I've been to a few restaurantes recently where I've ordered eggs
benedict and gotten the most perfect poached eggs I've ever seen. I'm
not sure how they do it, but the eggs come out and are almost perfect
spheres. Does anybody have an idea of how to make this happen? Every
poached egg that I've ever cooked (via the basic pan with salt +
vinegar and cracking the eggs directly into the water) has turned out
to be quite flat (albeit delicious). Anybody have any insight into
how to make one more spherical?

Thanks!

-Ben

In article . com>,
wrote:

> I've been to a few restaurantes recently where I've ordered eggs
> benedict and gotten the most perfect poached eggs I've ever seen. I'm
> not sure how they do it, but the eggs come out and are almost perfect
> spheres. Does anybody have an idea of how to make this happen? Every
> poached egg that I've ever cooked (via the basic pan with salt +
> vinegar and cracking the eggs directly into the water) has turned out
> to be quite flat (albeit delicious). Anybody have any insight into
> how to make one more spherical?
>
> Thanks!
>
> -Ben

They probably use an egg poaching pan.
I have one but just don't use it often:

http://tinyurl.com/yoptu4

This is a really nice kitchen gadget, but I normally just use water
poaching.

My pan has 5 wells.

Mom used it at least once per year to make Eggs Benedict for New Years
morning.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...

> I've been to a few restaurantes recently where I've ordered eggs
> benedict and gotten the most perfect poached eggs I've ever seen. I'm
> not sure how they do it, but the eggs come out and are almost perfect
> spheres. Does anybody have an idea of how to make this happen? Every
> poached egg that I've ever cooked (via the basic pan with salt +
> vinegar and cracking the eggs directly into the water) has turned out
> to be quite flat (albeit delicious). Anybody have any insight into
> how to make one more spherical?
>
> Thanks!
>
> -Ben
>

I believe it was on one of Julia Child's very early programs that she
demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she
made them in a saucepan with several inches of water. Before gently
dropping the egg in the water, she made a "whirlpool" in the water by
briskly stirring it in circles. The motion of the water caused the white
to enrobe the yolk and the result wasn't flat. ou might give this a try.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

On Mon, 22 Oct 2007 03:23:20 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...
>
>> I've been to a few restaurantes recently where I've ordered eggs
>> benedict and gotten the most perfect poached eggs I've ever seen. I'm
>> not sure how they do it, but the eggs come out and are almost perfect
>> spheres. Does anybody have an idea of how to make this happen? Every
>> poached egg that I've ever cooked (via the basic pan with salt +
>> vinegar and cracking the eggs directly into the water) has turned out
>> to be quite flat (albeit delicious). Anybody have any insight into
>> how to make one more spherical?
>>
>> Thanks!
>>
>> -Ben
>>
>
>I believe it was on one of Julia Child's very early programs that she
>demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she
>made them in a saucepan with several inches of water. Before gently
>dropping the egg in the water, she made a "whirlpool" in the water by
>briskly stirring it in circles. The motion of the water caused the white
>to enrobe the yolk and the result wasn't flat. ou might give this a try.

Yes this is the trick - but another thing is to break the egg into a
small dish or cup and then put the egg into the swirling water. Also
I gently scrape under the poaching egg with a flat slice (a fish slice
is good) so that the egg doesn't stick to the bottom of the pan. A
good amount of water is needed - certainly to well cover the poaching
eggs. I generally poach one at a time and using the above method I
now get perfect poached eggs all the time.

Cheers

The Golfer's Wife

In article 4>,
Wayne Boatwright > wrote:

> Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...
>
> > I've been to a few restaurantes recently where I've ordered eggs
> > benedict and gotten the most perfect poached eggs I've ever seen. I'm
> > not sure how they do it, but the eggs come out and are almost perfect
> > spheres. Does anybody have an idea of how to make this happen? Every
> > poached egg that I've ever cooked (via the basic pan with salt +
> > vinegar and cracking the eggs directly into the water) has turned out
> > to be quite flat (albeit delicious). Anybody have any insight into
> > how to make one more spherical?
> >
> > Thanks!
> >
> > -Ben
> >
>
> I believe it was on one of Julia Child's very early programs that she
> demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she
> made them in a saucepan with several inches of water. Before gently
> dropping the egg in the water, she made a "whirlpool" in the water by
> briskly stirring it in circles. The motion of the water caused the white
> to enrobe the yolk and the result wasn't flat. ou might give this a try.

Have you never seen a poaching pan? :-)

They actually do have their uses.

