Today for lunch I got the pan with 4 little cups for poaching 4 eggs.
I removed the cups and the little tray holding them.
I wiped the bottom of the teflon poach pan with a little butter.
I added some water.
Then I broke 4 eggs, one at a time, into the pan, put a see-through lid on
it
and placed it on the (electric) stove at about #4, until the water began to
boil, then I turned it down and waited
until the yolks were white, and then served the poached eggs on toast.
This method worked beautifully. I did not have to clean the little tray or
poaching cups, since they
were not used.
I am not a real cook, but I play like one around the house.
Jackie

On Mar 1, 3:49 pm, "J. Davidson" > wrote:
> Today for lunch I got the pan with 4 little cups for poaching 4 eggs.
> I removed the cups and the little tray holding them.
> I wiped the bottom of the teflon poach pan with a little butter.
> I added some water.
> Then I broke 4 eggs, one at a time, into the pan, put a see-through lid on
> it
> and placed it on the (electric) stove at about #4, until the water began to
> boil, then I turned it down and waited
> until the yolks were white, and then served the poached eggs on toast.
> This method worked beautifully. I did not have to clean the little tray or
> poaching cups, since they
> were not used.
> I am not a real cook, but I play like one around the house.

In other words, you simmered some water in a saucepan and made poached
eggs. In what way did you discover an "easy way to poach eggs"?

Jackie said: I am not a real cook, but I play like one around the house.

and received this comment:
> In other words, you simmered some water in a saucepan and made poached
> eggs. In what way did you discover an "easy way to poach eggs"?

and then I said:
It was easy because I didn't use the little cups so I didn't have to clean
them.
I didn't use deep boiling water to drop the eggs into, possibly burning
myself.
all in all, it was much easier, and the eggs were tender and good.
Jackie

On Mar 1, 7:27 pm, "J. Davidson" > wrote:
> Jackie said: I am not a real cook, but I play like one around the house.
>
> and received this comment:
>
> > In other words, you simmered some water in a saucepan and made poached
> > eggs. In what way did you discover an "easy way to poach eggs"?
>
> and then I said:
> It was easy because I didn't use the little cups so I didn't have to clean
> them.

Only a retard would use one of those dumb pans with the little cups to
begin with.

> I didn't use deep boiling water to drop the eggs into, possibly burning
> myself.

Who poaches eggs in deep boiling water? And burn yourself? How could
you burn yourself, were you planning on retrieving the eggs from the
boiling water with your bare hands?

> all in all, it was much easier, and the eggs were tender and good.

Whatever floats yer boat, moron.

On Mar 1, 1:49 pm, "J. Davidson" > wrote:
> Today for lunch I got the pan with 4 little cups for poaching 4 eggs.
> I removed the cups and the little tray holding them.
> I wiped the bottom of the teflon poach pan with a little butter.
> I added some water.
> Then I broke 4 eggs, one at a time, into the pan, [etc., etc. snip the rest]

It's a little difficult to share the delight you seem to have in your
feat when it includes the step of wiping a teflon pan with butter
before filling it with water. What were you trying to do, make doubly
sure that the water wouldn't stick? -aem

aem wrote:
>
>
>
> It's a little difficult to share the delight you seem to have in your
> feat when it includes the step of wiping a teflon pan with butter
> before filling it with water. What were you trying to do, make doubly
> sure that the water wouldn't stick? -aem

I used to have a Teflon coated poacher and it needed to be greased or else
bits of egg stuck, tore about nicely poached <?> eggs and was a bitch to
clean.

PVC wrote:

> In other words, you simmered some water in a saucepan and made poached
> eggs. In what way did you discover an "easy way to poach eggs"?
>
>
It was that totally unnecessary step of buttering the bottom of the pan
she then added water to.

On Mar 1, 8:17 pm, Dave Smith > wrote:
> aem wrote:
>
> > It's a little difficult to share the delight you seem to have in your
> > feat when it includes the step of wiping a teflon pan with butter
> > before filling it with water. What were you trying to do, make doubly
> > sure that the water wouldn't stick? -aem
>
> I used to have a Teflon coated poacher and it needed to be greased or else
> bits of egg stuck, tore about nicely poached <?> eggs and was a bitch to
> clean.

