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 Posted: Fri Apr 20, 2007 11:19 am
So, I want to be able to make traditional eggs benedict because, frankly, I'm obsessed, but all I can do is scramble the eggs.
How the hell does one poach an egg? I've tried it before and I can't figure it out.
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Posted: Sun Apr 22, 2007 3:40 am
Poaching eggs is really easy. Take a pan or pot .. and get the water to about a low boil. Now the trick is add a little vinegar into your poaching water (Keeps the whites together). Crack and drop you eggs gently into your poaching liquid. Poach to desired doneness (Anywhere from 3-7 mins) and use a slotted spoon to remove from water.
Hope that helps.
Zerphane
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Posted: Sun Apr 22, 2007 8:34 pm
I agree with the vinegar in the water. also you might try cracking the egg into a small custard cup then sliding it into the water. this way is gentler on the egg.
Some people also stir the water just before sliding the egg into the water to pull the white together.
Also after removing from the water with the slotted spoon blot on some paper toweling to absorb any excess clinging water.
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Posted: Wed Apr 25, 2007 5:01 pm
Uh.
Another dumb question.
Does the type of vinegar matter?
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Posted: Sat Apr 28, 2007 2:44 am
You plain and simple White will do, anything else might impart flavour to your eggs.
Zerphane
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Posted: Fri May 04, 2007 10:31 pm
when i make them at work I tend to also have a habbit of opening them (eggs) as close to the water as possible (its a habbit I developed, i dont know if its a good or bad one but its helped me out on morning rush)
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