Just hand-butter or oil the removable wells really good to keep them
from sticking.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Oh pshaw, on Mon 22 Oct 2007 03:35:48a, Omelet meant to say...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> Oh pshaw, on Sun 21 Oct 2007 07:24:28p, meant to say...
>>
>> > I've been to a few restaurantes recently where I've ordered eggs
>> > benedict and gotten the most perfect poached eggs I've ever seen.
>> > I'm not sure how they do it, but the eggs come out and are almost
>> > perfect spheres. Does anybody have an idea of how to make this
>> > happen? Every poached egg that I've ever cooked (via the basic pan
>> > with salt + vinegar and cracking the eggs directly into the water)
>> > has turned out to be quite flat (albeit delicious). Anybody have any
>> > insight into how to make one more spherical?
>> >
>> > Thanks!
>> >
>> > -Ben
>> >
>>
>> I believe it was on one of Julia Child's very early programs that she
>> demonstrated poaching an egg. Aside from the vinegar, salt, whatever,
>> she made them in a saucepan with several inches of water. Before
>> gently dropping the egg in the water, she made a "whirlpool" in the
>> water by briskly stirring it in circles. The motion of the water
>> caused the white to enrobe the yolk and the result wasn't flat. ou
>> might give this a try.
>
> Have you never seen a poaching pan? :-)
>
> They actually do have their uses.
>
> Just hand-butter or oil the removable wells really good to keep them
> from sticking.

Yes, I have one, as well as an electric egg poacher. Both of them can cook
4 eggs.

When I want to take the time I use the swirling water method. Otherwise, I
usually use the electric poacher, which is automatic.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

wrote

> I've been to a few restaurantes recently where I've ordered eggs
> benedict and gotten the most perfect poached eggs I've ever seen.

Ask Ferran Adria'.
This picture is from a restaurant in Milan, and the egg seems to have
been "made" with one of Ferran Adria's molecular kitchen kits:
http://www.marchidigola.it/la-carbon...ata-di-berton/
--
Vilco
Think pink, drink rose'

> I've been to a few restaurantes recently where I've ordered eggs
> benedict and gotten the most perfect poached eggs I've ever seen. I'm
> not sure how they do it, but the eggs come out and are almost perfect
> spheres. Does anybody have an idea of how to make this happen? Every
> poached egg that I've ever cooked (via the basic pan with salt +
> vinegar and cracking the eggs directly into the water) has turned out
> to be quite flat (albeit delicious). Anybody have any insight into
> how to make one more spherical?
>
> Thanks!
>
> -Ben
>

We use the Alton Brown method... always perfect!

Poached Egg Tips Recipe courtesy Alton Brown

Show: Good Eats

Episode: Mission: Poachable







Always use fresh eggs. If you can't see the difference between the "thick"
white and the "thin" white, the yolks will probably break in the pan. Always
deliver the eggs to the pan with a custard cup or large spoon. Avoid
cracking directly into the pan. When using a non-stick skillet cook in no
more than an inch of water. If you don't have a non-stick pan, poach in a
deep saucepan containing at least 3 inches of water. Always acidulate the
poaching liquid with either vinegar or lemon juice (1 tsp per each cup of
water). Bring liquid to a boil, add eggs, then remove from heat and cover.
How long you ask? It depends on how many eggs. I like my yolks barely runny
so I'll cook 4 eggs for 7 to 8 minutes depending on there size. Since more
eggs will absorb more heat from the water, they will take longer to cook, so
for large batches always include an extra "test" egg. Always remove eggs
with a slotted spoon. Poached eggs can be refrigerated in ice water for up
to 8 hours, then reheated in hot water. Do not re-boil.

On Mon, 22 Oct 2007 18:36:30 +0200, "Vilco" > wrote:

wrote
>
>> I've been to a few restaurantes recently where I've ordered eggs
>> benedict and gotten the most perfect poached eggs I've ever seen.
>
>Ask Ferran Adria'.
>This picture is from a restaurant in Milan, and the egg seems to have
>been "made" with one of Ferran Adria's molecular kitchen kits:
>http://www.marchidigola.it/la-carbon...ata-di-berton/

According to the translated comments, that egg is raw. Looks raw, too.

raymond wrote

>>> I've been to a few restaurantes recently where I've ordered eggs
>>> benedict and gotten the most perfect poached eggs I've ever seen.

>> Ask Ferran Adria'.
>> This picture is from a restaurant in Milan, and the egg seems to
have
>> been "made" with one of Ferran Adria's molecular kitchen kits:
>> http://www.marchidigola.it/la-carbon...ata-di-berton/

> According to the translated comments, that egg is raw. Looks raw,
too.

