4Real Forums: Poached eggs

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Our Lady's Loom, Larder, and Laundry
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Topic: Poached eggs

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Mary's daughter
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Posted: Dec 07 2009 at 7:45am \| IP Logged

What do you poach your eggs in? We are trying to stay away from nonstick. I use a stainless pot and there is always this glaze on the bottom that is almost impossible to scrape off.

Stephanie

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Kristie 4
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Posted: Dec 07 2009 at 8:13am \| IP Logged

Lee Valley has some little silicon poach thingys..

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Kristie in Canada
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hylabrook1
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Posted: Dec 07 2009 at 9:05am \| IP Logged

Stephanie-
I almost posted this same question last week!

Watching for replies!

Peace,
Nancy

JodieLyn
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Posted: Dec 07 2009 at 9:38am \| IP Logged

I poach eggs in water with a touch of vinegar added.. and usually just use my big cast iron skillet.

the vinegar helps the eggs hold together.. and I usually use a flat whisk to lift the eggs. It works just fine.

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Anastasia
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Posted: Dec 07 2009 at 10:08am \| IP Logged

If you have any of those little ceramic bowls (2 inches across or so), put a little hot water and white vinegar in one, crack an egg into it, and microwave for 30sec-1 minute. The first time, watch it carefully to see how long it takes to cook.

Mary's daughter
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Posted: Dec 07 2009 at 7:06pm \| IP Logged

Thanks for the ideas! The silicone poachy things look interesting and easy to use. I've never tried the vinegar. Can you taste it on the egg? I've also never tried to poach in cast iron. I imagined a sticky mess.

Thank you all!

Stephanie

JodieLyn
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Posted: Dec 07 2009 at 7:14pm \| IP Logged

the vinegar doesnt' leave a vinegar taste.. it's like a tablespoon (less? I don't know I just pour in a bit) in a pan full of water.. the egg should float in the water not get on the bottom of the pan.. it's so easy to clean up.. just some scum around the edges.

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Jodie, wife to Dave
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