/ck/ - Food & Cooking

How does this work, what do next?
I've never actually made poached eggs but I do like them.

Bring the water to just a boil then turn it down to simmer and gently drop them in, let them cook for 3 1/2 minutes, pull them out, remove the plastic and you're done.

additional trick: separate a few eggs, then pour all the whites and the yolks into a cube tupperware container of appropriate size. you should see the yolks magically float towards the middle...
put container into a strainer or sieve
dunk the assembly in a pot of hot water
wait.
presto! ginormous square egg, great talking point at parties
bit of a pointless hack tho'

>>No.4296584

Bet that taste's awesome with some salsa, and plain yogurt.

Another good trick is to use fresh eggs, not the runny grocery store snot that you get at wal mart/whole foods/etc

>>4296584
>>4296583
Ok now i'm going to try both of these.

>>4296583
Another way to get good poached eggs is to use really fresh eggs (the older the runnier they will be) and to add a tsp of white vinegar to the water. let it boil, then turn it down to a light simmer, crack an egg open into a big soup spoon and let it glide in carfully. let simmer for 3 minutes. done.

>>4296572
Bitch, poached eggs are easy as fuck. Even if people can't make them they should just keep trying until they can.

Someone suggested making a whirlpool once just before submerging them
I haven't tried it though

>>4296572
Won't all the little cancers in the palstic leech into my food and then get into my body and start flicking the switches of my DNA until they fuck something up and make Mr. Tumour make an appearance?

>>4296703

Water is a chemical

>>4296705
But there are free radicals in plastic that get on food when it gets hot. I like to call them negatons.

>>4296709

You know you produce free radicals through metabolization right?

>>4296711
Yes, by metabolization of plastic.

>>4296713

No, I mean your body metabolizing food for energy. Only way to avoid them is to kill yourself.

>>4296572
I just use one of the these. The rack part has gotten a bit gross over the years, but the cups are fine. I use it all the time, so doing bags seems like too much effort. Am I missing out?

I don't know what the big deal about making poached eggs is about.
I was indimidated by it at first, but I just read several guides on it, and the first time I made them, guess what? They turned out absolutely perfect. I don't know why I was so scared to begin with. Its easy peasy.

>>4296634
This. I use the vinegar trick when I make poached eggs for benedict.. works perfectly every time.

Trying to crack an egg into a thin sheet of plastic seems a shit load harder than putting a little vinegar in the water and whirlpooling it.

>>4296743

This, 100%.

>>4296720
So you're ok with lead piping and scratched teflon then?

>>4296572

So you're making hard-boiled eggs out of the shell?

>>4297418
Wow, you're observant.

>>4296789
I presume you line a cup with the wrap before cracking the egg...

>>4297423
It's not the same as poaching, was his point, you retarded child.

Just practice dropping the eggs into a whirlpool.
Eggs don't cost that much.

i find this method to be easier.
this is a pretty good page someone posted here if you like science and shit.

http://www.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html

>>4297534
So much this. It's not hard to poach an egg, folks. This sort of thinking is why people's drawers are cluttered with crap like mango pitters and banana slicers. If you want to aspire beyond 'bimbo house wife' in your cooking, learn how to do some simple techniques.

Whoa whoa whoa folks, calm down. Were getting a bit off track here. Sure its easy for some, and the only true way you'll improve is through trial and error. but what this was about was for alternative, thinking outside the box, sorts of ways to cook, so anyone have any other interesting ones?

>>4297646

No, because the "thinking outside the box" solutions usually take more work, time, and practice than simply doing it the traditional way.

>>4296572
or you could just put enough vinegar in the water
and not cook like a retard

Stop using vinegar. Use fresh eggs and make a whirlpool. THat's all there is to it.
Vinegar makes the whites tougher.

>Foodie

Fuck you, OP.

>>4298029
My favorite part is that stuff like this represents "foodies" perfectly.

>Hey guys! Want to learn how to poach an egg? Here's a way to cut corners so you don't have to learn!

