Perfect Poached Egg?

In article <[email hidden]>,

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen. I'm
not sure how they do it, but the eggs come out and are almost perfect
spheres. Does anybody have an idea of how to make this happen? Every
poached egg that I've ever cooked (via the basic pan with salt +
vinegar and cracking the eggs directly into the water) has turned out
to be quite flat (albeit delicious). Anybody have any insight into
how to make one more spherical?

Thanks!

-Ben

They probably use an egg poaching pan.
I have one but just don't use it often:

http://tinyurl.com/yoptu4

This is a really nice kitchen gadget, but I normally just use water
poaching.

My pan has 5 wells.

Mom used it at least once per year to make Eggs Benedict for New Years
morning.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen. I'm
not sure how they do it, but the eggs come out and are almost perfect
spheres. Does anybody have an idea of how to make this happen? Every
poached egg that I've ever cooked (via the basic pan with salt +
vinegar and cracking the eggs directly into the water) has turned out
to be quite flat (albeit delicious). Anybody have any insight into
how to make one more spherical?

Thanks!

-Ben

I believe it was on one of Julia Child's very early programs that she
demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she
made them in a saucepan with several inches of water. Before gently
dropping the egg in the water, she made a "whirlpool" in the water by
briskly stirring it in circles. The motion of the water caused the white
to enrobe the yolk and the result wasn't flat. ou might give this a try.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

On Mon, 22 Oct 2007 03:23:20 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen. I'm
not sure how they do it, but the eggs come out and are almost perfect
spheres. Does anybody have an idea of how to make this happen? Every
poached egg that I've ever cooked (via the basic pan with salt +
vinegar and cracking the eggs directly into the water) has turned out
to be quite flat (albeit delicious). Anybody have any insight into
how to make one more spherical?

Thanks!

-Ben

I believe it was on one of Julia Child's very early programs that she
demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she
made them in a saucepan with several inches of water. Before gently
dropping the egg in the water, she made a "whirlpool" in the water by
briskly stirring it in circles. The motion of the water caused the white
to enrobe the yolk and the result wasn't flat. ou might give this a try.

Yes this is the trick - but another thing is to break the egg into a
small dish or cup and then put the egg into the swirling water. Also
I gently scrape under the poaching egg with a flat slice (a fish slice
is good) so that the egg doesn't stick to the bottom of the pan. A
good amount of water is needed - certainly to well cover the poaching
eggs. I generally poach one at a time and using the above method I
now get perfect poached eggs all the time.

Cheers

The Golfer's Wife

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen. I'm
not sure how they do it, but the eggs come out and are almost perfect
spheres. Does anybody have an idea of how to make this happen? Every
poached egg that I've ever cooked (via the basic pan with salt +
vinegar and cracking the eggs directly into the water) has turned out
to be quite flat (albeit delicious). Anybody have any insight into
how to make one more spherical?

Thanks!

-Ben

I believe it was on one of Julia Child's very early programs that she
demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she
made them in a saucepan with several inches of water. Before gently
dropping the egg in the water, she made a "whirlpool" in the water by
briskly stirring it in circles. The motion of the water caused the white
to enrobe the yolk and the result wasn't flat. ou might give this a try.

Have you never seen a poaching pan? :-)

They actually do have their uses.

Just hand-butter or oil the removable wells really good to keep them
from sticking.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Oh pshaw, on Mon 22 Oct 2007 03:35:48a, Omelet meant to say...

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright wayneboatwright_@_gmail.com said:

Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen.
I'm not sure how they do it, but the eggs come out and are almost
perfect spheres. Does anybody have an idea of how to make this
happen? Every poached egg that I've ever cooked (via the basic pan
with salt + vinegar and cracking the eggs directly into the water)
has turned out to be quite flat (albeit delicious). Anybody have any
insight into how to make one more spherical?

Thanks!

-Ben

I believe it was on one of Julia Child's very early programs that she
demonstrated poaching an egg. Aside from the vinegar, salt, whatever,
she made them in a saucepan with several inches of water. Before
gently dropping the egg in the water, she made a "whirlpool" in the
water by briskly stirring it in circles. The motion of the water
caused the white to enrobe the yolk and the result wasn't flat. ou
might give this a try.

Have you never seen a poaching pan? :-)

They actually do have their uses.

Just hand-butter or oil the removable wells really good to keep them
from sticking.

Yes, I have one, as well as an electric egg poacher. Both of them can cook
4 eggs.

When I want to take the time I use the swirling water method. Otherwise, I
usually use the electric poacher, which is automatic.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

[email hidden] wrote

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen.