True. Those El Bulli kits must be a strange thingie.
--
Vilco
Think pink, drink rose'

wrote:
>
> I've been to a few restaurantes recently where I've ordered eggs
> benedict and gotten the most perfect poached eggs I've ever seen. I'm
> not sure how they do it, but the eggs come out and are almost perfect
> spheres. Does anybody have an idea of how to make this happen? Every
> poached egg that I've ever cooked (via the basic pan with salt +
> vinegar and cracking the eggs directly into the water) has turned out
> to be quite flat (albeit delicious). Anybody have any insight into
> how to make one more spherical?


What do you mean by a perfectly poached egg? Are you talking about taste
and texture or appearance? There are a number of items available to poach
eggs and have them retain a pleasing appearance. You can use an egg
poacher, which actually steams the eggs rather than poaching them. You can
crack the eggs into round (or other shape ) forms, like old tuna cans. I
have some some thingambobs I picked up in a local hardware store than are
like little baskets with holes in the bottom. You set them into the
simmering water and crack the eggs into them.

Julie Child recommended doing them in a large pot of with some vinegar
added. Stir the water around to form an eddy and crack the eggs gently into
the mini maelstrom and the egg with stay together in a nice shape. It is
also a good idea to crack the egg into a a small bowl and then slap it into
the water from the bowl. I have had moderate success with Julia's method
when poaching only one egg.... but who poaches only one egg?

Oh pshaw, on Mon 22 Oct 2007 12:04:54p, raymond meant to say...

> On Mon, 22 Oct 2007 18:36:30 +0200, "Vilco" > wrote:
>
wrote
>>
>>> I've been to a few restaurantes recently where I've ordered eggs
>>> benedict and gotten the most perfect poached eggs I've ever seen.
>>
>>Ask Ferran Adria'.
>>This picture is from a restaurant in Milan, and the egg seems to have
>>been "made" with one of Ferran Adria's molecular kitchen kits:
>>http://www.marchidigola.it/la-carbon...ata-di-berton/
>
> According to the translated comments, that egg is raw. Looks raw, too.
>

And looks like the yolk only.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

Janet Baraclough > wrote in
:

> The message 4>
> from Wayne Boatwright > contains these
words:
>
>> Oh pshaw, on Mon 22 Oct 2007 12:04:54p, raymond meant to say...
>
>> > On Mon, 22 Oct 2007 18:36:30 +0200, "Vilco" > wrote:
>> >
>> wrote
>> >>
>> >>> I've been to a few restaurantes recently where I've ordered eggs
>> >>> benedict and gotten the most perfect poached eggs I've ever seen.
>> >>
>> >>Ask Ferran Adria'.
>> >>This picture is from a restaurant in Milan, and the egg seems to
have
>> >>been "made" with one of Ferran Adria's molecular kitchen kits:
>> >>http://www.marchidigola.it/la-carbon...ata-di-berton/
>> >
>> > According to the translated comments, that egg is raw. Looks raw,
too.
>> >
>
>> And looks like the yolk only.
>
> It is a raw egg yolk; served the same way as on steak tartare. It's
> not a poached egg.
>
> Janet
>



Ahhhhhhhhhhhhhhhhhhh :-) Reminds me of the 'quickie' dinner we used to
have (*way* back) when we were too busy partying. 3-4 raw eggs in a
glass, gulped down and followed by a shot of Tequila.

On Mon, 22 Oct 2007 03:23:20 GMT, Wayne Boatwright
> wrote:

>I believe it was on one of Julia Child's very early programs that she
>demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she
>made them in a saucepan with several inches of water. Before gently
>dropping the egg in the water, she made a "whirlpool" in the water by
>briskly stirring it in circles. The motion of the water caused the white
>to enrobe the yolk and the result wasn't flat. ou might give this a try.
>
I've tried it and it didn't work for me... but people usually make
more than one poached egg in a pan - so you get the first one right,
what about all the others???




--
See return address to reply by email
remove the smiley face first

sf wrote:
>
> >dropping the egg in the water, she made a "whirlpool" in the water by
> >briskly stirring it in circles. The motion of the water caused the white
> >to enrobe the yolk and the result wasn't flat. ou might give this a try.
> >
> I've tried it and it didn't work for me... but people usually make
> more than one poached egg in a pan - so you get the first one right,
> what about all the others???


