What did you eat last night for dinner?

[impolyt_one]

how do you feel about dropping an egg hammocked in saran wrap to poach it? yay/nay?

 

[ErnestoG.]

ive found that adding vinegar to the water can help a bit.

 

[kwilkinson]

Originally Posted by ErnestoG.

ive found that adding vinegar to the water can help a bit.
This, and stirring the water lightly before dropping the egg in can help. The vinegar makes the protein cook easier, and the stirring can sometimes help keep it in a ball-ish shape. But like SField said, the only way to make them super purty is to trim the edges.

Originally Posted by impolyt_one

how do you feel about dropping an egg hammocked in saran wrap to poach it? yay/nay?
I've seen people do it this way.... there was no real problem with the cooking, but it still had to be trimmed to look sexay.

 

[itsstillmatt]

Pre-cooking the eggs in the shell for about 45 seconds, then dropping in cold water helps a bit if you have to do a lot of them.

 

[Manton]

I was under the impression that a splash of white vinegar and stirring the water are not optional.

 

[mordecai]

Originally Posted by Manton

I was under the impression that a splash of white vinegar and stirring the water are not optional.

+1 and don't forget to turn the heat on guys!

 

[kwilkinson]

Originally Posted by Manton

I was under the impression that a splash of white vinegar and stirring the water are not optional.

It's not how I was taught. But there are many gaping holes in my knowledge.

 

[sonick]

I stir the water but no vinegar. I've used a slotted spoon quite successfully for poached egg: http://ruhlman.com/2011/02/egg-poaching.html

 

[mordecai]

Last night I made some polenta with asparagus, olives, and a quick tomato sauce.

 

[Piobaire]

I've not been feeling the love lately. Last night we had a butchershop made green onion braut. It was pretty good. Had that with homemade coleslaw and a little vino.

Tonight, more coleslaw and a piece of the brisket I smoked this weekend. I'll caramelize a bed of onions, slice the brisket, and lay the pieces over the onions to heat.

 

[ama]

What do you guys think about poaching eggs in the microwave? I've had some success doing that. About a 80 seconds (depending on the size of the egg) in a bowl full of water covered with a plate. Works well in a pinch, not as well a stove top method, but good enough for a late night snack.

 

[gomestar]

we use vinegar in the water plus a quick stir. Has worked well so far.

 

[Sterling Gillette]

Originally Posted by Manton

I was under the impression that a splash of white vinegar and stirring the water are not optional.
I did both, yet the results were ... less then optimal.

Originally Posted by iammatt

Pre-cooking the eggs in the shell for about 45 seconds, then dropping in cold water helps a bit if you have to do a lot of them.
Never heard of this but will try next time. Thank you!

Originally Posted by SField

Often poached eggs presented in a restaurant will be trimmed of most of the egg white, which is ultimately what makes it somewhat "unsightly." Nevertheless, poaching an egg with tightly contained whites is difficult. Just focus on doneness and if you want it to look pretty, trim the whites.
Maybe I focused too much on how it looks right out of the water. Thank you all for the help. i will report back, of course.

 

[Valenzuela]

I was in a Birthday party last night, there was many dishes but I had taken chicken tikka and that was really very testy.

I prefer natural health products so that I can be healthy for long life. I avoid junk & oily foods.

I drink water more than breakfast, launch or dinner.

Regards,

 

[skywalker]

Originally Posted by impolyt_one

Eating: Shin ramen, baller's edition

what's the difference?

Originally Posted by Manton

This was fugging delicious:

Did you cook this on your own?