Perfect Poached eggs?

I think we have discussed this, but a search pulled up a gazillion (okay, maybe not that many) threads.. I want to discuss poaching the perfect egg...what do you do?

b

Barely simmering water, slightly acidulated. I ease the egg in, use a spoon to "round" it a bit, then slotted spoon to remove.

According to Michel Roux, do the following:
Half fill a 4 inches deep, wide pan with unsalted water. Add 3 TBSP white wine vinegar and bring to a boil. Break an egg into a small bowl and tip it gently into the pan, at the point where the water is bubbling. Do not add more than 4 eggs at a time; poach about 1 1/2 minutes. Using a slotted spoon, lift out the egg and press the outside edge slightly to check for doness. As soon as the egg is cooked to your liking, remove it with the skimmer or slotted spoon. Serve immediately, or transfer to a bowl of ice water and leave for 10 minutes. Trim the edges with a small knife to make a neat shape.

Poached eggs are usually eaten as soon as they are ready, but they can be cooked ahead and kept in cold water in the refirgerator for up to 2 days. To reheat, immerse in a bowl of boiling water for 30 seconds ONLY.

Michelle Roux's book Eggs and The Good Egg by Marie Simmons are must have cookbooks for any aspiring or serious cook. BRILLIANT -- both of them!

According to Michel Roux ... Michelle Roux's book

Did someone get a sex change in a matter of a few lines there?

I do agree with his method except if you are going to eat the poached eggs right away, 90 seconds is too short for the typical American extra-large egg. With this short time, much of the white will still be translucent. I prefer to cook the eggs for about 3 minutes. The temperature of the egg when it goes into the water also effects the cooking time. I usually break the eggs into small, individual bowls and allow them to come to room temperature before cooking. I also drain the eggs on absorbent paper briefly before placing them on the dish.

Also, the measurement of 3 tablespoons may be fine for one size pan but too much for a smaller one or not enough for a larger. I prefer to add sufficient acid until the water tastes slightly acidic. There has to be sufficient acid so the eggs float slightly.

[Jenise]

I don't poach, I 'froach'. That is, my husband has always preferred fried eggs to poached, but I wanted to cut back on the fat of fried. I finally devised a new method half way between the two. I put about 1/4 inch of water in a small fry pan and add half a pat of butter and a pinch of salt, and break the two eggs in as one would for fried. The eggs cook in this shallow, butter-flavored bath in a little longer than a fried egg would take, about three minutes for the degree of doneness in a two minute egg. I turn them after two and a half minutes to set the egg white on top. The finished eggs look like fried eggs, but they are tenderer, ungreasy and have more flavored than poached. It's the best of both worlds.

If you put a lid on the eggs, you won't have to flip them. The tops will steam. I done that for years with only butter, but even it produces enough steam to cook the tops. There's a name for the method, but it escapes me at the moment.

After being served from the appliance while visiting a foodie cousin, we invested in one of those heavy stainless steel poachers. They have no stick cups and poach perfectly. I like 3.5 minutes, and true love likes 4 minutes. They run around $25.

[Jenise]

If you put a lid on the eggs, you won't have to flip them. The tops will steam. I done that for years with only butter, but even it produces enough steam to cook the tops. There's a name for the method, but it escapes me at the moment.

Peter, technically I understand that should be so and I've tried it, but the egg white doesn't set firm enough for Mr. Bob. Turning them insures that I get there. And I know that name too but can't think of it....

If you put a lid on the eggs, you won't have to flip them. The tops will steam. I done that for years with only butter, but even it produces enough steam to cook the tops. There's a name for the method, but it escapes me at the moment.

basted eggs?
though technically, basted eggs get the hot water flicked over them, but the steaming accomplishes the same purpose.
We use the cover method.

That’s it!

As my first waitress job in a dive diner, we called those eggs basted eggs...I've always kind of liked them...
b

oops. Didn't read all the way down..
b

Did someone get a sex change in a matter of a few lines there?

Slip of very dexterous and quick fingers and American name association -- my bad!

I do agree with his method except if you are going to eat the poached eggs right away, 90 seconds is too short for the typical American extra-large egg. With this short time, much of the white will still be translucent. I prefer to cook the eggs for about 3 minutes. The temperature of the egg when it goes into the water also effects the cooking time. I usually break the eggs into small, individual bowls and allow them to come to room temperature before cooking. I also drain the eggs on absorbent paper briefly before placing them on the dish.

I will add that Michele is French and his measurements and recommendations are for what would be familiar to the European cook. But, I don't think that 3 Tbsp of vinegar is too much for what would amount to about 1 qt of water in a 10" round, 4" deep pan that is half full. However, I am a simple home cook and not a chef -- so I humbly bow to your judgment.