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well, I'm 0 for 3 on the poached egg learning curve. I failed on Alton Brown, Alice

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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.

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