Ask Ferran Adria'.
This picture is from a restaurant in Milan, and the egg seems to have
been "made" with one of Ferran Adria's molecular kitchen kits:
http://www.marchidigola.it/la-carbonara-sferificata-di-berton/
--
Vilco
Think pink, drink rose'

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen. I'm
not sure how they do it, but the eggs come out and are almost perfect
spheres. Does anybody have an idea of how to make this happen? Every
poached egg that I've ever cooked (via the basic pan with salt +
vinegar and cracking the eggs directly into the water) has turned out
to be quite flat (albeit delicious). Anybody have any insight into
how to make one more spherical?

Thanks!

-Ben

We use the Alton Brown method... always perfect!

Poached Egg Tips Recipe courtesy Alton Brown

Show: Good Eats

Episode: Mission: Poachable

Always use fresh eggs. If you can't see the difference between the "thick"
white and the "thin" white, the yolks will probably break in the pan. Always
deliver the eggs to the pan with a custard cup or large spoon. Avoid
cracking directly into the pan. When using a non-stick skillet cook in no
more than an inch of water. If you don't have a non-stick pan, poach in a
deep saucepan containing at least 3 inches of water. Always acidulate the
poaching liquid with either vinegar or lemon juice (1 tsp per each cup of
water). Bring liquid to a boil, add eggs, then remove from heat and cover.
How long you ask? It depends on how many eggs. I like my yolks barely runny
so I'll cook 4 eggs for 7 to 8 minutes depending on there size. Since more
eggs will absorb more heat from the water, they will take longer to cook, so
for large batches always include an extra "test" egg. Always remove eggs
with a slotted spoon. Poached eggs can be refrigerated in ice water for up
to 8 hours, then reheated in hot water. Do not re-boil.

Vilco said:

[email hidden] wrote

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen.

Ask Ferran Adria'.
This picture is from a restaurant in Milan, and the egg seems to have
been "made" with one of Ferran Adria's molecular kitchen kits:
http://www.marchidigola.it/la-carbonara-sferificata-di-berton/

According to the translated comments, that egg is raw. Looks raw, too.

The message <[email hidden]>
from Omelet <omp_omelet@g_mail.com> contains these words:

Quoted message said:

Have you never seen a poaching pan? :-)

Quoted message said:

They actually do have their uses.

Quoted message said:

Just hand-butter or oil the removable wells really good to keep them
from sticking.

True, and it's what I use. But although the resulting poached egg is
a circular, it's not a SPHERE, like a ball. The OP wanted his eggs to
end up spherical ; probably by Wayne's suggestion.

Janet

raymond wrote

Quoted message said:

Quoted message said:

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen.

Quoted message said:

Quoted message said:

Ask Ferran Adria'.
This picture is from a restaurant in Milan, and the egg seems to

have

Quoted message said:

Quoted message said:

been "made" with one of Ferran Adria's molecular kitchen kits:
http://www.marchidigola.it/la-carbonara-sferificata-di-berton/

Quoted message said:

According to the translated comments, that egg is raw. Looks raw,

too.

True. Those El Bulli kits must be a strange thingie.
--
Vilco
Think pink, drink rose'

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen. I'm
not sure how they do it, but the eggs come out and are almost perfect
spheres. Does anybody have an idea of how to make this happen? Every
poached egg that I've ever cooked (via the basic pan with salt +
vinegar and cracking the eggs directly into the water) has turned out
to be quite flat (albeit delicious). Anybody have any insight into
how to make one more spherical?

What do you mean by a perfectly poached egg? Are you talking about taste
and texture or appearance? There are a number of items available to poach
eggs and have them retain a pleasing appearance. You can use an egg
poacher, which actually steams the eggs rather than poaching them. You can
crack the eggs into round (or other shape ) forms, like old tuna cans. I
have some some thingambobs I picked up in a local hardware store than are
like little baskets with holes in the bottom. You set them into the
simmering water and crack the eggs into them.

Julie Child recommended doing them in a large pot of with some vinegar
added. Stir the water around to form an eddy and crack the eggs gently into
the mini maelstrom and the egg with stay together in a nice shape. It is
also a good idea to crack the egg into a a small bowl and then slap it into
the water from the bowl. I have had moderate success with Julia's method
when poaching only one egg.... but who poaches only one egg?

Oh pshaw, on Mon 22 Oct 2007 12:04:54p, raymond meant to say...

Quoted message said:

Vilco said:

[email hidden] wrote

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen.

Ask Ferran Adria'.
This picture is from a restaurant in Milan, and the egg seems to have
been "made" with one of Ferran Adria's molecular kitchen kits:
http://www.marchidigola.it/la-carbonara-sferificata-di-berton/

According to the translated comments, that egg is raw. Looks raw, too.

And looks like the yolk only.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

Quoted message said:

I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen. I'm
not sure how they do it, but the eggs come out and are almost perfect
spheres. Does anybody have an idea of how to make this happen?

