kelbro
Alfred Spatchcock
Do those little silicone cups really work?
I love me some Eggs Benedict and need a neater way to poach the little devils.
I love me some Eggs Benedict and need a neater way to poach the little devils.
If I only have a couple of eggs to poach I do this. If I have a few dozen to a few cases I'll set up a collander or a perforated hotel pan inside another large hotel pan.It isn't bad enough they're poaching rhinos and elephants. Now eggs?
Just crack them into a ramekin and gently slide them into a shallow pan a slowly simmering water spiked with some salt and vinegar.
1. boil water 2. begin vigorously whisking water until it is spinning rapidly 3. drop precracked egg into vortex. The spinning causes the egg white to congeal around the yolk.
And for the avoidance of lawsuits, I recommend you remove the cling film before consumingCheat. Tear off a piece of cling film (Glad Wrap) and oil it lightly, then put it loosely over a cup. Break the egg into the cling film, gather up the edges and twist, then poach as normal.
I forgot vinegar
Poached eggs in a muffin tin makes great poached eggs. The guess work is eliminiated for the most part. You just decide on a firm or looser yolk.
Place muffin tin into oven and turn it on with temperature set to 350. Once the temp. is reached pull tin out and put 1 tablespoon of water into each cup (a little more if it is a big egg). Crack eggs into each cup where there is water and back into oven for 8-10 minutes for loose yolk or 10-13 for firmer yolk. It works like a charm every time. You may adjust the amount of water for each.
Just out of the oven
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Just crack them into a ramekin and gently slide them into a shallow pan a slowly simmering water spiked with some salt and vinegar.