>>4297652
Yeah. We should do everything the traditional way. Like our parents.

>>4298033
>foodies
>people who like food

You're lumping an awful lot of people into a specific subset that you dislike, sir.

>>4297652
>simply doing it the traditional way.

Have you never heard of something called innovation? Coming up with better ways to do things that produce superior results?

I guess not.

Arzak eggs (named after the chef who first popularized the technique), are no more work than making poached eggs the traditional way.

Yeah, I've made poached eggs the traditional way for years. But this technique is much better. Your poached egg is guaranteed to come out perfect with zero loss of egg white. You can also add whatever infused oils, herbs or spices to the saran wrap before adding the egg, and literally cook it in seasoning, rather than cooking it in water with some white vinegar added.

>>4297538
>>4297538
Was just about to post this. Thank you anon.

My mom used to just have a pan and fill it with water and wait until it reached a boil, then put it to simmer and cracked the egg in. Then as it was cooking she spooned the hot water over the yolk gently until it glazed over. Then she picked it up with a slotted spoon and salted it a bit and put it over buttered toast. Made the perfect poached egg.

>>4298093
Except it's not better. Enjoy your BPA and bitchtits.

>>4298121
>Enjoy your BPA and bitchtits.

Enjoy shopping at the dollar store.

If you buy pretty much any name brand plastic wrap - such as saran wrap - it will be BPA free.

Unless you have any other concerns, you are attacking a straw man.

>>4298135
>straw man

I don't care how valid the instance, anyone using this phrase or the phrase "ad hominem" anywhere on the internet for any reason since ca.2011 is automatically wrong and concedes the entire argument to the opposing side.

Sorry bub, but that's how the cards have fallen.

>>4296572

>Tips and Tricks for the aspiring Foodie

Get a subscription to "Lucky Peach". Your egg recipe was featured in the first issue.

>pic related. Sous vide egg chart.

>>4298142
>I make up rules as I go just like I did in 3rd grade

>>4298147

heh, I'm the most annoying little foodie you'll ever meet, and even I'm embarrassed to be seen looking at that rag

my boss, who subscribes to all the most insufferable blogs and is an incorrigible star collector, laughed me out of his office when I showed it to him

>>4298142
You.. Are a fucking imbecile.

Microwave. Fast. Easy. Taste the same when done right.
If its good enough for restaurants its good enough for me.

>>4296711
You're right, I should just pick up smoking too. Hell, cancer is everywhere, fuck sunblock and using asbestos free insulation. retard.

>>4296703
Yes, they will. This is a retarded idea, and so far you and I are the only ones noticing it. Just learn how to do things fucking correctly.

OP's secret will literally give you cancer.

I hope you all niggers don't do this.

Just so you know, BPA acts like estrogen and basically turns you into a woman

So yeah, if you wanna be a woman, go ahead

>>4296572

fuck a duck.. you guys are retarded.

>put in plastic bag
>vinegar
>swirlies

just fucking put the egg in some fucking hot water gently. fuck. how hard is this. this way your egg won't give you cancer and look like it was cooked in a bag, it won't taste like vinegar, and the fucking swirlies... good luck poach more than one egg at a time.


fuck you people all make me FUCKING SICK.

easiest god damn thing to cook in a kitchen is an egg. fu/ck/

>>4298150

I'm assuming neither you or your boss actually work in a restaurant

>>4298405

Actually a lot of traditional methods use acetic acid in order to denature the ovalbumin more quickly and produce a tighter, more consistent product. You sir, are the ignoramus on this particular occasion.

>>4298396
does this mean I'll have to wax less?
BRB, shoppan

>>4298414

This

But if it is a super farm fresh egg then you sometimes dont need the acid.

The bag is dumb

but the stirring the water and vinegar is necessary.

>>4298414

You are altering the taste of your food whenever you add any acid. You sir are the one eating eggs that taste like acidic vomit.

But have at it. You probably have no taste in food anyway, as anyone that has even entertained the idea of adding an acid to their water, is a fucking moron with no sense of taste.

