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Poached Eggs - Page 4

post #46 of 51
8/14/09 at 7:12pm
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Originally Posted by Gradstudent78 View Post

I'm doing this tomorrow.
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post #47 of 51
8/14/09 at 7:24pm
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Originally Posted by MetroStyles View Post
What do you mean it doesn't work?

well, sometimes the egg sticks to the damn thing, sometimes the egg falls apart, and sometimes the egg just explodes inside the cups. I guess it cooks an egg in the strictest sense: i.e., no longer raw...but I detest its very existence.
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post #48 of 51
8/14/09 at 8:54pm
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Originally Posted by Thomas View Post
well, sometimes the egg sticks to the damn thing, sometimes the egg falls apart, and sometimes the egg just explodes inside the cups. I guess it cooks an egg in the strictest sense: i.e., no longer raw...but I detest its very existence.

Well to prevent explosions you have to poke it with a fork beforehand. I agree sometimes the eggs are unevenly cooked. But it saves a lot of time and clean up. I just want eggs in my stomach. I don't need them to be perfect when I am in a rush.
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post #49 of 51
8/14/09 at 9:10pm
Thread Starter 
Quote:
Originally Posted by MetroStyles View Post
Well to prevent explosions you have to poke it with a fork beforehand. I agree sometimes the eggs are unevenly cooked. But it saves a lot of time and clean up. I just want eggs in my stomach. I don't need them to be perfect when I am in a rush.

If I can't make my meals the way I want them, I don't make them until I can; hunger is the best sauce and all that.
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post #50 of 51
8/14/09 at 9:43pm
Poaching an egg just isn't that hard once you learn how. Just grab a dozen or two and practice on a Sunday afternoon. That way you don't have to pack all of your gadgets on the off chance that you might want a poached egg. Hell, you might even make eggs benedict at a friends house and be invited back.
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post #51 of 51
8/14/09 at 11:11pm
Quote:
Originally Posted by hamish5178 View Post
I made two of these on toast this morning. Marginally successful, the eggs stuck a bit and didn't hold the nice shape (although I didn't allow them to rest and cool, only in the water off the heat). I'll try spreading the oil all around the eggs so that they don't stick, and lettting them cool. The real revelation was how good some strong flavorful olive oil is on eggs.

Setting my alarm early so that I can try again.

Quote:
Originally Posted by Gradstudent78 View Post
If they are sticking to the plastic wrap spread a very thin coat of oil on it (the wrap) first before putting the egg in.

Lolz.


Did it again this morning. Letting them sit did the trick in terms of holding shape, but I cooked them for too long and the yolks were half solid. I tossed most of it

Tomorrow!
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