Eggs , pouched or basted , any tips ? OK , I used a frying pan , heated water (about 1/4inch) broke eggs in , cooked until looked done , had some "sticking" , set over toast , wasn't bad , but I'm not sure that I'm doing it right , I love eggs in the morning and just trying to reduce the "oil" , I've been trying to figure it out on my own , but could use some advise , Thanks ...
2007-09-12 12:39:33 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Thanks , you've all had great answers, I don't know how to decide , so I'm going to put it up for a vote ....
2007-09-12 14:15:54 · update #1
You can put a tbl. spoon of vinegar in your water to help set the eggs. Also the fresher the egg the better they stay together. I would put more water in your pan, to at least almost cover them or even more. Bring your water to almost a boil , just bubbles on the bottom of your pot or pan before your eggs are in. You did well, it takes practice. Mine stick a little bit on the bottom too sometimes. I just loosen them carefully while they're cooking.
2007-09-12 13:01:32 · answer #1 · answered by mercy 2 · 1⤊ 1⤋
The proper way to poach an egg is to get a nonstick skillet fill with water at least 1 inch deep, add 1 tablespoon white wine vinegar per cup water, you could use lemon juice instead of vinegar. bring to a boil, remove from heat, crack egg into a ladle or cup very gently pour the egg into the hot water cover and allow to cook for about 8 min. Note you should not have the pan on the the water boils, boiling water will mess up your egg. The proper poached egg never has hard yolks, they should be hot and somewhat runny.
2007-09-12 21:48:11 · answer #2 · answered by Anonymous · 1⤊ 0⤋
If you start with the heated water, then they're poached. This is the way my dad made basted eggs. In about a Tbsp of melted butter, crack and egg and let it sizzle until the edges are set. Dump a jigger of water in the pan and slap a lid on it and wait until the yolk looks pink from the outside. That's a medium basted egg. You can wait a bit longer for a hard-basted egg. (I grew up on them and still love them)
2007-09-12 19:59:45 · answer #3 · answered by chefgrille 7 · 1⤊ 1⤋
u have to use a deeper pot to make a poached egg.
boil the water add a bit of vinegar and just whisk the water so it rotates.
break the egg and put it so that it rolls and get a good shape
by the time it reaches down the pan it gets cooked.
regards,
biju
2007-09-12 21:00:53 · answer #4 · answered by chefbijut 1 · 2⤊ 1⤋
not 100% sure, but someone told me your supposed to use a little vinegar in the water to poach them. try using pam spray, maybe, or a good no stick pan.
2007-09-12 19:48:45 · answer #5 · answered by Alliegirl 2 · 1⤊ 2⤋