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(Mirror.co.uk)   Attention bourgeoisie foodies who can afford eggs: you're poaching them wrong   (mirror.co.uk) divider line
38
    More: PSA, Egg, Egg white, Water, Sieve, Internet, easy way, Kitchen, Count  
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560 clicks; posted to Food » on 31 Jan 2023 at 3:20 PM (7 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



38 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
tintar [TotalFark]
2023-01-31 1:35:45 PM  
last time I poached eggs was using the leftover hot water from cooking noodles. and they came out mostly perfect with zero trickeries involved.

should I patent this "method" and sign up for tocktock?
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NewportBarGuy [TotalFark] [OhFark]
2023-01-31 2:01:33 PM  
Boil water... put egg in water...

How in the f*ck is that difficult?
 
optikeye [TotalFark]
2023-01-31 2:23:27 PM  

NewportBarGuy: Boil water... put egg in water...

How in the f*ck is that difficult?


Don't be an idiot. You're being an idiot.
 
Mangoose [TotalFark]
2023-01-31 2:25:36 PM  

NewportBarGuy: Boil water... put egg in water...

How in the f*ck is that difficult?


I'll let the brunch place deal with it the odd occasion I really want eggs benedict. That and making the hollandaise that early in the day. That's....nah. That's a later in the day endeavor.
 
NewportBarGuy [TotalFark] [OhFark]
2023-01-31 2:28:04 PM  

optikeye: NewportBarGuy: Boil water... put egg in water...

How in the f*ck is that difficult?

Don't be an idiot. You're being an idiot.


That's how I make mine for eggs bennie. Not sure how that's idioctic, but ok. I know there are a bunch of ways to do it, but It all seems like overcomplicating an easy thing to me.
 
optikeye [TotalFark]
2023-01-31 2:36:23 PM  

NewportBarGuy: optikeye: NewportBarGuy: Boil water... put egg in water...

How in the f*ck is that difficult?

Don't be an idiot. You're being an idiot.

That's how I make mine for eggs bennie. Not sure how that's idioctic, but ok. I know there are a bunch of ways to do it, but It all seems like overcomplicating an easy thing to me.


Do you even crack it? You're over simplifying the 'recipe' steps here.
 
optikeye [TotalFark]
2023-01-31 2:43:44 PM  

NewportBarGuy: That's how I make mine for eggs bennie. Not sure how that's idioctic


You used the term "Eggs Bennie". JFC man, when you do that...I'm fairly certain "Yummers" can't be too far behind.

/sarc
 
Diogenes [TotalFark] [OhFark]
2023-01-31 2:55:09 PM  
The only trick I use, if you can even call it that, is to let the eggs come to room temperature.  Allegedly that helps keep the whites from travelling and getting spidery.
 
tintar [TotalFark]
2023-01-31 3:28:53 PM  

Diogenes: The only trick I use, if you can even call it that, is to let the eggs come to room temperature.  Allegedly that helps keep the whites from travelling and getting spidery.


oh, crap, then I did inadvertently use a trick!
 
talkyournonsense
2023-01-31 3:47:41 PM  

tintar: Diogenes: The only trick I use, if you can even call it that, is to let the eggs come to room temperature.  Allegedly that helps keep the whites from travelling and getting spidery.

oh, crap, then I did inadvertently use a trick!


Tricks were replaced with Hacks remember
 
Diogenes [TotalFark] [OhFark]
2023-01-31 3:50:43 PM  

talkyournonsense: tintar: Diogenes: The only trick I use, if you can even call it that, is to let the eggs come to room temperature.  Allegedly that helps keep the whites from travelling and getting spidery.

oh, crap, then I did inadvertently use a trick!

Tricks were replaced with Hacks remember


Get off my lawn.
 
majestic
2023-01-31 3:51:17 PM  
Someone bought me one of those egg cooker things a few years ago. It works great with just a little tweaking to cook times.

/haven't used it in at least 5 years
//haven't had an egg in 3 years
 
Ant
2023-01-31 3:53:01 PM  

Mangoose: NewportBarGuy: Boil water... put egg in water...

How in the f*ck is that difficult?

I'll let the brunch place deal with it the odd occasion I really want eggs benedict. That and making the hollandaise that early in the day. That's....nah. That's a later in the day endeavor.


Last time I made Eggs Benedict, the hollandaise was the easiest part. I use an immersion blender in a container that barely fits it. Egg yolks, cayenne, lemon juice, salt, then start blending and drizzle in the hot melted butter. Works great. Getting everything ready at the same time is what I find difficult.
 
