Tagged Questions
4
votes
2answers
158 views
how does the poaching eggs recipe scale for different sizes of egg?
The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels).
I was wondering how the temperature, pH ...
2
votes
3answers
240 views
poaching an egg in frying canola oil
Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good).
After serving them, I felt adventurous and wondered what would happen if I tried to poach an egg in ...
4
votes
2answers
496 views
How do you get a poached egg to coagulate evenly and professionally? [duplicate]
Possible Duplicate:
How should I poach an egg?
How do you make a poached egg without it getting all messy when you break the egg into a pot of boiling water? I find that it is hard to get ...
8
votes
3answers
2k views
The best way to poach an egg without vinegar
What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?
Thanks in advance.
6
votes
4answers
960 views
How can I prevent scum forming in the water when I poach eggs?
When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it?
EDIT: I use malt ...
5
votes
1answer
8k views
What is the difference between a 63-degree egg and a regular poached egg?
Recently on Master Chef one of the desserts featured a 63-degree egg - what is the difference between that and a regular poached egg?
18
votes
3answers
4k views
How does a splash of vinegar help when poaching eggs?
What does splashing in a shot of white vinegar to the simmering water do when poaching an egg?
Is it for taste or is it supposed to react in some way with the albumen?
47
votes
9answers
1k views
How should I poach an egg?
What's the best method to poach an egg without it turning into an eggy soupy mess?