>>4298394
>OP's secret will literally give you cancer.

>>4298396
>Just so you know, BPA acts like estrogen and basically turns you into a woman

Yeah, for everyone still saying that saran wrap contains BPA, guess what, it doesn't.

Look it the fuck up or read the thread.

I have yet to find a single reason not to use OP's method of poaching eggs.

Perhaps I'm wrong. I haven't found any conclusive studies that have found that putting BPA free "plastic wrap" in water under 200 degrees (f) will result in any negative consequences.

Unless you have anything worthwhile to say that hasn't already been said, then don't keep going on about BPA and cancer.

>>4298424

If you have ever had a poached egg in a restaurant, you have eaten an egg prepared with this method. Also, if done correctly, there is no residual flavor. An 0.1M solution of acetic acid isn't going to appreciably change the flavor of any poached egg, though it will improve the texture.

>>4298428

I have eaten many poached eggs in restaurants. I could tell that some of them used the vinegar method, I could tell some of them used acetic acid, and I could tell that the better restaurants just fucking cooked a poached egg in water like it is supposed to be done.

to get any affect on the skin of the egg you are going to have to add enough to change the flavor. anyone with a properly working tongue and nose will be able to tell. clearly many foodies have no clue what they are doing and almost all line chefs smoke and can't taste jack shit.

>>4298428

This is why I don't order poached eggs in restaurants anymore, they all taste like vinegar.

a properly cooked over easy is just as good and doesn't taste like vinegar

>>4296572
>>4296681
>>4297776
>>4298405
>>4298414
>>4298423

You. Are. All. Wrong.

I mean, goddamn. Is this myth so widespread?

I tested it out myself scientificationally, searched all over the internet and with many packs of eggs. Ready? Here's the truth from chefs who actually worked it out and from myself:

Why bother with bags, you're just 'boiling' it.
Stirring the egg does nothing
The size of the pan does nothing
Vinegar the egg does nothing other than make it taste like vinegar. It's a myth.

There is only two variables that makes any difference when it comes to a poached egg:

Firstly, eggs should be at least room temperature, cold eggs will take several more seconds to set and do that convection thing.

But MOST IMPORTANTLY
The freshness of the egg.

The older the egg gets, the more the eggwhites break down and the more you're left with eggdrop soup.

And If you don't have a fresh egg you can use a sieve or a spoon with holes in it to drain the runny eggwhite away.

I have tested and verified the above, so have other people. Now get cracking!

>>4298508

I honestly have no idea what point you were actually trying to make in that post.

You quoted a bunch of unrelated posts, and said they are all wrong. Then you proceeded to say a bunch of garbled bullshit that was already said in every post you said was wrong.

Seriously: What point are you actually trying to make? I'm confused.

>Your the egg in your picture is not what anyone considers poached, btw.

stir the water rapidly and then crack the egg into the center. it stays together a lot better. also add a little vinegar to the water.

>>4298135
It's not just BPA that is toxic. BPA specifically has androgen inhibitor properties, but there are other components to plastics that are toxic.

>>4298647
>It's not just BPA that is toxic. BPA specifically has androgen inhibitor properties

As I said above: if you buy pretty much any name brand "plastic wrap" it will most likely be BPA free (and if you aren't sure, look it up beforehand).

>there are other components to plastics that are toxic.

Please cite a source or two, so that people actually know which toxic compounds leach out of saran wrap when in is submersed in simmering water for 3 minutes.

Many expensive restaurants poach eggs in plastic warp. Unlike what someone said above, restaurants do not typically cut corners for the sake of taste/presentation. Any restaurant that is actually making money selling high end food is first and foremost concerned about food safety.

Everybody who's been in the restaurant industry knows that serving something that might potentially bring a lawsuit against you (or the wrath of the health department) has the potential to put you (the chef) out of business for life.

>provide legitimate proof (a peer reviewed study or two) that BPA free plastic wrap is in any way toxic when briefly simmered. Otherwise continue to where your tinfoil hats and shun cancer causing cellphones.

