I like to cook for breakfast when I have guests staying overnight at my house. I like to show off! LOL

post #13 of 15
Quote:
Originally Posted by Chef-Josh View Post

This should explain better Shores http://youtu.be/N8Vkn9N4fI8

 

This works indeed perfectly, but... you really need to grease the cling film well first or the eggwhite will stick to the plastic! I close the package with a piece of string that I attach to an "ear" of the pot so it doesn't touch the bottom. Perfect poached eggs, also with older ones and no need for thermometers and what not!

post #14 of 15
I've always used olive oil, i lay my cling film out on the bench and use a pastry brush, brush it out, then season, transfer to a ramekin, then crack my egg in and i then use a "bag clip" that seals it perfectly and instanstly..Couldn't be easier
post #15 of 15

Tried the cellophane technique. Worked like a charm. Just got three day old eggs at the farmers market today. Tomorrow morning will try the OP technique. I hope the two day difference won't make a difference. . .

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