Egg Poaching And Energy Versus Ease Of Use
The last poacher I used was 120vac and it didn't take long before the eggs started sticking to the cups, even when heavily oiled. I prefer electric because of 83F mornings. But the last poacher rea...
Forum Discussion
MEXICOWANDERER wrote:
Boiling water with an egg cracked into it seems to allow most of the white to foam and get near impossible to recover.
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Not if it's a slow roiling boil with vinegar. Keep the boil slow while cooking the egg(s). Pull out with a slotted spoon. May take some experimentation. Not sure if water quality/hardness is important?
Dunno why it works, never thought it would. But my daughter just showed me how a few months ago. An old dog can learn new tricks.
But there's a lot of other good ideas here too. Will have to try the tin cup and and an inch of water in a fry pan methods, as well as the microwave.
