Poached eggs
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146 comments displayed.
#118 to #117
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defski ONLINE (09/11/2015) [-] >>#99, >>#114, Just checked. There isn't
"Plastic wrap, cling film (UK), cling wrap or food wrap, is a thin plastic film typically used for sealing food items in containers to keep them fresh over a longer period of time."
en.wikipedia.org/wiki/Plastic_wrap
"Plastic wrap, cling film (UK), cling wrap or food wrap, is a thin plastic film typically used for sealing food items in containers to keep them fresh over a longer period of time."
en.wikipedia.org/wiki/Plastic_wrap
![Plastic [W]rap](https://img.youtube.com/vi/0P0wTBUZNwA/default.jpg)
#109 to #104
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xgolgothax (09/11/2015) [-]
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
Read more at: www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html?oc=linkback
Read more at: www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html?oc=linkback
#148 to #1
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niggerjack (09/11/2015) [-] or, you know, DON'T use plastic wrap. You don't actually need to use plastic wrap to poach an egg. Just add a bit of vinegar to the water as it simmers before adding your cracked egg into the water and you get the same results. Sure it won't necessarily be perfectly round, but your egg will poach the same way.
#164 to #148
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bestestname (09/11/2015) [-] ^Yup.
Also, stirring and placing the egg in the middle of the vortex helps.
Also, stirring and placing the egg in the middle of the vortex helps.
#52
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rebornpotato (09/10/2015) [-] I'd rather not dunk very thin plastic wrap into boiling water while in contact with my food.
#72 to #52
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killerliquid ONLINE (09/10/2015) [-] If you have good plastic wrap, you're ok until 450F
#234 to #229
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myjunk (09/12/2015) [-]
Water boils at 100° celsius - the only thing tha change that is atmospheric pressure or concentration of other stuff in the water (eg salt).
Any exess heat you add makes the water go from liquid to gas (phase transition) - that's the simmering you see.
If you apply more heat it only lets more water make the transition - it won't get hotter than 100°C
Any exess heat you add makes the water go from liquid to gas (phase transition) - that's the simmering you see.
If you apply more heat it only lets more water make the transition - it won't get hotter than 100°C
#49
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fitchy (09/10/2015) [-] or you could poach an egg ******* NORMALLY AND TAKE HALF THE TIME TO DO SO!
#2
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lean (09/10/2015) [-] Isn't it easier and essentially the same thing to soft boil them in shell?
#39 to #2
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mrhaihoang (09/10/2015) [-] you can do it with soft boiled egg but it's much more difficult to get it right, and take more time too.
#38 to #2
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theXsjados (09/10/2015) [-]
What no one is discussing is the science; someone summon the themed account, I don't remember how to spell it.
There is probably a difference between the end result between a poached egg and a hardboiled egg because of the shell. They space it has to cook, the air it takes on before cooking; those things change the very nature of how the egg cooks and can change the end result in a tangible way.
There is probably a difference between the end result between a poached egg and a hardboiled egg because of the shell. They space it has to cook, the air it takes on before cooking; those things change the very nature of how the egg cooks and can change the end result in a tangible way.
#18 to #16
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lean (09/10/2015) [-] You are just being pedantic. The shell doesn't change how the egg cooks. The term is simply to differentiate between cooking in shell or not. You are worrying about specific definitions when my original comment was about how it is simpler to just soft boil the egg.
#20 to #18
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chcknchsr (09/10/2015) [-] I'm being sardonic, not pedantic. The term poached refers to a specific cooking practice that results in a particular result. Poached eggs have a white that is more tender than a softboiled egg and a warm yolk that is more creamy than a softboiled egg.
You're only going to fool someone with a softboiled egg if they don't know what they're asking for when they ask for a poached egg.
You're only going to fool someone with a softboiled egg if they don't know what they're asking for when they ask for a poached egg.
#107 to #105
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bronybox (09/11/2015) [-] OP: "Isn't it easier and essentially the same thing to soft boil them in shell?"
What someone should have answered immediately: "no, Poached eggs have a white that is more tender than a soft-boiled egg and a warm yolk that is more creamy than a soft-boiled egg."
Instead it was some dumb semantic argument where people start going "It's not ******* poached if it's boiled".
What someone should have answered immediately: "no, Poached eggs have a white that is more tender than a soft-boiled egg and a warm yolk that is more creamy than a soft-boiled egg."
