Vinegar - egg poaching question

Alt Beer

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May 8, 2013, 11:38:00 AM5/8/13

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I would like to be able to poach an egg in a saucepan using boiling water and vinegar.
I have tried a number of times but each time the albumen detaches from the yoke and sinks to the bottom of the saucepan .
I end up with a poached yoke and a lot of separated bits of albumen. The end result is a mess.

I welcome any tips, techniques, do's and don'ts.

Does it matter if you use white or brown vinegar?
Is malt vinegar ok?
Does it have to be wine vinegar?
How much vinegar should I use per quantity of water or isn't it critical?
Do I put the egg in cold water/vinegar mixture and then bring it to the boil or let the water/vinegar boil first then introduce
the egg?
Do I put the egg in to boiling mixture or let it come off the boil first?
What is the best way to introduce the egg to the mixture?
When the egg is in the mixture do I let it boil vigorously or very gently?

Any other pertinent points I've missed?

Thanks,
John

Stephen Wolstenholme

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May 8, 2013, 12:19:12 PM5/8/13

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On Wed, 8 May 2013 16:38:00 +0100, "Alt Beer" <exa...@example.com>
wrote:

>I would like to be able to poach an egg in a saucepan using boiling water and vinegar.
>I have tried a number of times but each time the albumen detaches from the yoke and sinks to the bottom of the saucepan .

What is the vinegar for? Poaching eggs does not need vinegar.

Steve

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Kev

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May 8, 2013, 12:51:27 PM5/8/13

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For me - I think the egg should be as fresh as you can get - they seem
to stay together better. I bring the water to the boil and then turn the
hob down to the lowest it will go and when the bubbles stop - gently pop
the egg in - 3 or 4 mins to taste. I don't bother with vinegar.

Bertie Doe

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May 8, 2013, 3:37:17 PM5/8/13

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"Alt Beer" wrote in message news:ujuit.10455$kO....@fx14.fr7...

>I would like to be able to poach an egg in a saucepan using boiling water
>and vinegar.
>I have tried a number of times but each time the albumen detaches from the
>yoke and sinks to the bottom of the saucepan .
>I end up with a poached yoke and a lot of separated bits of albumen. The
>end result is a mess.
>
>I welcome any tips, techniques, do's and don'ts.

Sorry I can't help with the vinegar Q. The method I use is to boil in shell
for 20 secs, which is longer than Julia Childs' :-

http://cooking.stackexchange.com/questions/57/how-does-a-splash-of-vinegar-help-when-poaching-eggs

Message has been deleted

Brian Reay

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May 8, 2013, 6:21:25 PM5/8/13

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On 08/05/2013 17:19, Stephen Wolstenholme wrote:
> On Wed, 8 May 2013 16:38:00 +0100, "Alt Beer" <exa...@example.com>
> wrote:
>
>> I would like to be able to poach an egg in a saucepan using boiling water and vinegar.
>> I have tried a number of times but each time the albumen detaches from the yoke and sinks to the bottom of the saucepan .
>
> What is the vinegar for? Poaching eggs does not need vinegar.

The theory is that the vinegar helps the albumen stay together. 'Swirl'
the water to give a 'pit' to drop the egg (pre-shelled) into. If the
water is hot enough, it should 'wrap' the egg in a skin of 'cooked'
albumen on contact. It takes practice.

I can't say I use the method myself. These days, I swear by those little
silicone 'cups'. A smear of butter (or similar), 3 min 45 secs at a good
'simmer' is perfect for my taste, I like the 'white' firmly set. Much
long and the yoke starts to set and 'senior management' starts to complain.

Message has been deleted

Alt Beer

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May 9, 2013, 7:57:53 AM5/9/13

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Putting < egg poaching vinegar > in to Google gets 988,000 hits. Apparently it is a method to keep the albumin from separating
from the yoke when you poach an egg in water in a saucepan without using a container to confine the egg. You just crack the egg
into a cup and tip the yoke and albumin into a saucepan of water and some vinegar. It has been mentioned in TV chef programs many
times and in cookery books. When I have ordered eggs Benedict in a decent hotel in the UK and USA the eggs look like they have
been poached without being confined in a container and the white is attached to the yoke.

