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Open Roads Forum  >  Tech Issues

 > Egg Poaching And Energy Versus Ease Of Use

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SaltiDawg

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Posted: 03/06/18 07:26pm Link  |  Quote  |  Print  |  Notify Moderator

brulaz wrote:



Not if it's a slow roiling boil with vinegar. Keep the boil slow while cooking the egg(s). Pull out with a slotted spoon. May take some experimentation. ...


Exactly. I suspect a Century ago no one would have heard f an "egg poacher."

Slow boil, slotted spoon. Vinegar optional.

MEXICOWANDERER

las peñas, michoacan, mexico

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Posted: 03/06/18 09:00pm Link  |  Quote  |  Print  |  Notify Moderator

Slow roil, slotted spoon foamy centers and lots of "spume". Half the eggs white comes up unrecoverable. I could set metal cups in a pan of steaming hot water then abandon the 105F condensing humidity galley. When the temp is 88F with 90% humidity to begin with it does not take much. Poached eggs in the tropics are not common. When I was 20 I ate an awful lot of sandwiches, drank lukewarm 3-bells coffee on the dock and learned to hate green fruit laden (canned fruit) jello with a passion.

I'll try a splut of white grain vinegar

MrWizard

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Posted: 03/06/18 11:25pm Link  |  Quote  |  Print  |  Notify Moderator

i guess i do it wrong
when i want poached eggs, i use cooking oil in the fry, more oil than for frying
i spoon the oil over the top of the eggs, cook just long enough to make the egg white solid and not cook the yolk


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Naio

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Posted: 03/07/18 12:53am Link  |  Quote  |  Print  |  Notify Moderator

I have always poached eggs in a pan of water, and did not know there was a thing called an egg poacher. It's true that you lose some of the white. In my experience, the freshness of the eggs is a major factor. If they are fresh the white is not as runny and you don't lose as much of it.

Is it impractical to cook outdoors?


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Naio

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Posted: 03/07/18 01:20am Link  |  Quote  |  Print  |  Notify Moderator

Inspired by your other thread, maybe a small solar cooker? Too much trouble?

Like, for instance, I wonder how hot water would get in a dark (e.g. anodized) saucepan with a glass lid, in the sun....

MEXICOWANDERER

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Posted: 03/07/18 01:29am Link  |  Quote  |  Print  |  Notify Moderator

Outside the bugs would knock me over getting at the goodies. Yeah I am fussy about pooched yeggs. They are unique. Mexicans prepare poached eggs in Huevos Divorciados. One egg has red salsa, the other green.

An alternative of course is, soft boiled eggs.

I bake my own croissants. Can you imagine, Mother fletcher's pop top microwave croissants? Well that's how I feel about poached eggs.

And yeah for some folks a spoonful of Nescafe in hot water from the sink means coffee.

Naio

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Posted: 03/07/18 02:02am Link  |  Quote  |  Print  |  Notify Moderator

I am a from scratch cook, too [emoticon].

Hmm.. it does sound like the poacher is the way to go. Do you need someone to read Amazon reviews and report back? I could probably do that in the morning if it would be helpful. Maybe there is a non-stick ceramic one.

Regarding sticking, can you put the egg cups in water, or fill them with water, right away after cooking?

Good night, sweet dreams to you.

SaltiDawg

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Posted: 03/07/18 07:03am Link  |  Quote  |  Print  |  Notify Moderator

Naio wrote:

I have always poached eggs in a pan of water, and did not know there was a thing called an egg poacher. It's true that you lose some of the white. In my experience, the freshness of the eggs is a major factor. If they are fresh the white is not as runny and you don't lose as much of it.

+1

ol' yeller

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Posted: 03/07/18 10:41am Link  |  Quote  |  Print  |  Notify Moderator

I use the microwave every morning for poached eggs. 1/2 cup of water in a white coffee cup. (dark colored cups mess with cooking times) with a saucer on top. Cook for 1 minute, pour onto slotted spoon over the sink. Yum! Fast, easy and delicious.


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Naio

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Posted: 03/07/18 12:07pm Link  |  Quote  |  Print  |  Notify Moderator

Hey Mex, what if you poach the eggs IN the salsa, in a saucepan? That way they won't stick, and you won't lose any of the whites.

You could possibly do this in the hollandaise, too, although you would have to heat it slowly in order not to burn it.

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