[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


View post   

File: 1.96 MB, 889x500, 1609769034067.webm [View same] [iqdb] [saucenao] [google]
15341345 No.15341345 [Reply] [Original]

>> No.15341357

>>15341345
lolwat

>> No.15341390

>>15341345
my mother poaches eggs like this.
she then does a ghetto croque madame with tomato paste,cheese and mayo.
it makes me wanna kill somebody.

>> No.15341392

Get the water to a boil, if you're really not confident add a DASH of vinegar.
Once you have your egg ready (Feel free to use a small cup to hold it if you're concerned about dropping shell in), use a knife, fork, spoon, whatever to get the water spinning.
Turn off the heat, drop the egg in relatively close to the water, then leave it the fuck alone. I cannot stress this enough, leave the fucking egg alone, let it do its business.
Give it 2-3 minutes, pull it out with a spoon that drains off water, and you'll have a poached egg

>> No.15341397

you do it in a pot with swirling water wtfff

>> No.15341405

>>15341390
like cold tomato paste? what the fuck?

>> No.15341520
File: 206 KB, 2560x2560, nordic.jpg [View same] [iqdb] [saucenao] [google]
15341520

>>15341345
If you don't have an ring mold to use in the pan, just go out and buy Nordicware egg poacher. Literally just as good as poaching an egg on the stove

>> No.15341531

>>15341520
ty very much idk if they sell that here i will ask mom next time she go out
how to use this????

>> No.15341535
File: 2.21 MB, 889x500, kay.webm [View same] [iqdb] [saucenao] [google]
15341535

>>15341345
not like this lol. Dont post kay unless you want me to shitpost your thread up.

>> No.15341536

>>15341531
Well to safely operate a microwave I'm pretty sure you have to be old enough to reach it, so you might want to just let your mom make it for you

>> No.15341538

>>15341345
even worse than the terrible attempt at poaching is the fact that he put it straight on the bread without getting rid of the excess water

>> No.15341544
File: 20 KB, 640x498, 46tgHzj.jpg [View same] [iqdb] [saucenao] [google]
15341544

>>15341345
what the fuck are you doing anon

>> No.15341555

>>15341392
This. Also, use the freshest eggs you can, because this means a more intact egg white.

>> No.15341556

>>15341392
Ok but how do you prevent strings of egg white that form when the egg is pulled apart by the swirling water ?

>> No.15341575

>>15341544
he's "poaching" egg

>> No.15341578

>>15341405
yeah it's a deep eastern europe thing.

>> No.15341583

>>15341575
see is this what I dont understand, he could've easily looked up a quick 2 minute video on how to poach a fucking egg, how did he think that was going to turn out? Sorry anon, I hope you poach a better egg in the future although it seems unlikely.

>> No.15341590

>>15341583
I've only poached an egg once and that was years ago. It didn't turn out pretty but still looked better then OP's egg

>> No.15341894

>>15341544
you're a newfag if you don't recognize the pan.

>> No.15342073

>>15341345
If you have fresh eggs then the vortex method of getting boiling water spinning rapidly is the easiest method. As long as the egg is fresh the white will wrap itself around the yolk. If you're using a week old egg from the fridge then add a splash of vinegar to the vortex method as it will slightly coagulate the white and help it doing to the yolk. You really should be using a fresh egg though as even just the splash of vinegar will be detectable in the flavor.

The biggest tip I could offer is how you get the egg into the pot. Don't just crack an egg into it. Crack an egg into a small dish, get the boiling water spinning and gently insert the edge of the dish and pour the egg into the water. Don't let the egg drop into the water, you want to dip the dish in the water and pour it.

>> No.15342094

>>15341345
Oh, Kay. Never change, you sweet thing, you.
Anyway OP, do what >>15341392 says. Also, it helps if your eggs are room temperature.

>> No.15342419

>>15341556
If you're having trouble with those, use the dash of vinegar

>> No.15344065

>>15341345
>how to poach egg?
By frying it instead.

>> No.15344114

>>15341345
Based Kayposter. Poaching eggs is easy tho. Vinegar + seasonings in water, stir water, crack egg in water, wa la. This has all probably been said itt already though.

>> No.15344195

this "poached" egg shit is the most wasteful and retarded shit i've ever seen

>> No.15344234
File: 923 KB, 638x360, poached.webm [View same] [iqdb] [saucenao] [google]
15344234