I have never been able to make it work.

John

"Stephen Wolstenholme" <eas...@googlemail.com> wrote in message news:bluko8djhsvg3ap0b...@4ax.com...

Jenny

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May 9, 2013, 8:14:04 AM5/9/13

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I absolutely agree the fresher the egg the better it poaches.

For years I had problems with 'messy' looking disintegrated poached
eggs, then started getting eggs from a friend who kept chickens and
from then on no problems. Well until I moved house and couldn't get
them any more. :(

Jenny

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allegoricus

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May 9, 2013, 9:24:08 AM5/9/13

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On Thu, 09 May 2013 13:13:48 +0200, Martin <m...@address.invalid> wrote:

----------------8><
>>Poaching one egg is simple, poaching 4 or more at one time in a huge
>>saucepan is a bit more difficult. The swirl method doesn't work, it
>>would turn into a whirlpool with four eggs :-) Boil a full pan of
>>water, take the pan off the heat as soon as it reaching boiling point
>>then simply crack an egg into a cup, one at a time, lower the cup into
>>the water and slide the egg out gently, The eggs will float to the
>>surface when the white has set. I don't use vinegar.
>
>or use a plastic/silicon holder.

This works quite well, and is scaleable: http://allegoric.us/146mC2x

--
Peter

Bertie Doe

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May 9, 2013, 12:15:12 PM5/9/13

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"allegoricus" wrote in message
news:oq8no8hleptf4nmsv...@4ax.com...

On Thu, 09 May 2013 13:13:48 +0200, Martin <m...@address.invalid> wrote:

----------------8><
>>

>>or use a plastic/silicon holder.
>
>This works quite well, and is scaleable: http://allegoric.us/146mC2x

Graham's earlier thread mentioned restaurant's charging for 'No Shows'.

I thought $200 was a bit excessive - now I'm not so sure.

Sacha

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May 9, 2013, 6:51:42 PM5/9/13

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Using vinegar in the cooking water is a very old trick to make the
white stick to the yolk. I was told of it in my teens but I've never
found that it works! But I rather like the combination, so I still use
it, even though our eggs are very fresh which is why, of course, the
albumen sticks to the yolk and why very fresh hardboiled eggs are so
difficult to peel cleanly!
--

Sacha
South Devon

Sacha

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May 9, 2013, 6:53:00 PM5/9/13

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On 2013-05-09 11:43:37 +0100, Judith in France said:

> X-No-Archive:Yes

> Poaching one egg is simple, poaching 4 or more at one time in a huge
> saucepan is a bit more difficult. The swirl method doesn't work, it
> would turn into a whirlpool with four eggs :-) Boil a full pan of
> water, take the pan off the heat as soon as it reaching boiling point
> then simply crack an egg into a cup, one at a time, lower the cup into
> the water and slide the egg out gently, The eggs will float to the
> surface when the white has set. I don't use vinegar.

Istr that my grandmother poached eggs in a frying pan. I must return to
doing that because I'm forever breaking yolks when I fish the eggs out!
--

Sacha
South Devon

felangey

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May 5, 2013, 3:52:18 AM5/5/13

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> I absolutely agree the fresher the egg the better it poaches.

Thirded! Egg freshness, and hence viscosity, are key. I personally use the
vinegar but no longer "swirl" as I find it unneccessary. Crack the freshest,
preferably organic, egg into a cup....lower the cup lip to the surface of
almost-but-not simmering water....and in one swift but gentle movement,
gloop the egg into the water. I usually then shock it in a large bowl of
cold water when ready, until such time as I am ready for it. Not only is
this convenient, but it really firms up the egg making it more robust. Also
it is good for doing a batchload of poached eggs for guests etc. When ready,
it goes back into the water for 1 min...then serve.

Ophelia

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May 10, 2013, 3:42:14 AM5/10/13

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"felangey" <her...@re.com> wrote in message
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I haven't poached for years. I melt a little butter in a very small frying
pan, in with the egg and on with the lid. I heat gently until the white is
set. It doesn't fry and the butter gives good flavour.