>>4298508
>Vinegar the egg does nothing other than make it taste like vinegar. It's a myth.
nope. it helps hold the egg together and you are retarded

>>4298677
>continue to where your tinfoil hats

*continue to wear your tinfoil hat*

>>4298679
where my tinfoil hat!?

>>4298686

So, you do realize you just responded to a spelling/grammar correction, and completely ignored the spelling part of the post, right?

>>4298677
> Any restaurant that is actually making money selling high end food is first and foremost concerned about food safety.

Correction. They are concerned about your safety in the SHORT term.
It's very easy for chefs to take a casual attitude to something that might harm you ten years from now vs. a similar casualness that causes food poisoning that can be traced to their establishment.
It's just a bad argument, that because a restauranteur wants to make money, you can trust them to know everything about biochemistry.
How many places served food from cans whose lining has BPA in them?
They weren't trying to harm anyone, but they were ignorant.
Same with cooking in saran wrap.

>>4298693
>How many places served food from cans whose lining has BPA in them?
>They weren't trying to harm anyone, but they were ignorant.
>Same with cooking in saran wrap.

Once again, saran wrap is BPA free. So what is your point? Better safe than sorry? Do you not leave your house because of the relatively high likelihood that you will be the victim of some form of car accident?

Provide a source that actually backs up your point or just continue to be paranoid about incorporating any synthetic material into your life.

>>4298706
>So what is your point? Better safe than sorry?
Yes!!!!
Considering that steel pans have been around a very long time, and Saran Wrap and plastics in general haven't, why fuck around with them?
The closer you take something to its melting point, the more you it's going to break down.
A steel pan or pot gets nowhere near its melting point in cookery.
Saran Wrap in an oven , you're bringing it close to its melting point. And the liquid of your food is right there to capture the volatilizing chemicals.
Things aren't the discrete objects we like to think. They shed some of their molecules when they interact.
There's enough food for me that isn't cooked in soft plastic that I don't feel the need to roll the dice.

>>4298706
>Provide a source that actually backs up your point or just continue to be paranoid about incorporating any synthetic material into your life.
Provide a source in 1980 that said BPA in cans was toxic.
A. These are new materials.
B. There is little funding to investigate the downside of new materials, they're just rushed to market to make money.

>>4298706
>Provide a source that actually backs up your point or just continue to be paranoid about incorporating any synthetic material into your life.
How many millions of people ate every meal out of a Teflon pan, and they're just now finding out its carcinogenic????

>>4298738
>Saran Wrap in an oven , you're bringing it close to its melting point. And the liquid of your food is right there to capture the volatilizing chemicals.

Nobody mentioned putting saran wrap in an oven. What "volatilizing chemicals" are you referring to, exactly?

>>4298740
>Provide a source in 1980 that said BPA in cans was toxic.

Nobody is talking about BPA. Saran wrap is BPA free.

>>4298740
>A. These are new materials.
>B. There is little funding to investigate the downside of new materials, they're just rushed to market to make money.

>>4298741
>How many millions of people ate every meal out of a Teflon pan, and they're just now finding out its carcinogenic????

Clearly people are investigating food related materials to determine whether are not they are safe, if "they're finding out [Teflon] is carcinogenic. Guess what, saran wrap has been a consumer product in the food industry longer than Teflon has, so where are the studies saying that it is unsafe?

||>>4298741||
>they're just now finding out its carcinogenic????

Please prove a source(s) for your claims. As far as I've heard, Teflon is only carcinogenic when the factories producing it are not taking care of their shit and it leaks into the local water supply.

Other than that (and you can provide a link if you think I am mistaken), Teflon is only harmful when heated to over (something like) 600 degrees (F) - and pretty much nobody is capable of heating a pan that high, unless they are an idiot and put a Teflon pan in a self-cleaning oven.

>It's sort of an old story, but here's a link for my claims. Feel free to give me more recent data.

||>>4298778||
>but here's a link for my claims

Forgot the link:

http://www.time.com/time/magazine/article/0,9171,1200779,00.html