Instead it was some dumb semantic argument where people start going "It's not ******* poached if it's boiled".
#144 to #28
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shieeetposter (09/11/2015) [-] Cuntism, explain why these two displayed strong custism over eggs
#45 to #18
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flamingpie (09/10/2015) [-] In all fairness the consistency and general density of the egg feel different. While I understand what you're trying to say, if you poach an egg properly (not like they're doing it here) you get a much lighter egg white with less, I guess you could call it spring. Yes the egg white is cooked in both cases, and yes the yolk is runny, but it does lead to two different end results.
#47 to #45
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lean (09/10/2015) [-] I 100% understand that and agree. As we have discussed, the content isn't truly poached egg either. I simply stated that if you are just boiling an egg, well, boil it. apparently I went wrong in stating that, because a poached egg is poached, which was good to know, having never brought it up until after receiving said information. And when I pointed out that both are boiled eggs, I was immediately informed that no- when you boil and egg in water it is poached, but its actually boiled if the shell is on, which was news to me.
TLDR I have been informed of the differences. I firmly believe that boiled water is a key factor in both. Oh and poached is poached, never forget.
TLDR I have been informed of the differences. I firmly believe that boiled water is a key factor in both. Oh and poached is poached, never forget.
#26 to #18
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articulate (09/10/2015) [-] He's right though. It may be easier, but if you want a poached egg you have to poach it. It's easier to pan fry bacon than to bake it, but the best bacon I've had was baked. I would be disappointed if I went to that restaurant expecting their signature baked bacon and they gave me some ****** substitute simply because it's easier to make.
#42 to #41
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lean (09/10/2015) [-] >>#26, >>#28, >>#40,
Cooking an egg in water is cooking an egg in water. how ******* basic are you all? what fault of logic follows that boiled and poached eggs are similar in both consistency and method of cooking? The only difference is presence of a shell. I understand the basic premise of poached vs boiled, but anyone telling me they are fundamentally different has had their head soft boiled.
www.quora.com/Why-does-a-poached-egg-taste-so-much-nicer-than-a-soft-boiled-one
Cooking an egg in water is cooking an egg in water. how ******* basic are you all? what fault of logic follows that boiled and poached eggs are similar in both consistency and method of cooking? The only difference is presence of a shell. I understand the basic premise of poached vs boiled, but anyone telling me they are fundamentally different has had their head soft boiled.
www.quora.com/Why-does-a-poached-egg-taste-so-much-nicer-than-a-soft-boiled-one
#19 to #16
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ColeTheUber ONLINE (09/10/2015) [-] That's not even close though, that's two different cooking methods. Whether you soft boil an egg or poach an egg, you're still boiling the damn egg. It's still the same principle, the only difference is whether it's in a shell or a bag.
It's more like people who tenderize a steak by poking holes in it as opposed to using a tenderizer, before grilling. It's virtually the same outcome, some people just prefer doing it one way, some like the other, and neither will stop bitching that their way is superior.
It's more like people who tenderize a steak by poking holes in it as opposed to using a tenderizer, before grilling. It's virtually the same outcome, some people just prefer doing it one way, some like the other, and neither will stop bitching that their way is superior.
#29 to #19
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cuntism (09/10/2015) [-] You're defining what differentiates one cooking method from another by the thing it was cooked in (frying pan vs oven) however poaching vs shell boiled can be looked at the same if you think about it, the shell can be counted as the cooking apparatus because it is the shell which makes it that way.
Meh it's all semantics, and probably the dumbest convo ever on FJ
Meh it's all semantics, and probably the dumbest convo ever on FJ
#44 to #29
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ColeTheUber ONLINE (09/10/2015) [-] That was exactly my point though. That poaching vs soft boiling in a shell are similar.
And I'm sure we can come up with a dumber conversation. I mean, it IS funnyjunk.
And I'm sure we can come up with a dumber conversation. I mean, it IS funnyjunk.
#48 to #21
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ColeTheUber ONLINE (09/10/2015) [-] Except it's not at all. It's not just applying heat to food, it's how you apply heat to food. Frying relies on heating the food right on the heat source, grilling suspends the food above the heat source, and poaching boils it in water.
And how is that "by my logic"? I distinctly said that grilling and pan-frying are two separate cooking methods. It's your misguided logic which says that all cooking is the same.
