This is a personal post for The Shoe Box kitchen.
OK, the photo is definitely not your quality but here is the poached egg I cooked this morning. And by the way, thanks for the suggestion on the hummus! That was a nice touch.
During observation, the egg did go to bottom but as it began to cook it floated back up. It was removed with a slotted utensil.
Good Eats!
alan
3 comments:
Monk in the World,
We here at the ShoeboxKitchen are positive that your poached egg on toast was delicious - we know because many of our attempts turned out just like the one you have pictured here.
However, what we're trying to aim for is a result that you see often on Eggs Benedict, where the poached egg is almost oval or egg-shaped, and there is no indication of the yolk shining through.
Here's a good example:
http://www.taste.com.au/images/articles/untitled08091008.jpg
If you google image "poached egg," you'll get several images where you can see the yolk, but you'll also get several where the yolk is perfectly encased in the whites - the latter is what we're going for - it makes for a presentation that is much different than one with a yolk showing, which looks very much like an egg that was just fried over-easy.
As it turns out, it's harder than it looks!
Anyway, we're glad you've joined us on this poaching journey, and it's good to see that you liked the hummus idea.
Keep in touch with us!
the ShoeboxKitchen
The picture you directed me to seems to suggests that the chef actually wrapped the yolk of the egg with the white. What do you think?
Yes, there is a way to "fold" the white around the yolk just after you drop the egg into the water - we had a little bit better success with it this morning - the yolk wasn't really visible - but still the shape wasn't exactly how we had hoped.
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