Frothy Panties
2023-01-31 3:55:35 PM  
I've used the strainer method for some time, it works. I crack the egg over the sink into a strainer, get rid of the "excess" egg, then put it into the hot water. But also don't put your egg into the water when it's a rolling boil. Calm, simmering water for the best shape
 
scumm [TotalFark] [OhFark]
2023-01-31 4:01:24 PM  
meh. all the parts you don't want fall off as you're fishing them out of the water anyway. waste of time and extra dish.
 
covfefe [TotalFark]
2023-01-31 4:01:25 PM  

optikeye: NewportBarGuy: optikeye: NewportBarGuy: Boil water... put egg in water...

How in the f*ck is that difficult?

Don't be an idiot. You're being an idiot.

That's how I make mine for eggs bennie. Not sure how that's idioctic, but ok. I know there are a bunch of ways to do it, but It all seems like overcomplicating an easy thing to me.

Do you even crack it? You're over simplifying the 'recipe' steps here.


Oh, a programmer.
 
scumm [TotalFark] [OhFark]
2023-01-31 4:02:05 PM  
pro tip: put a full-sized hotel pan over 2 burners and make them 2 dozen at a time

//and I do mean pro
 
NewportBarGuy [TotalFark] [OhFark]
2023-01-31 4:07:22 PM  

scumm: pro tip: put a full-sized hotel pan over 2 burners and make them 2 dozen at a time

//and I do mean pro


That brings back nightmares of working brunches 3 summers in a row. Oh god the smell.
 
Mangoose [TotalFark]
2023-01-31 4:12:37 PM  

Ant: Mangoose: NewportBarGuy: Boil water... put egg in water...

How in the f*ck is that difficult?

I'll let the brunch place deal with it the odd occasion I really want eggs benedict. That and making the hollandaise that early in the day. That's....nah. That's a later in the day endeavor.

Last time I made Eggs Benedict, the hollandaise was the easiest part. I use an immersion blender in a container that barely fits it. Egg yolks, cayenne, lemon juice, salt, then start blending and drizzle in the hot melted butter. Works great. Getting everything ready at the same time is what I find difficult.


It's the drizzle. Morning me doesn't have the patience to drizzle the butter slowly into the mix. Morning me doesn't have the patience to let the coffee steep or to press the plunger on the french press down slowly, either. Evening me, sure. But not morning me.
 
whither_apophis [TotalFark]
2023-01-31 4:20:07 PM  
Step 1: buy a $300 sous vide machine from Williams Sonoma
 
LL316
2023-01-31 4:24:41 PM  
Eggs should be way more expensive than they currently are. Chickens only consistently provide eggs for about 2 years. And they easily get sick throughout their lives. In order for a chicken farm to be anything other than a torture mill requires a ton of additional expenses.
 
Klippoklondike [TotalFark]
2023-01-31 4:28:16 PM  
That looks like a decent idea, I'll give it a shot sometime.

The guy in the video is obnoxious as hell though.
 
iron de havilland [TotalFark] [OhFark]
2023-01-31 4:29:17 PM  

Diogenes: The only trick I use, if you can even call it that, is to let the eggs come to room temperature.  Allegedly that helps keep the whites from travelling and getting spidery.


I'm not sure how much difference it makes in cooking, but I've seen enough advice from chefs over the years that I just don't bother putting my eggs in the fridge these days. Not sure that works with USAnian eggs, though, given differences with how eggs are processed there compared to the UK.

I also have a personal difficulty since my cat's an asshat who loves knocking things to the floor. He knocked over eggs last night and given the lack of mess on the floor I swear he's got a taste for raw egg.

im.ezgif.comView Full Size

/blep
 
middleoftheday [OhFark]
2023-01-31 4:30:21 PM  
I'd like to say "who doesn't know that", I would... but.  I didn't learn that until a couple years ago.  It does indeed work perfectly.

LL316: Eggs should be way more expensive than they currently are. Chickens only consistently provide eggs for about 2 years. And they easily get sick throughout their lives. In order for a chicken farm to be anything other than a torture mill requires a ton of additional expenses.


...ok?
 
majestic
2023-01-31 4:35:41 PM  

LL316: Eggs should be way more expensive than they currently are. Chickens only consistently provide eggs for about 2 years. And they easily get sick throughout their lives. In order for a chicken farm to be anything other than a torture mill requires a ton of additional expenses.


Have you purchased eggs recently? I don't eat eggs. Not for any reason, I just don't. I remember a few years ago when I did I purchased 18 jumbos for 99 cents. My wife asked me to pick some up a couple of weeks ago.... $5.80 for the same thing.

