{"id":2084,"date":"2012-10-21T14:22:14","date_gmt":"2012-10-21T14:22:14","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2084"},"modified":"2021-05-19T18:33:08","modified_gmt":"2021-05-20T01:33:08","slug":"poaching-eggs","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/poaching-eggs\/","title":{"rendered":"Poaching Eggs"},"content":{"rendered":"

Standard Poached Eggs<\/strong><\/h2>\n

<\/a>Egg on the left (of the photo on the right) was cooked for 2 1\/2 minutes, and has a fully runny yolk. Egg on the right was cooked for three minutes, and has a soft yolk that is only slightly runny.<\/p>\n

INGREDIENTS<\/strong><\/p>\n

Fresh COLD eggs
\nLarge pot of simmering (nearly boiling) water (approx 200 degrees)
\n2 TBL white vinegar and 2 TBL salt<\/p>\n

STEP BY STEP<\/strong><\/p>\n

1. Bring large pan of salted water to boiling, then reduce to the merest simmer
\n2. Add vinegar as a stabilizer
\n3. Break egg into a dampened bowl (just ran under the faucet and the water dumped)
\n4. Carefully stir the water to create a SOFT swirling motion
\n5. Gently slip the egg into the center of the vortex
\n6. Let cook 2.5 – 3 minutes and remove with a slotted spoon
\nNOTE: You can discard the loose membrane that floats free from the body of the egg.
\n7. After you remove it from the water, put it onto a no-lint tea towel to drain slightly.  This keeps it from getting your English muffin wet.
\n8. Serve on toast with a slice of avocado, some feta cheese, and salsa on the side<\/p>\n

Poaching Eggs in the Shell<\/strong><\/h2>\n
    \n
  1. Start with fresh and cold eggs<\/li>\n
  2. Put eggs into room temperature water<\/li>\n
  3. Heat water quickly over medium high heat<\/li>\n
  4. When water reaches 170\u00ba turn burner down to simmer and keep temperature between 165\u00ba and 180\u00ba<\/li>\n
  5. Let cook for exactly 12 minutes (for soft poached)
    \nIncrease to 15 minutes if you like them just a BIT tighter.<\/li>\n
  6. Remove to ice bath for 60 second<\/li>\n
  7. Crack egg directly onto toast or English muffin.
    \n(The white that is retained in the shell is the part the floats around when you poach using the first method on this page.  Edible, but not attractive.)<\/span><\/li>\n
  8. Optionally, serve with hashed browns<\/li>\n<\/ol>\n

    Poaching in a Custard Cup<\/h2>\n
      \n
    1. Put custard cups in the bottom of a large pot<\/li>\n
    2. Add water so that water comes about one inch above rim of cup<\/li>\n
    3. Add 1\/4 C white vinegar and 1 tsp kosher salt<\/li>\n
    4. Bring water to 205-210 degrees (almost boiling)<\/li>\n
    5. Break eggs into a cup outside pot in case the yolk breaks<\/li>\n
    6. Slip eggs into custard cups at 30 second intervals<\/li>\n
    7. Start timing egg poaching cycle with the first egg.
      \nNOTE:  It might take extra time to poach your egg to your liking since it is “enclosed.”  Start with four minutes per egg.<\/li>\n
    8. After removing the first egg, remove the next egg 30 seconds later<\/li>\n
    9. Test this on yourself, before you expose your guests to it.<\/li>\n<\/ol>\n

      Commercial Egg Poacher<\/strong><\/a><\/h2>\n

      My wife prefers an Egg Poacher<\/a>, and I am not covering that preparation here because it is very easy:  Put eggs into the poacher, add some water and press a button.  On the up side, you get nearly perfect poached eggs every time.<\/p>\n

      Here is the one she uses:   West Bend Egg Poacher<\/a>  – – available from Amazon for about $35.  Very easy, and very consistent.  This can also be used for hard-boiling eggs, although she uses it just for poaching.<\/p>\n

      TIPS AND TRICKS<\/strong><\/h3>\n