That was my problem with Julia's method. It works well for one egg, but if
we are having poached eggs in our house we have to make at least three of
them. You can't keep stirring it around once you put the first egg in,
never mind with two of them in there., not to mention the problem of
stirring the water vigorously while cracking en egg into a small bowl and
then slipping into the water from the bowl while you stir. I suppose you
could use four pots and four bowls to make four poached eggs..... if you
had a maid to clean up after you.

Dave Smith wrote:

> That was my problem with Julia's method. It works well for one egg, but if
> we are having poached eggs in our house we have to make at least three of
> them. You can't keep stirring it around once you put the first egg in,
> never mind with two of them in there., not to mention the problem of
> stirring the water vigorously while cracking en egg into a small bowl and
> then slipping into the water from the bowl while you stir. I suppose you
> could use four pots and four bowls to make four poached eggs..... if you
> had a maid to clean up after you.

Poached eggs can be prepared in advance and reheated. I've never done so
(I rarely eat eggs by themselves) but I've seen it written about many
times. Have you ever tried this?

On Oct 23, 8:04?am, Goomba38 wrote:

> Poached eggs can be prepared in advance and reheated.
> I've never done so (I rarely eat eggs by themselves) but I've > seen it written about many times. Have you ever tried this?

Not Dave, but I do that sometimes. I have been pleased with
the result.

In article >,
Sqwertz > wrote:

> On Sun, 21 Oct 2007 19:24:28 -0700, wrote:
>
> > I've been to a few restaurantes recently where I've ordered eggs
> > benedict and gotten the most perfect poached eggs I've ever seen. I'm
> > not sure how they do it, but the eggs come out and are almost perfect
> > spheres. Does anybody have an idea of how to make this happen?
>
> Break the egg into plastic wrap, twist it up, and boil like that.
> http://www.metacafe.com/watch/296877..._plastic_wrap/
>
> This is how I do it and it works well. I had some pictures of my
> method, but I've mis-placed them.
>
> -sw

Now _that_ is an interesting idea. :-)
But that final appearance is similar to what you can get with a properly
done soft boiled egg, in the shell.

Looks similar to the concept of the "Omelet in a bag" thing used for
camping?
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
PeterLucas > wrote:

> Ahhhhhhhhhhhhhhhhhhh :-) Reminds me of the 'quickie' dinner we used to
> have (*way* back) when we were too busy partying. 3-4 raw eggs in a
> glass, gulped down and followed by a shot of Tequila.

I thought that was a "hangover cure"? <G>
You forgot the tobasco!
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >, sf wrote:

> On Mon, 22 Oct 2007 03:23:20 GMT, Wayne Boatwright
> > wrote:
>
> >I believe it was on one of Julia Child's very early programs that she
> >demonstrated poaching an egg. Aside from the vinegar, salt, whatever, she
> >made them in a saucepan with several inches of water. Before gently
> >dropping the egg in the water, she made a "whirlpool" in the water by
> >briskly stirring it in circles. The motion of the water caused the white
> >to enrobe the yolk and the result wasn't flat. ou might give this a try.
> >
> I've tried it and it didn't work for me... but people usually make
> more than one poached egg in a pan - so you get the first one right,
> what about all the others???
>
>

Mom water poached 2 to 3 eggs at a time using the whirlpool method but
she added a bit of salt to the water, not vinegar, timed them for 3
minutes after turning the heat down to a simmer, and removed them with a
slotted spoon.

Wonderful squished into a buttered, toasted English muffin. ;-d
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article >,
Dave Smith > wrote:

> sf wrote:
> >
> > >dropping the egg in the water, she made a "whirlpool" in the water by
> > >briskly stirring it in circles. The motion of the water caused the white
> > >to enrobe the yolk and the result wasn't flat. ou might give this a try.
> > >
> > I've tried it and it didn't work for me... but people usually make
> > more than one poached egg in a pan - so you get the first one right,
> > what about all the others???
>
>
> That was my problem with Julia's method. It works well for one egg, but if
> we are having poached eggs in our house we have to make at least three of
> them. You can't keep stirring it around once you put the first egg in,
> never mind with two of them in there., not to mention the problem of
> stirring the water vigorously while cracking en egg into a small bowl and
> then slipping into the water from the bowl while you stir. I suppose you
> could use four pots and four bowls to make four poached eggs..... if you
> had a maid to clean up after you.

Crack all three eggs into a small bowl. Once the water is boiling, add
some salt and gently slide the eggs into the middle of the whirlpool and
stop stirring.

Turn the heat down to simmer and set your timer.

It's not that hard.

