How to Poach Eggs in Bulk?
OK, so I finally got over my fear and learned how to poach an egg properly with decent (if not always perfect) results. Now the real question is - if I'm cooking for more than just me, what's the best way to poach in bulk? It just seems like a long process when you're doing 1 at a time at 3-4 minutes a pop
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8 Comments:
I have a non-stick pan that is a little deeper than my other non-sticks, about a medium sized pan. Water w/i 1/2" from the top of the pan, plus some whit vinegar, set on high heat. When there are teensy little bubbles all along the botton of the pan but not *quite* simmering yet, I gently slide 4 eggs into the water, having first used a small, fine-mesh strainer to wipe off the loosest of the white part. Poach until done. I usually do 4 at most this way, not sure if you are going for larger quantities than that or not. Works just fine!
joyyy at 1:19PM on 10/28/09
I have a non-stick pan that is a little deeper than my other non-sticks, about a medium sized pan. Water w/i 1/2" from the top of the pan, plus some whit vinegar, set on high heat. When there are teensy little bubbles all along the botton of the pan but not *quite* simmering yet, I gently slide 4 eggs into the water, having first used a small, fine-mesh strainer to wipe off the loosest of the white part. Poach until done. I usually do 4 at most this way, not sure if you are going for larger quantities than that or not. Works just fine!
joyyy at 1:20PM on 10/28/09
sorry for the double (now triple) post! I didn't mean to, really.
joyyy at 1:21PM on 10/28/09
Also, you can poach them in batches until they are just done or almost done, set aside on some paper towels, then when you are ready to serve, dunk them back in the water (which you've left on to keep hot) for up to a minute to warm them back up.
KB in Toledo at 3:44PM on 10/28/09
Serious Eats pointed out a blog post, "How To Poach an Egg," last year that probably offers the easiest solution. (Scroll to the bottom to Vash "Clingfilm" Stampede) Easy, no mess, and you could probably do quite a few in batches.
Asado at 5:42PM on 10/28/09
@Asado thanks for reposting that link!!
I feel like one of those great mysteries in life has just been solved
ec_washington at 6:14PM on 10/28/09
Use a large skillet filled with water.
If you've really got a bunch, set small-sized canning rings sprayed lightly with non-stick spray in the bottom of the pan and drop an egg in each one.
The rings will keep them from running into each other.
CJ McD at 12:56PM on 10/29/09
I do believe the Vash Clingfilm method could result in some seriously strange looking poached eggs and I know I would bust the yoke trying to get it out of the clingfilm.
No fuss, free form method: put a medium size pot of water on to boil, add a good glug of white vinegar, carefully crack your egg(s) into the boiling water, as it cooks, the white swirls around and then basically congeals around the yoke. Gently fish the poached egg out with a fine mesh strainer (actually it's a Chinese frying strainer) and you have a poached egg with no cooked on eggy mess to clean up.
Judith klinger at 6:16AM on 10/30/09