easy poached eggs (with a crispy risotto cake)

Egg poaching tips, tricks, gadgets and shortcuts abound in the culinary world - to the point where I think sometimes people obsess over perfecting poached eggs so much that they forget it's just an egg. It's pretty good no matter what you do to it. That said, the most common problems I see with poached eggs are: (1) they're often misshapen, which isn't something I particularly care about; and (2) they're often improperly drained, leaving a watery puddle on the plate which does, in my opinion, have the potential to utterly ruin an otherwise tasty dish.

The method I used today handles both issues, and it couldn't be easier.

Step 1: Line an espresso cup with plastic wrap and drop the egg in:


Step 2: Wrap it up like a bag, twisting the top to close:


Step 3: poach in simmering water for 2.5 to 3 minutes for egg whites that have completely set while the yolk remains very runny.

Step 4: Unwrap and scoop out with a spoon. The one "problem" is that a little of the white will stick to the plastic. Who cares?



I served these atop leftover pea and white beet risotto that I dredged with flour before pan-frying to a crisp.

Risotto cake with poached eggs:


A delicious Sunday breakfast.

Kennyz wrote:The one "problem" is that a little of the white will stick to the plastic. Who cares?

How about misting the plastic with olive oil spray before adding the egg.

Great idea, I very well may try later this morning

Kennyz wrote:A delicious Sunday breakfast.

Certainly looks delicious to me!

Enjoy,
Gary

G Wiv wrote:How about misting the plastic with olive oil spray before adding the egg.

Might work, and I'd certainly like to hear if it does if you decide to try it. Oil doesn't really adhere to well to plastic, so it might just end up mixing into the egg instead of serving as a protection from sticking. That would taste good anyway, so it's certainly worth a try whether it works for its intended purpose or not.

Kennyz,

Love poached eggs and have tried every gadget/trick (well not this one of yours - great idea!) The problem I have with approaches like this is that there is a different taste and texture when eggs cook directly in contact with the water (with a few drops of vinegar). When using metal or silicone cups, the taste reminds me more of a fried egg. However, next time I'll try your method to see how it comes out. Thanks!

Bill/SFNM

Bill,

I know what you mean. I haven't tried silicon, but I'm not a fan of the metal poachers. One reason is that I don't care for the perfectly round, factory-produced looking shape of the final product, but I also find that the direct contact with a metal heat source produces a different, unpoached-like texture. I didn't have that issue with the plastic wrap method, but I'd love to hear what you think.

Kenny

next time, try lowering the temp way down and doing "sous vide" eggs.

elakin wrote:next time, try lowering the temp way down and doing "sous vide" eggs.

Eddie,

The plastic baggie method did make me think of that, and I expected someone would bring it up (though I expected dansch, who loves to plug things like his immersion circulator and tweeter* machine, to be first). Gotta say though, these were done in 2.5 minutes, which enabled me to put 'em in just as I flipped the risotto cake. From start to finish, the meal was ready in basically the time it took to boil the water. These eggs were really good, and I'm not sure I'm willing to add more difficulty and time to the process for what I imagine to marginal improvement, at best.

Kenny

*I know what it's really called but refuse to use the proper name.

This is a very interesting approach that I may very will try some day, but it almost seems like a solution to a non-existent problem. I mean, how hard is it to poach an egg old-school?

stevez wrote:This is a very interesting approach that I may very will try some day, but it almost seems like a solution to a non-existent problem. I mean, how hard is it to poach an egg old-school?

I don't think it's all that hard, but I do sometimes have trouble getting the things drained well enough for my rather obsessive personality. Important as water is in the kitchen, it's also my nemesis and one of my big pet peeves. I get really annoyed when restaurants serve salad greens that haven't been properly dried, mushrooms that have been washed instead of brushed clean, water-logged raspberries, and poached eggs that are still wet. Especially in a dish like this, where I'm trying to maintain a very nice crispy crust on the risotto cake, water will ruin it.