I'll try to remember to do some later this week or this weekend and take
pics.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

It is troublesome to learn that there are people who think
a "spherical" rather than flat poached egg is "perfect".

Steve

Steve Pope wrote:
>
> It is troublesome to learn that there are people who think
> a "spherical" rather than flat poached egg is "perfect".


I am sure they are pleasing to the eye. I can get to look nice in a
poacher, but I refer the taste of them when cooking in water with a little
vinegar. My only concern is that I not lose too much of the white and that
they not be full of craters and pockets that trap water.

When I serve mine I remove them from the poaching water with a slotted
spoon and lay them in a saucer, then hold the slotted spoon over top of
them and carefully invert them to get rid of excess water.

In article >,
Janet Baraclough > wrote:

> The message >
> from Omelet > contains these words:
>
>
> > Looks similar to the concept of the "Omelet in a bag" thing used for
> > camping?
>
> What's that? (if it's not too painful to talk about;-))
>
> Janet

I've seen it posted about here before.
Seems to be something popular for group breakfasts at campouts:

http://www.mrbreakfast.com/superdisp...?recipeid=1076

The idea is to let each person choose their own additions to the egg and
cheese.

The omelet is boiled in a baggie instead of fried.
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

On Tue, 23 Oct 2007 11:58:32 -0500, Omelet >
wrote:

>In article >,
> Sqwertz > wrote:
>
>> On Sun, 21 Oct 2007 19:24:28 -0700, wrote:
>>
>> > I've been to a few restaurantes recently where I've ordered eggs
>> > benedict and gotten the most perfect poached eggs I've ever seen. I'm
>> > not sure how they do it, but the eggs come out and are almost perfect
>> > spheres. Does anybody have an idea of how to make this happen?
>>
>> Break the egg into plastic wrap, twist it up, and boil like that.
>> http://www.metacafe.com/watch/296877..._plastic_wrap/
>>
>> This is how I do it and it works well. I had some pictures of my
>> method, but I've mis-placed them.
>>
>> -sw
>
>Now _that_ is an interesting idea. :-)
>But that final appearance is similar to what you can get with a properly
>done soft boiled egg, in the shell.
>
>Looks similar to the concept of the "Omelet in a bag" thing used for
>camping?

Actually, it looks like it might work. Check the bottom of

http://www.b3ta.com/features/howtopoachanegg/

I will try this. I've followed this thread with interest, but had
nothing to contribute. If this works I've learned something.

In article >,
raymond > wrote:

Poaching in plastic wrap:

> >Now _that_ is an interesting idea. :-)
> >But that final appearance is similar to what you can get with a properly
> >done soft boiled egg, in the shell.
> >
> >Looks similar to the concept of the "Omelet in a bag" thing used for
> >camping?
>
> Actually, it looks like it might work. Check the bottom of
>
> http://www.b3ta.com/features/howtopoachanegg/
>
> I will try this. I've followed this thread with interest, but had
> nothing to contribute. If this works I've learned something.

Ditto here.
While I have used the swirl into boiling water thing with good success,
this looks a lot tidier.

I DO intend to try it!

Plus it'd keep the egg "dryer".

Have you ever soft boiled tho'?
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet > wrote in newsmp_omelet-
:

> In article >,
> PeterLucas > wrote:
>
>> Ahhhhhhhhhhhhhhhhhhh :-) Reminds me of the 'quickie' dinner we used to
>> have (*way* back) when we were too busy partying. 3-4 raw eggs in a
>> glass, gulped down and followed by a shot of Tequila.
>
> I thought that was a "hangover cure"? <G>


Nahhh, good quick source of protein that dosn't take too much time away
from partying ;-)

A lot of people liken it to swallowing a glass full of snot ;-P


> You forgot the tobasco!


*NEVER* have tabasco with Tequila!!!!

On Oct 23, 1:07 pm, Omelet > wrote:
> In article >,
> Janet Baraclough > wrote:
>
> > The message >
> > from Omelet > contains these words:
>
> > > Looks similar to the concept of the "Omelet in a bag" thing used for
> > > camping?
>
> > What's that? (if it's not too painful to talk about;-))
>
> > Janet
>
> I've seen it posted about here before.
> Seems to be something popular for group breakfasts at campouts:
>
> http://www.mrbreakfast.com/superdisp...?recipeid=1076
>
> The idea is to let each person choose their own additions to the egg and
> cheese.
>
> The omelet is boiled in a baggie instead of fried.

