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- Thread starter UltraNEO*
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I believe you may have a chip in that plate, or it was designed that way - Either of which, I'm sure you realized.
On a side note; If that was your first attempt to poach an egg you performed tremendously. Mine look nothing like that. What was your tactic?
Yeah, most of the plates are fine, but I have had them for a couple years now. They were pretty cheap at least.
Thanks, I stirred nearly simmering water to create a spiral and slid the egg into the center from a little dish. Let it cook for a few minutes and scopped it out with a slotted spoon to drain.
This is how I would make many poach eggs:
Oil up a piece of industrial cling film, place it in a cup, break and egg into it and wrap it up, and securely tie it up.
When I need to prepare the eggs, I would just put the pouches into water that is boiling, and then turned down.
If you are poaching singly, add a little vinegar to the boiling water, to keep the eggs together in the swirl.
The key is to use industrial cling film (food safe) which is very very different from home use cling film. At one place that I worked in, they also have these beautiful stainless steel cups especially for poaching, but the outer texture of the eggs are different from a poached egg.
Another interesting method I saw is a device that uses super heated steam with little eggs cups...
haha...but when I cook for the family, its always a thick bottomed pan, with a slotted spoon...the same as you...
The lady made some homemade mashed potatoes and steak bits with her own honey steak sauce 
New camera, btw. Learning to take some good shots with it!
edit: pic size!
New camera, btw. Learning to take some good shots with it!
edit: pic size!
Cheese Curds and Alligator on a stick.
Wisconsin cheese curds $5.00
Deep fried gator $6.50
Wisconsin cheese curds $5.00
Deep fried gator $6.50
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I was just watching Swamp People...Alligator looks like a good lean meat. I saw it was cooked mostly as fritters. I wonder how it would be for Sweet & Sour or even curried....
Woops! Sorry, wrong one. AYE!
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Today's lunch: refried beens and cheddar cheese in flour tortillas. I'm not sure if you can classify this as "burritos" or not.
My top tip, if you get the water to a boil - this is easier to do if you take the water off the heat and wait for the bubbles to stop. Then stir and drop the egg in. Once it firms up add back to the heat. The less turbulant water will give you a better result.
Also, don't forget to add a splash of white vinegar. The vinegar helps keep the egg white together.