Kennyz wrote:

stevez wrote:This is a very interesting approach that I may very will try some day, but it almost seems like a solution to a non-existent problem. I mean, how hard is it to poach an egg old-school?

I don't think it's all that hard, but I do sometimes have trouble getting the things drained well enough for my rather obsessive personality.

I, too, hate a poorly drained poached egg. (In fact, I recently had a salad at Eve and the poached egg on the salad was so watery, I almost sent it back, but didn't want to ruin lunch over an egg.) How about putting it on a high quality paper towel to drain (like Bounty)? If it sets for a minute or two on the towel, you notice the towel absorbing the water and wisking it away from the egg, and if it's a high quality towel (like Bounty), then I never have an issue with the egg sticking to the towel. Always worked for me. Just a thought.

aschie30 wrote:

Kennyz wrote:

stevez wrote:This is a very interesting approach that I may very will try some day, but it almost seems like a solution to a non-existent problem. I mean, how hard is it to poach an egg old-school?

I don't think it's all that hard, but I do sometimes have trouble getting the things drained well enough for my rather obsessive personality.

I, too, hate a poorly drained poached egg. (In fact, I recently had a salad at Eve and the poached egg on the salad was so watery, I almost sent it back, but didn't want to ruin lunch over an egg.) How about putting it on a high quality paper towel to drain (like Bounty)? If it sets for a minute or two on the towel, you notice the towel absorbing the water and wisking it away from the egg, and if it's a high quality towel (like Bounty), then I never have an issue with the egg sticking to the towel. Always worked for me. Just a thought.

I use a slotted spoon with a folded paper towel under it. A little jiggling of the egg in the spoon helps it drain completely.

kenny: i dont think the leaching of chemicals from the plastic wrap/baggie is good for your health. a little water patted off the poached egg seems WAY preferable to the dangers of plastic touching your food. there is evidence for the danger of plastic wrap when it gets hot in the microwave, and then it isnt even touching the food. you are wrapping the egg in plastic. i doubt if you could even find any research showing that it is or isnt safe. but i personally dont think it's worth it, just to avoid a few drops of water!
i have no problems poaching eggs-i lower the egg, still in the shell, into the simmering water for about 10 seconds, then crack it open into a bowl, slide it into the water (no vinegar), and it retains its shape pretty well. i've never given a thought to water. i just remove the egg with a slotted spoon. justjoan

Kenny,

Went two ways, plastic wrap with a mist of olive oil spray and a sandwich size ziplock with a mist of olive oil spray. My thinking with the sandwich bag is the smoother, non wrinkled surface would allow the egg to release easier.





Straight plastic wrap worked best, the olive oil mist did not seem to reach the corners of the ziploc and stuck a bit.



Three minutes in simmering water did not seem to be quite enough time for the thicker ziploc, whites were slightly runny.

Ziploc (L), Plastic wrap (R)



First attempt, which I ate, bride got the eggs pictured above.



My conclusion, a light mist of olive oil spray on the plastic wrap does allow an easier release. Though I doubt I will be doing this again as I am perfectly happy with simmering water, bit of vinegar and a slotted spoon.

Thanks for the breakfast fun Kenny.

Enjoy,
Gary

edit: /\ /\ /\ I love your presentation

Perfecting my poached egg is my latest obsession. My goal has been to make it with a minimum of fuss, since I'd like to be able to make them quickly.

I tried a variety of methods of putting the raw egg into the water, and I think a small ladle is pretty efficient. However, I don't think the results I get with a ladle are all that much better than just cracking the egg into the water carefully. Slotted spoon is crucial for draining - I've never felt mine had too much excess water on 'em. It also helps to shape the stray "strands" of egg white into a nice compact package.

I boil the water, then lower the heat. This is where I put bread in the toaster. I add 1 tbsp of salt and 1tbsp of vinegar (I guess, I don't measure) and give it a couple of stirs to make the water stop boiling. I then stir in the opposite direction briefly to settle the water so that the egg won't go wild when cracked into the water. I usually cook them 3-4 minutes. Scoop, drain, plop on toast and whoo hoo!

