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Eggs
I love poached eggs but have never been able to manage them myself. At home we had an egg poacher-- separate little tins that cooked over a shallow pan of boiling water-- but they were probably aluminum and anyway, it vanished when we split up the family house's effects. Then there's the microwave poacher that should be failproof; but even if you prick the yolks I find they explode, and even if you butter the poacher the resulting egg is exceeding dry. But the cook at work was talking about these fabulous eggs benedict he'd made on the weekend, and I moaned about not being able to poach eggs, and he told me how to do it. The usual white vinegar in 3/4 full small saucepan, whisk water into a whirlpool, drop egg, let simmer, et voila. Have done so.
It still involves some trial and error, as in
a) males may be able to whisk with one hand and break eggs with the other, but I can't. The result was many fancy Chinese goldfish eggs and/or much white froth boiling over the edge of the pan. I need a shallow glass dish to slide the egg in; also to stop whisking while I do it. Also room temperature eggs.
b) The egg sinks at first. Hence one needs a no-stick pan.
c) You can only do one at a time. Others can, and must, manage several, but not I. (Nor the cook, either.)
But oh poached eggs are wonderful. They plump up where fried eggs flatten and boiled eggs go dense. There Can Be Only One is probably fortunate, or I'd eat more than I should.
It still involves some trial and error, as in
a) males may be able to whisk with one hand and break eggs with the other, but I can't. The result was many fancy Chinese goldfish eggs and/or much white froth boiling over the edge of the pan. I need a shallow glass dish to slide the egg in; also to stop whisking while I do it. Also room temperature eggs.
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b) The egg sinks at first. Hence one needs a no-stick pan.
c) You can only do one at a time. Others can, and must, manage several, but not I. (Nor the cook, either.)
But oh poached eggs are wonderful. They plump up where fried eggs flatten and boiled eggs go dense. There Can Be Only One is probably fortunate, or I'd eat more than I should.
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have you tried steamed eggs?
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here someone talks about both (http://momofukufor2.com/2010/04/chawan-mushi-recipe/) with pretty pictures.
Coincidentally the word 'chawan' means cup in Malay ... I often wonder about loanwords from other languages incorporated into Malay. Unfortunately not being a scholar in the language I can only wonder. After all the only Malay we've ever donated to the English language is the unsavoury 'amok' ! ^_~
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but well done you! Sounds yummy.
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Ste says we'll need a whole new set up type thing. He tested the internet on his notebook type thing and sas the internet is fine. So really when we'll get set up I have no idea. I am hoping this coming weekend, as I think he misses the internet more than me. ^_~
Also also .... $45 for a poacher? Although there are some really swanky places here that would charge more for kitchen items. *shrugs* designer cookware is a big seller here.
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Oh yes. Can be found cheaper in the Chinese stores always, but upscale charges what the market will bear.
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I do drink a lot of tea though ... hot tea is refreshing even in the heat!
Still internetless, but reading your future posts I hope your own pc woes have been fixed. Nerd goes to work for his internet fixes and when he comes home he paints little orcs for his wargaming habit. ^_^
I've not actually gone insane yet as I've squeezed in reading my girl's library books and even a little excercise each day ... shock horror! I needed to really, as Chinese New Year feasting at friends' have left me heavier. And also looking after my niece is nice because we're getting to know a little more about each other. I'm glad (in spite of her parents, don't get me wrong I love them, just some of their ideas ... leave me speechless sometimes) to find that she's quite a savvy little girl and not quite as blinkered as her parents seem to think. I am foreseeing that there might be a few battles on my sister's hands in the future. ^_^
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Oh fine. He has internet at work. Good for *him*. Prod him a bit more about getting the expert in.
And go your niece. Near future, the way these things go these days.
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Poached eggs aren't that far a cry from the steamed eggs
Nice pan and nice price. I may go looking for those around here.
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When I was small, I watched a TV professional cook-person poaching an egg in water, the whirlpool in a pan method, to achieve a perfectly formed ball floating in water. (Naturally she cracked her egg with one hand also.) Much later in life, I decided one day to try this myself. MY egg did not turn out a perfectly formed ball like hers. MY egg turned out a stringy, watery mass, much like that of most of the people demonstrating this on YouTube. You need a strainer or a slotted spoon to fish it out.
I prefer an egg poacher. :P
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Ya Kun's charcoal grilled toast sounds nice, but the runny eggs seem to be just two very soft-boiled eggs done in the shell. The thing about poached eggs is that the whites firm up from contact with the boiling water, which I like to believe guards against salmonella.
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