18

The number one thing is having fresh eggs. Older eggs have a looser inner white and there's not much you can do to keep the yolk from hanging on to the side. Contrary to the other answer, I have not found that swirling the water helps the egg stay together, compared to dropping it in very carefully (the water should go into the cup before the egg comes out; ...


12

As far as I understand it, poaching is poaching (cooking in simmering liquid)...whether it is an egg or a portion of fish. It is the cooking process. I don't think this is debatable. While acid in the poaching liquid helps to denature the proteins and allow the white to more readily stay together, there are other ways to achieve this, by using the "...


11

The only thing you did wrong was to try to poach an egg in oil, at least hot oil. Dropping an egg into really hot oil is going to cause all the water in the egg to turn to steam very quickly, hence the nuclear mutant effect you no doubt got. If you want to poach in oil then you need to keep the temperature way down. I don't see any reason you couldn't ...


10

Jamie Oliver has a method (around 2:53 in the video) that involves poaching the eggs wrapped in plastic. I've never tried this myself, but the gist from the video is: Tear off a roughly square piece of plastic wrap Line a bowl with it Lightly oil the plastic Crack the egg into the bowl Pull the corners of the plastic wrap together and gently twist it shut, ...


8

Acidify the water with lemon or white vinegar (balsamic vinegar would be a waste to use for this, plus would stain the eggs) to facilitate protein coaugulation. When the water is boiling, break the egg in a small dish, then create a whirpool by stirring the water just before putting the egg in. This will help to make the white coaugulate around the yolk. ...


8

The milk sugars will add a sweetness to the dish. Also, after the fish comes out, the milk can be reduced/thickened to make a bechemel sauce.


7

You could try the "Arzak" egg, made popular by Spanish chef Juan Mari Arzak. It is not difficult, but does require the extra step of wrapping. Line a ramekin with plastic wrap, leaving enough overhand to enclose an egg with extra to tie off. Brush with oil. Crack egg into plastic lined ramekin. Carefully bring the plastic end together, encasing the egg, ...


6

Found this link for you... The Art of Poaching Fish Milk - Milk is good for poaching flatfish, such as dover sole, turbot and halibut. Like a quality enamel, it makes the texture of the fish more resilient and adds an extra "shine" to chalky white fish.


6

I'll answer the question in your title. Poached eggs are eggs, removed from the shell when raw, and cooked in a liquid. The consistency of the yolk can vary depending on the poaching time. The consistency of the white is generally the same each time. Poaching usually happens at a temperature below the boil. Soft (or medium, or hard) boiled eggs are eggs ...


5

This will work from a safety standpoint, unfortunately, freezing alters the property of the yolk. So, you will likely not get the runny yolk that you would expect in a poached egg, it will be more solid, like a hard boiled egg. Why not poach your eggs for the week and store them in the refrigerator, then reheat each morning? According to The Food Lab you ...


5

Actually, hard boiling is one of the recommended uses for older eggs, since older eggs are much easier to peel. I'd highly recommend against using old eggs if you were going to whip the whites, for example, or any other heavy "structural" application. Quiche would probably be fine.


4

Personally I don't like the whirlpool method as in my experience it doesn't work that well most of the time. I use a saucepan with an inverted bowl in the bottom to prevent the egg coming into contact with direct heat, but the most important factor is fresh eggs. As eggs age, the white gets more and more watery. Thus when you put an old egg in water to poach,...


4

The likely contributing factors are (and probably more than one, and perhaps all apply): Older, weaker red wine vinegar, which didn't sufficiently acidulate the water to denature the egg white proteins quickly, thus removing their ability to dissolve Older eggs, with weaker, looser whites that spread more easily in the poaching liquid, and thus dissolve ...


4

By far the most important factor in a nice poached egg is the freshness of the egg. Fresh eggs shouldn't need vinegar to help them set, but It can help with an older egg, whose white has started to go a bit runnier. Vinegar does leave a flavor, but if you're poaching your eggs ahead of time and putting them in iced water to stop them cooking, that does seem ...


4

I would say its a matter of personal preference. One method or the other doesn't mean your chicken will turn out jucier, either of those methods can dry chicken out if not done properly. For your application, just cook the chicken how ever you enjoy it the best whether its those methods listed, grilling, frying, etc. As long as you cook the meat properly ...


