The perfect poached egg

Discussion in 'Food & Cooking' started by eastshores, Jul 2, 2013.

  1. eastshores

    eastshores

    Messages:
    1,464
    Likes Received:
    313
    Exp:
    I Just Like Food
    Most of my life I had not really been aware of poached eggs. They were always just scrambled or fried (in which case I got to choose how I liked it cooked). Since experiencing poached eggs I recently decided I should see what it's all about. Happy to report that I found a good video and when describing it to my brother he said "let's try it out!" so here's the video and then below it our results after following the steps. I will be poaching more eggs in the future!



     
  2. french fries

    french fries

    Messages:
    5,272
    Likes Received:
    344
    Exp:
    At home cook
    Wow that looks terrific. I have to admit I haven't poached many eggs in my life. 

    Now you have to make Hollandaise! /img/vbsmilies/smilies/lol.gif
     
  3. ordo

    ordo

    Messages:
    2,462
    Likes Received:
    251
    Exp:
    Home Cook
    Will try this tomorrow!
     
  4. ishbel

    ishbel

    Messages:
    3,147
    Likes Received:
    40
    Exp:
    Cook At Home
    I poach eggs all the time. It's a staple in our house, for instance, on top of smoked haddock, for breakfast, or added to a Welsh rarebit (which makes it a buck rarebit!)
     
  5. helloitslucas

    helloitslucas

    Messages:
    331
    Likes Received:
    60
    Exp:
    Line Cook
    Poached eggs are on my top 5 favourite foods. I make them at least twice a week.
     
  6. petalsandcoco

    petalsandcoco

    Messages:
    3,208
    Likes Received:
    157
    Exp:
    Private Chef
    They are done alot here, instead of water I use enriched chicken stock . They eat the poached eggs then drink the broth.

    Sometimes with smoked salmon and  hollandaise.
     
  7. chef-josh

    chef-josh

    Messages:
    17
    Likes Received:
    10
    Exp:
    Professional Chef
    I love poached eggs to, Croque madame's with a poached egg and some hot sauce, so good.. Unlike Heston i don't have access to day old fresh eggs, so i use plastic/serrran wrap, brushed with olive oil, salt and peppar, placed in a small bowl, then use a clip to seal the egg and cook in the plastic wrap for four minutes, perfect every time.
     
  8. eastshores

    eastshores

    Messages:
    1,464
    Likes Received:
    313
    Exp:
    I Just Like Food
    I don't think you need day old eggs at all.. instead use his test of displacement. My brother's egg sank.. so.. it was "new enough" to have a good solid white. I'm not sure I fully understand your technique chef-josh.. could you do a step by step?
     
  9. koukouvagia

    koukouvagia

    Messages:
    7,420
    Likes Received:
    645
    Exp:
    Home Cook
    That was porn.
     
  10. chef-josh

    chef-josh

    Messages:
    17
    Likes Received:
    10
    Exp:
    Professional Chef
    This should explain better Shores [/IMG]
     
    Last edited: Jul 4, 2013
  11. eastshores

    eastshores

    Messages:
    1,464
    Likes Received:
    313
    Exp:
    I Just Like Food
    Very interesting.. while I consider the cling film as cheating /img/vbsmilies/smilies/biggrin.gif it certainly opens up a different world of possibilities for a poached egg. With everything being contained you can add things such as in his video truffle, which otherwise would have never have stayed within the egg white.
     
  12. vic cardenas

    vic cardenas

    Messages:
    453
    Likes Received:
    58
    Exp:
    Owner/Operator
    I tried this... the egg just stuck to the plate. So, I pulled the plate out and did it like I always have before... let the egg sit in regular, old non-seasoned, non-plated water. Guess what? Then I had the perfect poached egg like I always had before. Don't mess with success, I guess. Right?

    Eggs benny is what I like to cook for breakfast when I have guests staying overnight at my house. I like to show off! LOL
     
    Last edited: Jul 4, 2013
  13. chrisbelgium

    chrisbelgium

    Messages:
    2,270
    Likes Received:
    206
    Exp:
    Home Cook
    This works indeed perfectly, but... you really need to grease the cling film well first or the eggwhite will stick to the plastic! I close the package with a piece of string that I attach to an "ear" of the pot so it doesn't touch the bottom. Perfect poached eggs, also with older ones and no need for thermometers and what not!
     
  14. chef-josh

    chef-josh

    Messages:
    17
    Likes Received:
    10
    Exp:
    Professional Chef
    I've always used olive oil, i lay my cling film out on the bench and use a pastry brush, brush it out, then season, transfer to a ramekin, then crack my egg in and i then use a "bag clip" that seals it perfectly and instanstly..Couldn't be easier
     
  15. jake t buds

    jake t buds

    Messages:
    857
    Likes Received:
    77
    Exp:
    Other
    Tried the cellophane technique. Worked like a charm. Just got three day old eggs at the farmers market today. Tomorrow morning will try the OP technique. I hope the two day difference won't make a difference. . .