Just polished off a homemade Caesar salad.
I cracked the egg into boiling water(The egg went from the refrigerator to the water within 30 seconds), this in turn cooled the water down. The water then came back to the boil and continued to boil until the egg was ready.
Is this a poached egg or a boiled egg or a mixture?
Yes, correct.
you cracked it, you poached it
you are no longer boiled
But it started as a raw egg….
All eggs do!
Including mskeggs?
Are you making a yolk post?
Please don't egg me on. Having said that the water for poached salmon never boils, somethings not stacking up.
Who gives the F**k. It is going in your tummy ….whichever form.
Mate, I think you need to get off the unicorn
But the egg was in water that was boiling, then not boiling, should it be called a naked boiled egg because I cracked it, as opposed to a regular boiled egg in it's shell?
Poor kid took some unicorn and now hes hooked, spends all his time at home shitposting about eggs :(
Tre180 i really do want to know the answer, just thought I'd do it in a fun way:)
If i was that whacked out I'd say 'Do caged eggs cooked quicker than free range eggs cause they have less space to move around'?
If the egg is not cracked, the yolk and white are separate and they cook separately.
Once it is cracked, they are free. In most cases, they will mix, hence it is poached.
@Kangal: But when you put vinegar in the water the egg yolk is encased in the egg white so technically they are together. With no vinegar they can separate in the water.
@GetOffMyUnicorn:
This thread just gets more and more eggy.
Well, the yolk and the white still mix… just not much.
Whereas a hard-boiled egg (in shell) does not.
The difference is subtle, but its there.
However, I think the difference in their terms more accurately define the method in which they were cooked.
Eg, grilling a steak on a pan vs grilling a steak on the oven-grill…. you can achieve very similar results/destination, but it was the journey that was widely different.
Here's a video:
https://www.youtube.com/watch?v=yppgDL0Mn3g
I agree with a lot of this. Having said that perhaps the yolk and white can't truly mix unless the yolk splits open (By force of human intervention or nature). I think I need to eggsplore the matter further.
When it's cooked with the shell, it's "boiled". When it's cooked without the shell, it's not called "boiled". And everything else has it's own name.
(I feel so smart after a few drinks at lunch time! haha)
What if I cook the egg in it's shell at 65 degrees?
Then…You're "slowly" boiling it! :p
lol, isn't that less than simmering though?
@GetOffMyUnicorn:
I was just being a smartarse. I don't actually know the answer!
Now you just made me feel dumb again! I blames the alcohol! lol
Can you sous vide an egg?
Actually I think that's just called an 65 degree egg…….
Apparently so, I suppose as long as the liquid is hot enough to cook said item.
Eggsellent post.
How is this a bargain?
Bottletop, this is the forum, where very important things are discussed.
secret to making poached eggs is a tiny amount of vinegar in the water.
the water should be tepid when adding the egg.
the vinegar assists in keeping the egg together.
and no you are unable to taste the vinegar on the egg
I put mine on a rolling boil with a drop of white vinegar. So what is the temperature of the water when you put the egg in?
bring the water to the boil first, and then reduce the temp slightly, you want the water to be tepid.
.
i'm going to assume you're using a frying pan, so after the water has boiled reduce the temp so you can only see the bubbles on the bottom of the pan.
after putting the egg into the water you can gently swirl the water either in a clockwise or anti-clockwise motion to help keep the egg together.
was a chef for 17 years before getting into IT industry
Thanks for the tips, I'll have to try the swirl technique.
That's quite a career change. In your experience did you ever poach a whole salmon? Iv'e read the water must not boil hence the confusion for poaching an egg in boiling water.
@GetOffMyUnicorn: really you need to bring the water to the boil firstly and then reduce the temp ;-)
@GetOffMyUnicorn: i just reminder my master chef hitting me on the back of the head saying tepid water in austrian accent
yeah go fast simmer, i just googled tepid water temp and it says 40c, which is a little too cold, i'd be aiming for 50-60c.
after the water has boiled reduce the temp so you can only see the bubbles on the bottom of the pan, NOT coming up to the top of the water
@myusername: Thanks, learned something new today. I certainly wouldn't have argued with that Austrian chef! lol
@GetOffMyUnicorn: honestly he was the best chef i ever worked under, on the other hand he was the biggest (profanity) i've ever met
Mate you are the egg!
AS you let the water come back to the boil, it was poached - otherwise it would have been coddled!
How about if the egg is at room temperature on a very hot day and I crack it into boiling water and it continues to boil?
Whatever you were trying to do with your egg, you stuffed it up. It's neither boiled nor poached. It's just a shittily cooked egg. At best, it's a badly poached egg.
I may have to shell out for some cooking lessons. Unless you are yolking around?
Lol whatever happened to it, it's still an egg.
As long as it wasn't caged - "who gives a toss"
/s
lol, it was free range (before I devoured it). I can just picture the chicken on a range like John Wayne toting a Smith and Wesson.
Lol yeah that'd be the day…
I assume that you cracked the eggshell and dropped the contents (egg) into the water, it which case it progressed to be poached.