tag:blogger.com,1999:blog-2205639805681286189.post4853474989750034894..comments2024-03-15T12:20:21.128-07:00Comments on Yummy Supper : Perfect Poached Eggs (Thank You Thomas Keller)erin scotthttp://www.blogger.com/profile/10504510097858204407noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2205639805681286189.post-2182370912934490232012-09-24T13:54:26.033-07:002012-09-24T13:54:26.033-07:00Cheryl,
I've never heard to straining off the ...Cheryl,<br />I've never heard to straining off the runnier whites. So cool! Thanks for the great comment.<br />-Eerin scotthttps://www.blogger.com/profile/10504510097858204407noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-1388560589835009372012-09-24T13:19:25.264-07:002012-09-24T13:19:25.264-07:00I use a tea strainer or a flour strainer ( fine me...I use a tea strainer or a flour strainer ( fine meshed usually made from nylon) - break the egg into the strainer (over a dish) - the very thin runny portion of the white will drain away, leaving the firmer white and yolk in the strainer. Just gently roll the egg into the boiling, salted water. Perfect poached egg, no white ghosties!Cherylnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-3174239014885047212012-07-20T00:49:39.211-07:002012-07-20T00:49:39.211-07:00It helps if you have the freshest eggs you can get...It helps if you have the freshest eggs you can get. over time, the whites of the egg become less willing to stay close to the yolk in the simmering water, leading to a mess in the water instead of that perfect looking oval formed white ball lol. The vinegar helps 'tighten' the whites, so they supposedly form a nice wrapped poached egg.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-54338682248903546222011-12-06T08:30:08.515-08:002011-12-06T08:30:08.515-08:00Telesma,
Ugh....I hate to hear when things don&#...Telesma, <br /><br />Ugh....I hate to hear when things don't work out. I know how frustrated I feel when that happens. <br /><br />In general I am a big believer in using room temp eggs for everything - but honestly I don't think I am usually that careful about the egg's starting temp when I do this poaching method. But maybe it's worth a try. Plus you could just play with adding time to you cooking. When all else fails trust your instincts:).... when the egg looks done and yummy to you, pull it out.<br /><br />I hope this helps and that you get to eat some poached eggs soon.<br /><br />Eerin scotthttps://www.blogger.com/profile/10504510097858204407noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-43886490237182982732011-12-06T05:56:12.966-08:002011-12-06T05:56:12.966-08:00Did you start with room temp eggs or eggs from the...Did you start with room temp eggs or eggs from the fridge? I did this with eggs straight from the fridge and they were quite underdone with gelatinous white around a liquid yolk at 1:20. The yolk was still very runny at 1:40. I'm thinking I need to start with room temp eggs for them to come out right, or maybe it's something to do with elevation.telesmahttps://www.blogger.com/profile/01978436826749696204noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-15070248769292715652011-10-24T12:37:48.526-07:002011-10-24T12:37:48.526-07:00Well put! Cooking does seem like magic sometimes, ...Well put! Cooking does seem like magic sometimes, doesn't it?<br /><br />I made Keller's poached eggs again yesterday and they do not disappoint:)<br /><br />-Eerin scotthttps://www.blogger.com/profile/10504510097858204407noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-61730933277604997552011-10-24T12:30:27.705-07:002011-10-24T12:30:27.705-07:00Part science and part artistry. I am an egg addic...Part science and part artistry. I am an egg addict, and I can't wait to get home and try this. Thank you for sharing!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-12794603353332046102011-03-23T08:22:29.585-07:002011-03-23T08:22:29.585-07:00Ok, I am a poached egg flunky. I have tried poachi...Ok, I am a poached egg flunky. I have tried poaching eggs and I just don't have the gift. I tried swirling it hard, soft, in between. I have tried gently sinking the egg with no swirling. One time I gave the water 1 swish and dropped the egg in and walked away. When it came back it was beautiful. I have no idea why it turned out that time. I just didn't care how it turned out. I haven't been able to replicate it ....ever. I give. Your the queen, these eggs look divine.Olindahttps://www.blogger.com/profile/15521291606994420432noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-11367061226707356902010-11-08T17:35:31.715-08:002010-11-08T17:35:31.715-08:00I must say that that was really a very nice and pe...I must say that that was really a very nice and perfect poached egg. I just wish I can make something like that!dining tableshttp://www.erikorganic.com/dining-room/dining-room-table.shtmlnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-40324493770352471392010-04-05T10:54:15.553-07:002010-04-05T10:54:15.553-07:00you can try poaching them in a skillet with only 1...you can try poaching them in a skillet with only 1-2 inches of simmering water without swirling. Seems to work a bit better for me!Annehttp://www.thegourmetguide.comnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-22571634404718135062010-03-05T07:53:43.557-08:002010-03-05T07:53:43.557-08:00Too true. Nothing beats a fresh farm egg if you ca...Too true. Nothing beats a fresh farm egg if you can get your hands on one. I am finding eggs more and more at the farmer's market (if I get there early). Farm eggs are definitely pricey, but well worth it in terms of quality, nutrition, and flavor.erin scotthttps://www.blogger.com/profile/10504510097858204407noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-39652099858498945842010-03-05T07:41:45.549-08:002010-03-05T07:41:45.549-08:00Of course the real secret to perfect poached eggs ...Of course the real secret to perfect poached eggs is abosolute freshness. Even Keller (whose method is generations old, BTW) would not work as well with the average egg available to most of us.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-73777781128909323222010-03-04T19:13:32.156-08:002010-03-04T19:13:32.156-08:00I saw your photo on TasteSpotting and it hooked me...I saw your photo on TasteSpotting and it hooked me in. I love,love poached eggs. I make mine the same way, the vinegar is key. Beautiful eggAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-28072823656592736062010-03-04T16:01:59.309-08:002010-03-04T16:01:59.309-08:00Oh my... what a beautiful golden yolk!