I, too, use the simmering water/vinegar/slotted spoon/paper towel method, although I'll use metal poaching cups on occasion.

That being said, great tip, Kenny! I'm giving a couple of friends that are just learning how to cook (through economic need, letting takeout do the cooking every night just isn't feasible for many people anymore) informal lessons and poached eggs are VERY difficult for people who can barely use a knife, let alone boil water. I think this trick just might do it for them, thanks!

bort wrote:I then stir in the opposite direction briefly to settle the water so that the egg won't go wild when cracked into the water. I usually cook them 3-4 minutes. Scoop, drain, plop on toast and whoo hoo!

My method is to stir the boiling water (sometimes vinegar added; sometimes not) rapidly so that it forms what I refer to as a "whirling vortex", then turn off the heat completely and quickly add the eggs to the center of the pot while the water is still spinning. The whirling vortex helps shape the eggs into a nice compact shape. A few minutes later, I remove the eggs with a slotted spoon and blot on a paper towel. I've always gotten picture perfect poached eggs using this method. I'll try to poach up a couple later and take some pictures.

The "normal" method has always seemed to work perfectly for me:

Get a large pot of water to a light simmer (a few bubbles rising occasionally). Salt water heavily (no vinegar - in my hands it actually seems to make the eggs set in a less presentable fashion). Use a chopstick to stir the water and get it swirling, then crack a room temperature egg right into the middle of the pot (I used to lower the egg in with a soup ladle, but I find that the egg white sets faster and thus the shape is better by directly hitting the swirling water). The swirling water helps wrap the egg up into a cohesive bundle (you have to drop it around the middle and not the edge so the egg doesn't go crazy).

I leave it in for just over 2 minutes, then take it out with a slotted spatula. Let it dry on a folded over Bounty paper towel for about 30 seconds, then plate and enjoy! Using this method, I've never failed to get perfectly shaped eggs (yolks very runny but completely contained by a bubble of egg white).


edit: wow stevez, that was like a duplicate of your method.... great minds think alike? (or fools rarely differ? )

stevez wrote: I'll try to poach up a couple later and take some pictures.

Why do I have the feeling that, due to this thread, a LOT of LTH'rs are going to be eating poached eggs today?

We had poached eggs, but I made them before I read this...

As promised, poached eggs ala Stevez:

1. Fill a pot with cold water. Add a shot of vinegar if desired. Bring to boil over high heat (size of pot varies depending on number of eggs being poached)



2. While waiting for the water to boil, crack eggs into little cups (Or not, depending on your mood at the time).



3. When water comes to full boil. stir like crazy with a spoon to create whirling vortex in center of pot.





4. Turn off heat and immediately add eggs to the vortex. Start toast. (sorry about this picture. I ran out of hands).



5. When toast is ready and buttered (approx 4 - 8 minutes), remove eggs from pot using slotted spoon and blot on two pieces of paper towel folded in quarters (Caution: using only one towel can result in burned hand).



6. Salt, Eat and Enjoy

Ursiform wrote:

stevez wrote: I'll try to poach up a couple later and take some pictures.

Why do I have the feeling that, due to this thread, a LOT of LTH'rs are going to be eating poached eggs today?

I'm loving it.

Nice looking eggs, Steve and Gary. I'm sure Mhays' were great too.

Kennyz wrote:

elakin wrote:next time, try lowering the temp way down and doing "sous vide" eggs.

Eddie,

The plastic baggie method did make me think of that, and I expected someone would bring it up (though I expected dansch, who loves to plug things like his immersion circulator and tweeter* machine, to be first).

Since dansch isn't here to defend his honor...

