Comments on: How to poach an egg. http://abstractgourmet.com/2006/04/how-to-poach-an-egg/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-poach-an-egg Home cooked goodness Thu, 09 Feb 2012 08:48:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Kitch http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-41196 Kitch Fri, 28 Oct 2011 06:45:31 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-41196 Great! Thanks so much and love the Morrison reference! Great! Thanks so much and love the Morrison reference!

]]> By: Lydia http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-40033 Lydia Mon, 04 Apr 2011 23:04:28 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-40033 SO YUM! EASY! THANKS! SO YUM! EASY! THANKS!

]]> By: Matt http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-36357 Matt Mon, 26 Jul 2010 03:26:19 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-36357 Hi Alan, Thanks for the unsubstantiated opinion, and thanks Elliot for the rapid shutdown. Not everyone in the world has access to eggs the minute they leave a chickens cloaca, and in such instances I've found a splash of vinegar to be a very useful addition in my egg poaching process that doesn't affect the flavour of the end product adversely. If it's good enough for Michel Roux Jnr (the man who wrote an entire book solely about Eggs) then it's good enough for me. Hi Alan, Thanks for the unsubstantiated opinion, and thanks Elliot for the rapid shutdown. Not everyone in the world has access to eggs the minute they leave a chickens cloaca, and in such instances I’ve found a splash of vinegar to be a very useful addition in my egg poaching process that doesn’t affect the flavour of the end product adversely. If it’s good enough for Michel Roux Jnr (the man who wrote an entire book solely about Eggs) then it’s good enough for me.

]]> By: Elliot http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-36334 Elliot Sun, 25 Jul 2010 00:35:34 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-36334 Hi Allan It's remarkable that there are so many ways of poaching eggs. In fact many quality chefs do use vinegar. James Beard for one, Pignatelli for another and it is used in The Joys of Cooking. Neil Perry says you don't need it for very fresh eggs but puts in his method. Stephanie Alexander doesn't mention vinegar but adds a pinch of salt and so on and so on. Hi Allan
It’s remarkable that there are so many ways of poaching eggs. In fact many quality chefs do use vinegar. James Beard for one, Pignatelli for another and it is used in The Joys of Cooking. Neil Perry says you don’t need it for very fresh eggs but puts in his method. Stephanie Alexander doesn’t mention vinegar but adds a pinch of salt and so on and so on.

]]> By: Alan http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-36333 Alan Sun, 25 Jul 2010 00:04:32 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-36333 Elliot's method is simple and works well. I have often used lightly oiled egg rings. Elliot’s method is simple and works well. I have often used lightly oiled egg rings.

]]> By: Alan http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-36332 Alan Sun, 25 Jul 2010 00:02:15 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-36332 No quality chef uses vinegar. Eggs should taste like eggs. A SMALL amount of salt in just simmering water and a little care give perfect poached eggs. If the eggs are cracked onto a table spoon and lowered into the water they hold together and look and taste great. No quality chef uses vinegar. Eggs should taste like eggs. A SMALL amount of salt in just simmering water and a little care give perfect poached eggs. If the eggs are cracked onto a table spoon and lowered into the water they hold together and look and taste great.

]]> By: Thom http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-31643 Thom Fri, 06 Nov 2009 22:08:06 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-31643 Perfect! I've resisted poaching my own eggs for years, always believing it was too difficult to get that perfect cafe style egg a home, that was until this morning! Perfect! I’ve resisted poaching my own eggs for years, always believing it was too difficult to get that perfect cafe style egg a home, that was until this morning!

]]> By: Elliot http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-26613 Elliot Tue, 28 Apr 2009 02:31:52 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-26613 This discussion has been going on fo years and yet I have something new to offer. It's dead simple. Take a non stick pan put one approximately 3 inch cookie cutter in the pan for each egg. Cover with water to the height of the eggs. Bring to the boil. Gently drop one egg into the centre of each cookie cutter Turn heat down as soon as water boils again. Experiment with timer to have your eggs as you like them (Exactly 4 minutes for me - soft yolk just cooked white) Remove eggs with slotted spatula. Pat dry if necessary with paper towel and serve as desired Nothing fancy. Works perfectly every time This discussion has been going on fo years and yet I have something new to offer. It’s dead simple. Take a non stick pan put one approximately 3 inch cookie cutter in the pan for each egg. Cover with water to the height of the eggs. Bring to the boil. Gently drop one egg into the centre of each cookie cutter Turn heat down as soon as water boils again. Experiment with timer to have your eggs as you like them (Exactly 4 minutes for me – soft yolk just cooked white) Remove eggs with slotted spatula. Pat dry if necessary with paper towel and serve as desired
Nothing fancy. Works perfectly every time

]]> By: Jonny FP http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-26589 Jonny FP Mon, 27 Apr 2009 13:16:18 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-26589 I'd just like to chime in here and state that I made poached eggs this morning - sans vortex - and they came out perfectly. I'm not here to bash Abstract Gourmet, but it is nice to try to knock him down a peg or two sometimes ;-) I’d just like to chime in here and state that I made poached eggs this morning – sans vortex – and they came out perfectly.

I’m not here to bash Abstract Gourmet, but it is nice to try to knock him down a peg or two sometimes ;-)

]]> By: JenJam http://abstractgourmet.com/2006/04/how-to-poach-an-egg/comment-page-1/#comment-23828 JenJam Thu, 05 Feb 2009 06:37:20 +0000 http://abstractgourmet.com/2006/04/how-to-poach-an-egg/#comment-23828 I never met an egg I didn't like :) with Eggs Benedict being my all-time fave (cooked by someone else of course LOL) or at home I too am rather partial to bacon and hash browns (ooh, and why not throw some mushrooms in the pan while yr at it *drool) I must say I have never managed to perfect the "swirlie" method of poached eggs, I'm a bit of a kitchen nightmare ... not so much a good cook, as a guinea pig for those that are *yum* I'm a friend of Tash whom you met at the MasterChef auditions :) she pointed me at yr site knowing my love of food (more the eating side, that is ;) just thought I'd say *hi* :D I never met an egg I didn’t like :) with Eggs Benedict being my all-time fave (cooked by someone else of course LOL) or at home I too am rather partial to bacon and hash browns (ooh, and why not throw some mushrooms in the pan while yr at it *drool)

I must say I have never managed to perfect the “swirlie” method of poached eggs, I’m a bit of a kitchen nightmare … not so much a good cook, as a guinea pig for those that are *yum* I’m a friend of Tash whom you met at the MasterChef auditions :) she pointed me at yr site knowing my love of food (more the eating side, that is ;) just thought I’d say *hi* :D

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