Author Topic: Help! Need assistance on how to poach an egg (Read 1369 times)

wisconsheepgirl · « **on:** January 15, 2012, 02:17:24 AM »

I may have to change my menu for todays after church breakfast at my house---BUT I planned on making Eggs Benedict, but for the life of me I'm not able to successfully poach an egg during my trial runs!

I'm boil the water, stir the water in big motions, plop egg in, the yolk part is fine, but the whites are all over the place nothing pretty at all. My other experiment was to place egg on a large serving spoon, and gently lower into water, but---the egg floats off. Sigh. Does anyone have any wisdom to impart?

We're having about 3 families, totaling 18 people, and perhaps my menu idea is simply impractical. But I want something yummy, satisfying for all. The kids are getting my egg/bacon/toast basket- I may just resort to serving that for all. That's just for after church. Everyone is remaining for the football game (Go Packers!) So lunch is fine, but I'm stressing out. I sooo wish I had a cook fairy in my life.

wisconsheepgirl · « **Reply #1 on:** January 15, 2012, 03:51:53 AM »

I just decided to make a huge batch of Paula Deen's Oven Baked French Toast Casserole

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Whew! Now I'm going to bed. But in the interim wisdom on the poached eggs for future reference would be greatly appreciated.

Blessings to you all.

Elizabeth · « **Reply #2 on:** January 15, 2012, 05:16:32 PM »

There used to be egg poaching cups made in England, and they worked perfectly except US eggs are larger.

How odd, I was just talking about this with my family. Poached eggs are the very most delicious and healthy, IMO.

If anyone remembers the secret, please come forward!

Graham · « **Reply #3 on:** January 15, 2012, 07:03:40 PM »

That's odd, I've never had any difficulty, even with no special tricks or utensils. However, I have never poached an egg perfectly - some of the white always floats off, and the end result never looks as pretty as it does at a good restaurant. Are you pursuing the picture-perfect poach?

Paige · « **Reply #4 on:** January 16, 2012, 08:48:18 PM »

A couple things can help you poach eggs easily. I hope this helps next time you try (and I hope you do--they are delicious!)
Add a splash of vinegar and keep the water shallow. The first time I tried I had a full pot of water--big mistake!

Keep the water at a slow simmer because too much movement and bubbling in the water can tear apart the egg whites. I've heard the trick about spinning the water but my goodness I have never been able to get this to work! I hope this helps you (or others) and please let us know if you are successful next time!