This morning, I made another attempt to make poached eggs.
今朝、またポーチドエッグ作りに挑戦しました。
This time, I used just boiled water (100C) instead of water from the thermos bottle.
今回は、魔法瓶のお湯の代わりに沸騰水（100C）を使いました。
3 minutes later, the white was partially set.
３分後、白身は一部固まっていました。
I put the eggs one by one in a pot of 500 ml boiling water.
卵を一つづつ500 mlの沸騰水の入った鍋に入れました。
4 minutes later, I turned off the heat.
４分後、火を止めました。
A few minutes later, I transferred one egg to a bowl for miso soup.
数分後、お椀に卵を一つ移しました。
I added some freshly made miso soup.
出来立ての味噌汁を加えました。
When I had it, it was almost fully cooked.
食べた時は、ほぼ完全に固まっていました。
Other eggs:
他の卵：
I hate to see part of the whites lost...
白身が少しなくなってしまうのが嫌です...。
I also made fried eggs in my usual way.
いつもの方法で目玉焼きも作りました。
I used eight eggs in total this morning!
今朝は卵を全部で８個も使いました！
10 comments:
Very interesting! I think I will have an egg for lunch (not necessarily poached, maybe fried...).
Sissi: Like you said in another comment, making poached eggs is really tricky. I think I better stick to fried eggs, omelets, atsuyaki tamago (Japanese rolled omelets), and so on.
Or my favorite, tamago kake gohan?
It is good, that there are so many ways to cook an egg, isn't it. Would be boring if not.
mmm i love eggs, one of my favourite way to eat eggs: coddled eggs! you would need one of these though..
http://www.applecrumbles.com/wp-content/uploads/2010/09/DSC_5528.jpg
muskratbyte: I used to like tamago kake gohan a lot when I was a kid. My way of making it was almost the same as that described here:
http://en.wikipedia.org/wiki/Tamago_kake_gohan
Now I rarely have tamago kake gohan, but my children like it.
Kiki: I very often make egg dishes these days mainly because I know they are the dishes that my children have when I make them.
stacy: Thanks for the suggestion and the link!
The item you showed looks like a bowl specially for chawanmushi. That remind me... I have to make some chawanmushi for my daughter some day. (She likes it, but I have been too busy to make it.)
hiroyuki: an egg coddler is very much like a chawan mushi bowl, however much smaller as you can usually only fit in 1 or 2 broken eggs.
typically the eggs are broken in whole (not scrambled) and cheese is added. the whole thing is cooked immersed in boiling water, hence the screw on tops to avoid water getting in. I think this is because european countries seldom had a steamer. The metal loop at the top is for safe removal :)
stacy: Thanks for the clarification. I think I'll use my chawanmushi bowls to make coddled eggs in the near future, but I have to make onsen tamago first.
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