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Old 01-24-2017, 12:38 PM
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Default Julia's take on poaching an egg

Found this on FB today ; haven't tried the method yet...........

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Old 01-24-2017, 12:49 PM
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Default Re: Julia's take on poaching an egg

interesting idea!

I have a batch of small glass bowls - when I need "perfect" poached eggs I put them in the (cold) water - depth to generously cover - and bring the water to a fast simmer.

crack the egg over / into the bowl - it sinks into the bowl and sets up perfectly.
tip: wipe the bowl inside with a little vegetable oil prior to heating; eggs edges like to stick to the too-clean glass . . .
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Old 01-24-2017, 01:32 PM
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Default Re: Julia's take on poaching an egg

Quote:
Originally Posted by ChowderMan View Post
interesting idea!

I have a batch of small glass bowls - when I need "perfect" poached eggs I put them in the (cold) water - depth to generously cover - and bring the water to a fast simmer.

crack the egg over / into the bowl - it sinks into the bowl and sets up perfectly.
tip: wipe the bowl inside with a little vegetable oil prior to heating; eggs edges like to stick to the too-clean glass . . .

You put the bowls in the pan. Then put water in the pan and cover/fill the bowls with water, then crack the egg into the bowl which displace the water in the bowl?
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Old 01-24-2017, 01:46 PM
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Default Re: Julia's take on poaching an egg

...then crack the egg into the bowl which displace the water in the bowl?

zactly!

I've also tried using homespun egg rings (cat food cans with top&bottom removed) in the water but the egg "leaks out" around the bottom.... a heavier ring might solve that, but me no got heavier . . .
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Old 01-24-2017, 08:38 PM
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Default Re: Julia's take on poaching an egg

The easiest way to make perfect eggs, in my opinion, is chilefarmer's way.

http://www.netcookingtalk.com/forums...99&postcount=4

I always do them this way now.

Lee
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Old 01-26-2017, 08:35 AM
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Default Re: Julia's take on poaching an egg

I use Chilifarmer's way to achieve perfect "over Easy" eggs without having to flip them............
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