A Conversation for Cooking Poached Eggs
SeedNotHerd Started conversation Aug 25, 2001
The method is sound. As the late great Philip Harben pointed out on British television c. 1955, egg white coagulates at 160 degrees F, while water boils at 212 degrees F (can't be bothered to convert to Celsius): useful info if you're concerned to avoid rubbery boiled eggs or clever things like oeufs mollets - remembering that bubbles of steam in rapidly boiling water will raise ambient temperature above 212.
Related matter. How to fish poached eggs out of cooking liquid? Concave spoon with drainage holes is probably OK, as is right-angled implement designed I think to lift fish out of poaching liquid without flaking. I routinely use a slotted potato masher.
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