I have a couple of friends with chickens. They probably have a dozen and are always giving away eggs. When the hen stops producing, they eat it.
 
scumm [TotalFark] [OhFark]
2023-01-31 4:37:40 PM  

iron de havilland: I'm not sure how much difference it makes in cooking, but I've seen enough advice from chefs over the years that I just don't bother putting my eggs in the fridge these days. Not sure that works with USAnian eggs, though, given differences with how eggs are processed there compared to the UK.


Egg (and butter) temp can make a big difference in baking, but that's about it.  As for leaving them out, don't do that with USian eggs, they're over-washed, which removes the external cuticle, which prevents bacteria from invading the pores of the egg.  no more than 2h unrefrigerated according to FDA.

YMMV w/ European/UK eggs
 
iron de havilland [TotalFark] [OhFark]
2023-01-31 4:45:19 PM  

scumm: iron de havilland: I'm not sure how much difference it makes in cooking, but I've seen enough advice from chefs over the years that I just don't bother putting my eggs in the fridge these days. Not sure that works with USAnian eggs, though, given differences with how eggs are processed there compared to the UK.

Egg (and butter) temp can make a big difference in baking, but that's about it.  As for leaving them out, don't do that with USian eggs, they're over-washed, which removes the external cuticle, which prevents bacteria from invading the pores of the egg.  no more than 2h unrefrigerated according to FDA.

YMMV w/ European/UK eggs


Eggs aren't even refrigerated in UKian supermarkets, so I'm pretty confident that continuing to keep them at ambient temperatures at home is OK, too.
 
sxacho [TotalFark]
2023-01-31 4:54:47 PM  
I use little silicone cups that float in the water. It's very easy.
 
Tarl3k
2023-01-31 5:15:23 PM  

NewportBarGuy: Boil water... put egg in water...

How in the f*ck is that difficult?


*adjusts food nerd glasses*. Actuallywhen you're poaching eggs you don't want to boil the water.  The agitation will break up the egg.  ;)
 
optikeye [TotalFark]
2023-01-31 8:07:24 PM  

iron de havilland: scumm: iron de havilland: I'm not sure how much difference it makes in cooking, but I've seen enough advice from chefs over the years that I just don't bother putting my eggs in the fridge these days. Not sure that works with USAnian eggs, though, given differences with how eggs are processed there compared to the UK.

Egg (and butter) temp can make a big difference in baking, but that's about it.  As for leaving them out, don't do that with USian eggs, they're over-washed, which removes the external cuticle, which prevents bacteria from invading the pores of the egg.  no more than 2h unrefrigerated according to FDA.

YMMV w/ European/UK eggs

Eggs aren't even refrigerated in UKian supermarkets, so I'm pretty confident that continuing to keep them at ambient temperatures at home is OK, too.


The old folks that raised chicken would use 'water glass solution' to store eggs at room temp.
The old barn/chicken house down the hill from my house, had bottles of empty 'water glass' solution mix.

Basically a egg 'dip' to seal the egg for months without 'fridge.

i.ebayimg.comView Full Size
 
iron de havilland [TotalFark] [OhFark]
2023-01-31 8:15:49 PM  

optikeye: iron de havilland: scumm: iron de havilland: I'm not sure how much difference it makes in cooking, but I've seen enough advice from chefs over the years that I just don't bother putting my eggs in the fridge these days. Not sure that works with USAnian eggs, though, given differences with how eggs are processed there compared to the UK.

Egg (and butter) temp can make a big difference in baking, but that's about it.  As for leaving them out, don't do that with USian eggs, they're over-washed, which removes the external cuticle, which prevents bacteria from invading the pores of the egg.  no more than 2h unrefrigerated according to FDA.

YMMV w/ European/UK eggs

Eggs aren't even refrigerated in UKian supermarkets, so I'm pretty confident that continuing to keep them at ambient temperatures at home is OK, too.

The old folks that raised chicken would use 'water glass solution' to store eggs at room temp.
The old barn/chicken house down the hill from my house, had bottles of empty 'water glass' solution mix.

Basically a egg 'dip' to seal the egg for months without 'fridge.

[i.ebayimg.com image 850x882]


If you're in farm country, why would you want to preserve eggs when you can get them fresh every day? Unless you've got some mad recipe like Chinese century eggs going on, in which case you're not going to want to use a device that preserves eggs, either.
 
optikeye [TotalFark]
2023-01-31 9:18:23 PM  

iron de havilland: optikeye: iron de havilland: scumm: iron de havilland: I'm not sure how much difference it makes in cooking, but I've seen enough advice from chefs over the years that I just don't bother putting my eggs in the fridge these days. Not sure that works with USAnian eggs, though, given differences with how eggs are processed there compared to the UK.

Egg (and butter) temp can make a big difference in baking, but that's about it.  As for leaving them out, don't do that with USian eggs, they're over-washed, which removes the external cuticle, which prevents bacteria from invading the pores of the egg.  no more than 2h unrefrigerated according to FDA.