I'm astonished to hear it. But if you say so. -aem

aem wrote:
>
> On Mar 1, 8:17 pm, Dave Smith > wrote:
> > aem wrote:
> >
> > > It's a little difficult to share the delight you seem to have in your
> > > feat when it includes the step of wiping a teflon pan with butter
> > > before filling it with water. What were you trying to do, make doubly
> > > sure that the water wouldn't stick? -aem
> >
> > I used to have a Teflon coated poacher and it needed to be greased or else
> > bits of egg stuck, tore about nicely poached <?> eggs and was a bitch to
> > clean.
>
> I'm astonished to hear it. But if you say so. -aem

It was disappointing to have to do that, considering that it is supposed to
be a non stick surface, but using a little butter save a lot of extra
work. I never really liked that method of poaching eggs. It was just
easier to serve the eggs up on a slice of toast with out the toast getting
all soggy from the poaching water that invariably gets caught in the little
folds and indentations in an egg poached in water (as a poached egg should
be).

I eventually smartened up and learned that lifting the egg with a slotted
lifter or spoon, setting it in a saucer, pouring off the water, then
holding the slotted utensil in place and inverting the plate, egg and all,
drained enough water to avoid that problem.

On Mar 1, 11:08 pm, Dave Smith > wrote:
>
> I eventually smartened up and learned that lifting the egg with a slotted
> lifter or spoon, setting it in a saucer, pouring off the water, then
> holding the slotted utensil in place and inverting the plate, egg and all,
> drained enough water to avoid that problem.


Using a slotted spoon works for me, too. But I rest the spoon with
the egg still in it on a clean dishtowel and dab the top of the egg
with a clean paper towel to get the excess water off. And I love
those poached eggs on a toasted split open lightly buttered English
muffin. Yummmm.

On Mar 2, 1:47 am, "itsjoannotjoann" >
wrote:
> On Mar 1, 11:08 pm, Dave Smith > wrote:
>
>
>
> > I eventually smartened up and learned that lifting the egg with a slotted
> > lifter or spoon, setting it in a saucer, pouring off the water, then
> > holding the slotted utensil in place and inverting the plate, egg and all,
> > drained enough water to avoid that problem.
>
> Using a slotted spoon works for me, too. But I rest the spoon with
> the egg still in it on a clean dishtowel and dab the top of the egg
> with a clean paper towel to get the excess water off. And I love
> those poached eggs on a toasted split open lightly buttered English
> muffin. Yummmm.

Set it on a heal of bread that you would otherwise discard.

Greg Zywicki

In article .com>,
says...
> > > I eventually smartened up and learned that lifting the egg with a slotted
> > > lifter or spoon, setting it in a saucer, pouring off the water, then
> > > holding the slotted utensil in place and inverting the plate, egg and all,
> > > drained enough water to avoid that problem.
> >
> > Using a slotted spoon works for me, too. But I rest the spoon with
> > the egg still in it on a clean dishtowel and dab the top of the egg
> > with a clean paper towel to get the excess water off. And I love
> > those poached eggs on a toasted split open lightly buttered English
> > muffin. Yummmm.
>
> Set it on a heal of bread that you would otherwise discard.
>
> Greg Zywicki
>

I learned from one of Julia's cookbooks that you can poach eggs, cool
them in ice water, keep them for quite a few hours, and reheat just
before using. I was dubious at first but the quality was excellent. Very
convenient when you need to serve a lot of them.


--
Peter Aitken

On Fri, 02 Mar 2007 00:08:42 -0500, Dave Smith
> wrote:

>aem wrote:
>>
>> On Mar 1, 8:17 pm, Dave Smith > wrote:
>> > aem wrote:
>> >
>> > > It's a little difficult to share the delight you seem to have in your
>> > > feat when it includes the step of wiping a teflon pan with butter
>> > > before filling it with water. What were you trying to do, make doubly
>> > > sure that the water wouldn't stick? -aem
>> >
>> > I used to have a Teflon coated poacher and it needed to be greased or else
>> > bits of egg stuck, tore about nicely poached <?> eggs and was a bitch to
>> > clean.
>>
>> I'm astonished to hear it. But if you say so. -aem
>
>It was disappointing to have to do that, considering that it is supposed to
>be a non stick surface, but using a little butter save a lot of extra
>work. I never really liked that method of poaching eggs. It was just
>easier to serve the eggs up on a slice of toast with out the toast getting
>all soggy from the poaching water that invariably gets caught in the little
>folds and indentations in an egg poached in water (as a poached egg should
>be).
>
>I eventually smartened up and learned that lifting the egg with a slotted
>lifter or spoon, setting it in a saucer, pouring off the water, then
>holding the slotted utensil in place and inverting the plate, egg and all,
>drained enough water to avoid that problem.

