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User Name Thread Name Subject Posted
gnomad BS: poached eggs - the nitty gritty (51* d) RE: BS: poached eggs - the nitty gritty 13 Mar 12

I'm no specialist on poached eggs (don't eat 'em, but have made 'em for others) so the following are observations acquired at various times and places:

Eggs poached in water (vinegar optional, but can help them hold together) require water that is just simmering, no vigorous boiling thanks. Freshness of the egg is critical in getting a good consistency - the older the egg, the more ragged the effect. To assess freshness crack an egg onto a clean plate; if the yolk stands proud and the white stays together and slightly gelatinous = fresh, good for poaching. Yolk flattens out, white does similarly and is more watery = not so fresh, if poaching is necessary use a poacher/ramekin, but scrambling is a better proposition.

You can substitute a pea-sized bit of butter in your poacher for the oil if you prefer the flavour, but neither should really be needed.

Buttered eggs is a term that used to be used in the UK for scrambled eggs.

I suppose you could poach in butter at just the right temperature, but it would be very easy to get the butter too hot and end up with eggs deep-fried in butter, a cardiologist's nightmare, and not the poached egg you wanted.

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