YMMV w/ European/UK eggs

Eggs aren't even refrigerated in UKian supermarkets, so I'm pretty confident that continuing to keep them at ambient temperatures at home is OK, too.

The old folks that raised chicken would use 'water glass solution' to store eggs at room temp.
The old barn/chicken house down the hill from my house, had bottles of empty 'water glass' solution mix.

Basically a egg 'dip' to seal the egg for months without 'fridge.

[i.ebayimg.com image 850x882]

If you're in farm country, why would you want to preserve eggs when you can get them fresh every day? Unless you've got some mad recipe like Chinese century eggs going on, in which case you're not going to want to use a device that preserves eggs, either.


Hens don't really lay 365 a year. They'll kinda 'hunker down' for the winter. If you have a good lighted/heated chicken house. They'll lay longer. But sunlight and such triggers them to 'time out' for winter month. Yes, there are people/factory farms that keep those birds laying all year long with lighting and heat. But for depression era 'grandparents' type thing they'd use the waterglass (sodium silicate) solution to store eggs for the winter.

https://khpet.com/blogs/farm/do-chickens-lay-eggs-in-the-winter
 
Gough
2023-01-31 10:04:29 PM  

optikeye: iron de havilland: optikeye: iron de havilland: scumm: iron de havilland: I'm not sure how much difference it makes in cooking, but I've seen enough advice from chefs over the years that I just don't bother putting my eggs in the fridge these days. Not sure that works with USAnian eggs, though, given differences with how eggs are processed there compared to the UK.

Egg (and butter) temp can make a big difference in baking, but that's about it.  As for leaving them out, don't do that with USian eggs, they're over-washed, which removes the external cuticle, which prevents bacteria from invading the pores of the egg.  no more than 2h unrefrigerated according to FDA.

YMMV w/ European/UK eggs

Eggs aren't even refrigerated in UKian supermarkets, so I'm pretty confident that continuing to keep them at ambient temperatures at home is OK, too.

The old folks that raised chicken would use 'water glass solution' to store eggs at room temp.
The old barn/chicken house down the hill from my house, had bottles of empty 'water glass' solution mix.

Basically a egg 'dip' to seal the egg for months without 'fridge.

[i.ebayimg.com image 850x882]

If you're in farm country, why would you want to preserve eggs when you can get them fresh every day? Unless you've got some mad recipe like Chinese century eggs going on, in which case you're not going to want to use a device that preserves eggs, either.

Hens don't really lay 365 a year. They'll kinda 'hunker down' for the winter. If you have a good lighted/heated chicken house. They'll lay longer. But sunlight and such triggers them to 'time out' for winter month. Yes, there are people/factory farms that keep those birds laying all year long with lighting and heat. But for depression era 'grandparents' type thing they'd use the waterglass (sodium silicate) solution to store eggs for the winter.

https://khpet.com/blogs/farm/do-chickens-lay-eggs-in-the-winter


I remember reading Chichester's book about his around the world solo sailing voyage.  That's how he preserved the eggs he took along.
 
baxterdog
2023-02-01 12:32:25 AM  
Eggs were approx 19 cents each six months ago and I paid approx 36 cents today. That's a big markup but one I'm willing to not biatch about considering that I friggin like having a couple of eggs for breakfast.

Benedicts with spam or Dungeness crab are awesome. For a spam one, the Kona Kitchen in north Seattle does a good job when you can't get to the aina.

(Between you and me, it's probably the hollandaise that makes the dish)
 
Gough
2023-02-01 12:45:52 AM  

Frothy Panties: I've used the strainer method for some time, it works. I crack the egg over the sink into a strainer, get rid of the "excess" egg, then put it into the hot water. But also don't put your egg into the water when it's a rolling boil. Calm, simmering water for the best shape


I first read about the strainer method from Kenji.  It's been my go-to method ever since.  By getting rid of the liquid white, you eliminate the wispiness.

https://www.seriouseats.com/foolproof-poached-eggs-food-lab-recipe
 
relaxitsjustme [TotalFark]
2023-02-01 5:26:48 AM  
The hardest part I've had with poaching eggs is sneaking into the henhouse without the farmer's dog barking.
 
luckyeddie
2023-02-01 6:56:44 PM  
Am I doing something terribly wrong? I use a poacher with the four little cups in it.
 
sxacho [TotalFark]
2023-02-01 9:48:48 PM  

luckyeddie: Am I doing something terribly wrong? I use a poacher with the four little cups in it.


Yes. Apparently people poach eggs by just cracking an egg into boiling water. I just learned this the other day from Julia Child's French onion soup video. It seems dumb.
 
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