I don't poach eggs (never liked them that way). I do an egg (large)
to the stage where the white is well set, but the yolk is still very
runny. They are easy to peal, so I plop my whole egg into an egg cup
and eat it that way. I use this type of egg for eggs benedict too.

--
See return address to reply by email

sf wrote:

>
> >I eventually smartened up and learned that lifting the egg with a slotted
> >lifter or spoon, setting it in a saucer, pouring off the water, then
> >holding the slotted utensil in place and inverting the plate, egg and all,
> >drained enough water to avoid that problem.
>
> I don't poach eggs (never liked them that way). I do an egg (large)
> to the stage where the white is well set, but the yolk is still very
> runny. They are easy to peal, so I plop my whole egg into an egg cup
> and eat it that way. I use this type of egg for eggs benedict too.

That sounds like a lot of work for something that turns out to be so much
like a poached egg.

Peter A > wrote in
:

> In article .com>,
> says...
>> > > I eventually smartened up and learned that lifting the egg with a
>> > > slotted lifter or spoon, setting it in a saucer, pouring off the
>> > > water, then holding the slotted utensil in place and inverting
>> > > the plate, egg and all, drained enough water to avoid that
>> > > problem.
>> >
>> > Using a slotted spoon works for me, too. But I rest the spoon with
>> > the egg still in it on a clean dishtowel and dab the top of the egg
>> > with a clean paper towel to get the excess water off. And I love
>> > those poached eggs on a toasted split open lightly buttered English
>> > muffin. Yummmm.
>>
>> Set it on a heal of bread that you would otherwise discard.
>>
>> Greg Zywicki
>>
>
> I learned from one of Julia's cookbooks that you can poach eggs, cool
> them in ice water, keep them for quite a few hours, and reheat just
> before using. I was dubious at first but the quality was excellent.
> Very convenient when you need to serve a lot of them.
>
>


Nuke the phuckers as you need them!!!!!





--
Peter Lucas
Brisbane
Australia



We are not human beings having a spiritual experience. We are spiritual
beings having a human experience.

- Pierre Teilhard de Chardin

On Fri, 02 Mar 2007 10:33:13 -0500, Dave Smith
> wrote:

>sf wrote:
>
>>
>> >I eventually smartened up and learned that lifting the egg with a slotted
>> >lifter or spoon, setting it in a saucer, pouring off the water, then
>> >holding the slotted utensil in place and inverting the plate, egg and all,
>> >drained enough water to avoid that problem.
>>
>> I don't poach eggs (never liked them that way). I do an egg (large)
>> to the stage where the white is well set, but the yolk is still very
>> runny. They are easy to peal, so I plop my whole egg into an egg cup
>> and eat it that way. I use this type of egg for eggs benedict too.
>
>That sounds like a lot of work for something that turns out to be so much
>like a poached egg.

For me, it's less work and certainly less watery.

--
See return address to reply by email

> wrote:

>On Fri, 02 Mar 2007 10:33:13 -0500, Dave Smith

>>sf wrote:

>>> (Attribution lost wrote)

>>>> I eventually smartened up and learned that lifting the
>>>> egg with a slotted lifter or spoon, setting it in a saucer,
>>>> pouring off the water, then holding the slotted utensil in place
>>>> and inverting the plate, egg and all, drained enough water to
>>>> avoid that problem.

>>> I don't poach eggs (never liked them that way). I do an egg (large)
>>> to the stage where the white is well set, but the yolk is still very
>>> runny. They are easy to peal, so I plop my whole egg into an egg cup
>>> and eat it that way. I use this type of egg for eggs benedict too.

>>That sounds like a lot of work for something that turns out to be so much
>>like a poached egg.

>For me, it's less work and certainly less watery.

I use a slotted spoon to dish out poached eggs and they are
not watery. It does require waiting a few seconds -- maybe five --
for all the water to drain away. Perhaps if you are doing many
poached eggs at once, you would run out of time letting them
drain, but I do not have this problem.

Also, both vinegar and "whirlpooling" seem to accomplish nothing
and are unnecessary.