This is from my last tweet about poached eggs, on whole wheat toast with Matcha salt:



I learned how to poach eggs from YouTube (because Twitter didn't exist then, Kennyz). Videos of the vortex method abound if you search "poached eggs", so that's how I've done it and with perfectly acceptable results. I didn't go through all 200+ YouTube results, but a video of the baggie method could be in order. The vortex method initially made me somewhat nervous. Had I come across the baggie method first, I probably would have gone that route.

I feel like I'm turning my homework in late, but here are my photos from Sunday's Poached-Eggathon. In the spirit of this thread and displaying different methods, I bypassed my usual vortex method and used my metal egg poachers.


Egg poachers lightly oiled with EVOO.


Into water with vinegar


Served up on some wonderful 7 grain Sourdough from the Stonehouse bakery in Leland, MI

I don't think I've ever noticed a discernible difference in taste using the metal cups and they are handy for making a number of poached eggs at one time, but I think I prefer the vortex method. It seems easier to control the "doneness" of your eggs going that route.

I'm looking forward to trying Kenny's trick next!

This thread is exactly why I enjoy LTH so much. Ideas shared, tested, and commented on with just enough foodporn for the eyes.

We're like the real America's Test Kitchenz.

Stevez, excellent call on the Vortex Method™! My first attempt at poached eggs in 12 years actually came out reasonably well because of it:



They still came out a bit lacier than yours, especially the first one...but my theory is that I used too big a spoon (the big slotted one I was planning on using to fish the finished eggs out) to start the vortex, so it hadn't yet "stabilized" when I poured in the first egg. Still ended up with a tasty, uber-healthy meal, so I'm not complaining too much.

Fortunately, practice makes perfect - I guess I'll just have to do this again soon

OK, one question about vortices: can you cook more than one egg at a time (I mean, obviously you have to crack them and drop them in separately, but can you drop one in, edge it out somehow and drop in another?)

I usually use my small nonstick frying pan filled with water, and pour them in individually from a saucer. It sometimes results in a lacy egg, but it gets everybody's eggs cooked at the same time so I'm not cooking while everybody else is eating breakfast.

Mhays wrote:OK, one question about vortices: can you cook more than one egg at a time (I mean, obviously you have to crack them and drop them in separately, but can you drop one in, edge it out somehow and drop in another?)

I usually use my small nonstick frying pan filled with water, and pour them in individually from a saucer. It sometimes results in a lacy egg, but it gets everybody's eggs cooked at the same time so I'm not cooking while everybody else is eating breakfast.

Yes. Please see my post upthread. I cooked two at once in a small pan. I've done up to six in a dutch oven, but you've got to stir like the devil in that case.

OK, I see that now - could you be a little more explicit on how you get the eggs in there? I tried your method this morning because Sparky wanted a poached egg and I didn't: I stirred up the water in my smallest saucepan, plopped in the egg, and it stayed right there in the center, all nicely tucked in. Do you just plop egg # 2 right on top of egg #1, or do you noodle the first egg out into the outside of the whirlpoool area? Apologies for being dense...

I wondered the same thing, but ended up just pouring the second egg in as soon as the first one turned opaque, and they stayed separated just fine. But just to be safe & give them both some space, I used a medium saucepan (slightly bigger than the one pictured in Stevez's post), and cracked both eggs into ramekins in advance for easier & quicker dumping into the water.

And because when I try to crack eggs in a hurry (like when the vortex is spinning & the egg-dumping window is closing quickly), I tend to end up smashing the shell right into the yolk, and things get ugly.

Mhays wrote:OK, I see that now - could you be a little more explicit on how you get the eggs in there? I tried your method this morning because Sparky wanted a poached egg and I didn't: I stirred up the water in my smallest saucepan, plopped in the egg, and it stayed right there in the center, all nicely tucked in. Do you just plop egg # 2 right on top of egg #1, or do you noodle the first egg out into the outside of the whirlpoool area? Apologies for being dense...

I just dump them in one right after the other. The time it takes to crack the 2nd egg or to pick up the 2nd ramekin (brief as that may be)allows the first egg to set well enough to keep them separate. I try to do this as quickly as possible before the vortex calms down too much.