Furthermore, my example with the steak is pretty spot on. See travishein's reply for how the holes work. The only difference between what's in the video and a soft boiled egg is that one is in a shell and the other is in a plastic bag, while the only difference between the steaks from my example is that one uses a tenderizing liquid and the other pokes holes to break down proteins.
And how is that "by my logic"? I distinctly said that grilling and pan-frying are two separate cooking methods. It's your misguided logic which says that all cooking is the same.
Furthermore, my example with the steak is pretty spot on. See travishein's reply for how the holes work. The only difference between what's in the video and a soft boiled egg is that one is in a shell and the other is in a plastic bag, while the only difference between the steaks from my example is that one uses a tenderizing liquid and the other pokes holes to break down proteins.
#24 to #21
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travishein (09/10/2015) [-] That is incorrect sir. I worked for a steak house where we cut our steaks by hand. We used to jaccard our steaks (look up jaccarders if you don't know) to perforate the outer portion of the steak and break up the proteins. This was done with sirloin and strip to make the meat tender. Once the proteins begin to cook, they draw their moisture in. The proteins break down during cooking, but as long as you let it rest prior to cutting...it will still be very juicy. Whereas a sirloin that hasn't been tenderized can be very tough. Peace.
#37 to #30
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travishein (09/10/2015) [-] Top sirloin? New York Strip? Center cut pork loin? I disagree that they are ****** meat, and just about any dense protein benefits from jaccarding. But, you guys are the experts so peace out!
#204 to #198
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travishein (09/11/2015) [-] I'm a New York strip guy. New York is the cut between the sirloin and the ribeye. You get some of the marbling as the loin moves towards the ribeye end, but the strong, beefy flavor you'll find in a sirloin. Dense muscle (like sirloin) has a tendency to be a tougher cut. It's not "low quality" meat, it's just a part of dealing with proteins. The truth is, any butcher, meat cutter, etc. that knows his way around all cuts of beef probably jaccard the meat and you don't even know it. We aren't talking about thick gauge needles. These are tiny blades that simply separate the proteins slightly, making it slightly tender and decreasing cooking times. If you eat nothing but tenderloin, ribeye and other marbled cuts you probably don't eat meat that has been jaccarded so there's that chance.
#209 to #204
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cuntism (09/11/2015) [-] Our cuts are named different here, same names but for different places.
I personally only eat sirloin, but then I only eat Wagyu (the breed that Kobe is from, but raised in the UK, not *quite* as nice but damn close and like 1/10th of the price).
I don't mind a ribeye now and then but because I have my steak blue, it's not nice. If I've no choice but a ribeye then I'll have it rare.
In the UK if I seen a butcher pre-tenderize the meat I'd legit have him fired. If a meat can't stand on it's own quality then it shouldn't be sold. The jaccard is dangerous too in a sense because all that surface bacteria, all that fecal matter that is flash fried and killed that can't get in past the surface now has a way into the meat to breed. That means you can't age a cut now too if it was pre-jaccard'ed or whatever the term is.
This is one of those convos where we just stop here, shake hands, and say we have a difference of situations and opinions, and no good can come of continuing it
I personally only eat sirloin, but then I only eat Wagyu (the breed that Kobe is from, but raised in the UK, not *quite* as nice but damn close and like 1/10th of the price).
I don't mind a ribeye now and then but because I have my steak blue, it's not nice. If I've no choice but a ribeye then I'll have it rare.
In the UK if I seen a butcher pre-tenderize the meat I'd legit have him fired. If a meat can't stand on it's own quality then it shouldn't be sold. The jaccard is dangerous too in a sense because all that surface bacteria, all that fecal matter that is flash fried and killed that can't get in past the surface now has a way into the meat to breed. That means you can't age a cut now too if it was pre-jaccard'ed or whatever the term is.
This is one of those convos where we just stop here, shake hands, and say we have a difference of situations and opinions, and no good can come of continuing it
#34 to #33
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psykobear (09/10/2015) [-] Then the one in the content isn't a poached egg, either, if egg contact with water is needed.
But regardless, he just said essentially the same thing, not exactly. So if the only differences are contact with water during cooking and shape, then they are, indeed, essentially the same, minus a couple differences.
But regardless, he just said essentially the same thing, not exactly. So if the only differences are contact with water during cooking and shape, then they are, indeed, essentially the same, minus a couple differences.
