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 ...
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 ...
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 ...
What is the best way to poach an egg without vinegar? Is there a quick and easy alternative? Thanks in advance.
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 ...
Recently on Master Chef one of the desserts featured a 63-degree egg - what is the difference between that and a regular poached egg?
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?
What's the best method to poach an egg without it turning into an eggy soupy mess?