>From camping:
http://bp1.blogger.com/_wF_t9tfw8i8/...h/Camping6.jpg
http://bp3.blogger.com/_wF_t9tfw8i8/...h/DSC01422.JPG
http://bp0.blogger.com/_wF_t9tfw8i8/...h/DSC01435.JPG
http://bp1.blogger.com/_wF_t9tfw8i8/...h/Camping9.jpg
Fried tilapia-camping:
http://bp3.blogger.com/_wF_t9tfw8i8/...h/DSC01461.JPG
http://bp2.blogger.com/_wF_t9tfw8i8/...h/DSC01463.JPG

> --
> Peace, Om


--Bryan

Oh pshaw, on Tue 23 Oct 2007 08:04:17a, Goomba38 meant to say...

> Dave Smith wrote:
>
>> That was my problem with Julia's method. It works well for one egg, but
if
>> we are having poached eggs in our house we have to make at least three
of
>> them. You can't keep stirring it around once you put the first egg in,
>> never mind with two of them in there., not to mention the problem of
>> stirring the water vigorously while cracking en egg into a small bowl
and
>> then slipping into the water from the bowl while you stir. I suppose
you
>> could use four pots and four bowls to make four poached eggs..... if you
>> had a maid to clean up after you.
>
> Poached eggs can be prepared in advance and reheated. I've never done so
> (I rarely eat eggs by themselves) but I've seen it written about many
> times. Have you ever tried this?
>

Yes, I pre-made quite a few individually this way and slipped them into
tepid water. Then reheated all of them in hot water just prior to serving.
Worked well.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

In article .com>,
Bobo Bonobo(R) > wrote:

> > I've seen it posted about here before.
> > Seems to be something popular for group breakfasts at campouts:
> >
> > http://www.mrbreakfast.com/superdisp...?recipeid=1076
> >
> > The idea is to let each person choose their own additions to the egg and
> > cheese.
> >
> > The omelet is boiled in a baggie instead of fried.
>
> >From camping:
> http://bp1.blogger.com/_wF_t9tfw8i8/...sYfg8gA/s1600-
> h/Camping6.jpg
> http://bp3.blogger.com/_wF_t9tfw8i8/...PPQg_q8/s1600-
> h/DSC01422.JPG
> http://bp0.blogger.com/_wF_t9tfw8i8/...VlLjIZ8/s1600-
> h/DSC01435.JPG
> http://bp1.blogger.com/_wF_t9tfw8i8/...jaTHIxU/s1600-
> h/Camping9.jpg
> Fried tilapia-camping:
> http://bp3.blogger.com/_wF_t9tfw8i8/...s58Kses/s1600-
> h/DSC01461.JPG
> http://bp2.blogger.com/_wF_t9tfw8i8/...eF_FYYc/s1600-
> h/DSC01463.JPG
>
> > --
> > Peace, Om
>
>
> --Bryan

I see y'all like to eat well at camp. :-)

For some reason, there is nothing like eating bacon and eggs (and stuff)
out in the fresh air while camping!
--
Peace, Om

Remove both _ (underscores) to validate gmail e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet > wrote in newsmp_omelet-
:

> In article >,
> PeterLucas > wrote:
>
>> Ahhhhhhhhhhhhhhhhhhh :-) Reminds me of the 'quickie' dinner we used to
>> have (*way* back) when we were too busy partying. 3-4 raw eggs in a
>> glass, gulped down and followed by a shot of Tequila.
>
> I thought that was a "hangover cure"? <G>
> You forgot the tobasco!


The best time to take a hangover cure is before you get drunk :P

*drinks loads of water and berocca before going partying*

K

Amarantha > wrote in
. 245.131:

> Omelet > wrote in newsmp_omelet-
> :
>
>> In article >,
>> PeterLucas > wrote:
>>
>>> Ahhhhhhhhhhhhhhhhhhh :-) Reminds me of the 'quickie' dinner we used to
>>> have (*way* back) when we were too busy partying. 3-4 raw eggs in a
>>> glass, gulped down and followed by a shot of Tequila.
>>
>> I thought that was a "hangover cure"? <G>
>> You forgot the tobasco!
>
>
> The best time to take a hangover cure is before you get drunk :P
>
> *drinks loads of water and berocca before going partying*
>
> K
>



On the morning after the night before, a lot of my friends have expressed
their hate for me because they rekon they're 'dying' and I'm as right as
rain :-)

(I don't suffer from that affliction called 'hangovers' ... never have :-)

On Tue, 23 Oct 2007 14:21:53 -0400, Dave Smith
> wrote:

>Steve Pope wrote:
>>
>> It is troublesome to learn that there are people who think
>> a "spherical" rather than flat poached egg is "perfect".
>
>
>I am sure they are pleasing to the eye. I can get to look nice in a
>poacher, but I refer the taste of them when cooking in water with a little
>vinegar. My only concern is that I not lose too much of the white and that
>they not be full of craters and pockets that trap water.
>
>When I serve mine I remove them from the poaching water with a slotted
>spoon and lay them in a saucer, then hold the slotted spoon over top of
>them and carefully invert them to get rid of excess water.

