EPT[Hasu Cook]10: Fun with Eggs - Page 2
| Blogs > Newbistic |
|
aRyuujin
United States5049 Posts
| ||
|
JerKy
Korea (South)3013 Posts
Really love your blogs Its like an amazing cooking show, except so much better and more genuine! | ||
|
Froadac
United States6733 Posts
| ||
|
Forgottenfrog
United States1268 Posts
 | ||
|
cmgillett
United States335 Posts
| ||
|
UltimateHurl
Ireland591 Posts
| ||
|
HaXXspetten
Sweden15718 Posts
| ||
|
faiza
United States451 Posts
| ||
|
Aerisky
United States12129 Posts
If you take requests, would you mind doing one with vegan ingredients BUT with meat? I'm allergic to milk, eggs, nuts, and seafood so that takes a lot of stuff off my shopping list  | ||
|
r.Evo
Germany14081 Posts
The few times I tried had pretty horrible results with the egg doing everything but looking the way it does in those pictures. =S | ||
|
FXOBoSs
337 Posts
 I even have been tempted to try to copy one of your recipes (The bread one)... But my kitchen is not equipped enough/ I am too lazy Keep up the great work! | ||
|
Newbistic
China2912 Posts
On July 13 2012 18:49 r.Evo wrote: Speaking of fun with eggs, can you explain to me how to make this: http://en.wikipedia.org/wiki/Poached_egg ? The few times I tried had pretty horrible results with the egg doing everything but looking the way it does in those pictures. =S Ahhh, yeah.... I've never actually made poached eggs, so I had to go make some for the first time lol. But I do know a lot of the tricks that you can use to make poaching eggs easier (a lot of them are listed in the wikipedia article). In terms of actually poaching the eggs, the important thing is to sweat the small stuff and make sure you're doing them. Here are the tips off the top of my head: 1) Use eggs that are as fresh as possible. They don't need to be at room temperature, so keep them in your refrigerator. Leaving them out in the open to warm will just make them a lot less fresh. 2) Keep your water at a bare simmer. A rolling boil will cause too much motion and wreck the shape of your eggs 3) Add a splash of vinegar to the water, it will help keep the egg white clumped together 4) Lower the eggs slowly into the water, as close to the water as you can get. You can use a bowl (I tried doing it with the bowl and without), but it isn't necessary. 5) Use a pair of spoons to gently nudge the whites towards the center of the egg as it poaches 6) Cook the eggs for about just over 3 minutes. The whites should be fully cooked and the yolk molten. 7) Poached eggs don't actually come out as beautifully oval as you see them in the pictures in fancy restaurants AFAIK, they do trim bits of the white off to achieve the look before using the eggs. Here is a picture of the eggs I made, along with a serving suggestion (I don't actually do this at home, ever, but there are people who do). ![[image loading]](http://i.imgur.com/P0vMb.jpg) One of the eggs is broken into to show the yolk. Also note that there is a crack in the white of the other egg, because I tried to lift it out of the water a bit too roughly. Practice makes perfect I guess. These aren't the greatest looking poached eggs but I thought they turned out okay. If yours actually look better, disregard everything here >_> | ||
|
r.Evo
Germany14081 Posts
I'll try this again and report back, thanks for the tips. <3 | ||
| ||
