Egg poacher that doesn't make rubbery whites?


#1

Is there such a thing?
Is it possible to bake a sunny side up egg without rubbery white as well?


(Bob M) #2

Not an egg poacher, but a recipe:

His recipes tend to be good. I have not tried this one, though.


(Peter - Don't Fear the Fat ) #3

I know some people can just drop them in the water but they seem to strain half the white away.
I’ve got silicone ones that are OK … just not very sure about how safe silicon is!


#4

When it comes to rubbery, it’s usually a cook speed thing. I don’t notice that often when going direct to water, but in a real poacher I do, think it’s because the cups have them thicker.


#5

I don’t like to lose all the white of the egg. I also don’t like not being sure just how done they are, so many variables when poaching in a pot. I switched back to pan fried but I really prefer adding fat to my eggs that isn’t heated is the problem. In all the videos/pictures of egg poachers the egg kind of looks like a cupcake and the white looks a little tough. Maybe there is no perfect way to cook an egg for me.


#6

Just sayin’…


(Bob M) #7

I’m sure there’s a way to make a perfect egg, like sous vide for instance:

The issue for me is always that these techniques take so much time. I don’t have the time to set up a sous vide, get it to the correct temperature, etc.

So, I pretty much just overcook my eggs. And with bird flue and egg prices skyrocketing (in the US), I haven’t been eating many eggs.


(Cathy) #8

All the time. I use a pan specifically for poaching eggs that has cups that sit just above boiling water (with a good lid). 5 1/2 minutes and a perfectly poached egg that is still runny in the middle but whites are firm and not rubbery.

You can get some pretty good result from an instant pot as well but they would be in the shell … not poached.


#9

Yep. Best of both Worlds.


#10

For some reason I do not like pork in any way except for grilled ribs.


#11

what is the texture of these egg yolks? Are they like hard boiled eggs on fried egg white?


#12

They are Sous Vide -cooked medium-soft yolks on fried whites.

One can make very accurately cooked eggs with Sous Vide.