#35 to #34
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chcknchsr (09/10/2015) [-] Correct. The egg in the content is not poached. It would also taste of olive oil by the looks of it.
I stand by what I said. The egg is not poached, nor is it "essentially" poached. Those couple of differences are the only reason that poached eggs are preferred for delicate constructions such as Eggs Benedict.
The Hollandaise is equally delicate, but it is essential.
I stand by what I said. The egg is not poached, nor is it "essentially" poached. Those couple of differences are the only reason that poached eggs are preferred for delicate constructions such as Eggs Benedict.
The Hollandaise is equally delicate, but it is essential.
#5 to #2
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comicironic (09/10/2015) [-]
Having tried poached eggs: no.
The way they cook is different and you don't have to peel them - which is a real pain softboiled.
It comes out somewhat nicer.
The way they cook is different and you don't have to peel them - which is a real pain softboiled.
It comes out somewhat nicer.
#182 to #168
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comicironic (09/11/2015) [-]
Because you want to spread it out over your toast in a delicious poached-egg way.
#174 to #5
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qotsa (09/11/2015) [-] but the essentially taste the same and if you know how long you have to cook them for the wanted result 6 mins if i use eggs from the fridge and if i want to eat them with a spoon, 7 if i want to peel them , just soft boiling them is easier and the risk to screw it up is smaller.
#73
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nudybooty (09/10/2015) [-] I feel like I'm the only one who can't stand eggs when the yoke is gooey. They make me gag, it's like trying to eat a bucket of snot. It's so slimy.
The chocolate ones are the only acceptable gooey eggs.
The chocolate ones are the only acceptable gooey eggs.
#85 to #84
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kibbleking (09/10/2015) [-] I would never think of egg and chocolate going together.... Maybe it's the ********* chocolate we have here?
#89 to #88
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kibbleking (09/10/2015) [-] O **** .
It's a local brand. It's a barbeque sauce, but it's a lot stronger.
It's a local brand. It's a barbeque sauce, but it's a lot stronger.
#106 to #73
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mutzaki (09/11/2015) [-] The membrane around the yolk is pretty slimey, but the actual yolk itself is more of a smooth, creamy texture. If you break the yolk and let the inside flow out, you can just eat that and leave the membrane.
If you haven't, you should try a soft-boiled egg. The yolk is runny, but there's no gooey membrane attached to it. Incredible when it's freshly boiled and still warm.
If you haven't, you should try a soft-boiled egg. The yolk is runny, but there's no gooey membrane attached to it. Incredible when it's freshly boiled and still warm.
#147
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demoncalcifer (09/11/2015) [-] Ha! Everyone knows The Eggshell is the only part worth eating.
#156 to #123
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Nihatclodra (09/11/2015) [-] Very difficult if you're using the traditional method of cracking the egg into boiling water with white vinegar in it, and gently stirring it constantly until EXACTLY the right moment so it's all cooked, but the yolk is still runny... and then taking it out VERY carefully so it doesn't break on it's way to the plate.
if you're using those "Egg Poacher Plates" that cook eggs with steam into a bowl-like shape: that's not actually poached egg; it's a poor substitute.
if you're using those "Egg Poacher Plates" that cook eggs with steam into a bowl-like shape: that's not actually poached egg; it's a poor substitute.
#179 to #156
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angelusprimus (09/11/2015) [-] Don't crack it into water.
Crack it into a ladle then lower it slowly into the water.
Crack it into a ladle then lower it slowly into the water.
#181 to #179
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Nihatclodra (09/11/2015) [-] ... I have NEVER heard anyone suggest that before, not even professional chefs on cooking shows... that's ******* brilliant!
#6
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kenshirokisame ONLINE (09/10/2015) [-] My step dadad makes poached eggs without the plastic bag. Uses some combination of water and vinegar. With hollandaise sauce it's amazing
#162
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noplaceperson ONLINE (09/11/2015) [-]
how bout im not gonna boil my ******* food in saran wrap
#223 to #200
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Nihatclodra (09/12/2015) [-] Because poaching an egg is VERY different than hardboiling it.
#225 to #224
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Nihatclodra (09/12/2015) [-] soft-boiled eggs have their whites too soft. Poached eggs have the whites completely cooked, while also being a bit fluffy; and the yolks runny.