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vi...@dinky.vm.bytemark.co.uk

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May 10, 2013, 5:06:51 AM5/10/13

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Ophelia <Oph...@elsinore.me.ku.invalid> wrote:
> I haven't poached for years. I melt a little butter in a very small frying
> pan, in with the egg and on with the lid. I heat gently until the white is
> set. It doesn't fry and the butter gives good flavour.

When we used to use those little poaching dish things that you float on top
of water, we always used butter to stop them sticking, and they were lovely.

Ophelia

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May 10, 2013, 5:10:11 AM5/10/13

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<vi...@dinky.vm.bytemark.co.uk> wrote in message
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Give my way a try, you might like it. Be careful not to let the butter get
too hot though. The steam from the egg cooks it under the lid. I use a
pyrex lid so I can keep an eye on what is going on. I sometimes cook up to
6 in a bigger pan. Works out fine. Certainly stops them being watery.

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Ophelia

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May 10, 2013, 6:45:44 AM5/10/13

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"Martin" <m...@address.invalid> wrote in message
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> I've been in digs and B&Bs, where the landlady thought your method was
> the way to fry rubbery eggs.

Well all I can say is she was rubberish at it!
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Ophelia

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May 10, 2013, 6:46:25 AM5/10/13

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"Mike.. . . ." <junkfo...@gmail.com> wrote in message
news:o4ipo8l8i5b53c0gq...@4ax.com...
> Following a post by Ophelia

>
>>> When we used to use those little poaching dish things that you float on
>>> top
>>> of water, we always used butter to stop them sticking, and they were
>>> lovely.
>>
>>Give my way a try, you might like it. Be careful not to let the butter
>>get
>>too hot though. The steam from the egg cooks it under the lid.
>

> it depends what effect you want, a regular shape or "the blob". We
> have a poacher where you put the eggs in little bowls and you get
> hemispherical poached eggs. They don't need draining which is good.
> But don't look as good in eggs benedict. Maybe somebody should
> introduce ones with various shaped, possibly suggestive ones might
> find a market?

Hmmm now that I might be interested in ...

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S Viemeister

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May 10, 2013, 7:49:07 AM5/10/13

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On 5/10/2013 5:10 AM, Ophelia wrote:
> <vi...@dinky.vm.bytemark.co.uk> wrote

>> Ophelia <Oph...@elsinore.me.ku.invalid> wrote:
>>> I haven't poached for years. I melt a little butter in a very small
>>> frying pan, in with the egg and on with the lid. I heat gently until the
>>> white is set. It doesn't fry and the butter gives good flavour.
>>
>> When we used to use those little poaching dish things that you float
>> on top of water, we always used butter to stop them sticking, and they were
>> lovely.
>
> Give my way a try, you might like it. Be careful not to let the butter
> get too hot though. The steam from the egg cooks it under the lid. I
> use a pyrex lid so I can keep an eye on what is going on. I sometimes
> cook up to 6 in a bigger pan. Works out fine. Certainly stops them
> being watery.
>

I do them that way, too - it's how my mother did them.

Ophelia

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May 10, 2013, 8:37:05 AM5/10/13

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"Mike.. . . ." <junkfo...@gmail.com> wrote in message

news:p7npo81gq9bdb2f69...@4ax.com...

> Following a post by Ophelia
>

>> Maybe somebody should
>>> introduce ones with various shaped, possibly suggestive ones might
>>> find a market?
>>
>>Hmmm now that I might be interested in ...
>

> specialist gingerbread man and woman moulds anyone?
>
> wobbly blamange has possibilities.
>
> Of course Spain already did it with tetilla cheese
>
> I suddenly feel 15 :-)

lol hang onto that!
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Ophelia

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May 10, 2013, 8:36:45 AM5/10/13

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"S Viemeister" <firs...@lastname.oc.ku> wrote in message
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Cool:))

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Ophelia

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May 10, 2013, 5:20:35 PM5/10/13

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"Martin" <m...@address.invalid> wrote in message

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> One of them used to put all the ingredients in a frying pan the night
> before and turn hob on in the morning. You can imagine the result.

Ewwww I would prefer not to ...

