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Poached eggs

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Barb Downunder

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Poached eggs

by Barb Downunder » Sun Apr 07, 2019 7:27 am

This morning I received a dozen eggs from my goddaughter’s chickens. So having had a weekend full of food I couldn’t think of anything better for tonight but poached eggs. With the freshest eggs, cooked in unadulterated rain water until perfect (took maybe 40 secs!) hot buttered toast and a grind of French grey salt, ambrosia. So fresh they were perfectly formed.

Question for the group, do you add anything to the water when poaching eggs? And if so, why.
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Robin Garr

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Re: Poached eggs

by Robin Garr » Sun Apr 07, 2019 8:35 am

No additions here, Barb, although I wouldn't object to being served one made with a little butter and salt in the mix.
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Jeff Grossman

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Re: Poached eggs

by Jeff Grossman » Sun Apr 07, 2019 2:26 pm

Water works. Not sure I see the need for acidulation.
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Jenise

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Re: Poached eggs

by Jenise » Tue Apr 09, 2019 3:42 pm

The acid just tightens up the white a bit (supposedly). I usually add a dash of vinegar.
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Barb Downunder

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Re: Poached eggs

by Barb Downunder » Wed Apr 10, 2019 5:29 am

Jenise wrote:The acid just tightens up the white a bit (supposedly). I usually add a dash of vinegar.

Yes that is what “they” say. I’ve tried it without noticeable success, and you don’t eat eggs so maybe haven’t noticed The taste :lol: but actually I think you would be very careful about the amount of acid you used.

Robin, I’ll happily eat your egg and dress it with salt and butter.

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