tag:blogger.com,1999:blog-3896642794207631523.post5993103928656663647..comments2024-03-25T09:57:45.669+00:00Comments on A SLICE OF CAKE: POACHED EGGSJeanhttp://www.blogger.com/profile/09726164724131916224noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3896642794207631523.post-10482500284049594722020-02-05T16:19:18.655+00:002020-02-05T16:19:18.655+00:00Veronica, it certainly looks like I am on finally ...Veronica, it certainly looks like I am on finally the right track.<br />I've heard of people keeping them in cold water for reheating later, but that's possibly a step too far.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-20950226793300041402020-02-05T15:38:33.269+00:002020-02-05T15:38:33.269+00:00I was taught to do this by a professional chef. He...I was taught to do this by a professional chef. He did what you do but put *lots* of vinegar in the water. We removed the eggs with a slotted spoon and transferred them to a bowl of warm water. They didn't taste vinegary at all, and looked perfect. This also allows you to keep your eggs warm without them cooking further if you are cooking a lot of them.<br /><br />I agree with Phil, if they are in a container they are not poached. I tried the clingfilm method once -- awful!Veronicahttps://www.blogger.com/profile/15863957299338406459noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-29673226514738747402020-01-29T11:08:25.990+00:002020-01-29T11:08:25.990+00:00Phil, I used to own some egg coddlers. Getting th...Phil, I used to own some egg coddlers. Getting the eggs right in them wasn't easy either. Luckily, as it happens, mine were a fairly rare example of English Adams pottery so I sold them on Ebay for quite a good sum.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-78391343356717483952020-01-29T11:06:37.457+00:002020-01-29T11:06:37.457+00:00Susan, you're right, they do capsize and the e...Susan, you're right, they do capsize and the end result is not as yummy as a real poached egg.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-43258000379755451792020-01-29T11:05:12.256+00:002020-01-29T11:05:12.256+00:00Tom, I can believe that, it could put me off my po...Tom, I can believe that, it could put me off my poached egg for certain!Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-35648450900791573122020-01-28T23:03:46.599+00:002020-01-28T23:03:46.599+00:00One of Radio 4's cooking program experts said ...One of Radio 4's cooking program experts said that you should never use cling film to poach eggs because they end up looking like a scrotum. Tom Stephensonhttps://www.blogger.com/profile/05979590950587415840noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-52932160719897046372020-01-28T08:01:52.479+00:002020-01-28T08:01:52.479+00:00PS I've got those silicone poaching cups too. ...PS I've got those silicone poaching cups too. They are rubbish. Unless your egg is perfectly positioned they capsize, they take an age to cook, so you need to put a lid on, and the texture is nothing like poached.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-22207747155947055212020-01-28T08:00:04.828+00:002020-01-28T08:00:04.828+00:00Congratulations! This is a real skill. I was taugh...Congratulations! This is a real skill. I was taught to make poached eggs at college, and still don't always succeed with them. I like the gentle simmer, salt and white vinegar (not being English I don't have brown malt vinegar in the house, so never encountered that problem) swirl then drop each egg gently from a glass, wait and watch. Remove with a slotted spoon, dry on paper, roll back on to spoon and serve. Mostly works.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-3896642794207631523.post-11574753348035245712020-01-28T01:12:20.444+00:002020-01-28T01:12:20.444+00:00They look exactly like my idea of the ideal poache...They look exactly like my idea of the ideal poached eggs. I've got myself into major disagreements in the past about the definition of poached eggs. To cut a long argument short, there are those who say that using any form of container for the egg means that it isn't poached, it's coddled. Despite that, I do sometimes use the paper poaching "envelopes". The appearance can be a bit odd but it means that I can poach a few eggs while paying them almost no attention at all. Having said that, I know some other people who seemingly can't get them to work at all. There may be magic at work, who knows? Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.com