From my experiment a tall narrow pot poached an egg better than a short wide pot. Now i must know why? i used the same kind of pot and at the same temp and everything.. can anyone help me?
2007-06-20 20:14:38 · 3 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
I don't know how you poached the egg. Did you break it into a cup and pour it into the boiling water? Was the water swirling?
And how do you define a good poached egg?
I would just speculate the more narrow pot would concentrate the egg in a smaller area. This would make the egg more concentrated as you took it out. Were you seeking a more together egg?
2007-06-20 20:20:10 · answer #1 · answered by San Diego Art Nut 6 · 0⤊ 0⤋
A tall narrow pot has a lot more water and probably less turbulance, but has space for fewer eggs. Traditionally, a pot 3-4 inches deep and rather wide is used, but most home cooks would find that a waste of space, water and gas.
2007-06-20 20:19:40 · answer #2 · answered by Mike1942f 7 · 0⤊ 0⤋
any 2 quart pot will do as long as you've added 1/4 white vinegar to the simmering water , it keeps the egg in the nice flat round shape and doen't effect taste at all
2007-06-20 20:32:03 · answer #3 · answered by tferg58 1 · 0⤊ 0⤋