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allegoricus

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May 11, 2013, 3:05:00 AM5/11/13

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On Fri, 10 May 2013 22:34:53 +0200, Martin <m...@address.invalid> wrote:

----------------8><

>One of them used to put all the ingredients in a frying pan the night
>before and turn hob on in the morning. You can imagine the result.

Sheesh! That reminds me of a house viewing about ten years ago before
we bought this place. Pan of solidified fat on the hob with bits of
food dotted across the surface, and with a spatula set in it like a
petrified tree.

--
Peter

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Ophelia

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May 11, 2013, 4:51:14 AM5/11/13

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"allegoricus" <alleg...@gmail.com> wrote in message
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May 12, 2013, 8:23:53 AM5/12/13

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"Martin" <m...@address.invalid> wrote in message

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> We looked at a house like that. Prior to parting one of them had tried
> to burn the house down. A bedroom door was charred and half the carpet
> was missing.

And they expected someone to buy it????? Glory be ...
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Ophelia

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May 12, 2013, 6:15:37 PM5/12/13

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"Martin" <m...@address.invalid> wrote in message

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> We didn't. It was priced at the peak price of a boom long after the
> bubble had burst.

I wonder if it ever sold. It certainly didn't sound like an attractive
proposition!
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Ophelia

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May 13, 2013, 4:15:56 AM5/13/13

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"Martin" <m...@address.invalid> wrote in message

news:8661p8hu97si2u7a3...@4ax.com...
> On Sun, 12 May 2013 23:15:37 +0100, "Ophelia"

> There are loads of unsold houses for sale here, priced at the boom
> price. The boom finished about 5 years ago.

Daft!

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Message has been deleted

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May 13, 2013, 3:16:44 PM5/13/13

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Martin <m...@address.invalid> wrote:
> The Dutch make zero effort to make a house look nice before they sell
> on the basis that nobody else does and that anyway the new owners will
> want to change everything. This is probably why we bought our house
> from an English guy who was moving to the USA. That and the fact that
> he knocked 25% off the asking price.

I've never really 'got' the whole decorating before selling thing, either.
I can see why it works, but it's so wasteful.

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Ophelia

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May 13, 2013, 5:11:43 PM5/13/13

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"Martin" <m...@address.invalid> wrote in message

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> On Mon, 13 May 2013 12:01:00 +0100, "Ophelia"

> Yep! but not because we like it particularly.

OK I won't ask ...
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Ophelia

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May 13, 2013, 6:26:25 PM5/13/13

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"Martin" <m...@address.invalid> wrote in message

news:v7n2p8dr32bki4li2...@4ax.com...
> On Mon, 13 May 2013 22:11:43 +0100, "Ophelia"

> because we never got around to moving :-)

thought so ...
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Bertie Doe

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May 25, 2013, 9:01:27 AM5/25/13

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"Martin" wrote in message
news:i61no8152dgbji9lb...@4ax.com...

On Thu, 9 May 2013 03:43:37 -0700 (PDT), Judith in France
<judith...@googlemail.com> wrote:

>
>Poaching one egg is simple, poaching 4 or more at one time in a huge
>saucepan is a bit more difficult. The swirl method doesn't work, it
>would turn into a whirlpool with four eggs :-) Boil a full pan of
>water, take the pan off the heat as soon as it reaching boiling point
>then simply crack an egg into a cup, one at a time, lower the cup into
>the water and slide the egg out gently, The eggs will float to the
>surface when the white has set. I don't use vinegar.
/
/or use a plastic/silicon holder.

I experimented with a 200g Muller Rice tub. It's got a flat bottom and the
heavier yolk slips to one side and tries to capsize your tub - unless it's
on the gentlest simmer.

At great expense, I invested in 2 silicone poachers. At �1.39p inc p+p it's
good value.
http://www.ebay.co.uk/sch/i.html?_trksid=p5197.m570.l1311.R1.TR5.TRC0&_nkw=silicone+egg+poacher&_sacat=0&_from=R40

It arrived this morning. I used a saucepan covered with a glass side plate.
They've got round bottoms, but they will capsize if the water is too
shallow - as you can see from my first attempt. Happy that I got a slightly
soft centre. Cooked for 6 mins in simmering water:-
http://s20.postimg.org/3l4ime52l/IMG_3368.jpg