/ck/ - Food & Cooking

[Anonymous No.16628244]

Why the FUCK is it so hard to poach an egg?

[Anonymous No.16628245]

it's not

use fresh eggs

[Anonymous No.16628251]

>rolling boil
>vinegar, in
>crack egg into cup
>stir up a whirlpool
>lower cup into water and leave for 5 seconds so the egg partially sets
>remove with slotted spoon
>drain on paper towels
>wa la

doneness timing is a little hard to gauge i'll give you that but it's just doing it a few times

[Anonymous No.16628259]

>>16628245
>yes anon, buy fresh eggs everyday because it's totally practical and everyone sane is doing it

[Anonymous No.16628260]

>>16628244
https://www.youtube.com/watch?v=UMiCy8EH1go

[Anonymous No.16628266]

>>16628245
dont do this it makes mustard gas

[Anonymous No.16628271]

>>16628259
not him but he's right
doesn't have to be hot out of the asshole of a chicken, but just
'not close to the used by date'
and it's not about buying fresh eggs all the time, it's about making poached eggs only when you have fresh eggs

you know, cooking things. doing things with things when it makes sense to do so not just when you want to at any time

[Anonymous No.16628273]

>>16628244
>hard
Dude. Just fucking bring some water up to a boil, put in a little bit of vinegar, and get it out with a spoon after a couple minutes.
If I could do this when I was in middle school so you can you.

>>16628259
>he doesn't eat eggs regularly

[Anonymous No.16628281]

>>16628251
Molly Baz says to stir the water into a vortex and poach it that way and that if you use vinegar you're a little punk bitch

[Anonymous No.16628285]

>>16628244
youre using shitty eggs

[Anonymous No.16628288]

>>16628281
wouldnt a vortex pull the egg apart rather than keep it together??

[Anonymous No.16628293]

>>16628281
a whirlpool is superior to a vortex

[Anonymous No.16628301]

>>16628259
do you have poached eggs every day?

[Anonymous No.16628382]

line cook advice
>bring water to boil
>lower to light simmer
>add tsp vinegar
>add egg or eggs in one at a time
>swirl directly where you're placing the egg
>gently push water into the centre of each egg to corral the whites around the yolk
>cook 3-4 minutes
Sounds really technical broken down but its literally just boil water, lower heat, add eggs and swirl, done. maintaining the light simmer is really important tho

[Anonymous No.16628399]

>>16628251
>wa la
fyi it's "voila"

[Anonymous No.16628405]

>>16628251
>partially set egg whites
No one wants to eat that shit

[Anonymous No.16628450]

>>16628405
can't see any in that pic

[Anonymous No.16628458]

>>16628273
Poaching is cooking food in water just below boiling temperature. If the water comes to the boil you're boiling food, not poaching it.

[Anonymous No.16628465]

>>16628399
For all intensive purposes, kys.

[Anonymous No.16628472]

>>16628458
who cares

[Anonymous No.16628485]

You guys ever poach an egg in chicken stock? You should.

[Anonymous No.16628491]

>>16628288

no because the egg is more dense than the water. its the same reason you use a salad spinner to get water off ur greens and herbs

[Anonymous No.16628495]

>>16628491
Salad spinners are such a worthless invention. Just don't wash your lettuce and then you don't have to spin it to get the water off. Simple as.

[Anonymous No.16628506]

>>16628495

i aint eatin any of ur fuckin ass disgusting ass cooklet ass food with ur bruised ass cilantro ass lookin head ass

[Anonymous No.16628520]

>>16628244
Instead of using water, try a thick broth. I've been having chicken feet broth all week, breaking eggs into the pot just as it comes to a boil. Immediately shut off the stove, lid on. Take a shower, eggs are poached. The yolks were not as runny last time, may have to take em out quicker. I tossed in 6 eggs. I could do a dozen cold eggs next time to lower the temp of the broth. Love eggs.

[Anonymous No.16628523]

>>16628520
Another thing: because of the number of eggs I toss in, all the whites congeal into a white mat on the surface, resulting in a poached egg "cake" if you will, instead of separate poached eggs. It is easier to poach crowded eggs in concert than a couple that swirl all over the pot.

[Anonymous No.16628544]

>>16628465
you're not funny. fuck off to the other site, shithead.

[Anonymous No.16628546]

>>16628495
enjoy eating literal dirt and shit

[Anonymous No.16628554]

>>16628251
I know the process to poached eggs. But can you put more than one in at a time?
I've got a stainless steel pan that has a rack I guess you would call it with holes in it and it holds stainless steel egg cups. You boil water under them. I guess they'd be steamed eggs. They come out shaped and I always grease the egg cups with butter too so it's like fried steamed eggs or some shit. My only problem is the white never sets properly while keeping a runny yolk. So I just turn them upside down which actually happens to be the easiest way to get them out of the cups. Thanks for reading my blog.
>Mfw I actually said all that shit and I'm still going to hit the post button.

[Anonymous No.16628556]

>>16628288
not if you drop the egg in the middle, if you drop it off centre then yeah it will rip apart

[Anonymous No.16628558]

>>16628554
>But can you put more than one in at a time?
i always put two in at a time from the same cup. if they're fresh they'll naturally separate

[Anonymous No.16628561]

>>16628271
>kids im home from the shop, come get your alotted ration of poached eggs, they wont be available for another two weeks to a month

[Anonymous No.16628567]

>>16628554
>I know the process to poached eggs. But can you put more than one in at a time?
maybe the clue is in my picture where there are TWO EGGS

[Anonymous No.16628571]

>>16628561
eggs last for about ~3 weeks in the fridge
So I would say within 1 week they are really quite fresh and suitable for poaching or mayonnaise making

Now, maybe you're buying eggs every 2 weeks, fine. You can do those things in the first week and not the second. OR if you want to do them every week, buy eggs every week. Buy smaller quantities. If you think a food being fresh for 'only' 1 week is difficult then you have far larger problems than eggs.

[Anonymous No.16628581]

>>16628567
>>16628558
Yeah I was just wondering how it worked though. The vortex seems to be the crucial part and I was wondering how it worked with more than one egg. I really should ask my dad. He has chickens and poaches eggs the same as what you get at a cafe when you order breakfast.
He said his secret is it actually crack the eggs into a mini sieve and that gets rid of any loose egg white for a better final product.

[Anonymous No.16628590]

>>16628581
You got two options.
Drop the first egg in and the white will firm up after 30 seconds, then you move it to the side, remake the vortex and drop the second egg in. Be sure to keep note of which egg it which so you can take the first egg out first.
Or you can poach it most of the way, remove and then poach the second in the pot alone. When it's almost done put the first egg back in so they finish cooking at the same time

[Anonymous No.16628591]

>>16628581
you can just use more than one cup
you have two hands don't you?
it does also just work if you're fast with the 1 cup for 2 or the 2 cups for 4

[Anonymous No.16628595]

>>16628590
man what. I just do it quickly, even with 1 cup the vortex remains
5-10 seconds in the cup to set
crack another egg in that cup
it's all done easy within 30 seconds and you can even treat them like the same timing it's all within a fine small margin

what you say makes sense but it also sounds like autism

[Anonymous No.16628598]

>>16628595
thats just how i was taught, might be the traditional french method, they have weird habits.
we never cooked it while in the cup