How To Poach An Egg - And I Don't Mean To Steal It

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    Jul 12, 2015 1:31 AM GMT
    I promised my husband (got that, SB?) on Friday that I would poach him a couple of eggs this Saturday morning. Now you gotta understand I can't cook worth a damn. But he loves poached eggs for breakfast that he gets at restaurants, so I bought him this oven countertop egg poacher thingee last Christmas.

    I initially experimented to see how it would work, so I could advise him, and I failed miserably. So I went online and researched more, and tried again a couple more times. Success!

    But the downside is that he now expects me to poach his eggs, whereas I thought it would be him cooking with this device for himself. Unintended consequences. icon_sad.gif

    So OK, this morning's eggs, after my not having tried this for a few months, were perfect! At least for him. He likes them runny on hot buttered toast. And now I've gotta do something again tomorrow! (Sunday) Maybe not poached eggs, but something.

    Here's a few tips: just let the water simmer at a very slight bubble, not actively boil. And add a few tablespoons of white cooking wine to the water. Tasteless in the eggs, but the acidity helps the whites form better, less likely to disperse. Some recipes call for vinegar, but I can taste that bitterness, detracts from the eggs.

    Use fairly shallow water. If you don't have special perforated cups to hold the eggs (as I do, that I spray with Pam beforehand), then slowly swirl the water with a spatula if you're doing multiple eggs. This keeps them from getting entangled.

    I crack the eggs into small individual glass bowls. From which I slowly introduce each egg into the perforated cup in the simmering water. Gives me a little more control, rather than plopping the egg directly from the shell, which can cause the egg to break up. Two more tiny glass bowls to clean in the dishwasher is no effort, so I take that extra step.

    I time to exactly 3 minutes, which leaves the yolk a bit runny, just as my husband (SB ALERT) prefers. Some people like a longer time for more firmness. I remove the cups from the water, that have little insulated handles, and tip the eggs out onto his buttered toast. Sometimes he likes a sliced toasted English muffin instead, but usually just toast.

    Once you get the hang of it the process is really very easy. But exact timing, temperature, and technique are critical. When I see his face, as pleased as by anything he gets in a restaurant, and instead sometimes served right in bed, it makes it all worthwhile. icon_biggrin.gif
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    Jul 12, 2015 2:40 AM GMT
    A nifty trick I'm experimenting with when frying eggs sunny side up is to cut a fairly large onion in the middle to get a "o-ring" shape that the egg can be dropped into while cooking. I'm frying the onion first to soften it but I think I'll try it with a poached egg in not too deep water.

    Great idea about the wine! I've tried the vinegar and definitely dislike the flavour it imparts.
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    Jul 12, 2015 12:13 PM GMT
    YVRguy said
    A nifty trick I'm experimenting with when frying eggs sunny side up is to cut a fairly large onion in the middle to get a "o-ring" shape that the egg can be dropped into while cooking. I'm frying the onion first to soften it but I think I'll try it with a poached egg in not too deep water.

    Great idea about the wine! I've tried the vinegar and definitely dislike the flavour it imparts.

    I'll try the onion trick, thanks. We have some metal rings for that, but I never use them. I prefer a mirror finish metal skillet (I hate non-stick) that I coat with Pam. I let the eggs shape themselves naturally in a circle, then give the pan a quick snap to break them free, once they've formed a bit, or sometimes with the help of the spatula.

    After that I keep the pan moving and the eggs sliding, which seems to reduce the browning I don't like. I may finish them like that, or a fast flip with the spatula for over-easy.

    As for the wine, I initially used some good table wine we had. But then I just got some generic cooking wine. You wouldn't want to drink the stuff, but seems more acidic than the ordinary kind, which is what you're after for poaching, and less expensive, too.

    I just served him his poached eggs for a second morning in a row. Another success, just as he likes them, I'm getting this poaching thing dicked. icon_biggrin.gif

    Presented outdoors on the "south patio" (remember the movie "Arthur"?) overlooking the river on a lovely sunny morning. Served on toast, which he usually prefers rather than English muffins, with fresh-brewed coffee. The Sunday paper set out for him to read, which he's still doing as I'm typing this.

    It's so classic to watch him out there. I seldom join him, I'm too frenetic to sit still for long, and he enjoys his quiet time with the paper over breakfast. I just love to spoil him.

    But he said to me at this unexpected pleasure: "OK, what are you guilty of?"

    "Moi? Guilty?" icon_redface.gif Not guilty of anything. Except of loving him, and wanting to pamper him every now and then. Aren't we all like that with our men? icon_wink.gif
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    Jul 12, 2015 1:44 PM GMT
    The thing I hated about dying Easter eggs when I was a kid was that awful vinegar smell that filled up the whole kitchen. I wish my mom had known about that white wine substitution.
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    Jul 12, 2015 1:48 PM GMT
    DefensiveEnd said
    The thing I hated about dying Easter eggs when I was a kid was that awful vinegar smell that filled up the whole kitchen. I wish my mom had known about that white wine substitution.

    I never tried white wine for Easter egg dying, don't know if it would work. I was merely discussing poaching eggs out of the shell for eating.
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    Jul 16, 2015 9:11 PM GMT
    Hot buttered toast makes them perfect.

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    Jul 17, 2015 2:31 AM GMT
    ^^^
    I thought that to be a Toastmaster toaster but mine doesn't have the updated "fellatio" logo...icon_neutral.gif


    il_570xN.601217916_o78p.jpg
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    Jul 17, 2015 4:33 AM GMT
    southbeach1500 said
    Art_Deco saidI promised my husband (got that, SB?)

    Yeah, I got that you are once again LYING.

    Kolonel Deco, while it has been possible for quite some time now for you to actually legally marry your PARTNER, you have not done so.

    Until you do, he is NOT your "husband" as you continue to claim.

    I have always stated and qualified here that he is my partner only, but we choose to call each other "husband". And to live as hubands, with all the legal documents to protect us we can have drawn in Florida. As I've also stated here in the past, and encouraged others to do likewise.

    It's our choice what we call ourselves in our relationship, not yours. Many of our gay friends have done the same thing. The timing of our legal marriage is our business, dependent on a number of personal considerations, which are none of your business.

    But all this does is further illustrate how gay hostile you truly are. I ask again, as I have for years: what are you doing on a gay site, except to harass and attempt to demoralize us? Can you not tell us about your own gay experiences, your BF/partner if you have one? Give travel advice to Miami, where you claim to live? Anyone here surprised that you never have in over 7 years, and probably can't?