I dunno. That's just too much trouble for me. I can soft boil an egg
with a perfectly runny yolk, and a white set enough I can peel the
shell off with no problem... so that's my substitute for poached.

Grandma poached eggs, I don't.

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On Wed, 24 Oct 2007 01:44:03 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Tue 23 Oct 2007 08:04:17a, Goomba38 meant to say...
>
>> Dave Smith wrote:
>>
>>> That was my problem with Julia's method. It works well for one egg, but
>if
>>> we are having poached eggs in our house we have to make at least three
>of
>>> them. You can't keep stirring it around once you put the first egg in,
>>> never mind with two of them in there., not to mention the problem of
>>> stirring the water vigorously while cracking en egg into a small bowl
>and
>>> then slipping into the water from the bowl while you stir. I suppose
>you
>>> could use four pots and four bowls to make four poached eggs..... if you
>>> had a maid to clean up after you.
>>
>> Poached eggs can be prepared in advance and reheated. I've never done so
>> (I rarely eat eggs by themselves) but I've seen it written about many
>> times. Have you ever tried this?
>>
>
>Yes, I pre-made quite a few individually this way and slipped them into
>tepid water. Then reheated all of them in hot water just prior to serving.
>Worked well.

Premade isn't a big turn on for me, especially when the subject is
poached eggs.

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On Tue, 23 Oct 2007 12:03:25 -0500, Omelet >
wrote:

>In article >,
> Dave Smith > wrote:
>
>> sf wrote:
>> >
>> > >dropping the egg in the water, she made a "whirlpool" in the water by
>> > >briskly stirring it in circles. The motion of the water caused the white
>> > >to enrobe the yolk and the result wasn't flat. ou might give this a try.
>> > >
>> > I've tried it and it didn't work for me... but people usually make
>> > more than one poached egg in a pan - so you get the first one right,
>> > what about all the others???
>>
>>
>> That was my problem with Julia's method. It works well for one egg, but if
>> we are having poached eggs in our house we have to make at least three of
>> them. You can't keep stirring it around once you put the first egg in,
>> never mind with two of them in there., not to mention the problem of
>> stirring the water vigorously while cracking en egg into a small bowl and
>> then slipping into the water from the bowl while you stir. I suppose you
>> could use four pots and four bowls to make four poached eggs..... if you
>> had a maid to clean up after you.
>
>Crack all three eggs into a small bowl. Once the water is boiling, add
>some salt and gently slide the eggs into the middle of the whirlpool and
>stop stirring.
>
>Turn the heat down to simmer and set your timer.
>
>It's not that hard.
>
>I'll try to remember to do some later this week or this weekend and take
>pics.

Please do! I'm having a hard time believing this works with more than
one egg.



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Oh pshaw, on Tue 23 Oct 2007 08:24:59p, meant to say...

> On Wed, 24 Oct 2007 01:44:03 GMT, Wayne Boatwright
> > wrote:
>
>>Oh pshaw, on Tue 23 Oct 2007 08:04:17a, Goomba38 meant to say...
>>
>>> Dave Smith wrote:
>>>
>>>> That was my problem with Julia's method. It works well for one egg,
>>>> but if we are having poached eggs in our house we have to make at
>>>> least three of them. You can't keep stirring it around once you put
>>>> the first egg in, never mind with two of them in there., not to
>>>> mention the problem of stirring the water vigorously while cracking
>>>> en egg into a small bowl and
>>>> then slipping into the water from the bowl while you stir. I
>>>> suppose
>>>> you could use four pots and four bowls to make four poached eggs.....
>>>> if you had a maid to clean up after you.
>>>
>>> Poached eggs can be prepared in advance and reheated. I've never done
>>> so (I rarely eat eggs by themselves) but I've seen it written about
>>> many times. Have you ever tried this?
>>>
>>
>>Yes, I pre-made quite a few individually this way and slipped them into
>>tepid water. Then reheated all of them in hot water just prior to
>>serving. Worked well.
>
> Premade isn't a big turn on for me, especially when the subject is
> poached eggs.
>

Then I won't invite you for Eggs Benedict. :-) It's difficult not to pre-
make them if you're serving 8 people. I have yet to see a way to poach 16
eggs at one time.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

Oh pshaw, on Tue 23 Oct 2007 08:26:03p, meant to say...