Steve

<sf> wrote in message ...
> On Fri, 02 Mar 2007 10:33:13 -0500, Dave Smith
> > wrote:
>
>>sf wrote:
>>
>>>
>>> >I eventually smartened up and learned that lifting the egg with a
>>> >slotted
>>> >lifter or spoon, setting it in a saucer, pouring off the water, then
>>> >holding the slotted utensil in place and inverting the plate, egg and
>>> >all,
>>> >drained enough water to avoid that problem.
>>>
>>> I don't poach eggs (never liked them that way). I do an egg (large)
>>> to the stage where the white is well set, but the yolk is still very
>>> runny. They are easy to peal, so I plop my whole egg into an egg cup
>>> and eat it that way. I use this type of egg for eggs benedict too.
>>
>>That sounds like a lot of work for something that turns out to be so much
>>like a poached egg.
>
> For me, it's less work and certainly less watery.

I think soft boiled eggs are easier to prepare than poached eggs. You don't
have to crack the egg into the water, just drop the whole thing in. They
aren't usually peeled either. You set it on the cup and crack off enough of
the top to get a small spoon into.

In article >, "Mitch Scherer" > wrote:
><sf> wrote in message ...
>> On Fri, 02 Mar 2007 10:33:13 -0500, Dave Smith
>> > wrote:
>>>sf wrote:
>>>> >I eventually smartened up and learned that lifting the egg with a slotted
>>>> >lifter or spoon, setting it in a saucer, pouring off the water, then
>>>> >holding the slotted utensil in place and inverting the plate, egg and
>>>> >all, drained enough water to avoid that problem.

I was recently in a place where poached eggs were a breakfast option
for the crowd. They were placed in a tray of warm water on the
servery and a slotted spoon was provided for the customers to select
and drain the egg(s) of their choice.

This caused a degree of discussion verging on consternation among the
patrons, some of whom saw it as resulting in poached eggs that were
far too watery. However, I have to say I don't know how else they
could have been self-served other than from a "flotation pool". What
a god almighty mess there would have been had people been obliged to
dig in and lift the things out of a heap! [And I should say they
turned out pretty good the way they were, given a bit of draining.]

>>>> I don't poach eggs (never liked them that way). I do an egg (large)
>>>> to the stage where the white is well set, but the yolk is still very
>>>> runny. They are easy to peal, so I plop my whole egg into an egg cup
>>>> and eat it that way. I use this type of egg for eggs benedict too.
>>>
>>>That sounds like a lot of work for something that turns out to be so much
>>>like a poached egg.
>>
>> For me, it's less work and certainly less watery.
>
>I think soft boiled eggs are easier to prepare than poached eggs. You don't
>have to crack the egg into the water, just drop the whole thing in. They
>aren't usually peeled either. You set it on the cup and crack off enough of
>the top to get a small spoon into.

Fingers of buttered toast work better. :-)

Cheers, Phred.

--
LID

<sf> wrote:
>
> For me, it's less work and certainly less watery.
>

Sounds good to me. And brought back memories of
being served soft-boiled eggs in an egg cup by a sweet
white-haired great aunt.



--
Posted via a free Usenet account from http://www.teranews.com

In article >, says...
> I use a slotted spoon to dish out poached eggs and they are
> not watery. It does require waiting a few seconds -- maybe five --
> for all the water to drain away. Perhaps if you are doing many
> poached eggs at once, you would run out of time letting them
> drain, but I do not have this problem.
>

I rest them on a clean towel for a few seconds.

Cooking in the shell for a few minutes is a soft-boiled egg, not a
poached egg. Perfectly good, but not the same thing.

--
Peter Aitken

Peter wrote on Sat, 3 Mar 2007 10:59:37 -0500:

PA> In article >,
PA> says...
??>> I use a slotted spoon to dish out poached eggs and they
??>> are not watery. It does require waiting a few seconds --
??>> maybe five -- for all the water to drain away. Perhaps if
??>> you are doing many poached eggs at once, you would run out
??>> of time letting them drain, but I do not have this
??>> problem.
??>>
PA> I rest them on a clean towel for a few seconds.

PA> Cooking in the shell for a few minutes is a soft-boiled
PA> egg, not a poached egg. Perfectly good, but not the same
PA> thing.

True enough but I wonder if anyone has tried making Eggs
Benedict with soft boiled eggs? I suppose it might taste quite
good but the biggest obstacle would be in getting the shell off
without breaking the egg.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton <not.jim.siverton.at.comcast.not> wrote:

>True enough but I wonder if anyone has tried making Eggs
>Benedict with soft boiled eggs? I suppose it might taste quite
>good but the biggest obstacle would be in getting the shell off
>without breaking the egg.

