On 11/3/2013 4:02 PM, jmcquown wrote:
> On 11/3/2013 3:32 PM, wrote:
>> The recent sous-vide thread stimulates me to post this:
>>
>> Mrs. Beitel and I spent a few delightful days in Kennebunkport, Maine
>> this past week. The chef at the B&B we stayed at made what he called
>> "sous vide" eggs for breakfast one morning (over a hash of fried
>> potatoes and shallots). They were excellent, so I tried it myself
>> this morning and they turned out equally well. Basically a cross
>> between a soft-boiled egg and a poached egg without having to deal
>> with the shell of the former or the wasted threads of white and
>> typical lumpy shaping of the latter. I used Glad-Wrap, twist ties,
>> olive oil and chopped chives and gave them five minutes in just
>> simmering water, which resulted in firm whites and warm runny yolks
>> and a nice "pumpkin-y" shape with the yolks centered nicely in the
>> whites, outlined in herb bits. This is now going to be my go-to
>> method for poached eggs.
>>
>> Quite simple, as this short video illustrates. (And not really
>> sous-vide, but who cares?)
>>
>> http://www.chow.com/videos/show/chow...an-egg-at-home
>>
>>
>>
> Thanks for sharing this. I've never had a poached egg. The idea of
> slipping an egg, sans shell, into simmering water never appealed to me.
> I do love soft boiled eggs, though. I might just try this method.
> I've got kitchen twine.

There are a number of ways to poach eggs. One uses a set of small
saucers attached to a handle to lower the eggs into the water. Another
method is use a large pot and stir the simmering water so that it
swirls. The egg is dropped into the center of the swirl. A spoonful of
vinegar helps to prevent the white from coming away.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.