March 23, 2012

Another Attempt to Make Poached Eggs/再度ポーチドエッグ作りに挑戦

This morning, I made another attempt to make poached eggs.

This time, I used just boiled water (100C) instead of water from the thermos bottle.
3 minutes later, the white was partially set.
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.
A few minutes later, I transferred one egg to a bowl for miso soup.
I added some freshly made miso soup.
When I had it, it was almost fully cooked.
Other eggs:
I hate to see part of the whites lost...

I also made fried eggs in my usual way.
I used eight eggs in total this morning!


Sissi said...

Very interesting! I think I will have an egg for lunch (not necessarily poached, maybe fried...).

Hiroyuki said...

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.

muskratbyte said...

Or my favorite, tamago kake gohan?

Fräulein Trude said...

It is good, that there are so many ways to cook an egg, isn't it. Would be boring if not.

stacy said...

mmm i love eggs, one of my favourite way to eat eggs: coddled eggs! you would need one of these though..

Hiroyuki said...

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:

Now I rarely have tamago kake gohan, but my children like it.

Hiroyuki said...

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.

Hiroyuki said...

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.)

stacy said...

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 :)

Hiroyuki said...

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.