These stink like hell as I mentioned above. I used to have one and it was a success with the wife.

This morning I had 2 SBE (soft boiled eggs) - they were just a little runny on the white - 6 min.

G

Just in case anyone needs them, Ikea has good egg cups cheap...
Search result - IKEA

For brunch today we made Eggs Benedict.

Total PIA effort for a breakfast dish! When I wake up I am not into cooking elaborate stuff ... What is tough is the fact that you have to work in series - 3 min per egg, all in one pot, that's half an hour if you do 8! If I do this again, I will make it in 2 pots, running them in parallel.

They were very good, much better than what you get at hotels or brunches. But definitely not worth the effort IMHO. A soft boiled egg with a piece of ham and slice of fresh baked bread tastes just as good and has probably less than half the calories. The Hollandaise we made had 1 stick of butter in it (!).

The recipe used was from allrecipes
Eggs Benedict Recipe - Allrecipes.com
and the hollandaise a blender version - easiest hollandaise I have ever made (note: recipe omits salt, need to add that)
Blender Hollandaise Sauce Recipe - Allrecipes.com

Happy Egg Eating!

G

wow. hollandaise sauce! yum.

i know a lady that poaches all her eggs and put them in a hold pattern in a hot bowl of water.. no personal experiences..

Use a wide saucepan, like a 12". You can poach four eggs at once. If you want really tidy eggs, use cute little poaching cups, either way contains the whites. Water at 180 F (not boiling). Add a couple tbsp of vinegar, helps the whites hold together.

I used the whirlpool method as seen in the videos. How would I get 4 eggs going? Just do them at the same time w/o whirlpool? We did put he vinegar and the egg held together pretty well. It fell to the bottom of the pan like a rock however, which was anoying.

In summary, IMHO poaching eggs is BS. Boil it in the shell or fry it in a pan. Done! ;)

I will make some Hollandaise for asparagus some day soon - that stuff was good, but isn't it somewhat of a waste on top of an egg yolk, which is half the ingredient of the sauce already?

Now one of the kids wants Eggs Benedict for their B-day breakfast. What have I done! :rolleyes: :)

G

Break the eggs carefully and they won't spread too much, even in still water. You can break an egg into a ladle, lower that into the water, pause briefly, then tilt the egg out. Or you can use those silicone poaching cups to get a poached egg that is compact.

Mmmmm - silicone!

Thanks for the tips! I will try on my kid's b-day. I like the ladle idea. I put the eggs into a small cup and poured it in. Probably not the best method.

G

i use a small cup too! isnt there some swirling of the water method that pulls the whites together? i do add vinegar.

Just tried this method. Wow, the yolks were creamy! Thanks for the tip.

I used this method a couple of weeks ago, and it worked really well. Not only were the eggs perfectly soft boiled, but they peeled well too.

I just made some steamed gyoza, so the steamer pot was out. I'm going to have a salad later, so I've got some eggs on to steam. I'm curious to see how they come out when they aren't in the water at the bottom of the pot. I'm going for medium to hard boiled this time since they are going to be chopped up in salads.

Ok, here it is, Vash. You problem solved. I jsut remember a gift from someone, an electric hard boiled egg cooking device, small 4 eggs at a time. Selection is made before plugging in. It cam make soft boiled eggs to as a rock hard. I don't know what its called but its about 20-30 on Amazon. Oh, it peels super easy too but perfect hard boiled eggs every time.

Wife and I like soft boiled eggs in Raman,

8 year old thread.

Vash has moved on to kayaking/fishin.

I'll bet Vash still boils and egg or two here and there.

i buy my eggs precooked now. no time to cook!!


jus saying. YESTERDAY!!

http://forums.pelicanparts.com/uploa...1624909905.jpg

Very nice! That'd probably be great with some soft boiled eggs!

It can hold up to 6 eggs at a time. The measuring cup is for the water...it determines whether you want them soft or up to hard cooked. There is a buzzer when done.
They come out perfect every time.
The bottom of the cup has a sharp spike made into it for piercing the shell before cooking.

http://forums.pelicanparts.com/uploa...1624912712.jpg

So interesting all the different ways.

I put mine in the pot with cold water. WHen it reaches a boil I set a timer for 3:45 and let them boil. Dunk in cold water then done.

I'm gonna try the steam method though.

Remind me, how much fish that you catch are you keeping?

Six at a time from the fridge. Put in a pot with tap water. Turn stove on high. Come back 12 minutes later and run cold tap water in the pot for a few minutes. Perfect!