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well, I'm 0 for 3 on the poached egg learning curve. I failed on Alton Brown, Alice
Joined: Dec 12, 2005
Posted to Thread #30262 at 2:14 pm on Apr 26, 2018
Medrich and Charley's methods, but I haven't given up hope yet.
And to clarify, I'm using super-fresh eggs from the neighbors hens, so that is one potential issue that can be eliminated. I appear to be the big stumbling block here.
Alton's is the closest to the "add vinegar, salt and swirl method" which I've tried for years and finally gave up on.
Then I tried Alice's stripped down version. All I got from that was the perfect yolk consistency and a bit of firm egg white. The rest of the whites were just loose strands floating in the water and those are what I really want from a poached egg.
Charley's ended up exploding in the microwave, but I think that's probably a power issue. My microwave is 1050 watts...charley's, what's yours? A lower wattage would have been gentler, but at least my microwave is spotless now. The egg white totally congealed into one mass so that was good because that's the part I like. Yolk was a solid ball, like hard-boiled, so that part was a bust because I do like dipping a bit of toast in the runny stuff.
Up next? Jamie's cling-wrap, oil and egg all tied up and dropped in simmering water. I shall persevere.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 30262. well, I'm 0 for 3 on the poached egg learning curve. I failed on Alton Brown, Alice - MarilynFL - 2:14pm on 04/26/18 (12)
- I drop an egg in a tightly slotted spoon (or chinois) and let the watery whites - deb-in-MI - 4:55pm on 04/26/18
- are you expecting too much from your poached egg? - pmassell_93 - 7:56pm on 04/26/18
- That was my smile for the day... Something I ask myself about my kids.... : ) [NT] - barb_b - 8:50pm on 04/26/18
- Quite possible. My POV are cookbook images and those have probably been Photoshop'ed to within an - MarilynFL - 10:02pm on 04/26/18
- I also like the straining method. Works great as I am usually cooking only 4 eggs. They can be - Curious1 - 9:40pm on 04/26/18
- Fresh eggs could also be the problem. I poach eggs all the time. I finally settled on - Traca - 11:37pm on 05/01/18
- Try mine again . You want it to be full power, and I think mine may be more than that. For the - Charley - 7:51pm on 04/26/18
- yes. covered with plate and covered with water. I heard a big pop 30 seconds in and should have - MarilynFL - 9:02pm on 04/26/18
- I do my poached eggs in swirled water in an 8" saute pan. Not 2". I have done - Charley - 11:37pm on 04/26/18
- SCORE!! Two perfect poached eggs, albeit a bit small. Used the drain/swirl/2 min - MarilynFL - 6:22pm on 04/27/18
- I am way too happy for you! [NT] - pmassell_93 - 6:33pm on 04/27/18