> On Tue, 23 Oct 2007 12:03:25 -0500, Omelet >
> wrote:
>
>>In article >,
>> Dave Smith > wrote:
>>
>>> sf wrote:
>>> >
>>> > >dropping the egg in the water, she made a "whirlpool" in the water
>>> > >by briskly stirring it in circles. The motion of the water caused
>>> > >the white to enrobe the yolk and the result wasn't flat. ou might
>>> > >give this a try.
>>> > >
>>> > I've tried it and it didn't work for me... but people usually make
>>> > more than one poached egg in a pan - so you get the first one right,
>>> > what about all the others???
>>>
>>>
>>> That was my problem with Julia's method. It works well for one egg,
>>> but if we are having poached eggs in our house we have to make at
>>> least three of them. You can't keep stirring it around once you put
>>> the first egg in, never mind with two of them in there., not to
>>> mention the problem of stirring the water vigorously while cracking en
>>> egg into a small bowl and then slipping into the water from the bowl
>>> while you stir. I suppose you could use four pots and four bowls to
>>> make four poached eggs..... if you had a maid to clean up after you.
>>
>>Crack all three eggs into a small bowl. Once the water is boiling, add
>>some salt and gently slide the eggs into the middle of the whirlpool and
>>stop stirring.
>>
>>Turn the heat down to simmer and set your timer.
>>
>>It's not that hard.
>>
>>I'll try to remember to do some later this week or this weekend and take
>>pics.
>
> Please do! I'm having a hard time believing this works with more than
> one egg.
>
>
>

That's only effective, of course, if you want 3 eggs all poached together.
They form one mass.

--
Wayne Boatwright
__________________________________________________

The meek are getting ready.

On Oct 23, 9:37 pm, Wayne Boatwright >
wrote:
> Oh pshaw, on Tue 23 Oct 2007 08:24:59p, meant to say...
>
>
>
> > On Wed, 24 Oct 2007 01:44:03 GMT, Wayne Boatwright
> > > wrote:
>
> >>Oh pshaw, on Tue 23 Oct 2007 08:04:17a, Goomba38 meant to say...
>
> >>> Dave Smith wrote:
>
> >>>> That was my problem with Julia's method. It works well for one egg,
> >>>> but if we are having poached eggs in our house we have to make at
> >>>> least three of them. You can't keep stirring it around once you put
> >>>> the first egg in, never mind with two of them in there., not to
> >>>> mention the problem of stirring the water vigorously while cracking
> >>>> en egg into a small bowl and
> >>>> then slipping into the water from the bowl while you stir. I
> >>>> suppose
> >>>> you could use four pots and four bowls to make four poached eggs.....
> >>>> if you had a maid to clean up after you.
>
> >>> Poached eggs can be prepared in advance and reheated. I've never done
> >>> so (I rarely eat eggs by themselves) but I've seen it written about
> >>> many times. Have you ever tried this?
>
> >>Yes, I pre-made quite a few individually this way and slipped them into
> >>tepid water. Then reheated all of them in hot water just prior to
> >>serving. Worked well.
>
> > Premade isn't a big turn on for me, especially when the subject is
> > poached eggs.
>
> Then I won't invite you for Eggs Benedict. :-) It's difficult not to pre-
> make them if you're serving 8 people. I have yet to see a way to poach 16
> eggs at one time.

A lot of people make that with vinegar, which is just nasty.
>
> --
> Wayne Boatwright

--Bryan

Amarantha wrote:

> > I thought that was a "hangover cure"? <G>
> > You forgot the tobasco!
>
> The best time to take a hangover cure is before you get drunk :P
>
> *drinks loads of water and berocca before going partying*

Or... you have a drink of water or a soft drink between drinks. Alcohol
makes you thirsty, so you drink more. You drink more and get thirstier.
Having a drink of water, especially soda water, after an alcoholic drink
fills you up and breaks the drink/thirst cycle. You end up consuming less
alcohol, not getting drunk, and not suffering from a hangover.

Wayne Boatwright wrote:
>
> > Premade isn't a big turn on for me, especially when the subject is
> > poached eggs.
> >
>
> Then I won't invite you for Eggs Benedict. :-) It's difficult not to pre-
> make them if you're serving 8 people. I have yet to see a way to poach 16
> eggs at one time.


That is why they invited scrambled eggs :-)