How the hell do you make poached eggs?

Had to google that. Sounds delicious, need to find my nearest china town.

From Wikipedia:

"The Kaminsky method came to light after the fall of the iron curtain and secret files were leaked by a rogue KGB agent. This ground breaking process for poaching eggs enjoyed some success on the underground egg poaching circuit during the 1970's but never achieved mainstream status."

Last Edited by Sir France's Beercan on 08/21/2016 07:56 AM

i dont know how to poach eggs, but i know how to [poach the kings deer

try this;

take a deep pot

fill with cooking oil

bring to boil

break egg open close to oil...do not let it drop from far above into the oil

you have to keep a scoop closs by because it will be done in less than 5 seconds(depending of course how you like your eggs done)

try it

man fuck oliver

Awesome AC !

Just bust your load straight into the pot of water. It will turn out exactly like that.

More likely how eggdrop soup was invented ...retch

Why would I waste a gallon of oil to make a fried egg?

Are you all retarded?the most important part is the amount of time in the water. A deeper pot,full on boiling water,a splash of vinegar,and 3 minutes

^^^^THIS. Too much swirl will give you an egg comet, which is what you have there. Don't sweat it. Just place it all together on the toast or whatever and eat it. I stop trying the swirl thing, it just complicates the process. Just gently drop it in place and hope for the best. Comes out fine. I recently saw a suggestion of putting the raw egg in a soup ladle, adding a little hot water to the ladle to "set it up," and then gently pour the whole thing into pot of simmering water to complete it. Haven't tried that one yet, though.

I poach my eggs in well seasoned savory chicken stock.

LOL haha

I don't poach mine in a pan any more. I found a poacher at dollar tree, and it works in the microwave. Egg is done in 1 minutes so much quicker and I save money on gas and water doing it in the microwave.

I just want to mention that true poaching is cooking in liquid. The pans that have those little compartments that hold the egg alone are not really poachers. Rather, those eggs would be called "steamed." It's got to be cooked directly in liquid to be called "poached." And they taste different.

Three minutes may work at sea level, but up here in the mountains you can plan on double that.

It's quite simple, but the timing has to be accurate within a few seconds. If too little, the yolks run, and if too much, they are hard and cakey.

First, bring a pot half full of water to a rolling boil with an ounce or so of vinegar in it. Then break one to five eggs into a bowl. Set a timer to the exact number of minutes/seconds that you determined, and slide the bowl of eggs into the boiling water. Don't swirl. Just allow the pot to come back to a boil and monitor to make sure it doesn't boil over. After six minutes(or less if at lower elevation), scoop out with a slotted spoon into a clean bowl. Add salt and eat. Easy.

Getting the right number of seconds is a bit tricky, but you should get it right after trying it a few times.

Remember that it's the only way to make an egg outside the shell that doesn't require using oil.

I've been having a think about this method and must confess, I'm warming to the idea. Do you use a homemade stock, or is it from a cube?

Let me tell you how I cook my poached egg, but remember I will not eat a runny egg. I get a small sauce pan. I run enough water to completely cover the egg, bring the water to a rolling boil, take a fork and create swirling vortex(stirring the water around and around quickly) then immediately drop the contents of the broken egg(white and yolk) into the center of the vortex. DO NOT TOUCH the egg until it cooks on the underneath side, then take the same fork and slowly turn the egg over. At this point, I let my egg cook until the yolk is DONE. Then, I take it out and put salt and pepper on it. It is wonderful!!!!I will not eat my eggs runny, because my daddy ate his eggs like that and it would make me so sick when I was a child. Many times I would go to school sick. Also we cannot trust the date of our eggs. We have to be really careful! GOOD LUCK!!!

Yeah, I heard about this one poor Moran, he was poaching eggs, minding his own business...

Next thing you know the kitchen door explodes into splinters, and these Kevlar wearing stooges with MP5's got him on the floor, hog-tied, boot-on-the-neck, and screaming "What do you know about Kaminsky"

I guess it was the International Egg Poachers Cabal?

Be careful about how you poach the egg!

.

that cutting board looks like an infection sponge

Get a bit of clingfilm/foodwrap. Tear a section off. Place over a cup and make a depression in the wrap. Stick wrap to cup. Empty in egg. Wrap it up and place in boiling water. Take out once cooked and unwrap. 100% content of egg retained. Sorted.

Jesús will show you how, when you get to heaven.

You can also control the depth of the egg. If you want a shallow/flat poached egg then obviously just use less water.

Jesus showed me how to use clingfilm the technique and I am still here. No death is necessary.

Well at least OP is on the right track...

With head hanging low, they have confessed their poaching shame to the ever forgiving Moran (with photos even).

As heinous as pooching a poached egg is, there is still hope for the Egg-Tard.

Poached-Egg-DOOM is somewhat on the lower order of DOOM scenarios.

Clearly Egg-Tard is in need of some remedial Poaching lessons, and they have come to the right place.
?

...... 5* for the 'whale sperm' imagery! I got a good chuckle...

Yea...