3

Sugar stabilizes proteins and reduces foaming (salting in). I'm not sure how much sugar you'd need to add to your egg water to reduce dissipation and strand formation, but some protein structures are affected positively by sucrose concentrations below 30 grams per liter.


3

Theoretically, there is no problem with your logic. In fact, during the early days of restaurant sous vide adoption, when chefs were using the same immersion circulators that scientists were using, it was not uncommon to poach fish directly in oil using an immersion circulator. Those original tools could handle that job. However, most home sous vide devices ...


3

Some data: Egg whites start coagulating at 150F. Egg yolks start thickening at 150F and become solid at 158F or so. The danger zone for bacteria is between 40F and 130F. What this means is that your perfect poaching temperature is going to be somewhere around 150F to 155F depending on how firm you like your eggs. At these temperatures bacteria can't grow ...


3

You might try coddling them. Butter a ramekin or similar heatproof cup, crack in an egg, then cover with foil and place in a pan of near boiling water until the egg is done to your liking, usually around ten minutes. You can also try boiling the egg in its shell for 30 seconds or so before cracking and poaching it as usual. The initial boil sets the egg ...


3

Poaching is a gentle process - the milk isn't boiling so there is no risk of it burning or the like. It will of course not spoil in the sense of it going off, that's a totally different process. Fresh milk is better because, well, it's fresh. Powdered milk would probably work, but if you have fresh, use that.


2

Pursuing taste, some chefs aren't really concerned about wasting a couple cups of milk. Adding milk makes the fish tastes more tender and more "gentle" than just adding sugar. However, you don't really need that if you're not going for it or you think it's an absolute waste. In my opinion, the taste of some fish is rich enough. You can get milk-like soup ...


2

What I generally do is use a slotted spoon to drain the runny parts of the white of, before putting it into the water. This goes well with the aforementioned method from Heston Blumenthal.


2

well that qualifies as a ripple in your chef hat. (in the old days the number of ripples in the hat meant the number of different ways the chef could make eggs). Here are some tricks for poaching eggs [in water]: Use an 8-10" [non-stick] skillet filled to the brim and bring to boil and turn the heat to lowest. The idea is to prevent the egg from sinking ...


2

You can poach in any medium you'd like. You are only concerned with heating the egg enough to coagulate the whites and/or yolks if you want. Eggs poached in tomato sauce are amazing. The only caveats to poaching in other liquids other than water is the pH and temperature. Obviously you can't get water above the boil point without pressure so your not super ...


2

As stated above in various comments it is a complicated question. I do have some info. First read khymos I think that the formula they have answers the question :-) They have a answer in a graph but it is only displayed for a very small range of chicken eggs. This page in Norwegian gives you a online tool to manipulate the size of the egg and get the ...


2

Do the trick of swirling the water first at the moment you will add the egg, remember the water must be boiling, and then add egg by egg in the center of the pot, do not add them all (i meaning to cook more than 2 eggs at once), by doing this it will get the "sphere" form, and cook by the time that you like poached eggs to be.


2

A whole salmon of 5 kg is going to be about 75 cm long. Very few, if any fish kettles are going to able to accommodate a fish of that size whole. If you find one big enough, it is likely to cost several hundred dollars (US), hundreds of GBP, or hundreds of Euros. Are you going to want to spend that large an amount of money in relation to how often you with ...


2

There's not really a whole lot of difference here; in either case you're talking about poaching a whole fish, it's just a question of equipment. The fish kettle is a quite specialized piece of equipment, so the main drawback I can see is: where are you going to find one? I can't think of any restaurants I've worked in that had one of these (and good luck ...


2

Poaching a foie gras torchon is not necessary. Essentially, the liver is a cured charcuterie before the poaching step would occur. From this Serious Eats method of preparation: To Cook or Not To Cook? At this stage, the most classical of recipes will have you poach your torchon in a bath of sub-simmering hot water for about 20 minutes, long enough to ...


2

I live up in the mountains. Two things I do not do are: a) remove food from heat and expect it to still cook properly, because boiling points are lower at higher altitudes; and b) use the cited time in the recipe. I always add time, because the lower boiling point means more cooking time is necessary. Also, try not to open the lid of the pot unless you ...


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