I paid over $40 for a pot specifically for poaching eggs, but this technique is far superior. Yummy!
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Sunday, April 02, 2006
How to poach an egg
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4 comments:
Another good trick that only really works when making one(which is what I have). When your water is desired temperature use a spoon and rapidly stir the water. Slip the egg into the vortex you have created. This, along with the vinegar, will 'tuck up' your poached egg nicely. I time by the toaster. Slip egg,bread down,toast up. Perfect. White firm, yolk runny. Hhhmmm...getting hungry. Cheers.
Hey Omar,
I tried the vortex technique last night and the results were less successful than I'd hoped. What size pot do you use, and how far do you fill it with water?
C.
Hi, had to grab my pot and see. I use a smallish sauce pan that is about 7" across and about 2" deep. I use between an inch and an inch 1/2 of water. I give the water a few stirs after I've turned the heat down to simmer and the hard-boil has subsided. No lid. As you pointed out fresh eggs are paramount! I don't measure my vinegar, but I think I use more than is normally suggested as I love the flavour. Cheers.
AAAHHHHHHH ... See, I tried to use the vortex method without the vinegar, and come to think of it, I should have turned down the heat before I tossed the egg in the water too. Will have to try this again. Thanks for the feedback!
C.
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