How's it going Florence? I'm doing fine.
Let's get to poaching.
Stay out of trouble,
How To Poach Eggs Without Using Vinegar
In the years since I first answered the question above, I've started using a slight variation on that method. Thanks to some advice from Julia Child, I'm able to make beautiful poached eggs without using vinegar. Granted, you usually can't taste the vinegar, but if you do, it can ruin certain dishes.
The trick to this method is pricking the eggs with a pin and boiling them in the shell for just 10 seconds. The outermost portions of the egg whites start to coagulate before you even start poaching. The result is wonderfully shaped poached eggs with no random strands of hanging egg white. I still transfer the finished egg to paper towels to remove excess liquid and the rare hanging strand.
ADDITIONAL ADVICE FROM AWESOME SITE VISITORS:
After reading the column above, Chef Phil C. wrote in with some advice for poaching multiple eggs.
"First of all I rarely poach less than 4 or 6 eggs at once. Not a trick, just happens to usually be my guest load. That being said, I start with a deep pot and at least a gallon of water (6 - 7 inches deep) I add a half cup of vinegar which helps the egg whites solidify."
"Bring to a boil and turn down to a simmer, then stir the water briskly to form a vortex. Slip eggs one by one into the center of the pot (adding each new egg after the previous one has turned white and migrated to the sides. As individual eggs begin to float they are almost ready".
"I then take them out and keep them on a deep dish with a little warm water. When it's time to plate them slip them back into the simmering water for a few seconds to warm (and finish cooking) and plate!"
Thanks for the great tip Chef Phil!
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Denise S. who works at a Bed and Breakfast in Charleston, SC wrote to us with another way to poach eggs.
"Line a coffee cup or soup cup with a piece of clingy plastic wrap. Drop your egg carefully in the plastic and bag it up like a goldfish. Twist off the end and drop that puppy in boiling water for three minutes. Then pull out with a big slotted spoon and place on a plate. Unwrap the plastic and roll your egg out. BAM!! Beats the old way every time."
Cheryl S. wrote in saying that she'd tried Denise's poaching method above but ran into the following problems: "1) The egg white sticks horribly to the plastic. By the time I scraped off what I could, I had a yolk and a few little chunks of white; 2) I had to hold the little pouches while they cooked, so the extra plastic gathered at the top wouldn't touch the pan and melt."
Thanks for the great note Cheryl!
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This article was written by Mr Breakfast (aka Eddy Chavey).
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