When I was in high school, I decided I was screwing around too much with my friends and as a result, missing a lot of credits. >< I chose to go to a different school for my senior year so I could catch up without distraction. The school I chose was a vocational high school, half of the day was classes, the other half was vocation ( workplace learning)
So my vocation for the first semester was working in the on campus restaurant, bakery side. My chore one day, was to make some sort of batter ( probably cake but I don't remember) I had to separate eggs and yolks, and at one point broke a yolk and so separating didn't work. My assistant chef came to me and got really angry, saying to me "DON'T YOU KNOW HOW TO BREAK AN EGG?" as if this error made me the stupidest person on the planet. Obviously I didn't, cause I messed up, right? I got upset, walked out of class, but came back determined to do it correctly.
So anyway, I did learn how.. ( I think I asked my Chef) and the trick is easy, just crack it hard! If you try to be gentle, you will probably either break the yolk, or get shell in your bowl.
Also, a good use for the older eggs.. eggs that have been in the fridge for a week or so, is to boil them.. Hard boiled eggs come off the shell easier if they are a few days old.
I poached an egg, bitches! The Kitchen Success Thread
I am queen of everything! In this thread I would like everyone to share their little victories in the kitchen. We will start with mine! I love poached eggs but always thought it would be too hard to do at home. This week, I decided to learn, and...so I did!
My technique:
Used a small pot or a pan, and only enough water to cover an egg in its shell. For me, this made the temperature of the water easier to control, and the temperature is kind of persnickety. You're not supposed to have it boiling but it has to be nice and hot - simmering, I guess.
Added some salt and vinegar to the water
Used the freshest eggs available to me. I used grocery store eggs for my first attempt and they came out okay, but the farmer's market eggs came out beautifully, with far less stray egg white.
Poked a hole in the top of the egg with a pin so there would not be an eggsplosion LOL
When teeny tiny bubbles started to form in the water, added the whole egg to the water for about 30 seconds.
Removed egg with slotted spoon. Egg should not be too hot to handle - went ahead and cracked it into a small glass.
Dumped egg in simmering water
Poked very gently at any stray egg whites to keep the egg together. Did not need to do too much with this.
Waited four minutes, then scooped out a delicious egg and ate it up with toast!
Next step - hollandaise sauce!
Lessa
14 years ago
Gongaa
14 years ago
That is so important. I don't think a lot of people realize how much eggs change before they actually go bad. Also, didst thou swirl thine water?
Eggcelent idea! (amirite?)
Verileah;107803
Used the freshest eggs available to me.
That is so important. I don't think a lot of people realize how much eggs change before they actually go bad. Also, didst thou swirl thine water?
Lessa;107805
Also, a good use for the older eggs.. eggs that have been in the fridge for a week or so, is to boil them.. Hard boiled eggs come off the shell easier if they are a few days old.
Eggcelent idea! (amirite?)
Verileah
14 years ago
I tried swirling the water on my first attempt and ended up with a cyclone of egg whites with a lonely naked yolk in the middle. I think the water might not have been hot enough, also. Keeping the water still worked much better for me, but I have heard the swirl technique so it must work for some people!
Another thing I have heard about poaching eggs is to get the eggs to room temperature by leaving them out for a bit, but I feel like we're already playing russian roulette with the egg safety here (what with the runny yolks) and I'm not sure it's worth the risk :X.
Another thing I have heard about poaching eggs is to get the eggs to room temperature by leaving them out for a bit, but I feel like we're already playing russian roulette with the egg safety here (what with the runny yolks) and I'm not sure it's worth the risk :X.