I love how...Oh my... what a beautiful golden yolk! <br />I love how Keller always takes the time to be thorough and detailed even if he's talking about something as simple as filleting a fish or poaching an egg, so that when you follow along, you know you're doing it exactly the <i>right</i> way. I'd love to eat at one of his restaurants someday, but I comfort myself with his books in the meantime. :)Isabellehttps://www.blogger.com/profile/09882059098022072326noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-2541902547684460542010-03-04T15:37:46.816-08:002010-03-04T15:37:46.816-08:00True, no one wants cold eggs! Keller suggests imme...True, no one wants cold eggs! Keller suggests immediately placing each poached egg into an ice bath. (He says that the cooked eggs can keep in the refrigerator in ice water for several hours.) When you are ready to serve the eggs, bring a large pot of water to boil. Reheat the eggs by placing them in the simmering water for about 30 seconds. Again, blot the eggs with a paper towel to soak up excess water. I haven't tried Keller's ice bath suggestion, but I trust him to do things right.<br /><br />Another thought...If you are making poached eggs for a crowd, it might be nice to have a couple of pots of water going at the same time to poach your eggs more quickly.erin scotthttps://www.blogger.com/profile/10504510097858204407noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-75476267811875729662010-03-04T15:34:18.370-08:002010-03-04T15:34:18.370-08:00I've tried this method several times (even wit...I've tried this method several times (even with vinegar and whirling the water) and I always end up with messy results...I feel inspired to try again after reading this. (:laurahttp://darkredcrema.comnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-52105066459795001332010-03-04T15:30:37.093-08:002010-03-04T15:30:37.093-08:00Look at those beautiful yolks!! I knew those must ...Look at those beautiful yolks!! I knew those must be farm eggs before you even had to point it out. Beautiful job on both the photography and the poaching, and thank you for sharing (I've been wanting to add 'Ad Hoc at Home') to my cookbook library for awhile now), I will definitely try it Thomas Keller's way next time! Laurelhttps://www.blogger.com/profile/15146238560827911505noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-7845958886388582762010-03-04T14:20:52.363-08:002010-03-04T14:20:52.363-08:00So if you have to make 5 eggs, whats to stop the f...So if you have to make 5 eggs, whats to stop the first from being really cold by the time the 5th one is ready? Who wants to eat cold eggs?ScurvyDawghttp://www.scurvydawg.comnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-44701094931456105662010-03-04T14:17:47.681-08:002010-03-04T14:17:47.681-08:00My mouth is watering at the color of that yolk.......My mouth is watering at the color of that yolk....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-88393218727750484142010-03-04T13:50:54.603-08:002010-03-04T13:50:54.603-08:00These look really good, I like rich color of those...These look really good, I like rich color of those eggs, I usually poach mine with apple cider vinegar, they taste delicious and hold well.<br />Have a great day :)M.https://www.blogger.com/profile/04943454949713325564noreply@blogger.comtag:blogger.com,1999:blog-2205639805681286189.post-610200504523477622010-03-04T00:36:06.392-08:002010-03-04T00:36:06.392-08:00Hey there Yummy Supper gal! It's Genie, your m...Hey there Yummy Supper gal! It's Genie, your momma's friend. I'm loving your emails and recipes. Although right now it's late and I'm on a cleanse and hungry!! Thinking of going in the kitchen to poach an egg but I'm supposed to take these other pills an hour ago! <br /><br />Beautiful eggs too. Absolutely swoon material!<br /><br />FYI, you might enjoy this blog too: www.merakohblog.com - a photog for moms. I work for her and you'll enjoy her photo recipes.<br /><br />Looking forward to more! Much love, Geniegenieohttps://www.blogger.com/profile/09918455325412182150noreply@blogger.com