Break the egg into plastic wrap, twist it up, and boil like that.
http://www.metacafe.com/watch/296877/how_to_poach_an_egg_using_plastic_wrap/

This is how I do it and it works well. I had some pictures of my
method, but I've mis-placed them.

-sw

The message <[email hidden]>
from Wayne Boatwright <wayneboatwright_@_gmail.com> contains these words:

Quoted message said:

Oh pshaw, on Mon 22 Oct 2007 12:04:54p, raymond meant to say...

Quoted message said:

Quoted message said:

Vilco said:

[email hidden] wrote

> I've been to a few restaurantes recently where I've ordered eggs
> benedict and gotten the most perfect poached eggs I've ever seen.

Ask Ferran Adria'.
This picture is from a restaurant in Milan, and the egg seems to have
been "made" with one of Ferran Adria's molecular kitchen kits:
http://www.marchidigola.it/la-carbonara-sferificata-di-berton/

According to the translated comments, that egg is raw. Looks raw, too.

Quoted message said:

And looks like the yolk only.

It is a raw egg yolk; served the same way as on steak tartare. It's
not a poached egg.

Janet

Janet Baraclough <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

The message <[email hidden]>
from Wayne Boatwright <wayneboatwright_@_gmail.com> contains these

words:

Quoted message said:

Quoted message said:

Oh pshaw, on Mon 22 Oct 2007 12:04:54p, raymond meant to say...

Quoted message said:

Quoted message said:

On Mon, 22 Oct 2007 18:36:30 +0200, "Vilco" <[email hidden]> wrote:

>[email hidden] wrote
>
>> I've been to a few restaurantes recently where I've ordered eggs
>> benedict and gotten the most perfect poached eggs I've ever seen.
>
>Ask Ferran Adria'.
>This picture is from a restaurant in Milan, and the egg seems to

have

Quoted message said:

Quoted message said:

Quoted message said:

>been "made" with one of Ferran Adria's molecular kitchen kits:
>http://www.marchidigola.it/la-carbonara-sferificata-di-berton/

According to the translated comments, that egg is raw. Looks raw,

too.

Quoted message said:

Quoted message said:

Quoted message said:

Quoted message said:

And looks like the yolk only.

It is a raw egg yolk; served the same way as on steak tartare. It's
not a poached egg.

Janet

Ahhhhhhhhhhhhhhhhhhh :-) Reminds me of the 'quickie' dinner we used to
have (*way* back) when we were too busy partying. 3-4 raw eggs in a
glass, gulped down and followed by a shot of Tequila.

On Mon, 22 Oct 2007 03:23:20 GMT, Wayne Boatwright

wayneboatwright_@_gmail.com said:

I believe it was on one of Julia Child's very early programs that she
demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she
made them in a saucepan with several inches of water. Before gently
dropping the egg in the water, she made a "whirlpool" in the water by
briskly stirring it in circles. The motion of the water caused the white
to enrobe the yolk and the result wasn't flat. ou might give this a try.

I've tried it and it didn't work for me... but people usually make
more than one poached egg in a pan - so you get the first one right,
what about all the others???

🙂

--
See return address to reply by email
remove the smiley face first

sf said:

Quoted message said:

dropping the egg in the water, she made a "whirlpool" in the water by
briskly stirring it in circles. The motion of the water caused the white
to enrobe the yolk and the result wasn't flat. ou might give this a try.

I've tried it and it didn't work for me... but people usually make
more than one poached egg in a pan - so you get the first one right,
what about all the others???

That was my problem with Julia's method. It works well for one egg, but if
we are having poached eggs in our house we have to make at least three of
them. You can't keep stirring it around once you put the first egg in,
never mind with two of them in there., not to mention the problem of
stirring the water vigorously while cracking en egg into a small bowl and
then slipping into the water from the bowl while you stir. I suppose you
could use four pots and four bowls to make four poached eggs..... if you
had a maid to clean up after you.

Dave Smith said:

That was my problem with Julia's method. It works well for one egg, but if
we are having poached eggs in our house we have to make at least three of
them. You can't keep stirring it around once you put the first egg in,
never mind with two of them in there., not to mention the problem of
stirring the water vigorously while cracking en egg into a small bowl and
then slipping into the water from the bowl while you stir. I suppose you
could use four pots and four bowls to make four poached eggs..... if you
had a maid to clean up after you.

Poached eggs can be prepared in advance and reheated. I've never done so
(I rarely eat eggs by themselves) but I've seen it written about many
times. Have you ever tried this?

Goomba38 said:

Poached eggs can be prepared in advance and reheated.
I've never done so (I rarely eat eggs by themselves) but I've > seen it written about many times. Have you ever tried this?

Not Dave, but I do that sometimes. I have been pleased with
the result.