Plus the egg would be the wrong shape. Some egg-poaching
devices (popular with restaurants) have the same problem -- the egg
ends up too spherical, such that it sets precariously on top of the
english muffin and slice of ham, instead of covering them as
a top layer.

A poached egg should be mostly flat, not quite as flat as a fried
egg but nearly so. It should be the same diameter as an english
muffin.

Steve

Mitch Scherer wrote:


>
> I think soft boiled eggs are easier to prepare than poached eggs. You don't
> have to crack the egg into the water, just drop the whole thing in. They
> aren't usually peeled either. You set it on the cup and crack off enough of
> the top to get a small spoon into.

I don't see how they are any easier that poached eggs. You boil water,
drop an egg in and set a timer that has to account for elevation and the
size of the eggs. It is a rude surprise to crack open a three minute egg
and discover it needed 5 minutes to get the expected results, or to cook a
4 minute egg and find it is half way to being hard cooked. OTOH, you can
crack an egg into simmering water and be able to tell from the appearance
that is is done to your preference. Sorry. I like soft boiled eggs and
poached eggs because I like the white to be barely cooked and the yolks to
be runny. I suppose that if I were more anal, always got exactly the same
sized eggs, always used the exact same timing, always poked a hole in the
end with the air bubble to prevent the shell from breaking and the white
oozing out into the cooking water, I could get a perfect soft boiled egg
every time. But I am not, so I prefer to poach.


I live at a low altitude. A few years ago we were vacationing in Colorado
and had rented a room with a kitchenette in Estes Park. We bought eggs and
before leaving my wife boiled the leftover eggs. We stopped to visit her
cousin near Denver. My wife cracked open one of her hard boiled eggs and
had a rude surprise as the yolk oozed out, t which her cousin comments "I
see that you have discovered the effects of altitude on cooking times"

Peter A wrote:
>
> In article >, says...
> > I use a slotted spoon to dish out poached eggs and they are
> > not watery. It does require waiting a few seconds -- maybe five --
> > for all the water to drain away. Perhaps if you are doing many
> > poached eggs at once, you would run out of time letting them
> > drain, but I do not have this problem.
> >
>
> I rest them on a clean towel for a few seconds.

I find that laying them in a saucer, holding the egg in place and tipping
or inverting works even better. The paper towel doesn't do anything for
little pockets of water on top.

>
> Cooking in the shell for a few minutes is a soft-boiled egg, not a
> poached egg. Perfectly good, but not the same thing.

Not to mention having to peel the shell off a hot egg.

James Silverton wrote:

>
> True enough but I wonder if anyone has tried making Eggs
> Benedict with soft boiled eggs? I suppose it might taste quite
> good but the biggest obstacle would be in getting the shell off
> without breaking the egg.

I would imagine that poached eggs would sit on top of the muffin and ham
better than a soft cooked egg, even after shelling it.

Dave Smith > wrote:

> I find that laying them in a saucer, holding the egg in place
> and tipping or inverting works even better. The paper towel
> doesn't do anything for little pockets of water on top.

Little pockets of water on top?

If your poached egg has cratered, you have already failed.

S.

Steve Pope wrote:
>
> Dave Smith > wrote:
>
> > I find that laying them in a saucer, holding the egg in place
> > and tipping or inverting works even better. The paper towel
> > doesn't do anything for little pockets of water on top.
>
> Little pockets of water on top?
>
> If your poached egg has cratered, you have already failed.

Not cratered, but there are usually strands of white hanging about that
pick up water and hold water that wont drain unless tipped. They taste
fine, but they do hold water.

On Sat, 3 Mar 2007 11:04:32 -0500, "James Silverton"
<not.jim.silverton.at.comcast.not> wrote:

> Peter wrote on Sat, 3 Mar 2007 10:59:37 -0500:
>
> PA> Cooking in the shell for a few minutes is a soft-boiled
> PA> egg, not a poached egg. Perfectly good, but not the same
> PA> thing.
>
>True enough but I wonder if anyone has tried making Eggs
>Benedict with soft boiled eggs? I suppose it might taste quite
>good but the biggest obstacle would be in getting the shell off
>without breaking the egg.
>
I do that all the time and it's great. If your timing is right, they
are not fragile.

I'm not a fan of poached eggs because they are slimy.

--
See return address to reply by email