All down to an online search,
I discovered that:
Egg white cooks at 65℃, the yolk stays liquid.
Half fill a frying pan with water then heat to no more than 70℃.
Break an egg into a ramekin then gently pour into the hot water.
Repeat for however many eggs.
Nothing is added to the water, neither salt nor vinegar.
The eggs are cooked after about 3 minutes.
Use a slotted spoon to hook them out one by one.
Sprinkle over a little salt and cracked black pepper.
This was my first attempt and I was very pleased with the result.
I think these are better than when done in our poaching pan.
I love finding out stuff like this.
A friend gave us triple yolk eggs from a local hatchery where they were not wanted.
Oh yes please I love poached eggs. Never thought of doing them that way. A new thing for us to try. My hubby makes much better poached eggs than me so will pass on the tip. Yum.
Looks very tasty, great combination. I had jammy eggs on a duck dish I made last night. You can also poach eggs in the popty-ping, my father used to do it when I was growing up.
Quick poll in inspiration of your post Bob, what is you favourite style of egg.
A great suggestion but I haven’t eaten eggs in over 30 years now and still can’t. not due to the salmonella scare but another poison alcohol. Long story short was a trainee chef and fully paid up member of that Hellfire Club mentality, been out drinking until I forgot then living in quarters on my supposed day off and was sent for(dragged out of bed and down to the kitchen) a rather large hotel with 200 covers for full English and me doing the fried eggs as well as sausage and bacon. The heat and the smell with a hangover the size of Godzilla did not make happy reading. Was wretching my stomach contents into a steel bucket kindly provided by the head chef with the advice this will toughen you up son. It did stopped drinking two weeks later and never ate a cooked egg since as every time I see one cooked can still smell that smell and have to swallow hard.
I am afraid I can’t add my vote to this quick poll.
Wanna guess why?
Rather like @Jbob , I disney eat eggs, being one of those vegetarians (not vegan) who doesn’t eat eggs (or fish). As far as I am aware there aren’t eggless equivalents for the categories on offer in the poll but I believe you can do substitutions in some cases such as baking etc. So I do make eggless omelettes, but as I can’t do the others, it would be unfair to choose a favourite style.
Like the idea though.
In case you were not aware, I think this is worth noting …
As it so happens, I love using Kala Namak in my salat dressings. I make my own salat dressings in a jar and the kala namak is almost my secret special ingredient that raises the flavour of the dressing to a higher level.
In case you’re interested or even if you’re not, the ingredients are
3 parts extra virgin olive oil
1 part acid (I vary this between lemon juice, white wine vinegar, red wine vinegar and a dash of apples cider vinegar)
To this I add
mashed garlic (5/6 cloves - depending on jar size and hence liquid ingredients)
1 teaspoon of wholegrain mustard
1 teaspoon of white sesame tahini
dash of Worcester sauce (vegan) - optional
ground pepper (half teaspoon or to taste)
teaspoon of kala namak or maybe more (making the dressing on the salty side)
Give this a good stir with a spoon and then close the lid and give it a good shake for 3/4 minutes until the dressing homogenises.
Taste it and add salt / pepper as appropriate or just enjoy
So there you have it, from poached eggs to homemade salat dressings!!
(3) 3 parts olive oil 1 part white wine vinegar and a dash of apple cider vinegar.
Note, the “cloudy” look is due to me using a peanut butter jar that has some “left over” peanut butter. This is my attempt to get my money’s worth of the peanut butter - nothing goes to waste in this household !! And so in this case, peanut butter is an optional extra and can be used in the same way as tahini (they can both be used together, or they can be used on their own or not at all - it’s all up to you.)
(4) Dry ingredients added to wet ingredients - looking into jar from top. Don’t be put off, it’s all good clean stuff.
(5) After initial stir with spoon to bring ingredients together
(6) - Put lid on jar and tighten before giving it a good shaaaaaaaaaaaaake!
(7) After vigourous shaaaaaaaaaaaaaaaaking for 3/4 minutes or longer if you can.
Give it a quick taste and add seasoning as required.
On this occasion, I added a bit more kala namak and cracked pepper and gave it a further shake.
On opening the jar, the smell of kala nakak hits you and that’s when you know you’ve nailed it.
It does have complex notes to it and I highly recommend you give it a try.
It keeps in the fridge for a couple of weeks, but we eat salad regularly and so it doesn’t last long as we only make small batches (lack of space in fridge being one of the reasons).
Once in the fridge, you do need to bring it back to room temperature and give it a good shake as some of the contents do separate / sink but the taste remains fabulous!
