Poaching Eggs - Are All Eggs Equal?

Discussion in 'Food & Cooking' started by morphone, Oct 17, 2013.

  1. morphone

    morphone

    Messages:
    64
    Likes Received:
    10
    Exp:
    Professional Baker
    I just bought a carton of eggs, and I swear to god, these things refuse to poach. I'm relatively decent at poaching eggs, but with this particular carton of eggs, every single one has had the white float off into the pot, making it a murky mess and leaving only the yolk behind to fish out. I'm using the cyclone method, where you stir the water and drop the egg in the middle. I've always had good luck with this method.... until now.

    Is it the eggs that are the problem here? They're [supposedly] cage-free, non-organic large eggs from the grocery store. Or have I randomly lost my poaching abilities?
     
  2. rdm magic

    rdm magic

    Messages:
    160
    Likes Received:
    12
    Exp:
    Culinary Student
    Probably old eggs
     
    mikeswoods likes this.
  3. chefwriter

    chefwriter

    Messages:
    1,795
    Likes Received:
    366
    Exp:
    Professional Cook
    Adding a little vinegar to the water will help tighten the egg whites. But I'll agree with rdm. The eggs may be old.
     
  4. dillbert

    dillbert Banned

    Messages:
    1,035
    Likes Received:
    14
    Exp:
    Cook At Home
    as rdm mentioned - may well be old(er) eggs.  as eggs "age" the whites get thinner / become less cohesive.

    check the date on the carton - it should show either a pack date or sell by date.  the sell by date is per USDA regs maximum 30 days from pack date.  you can get a rough idea of their age since packing.

    note:  since packing, not "since chicken" - the time from chicken to packing is not discernable.

    triggered me because as a result of a discussion in a galaxy far away I bought a dozen national brand  "upscale" eggs and a dozen "store brand" eggs, packed three days apart.

    see the pix.  the upscale egg on the left, the store brand on the right.  the upscale egg did not live up to the hype - the whites were much thinner, the yolk had relaxed . . . was it a fluke?  dunno.

     
    Last edited: Oct 17, 2013
    mikeswoods likes this.
  5. kaiquekuisine

    kaiquekuisine

    Messages:
    1,128
    Likes Received:
    101
    Exp:
    Line Cook
    Yeh i agree with the old eggs idea.

    I also agree with adding vinegar. 

    Sometimes ( well mostly because cylone method isnt my favorite ) ill poach the egg while its in a ladel , if im not pressed on time of course. 

    The ladel method works , the eggs come out okay , and well its almost fool proof. 

    But still i agree they may just be old , because as stated the older the eggs the thinner the egg whites become.