Talk:Poached egg

Untitled

Wrong, wrong, wrong! The main chat here is about making Coddled Eggs, . . .an Absolutely, Completely, utterly different thing. Brendandh 21:13, 15 January 2007 (UTC)

Wrong, coddled eggs are more similar to soft-boiled eggs, i.e. usually cooked shell-on.--71.97.131.16 13:01, 21 June 2007 (UTC)

Okay, thanks; since you've taken the time to complain, maybe you could help improve the article by sharing your knowledge. yEvb0 23:28, 18 January 2007 (UTC)

fat

less fat =/= healthy. A more descriptive word would be helpful. —Preceding unsigned comment added by 70.74.80.112 (talk) 07:05, 10 December 2007 (UTC)

moccha salt?

the description for the picture mentions "moccha salt"? what is this? a google turns up nothing but another confused person. it looks green in the picture? beej (talk) 21:03, 18 December 2007 (UTC)

Clicking on the image reveals that it was sourced from flickr. Following the link to flickr shows that it is matcha salt, not "moccha". William Avery (talk) 18:19, 25 December 2007 (UTC)

large dogs?

Removed this as it seemed nonsensical and was not backed up with any citations:

Poached Eggs do not exist in Hungary due to their reliance on riding round on the back of large dogs. —Preceding unsigned comment added by 70.24.172.242 (talk) 16:16, 10 November 2008 (UTC)

Painting

The painting by Velázquez included in this article is of a woman FRYING (not poaching) eggs. That is why it's called "Vieja friendo huevos (Old Woman Frying Eggs)". I'm removing it. —Preceding unsigned comment added by 66.235.5.211 (talk) 17:48, 4 January 2009 (UTC)

mcmuffins use 'griddled eggs' not poached.

mcmuffins use 'griddled eggs' not poached. 83.108.205.27 (talk) 08:34, 30 April 2009 (UTC)will

Indian English

I re-added the statement that in Indian English, "poached egg" means a fried egg. This is an international encyclopedia in which all English uses of a term are relevant, especially one that is used by a fifth of the population of the world. This is not trivia and it is not irrelevant. It belongs here. Acsenray (talk) 17:50, 4 September 2009 (UTC)

Re-reverted pending discussion on this topic here. Acsenray (talk) 17:08, 17 September 2009 (UTC)

The statement isn't cited, but even if it were it might go better in Indian cuisine. Tom Harrison ^Talk 11:01, 18 September 2009 (UTC)

BUt there should at least be a reference to that page from this page. Acsenray (talk) 15:48, 3 October 2009 (UTC)

Sarcastic comment: If the Indians call a poached egg, a fried egg, then what do they call, what at least in the UK, a fried egg ??? --Keith 18:30, 10 January 2010 (UTC)

Fat is used in their preparation

How can this article say that "no fat is used in their preparation"? This is quite clearly false. When one puts the egg in the container in which one poaches it, one must put some cooking oil or melted margarine to prevent the egg sticking to the container. ACEOREVIVED (talk) 19:27, 28 July 2011 (UTC)

I have now removed this nonsensical statement. ACEOREVIVED (talk) 23:11, 20 October 2011 (UTC)

Updated Source

I'm new to editing.

One of the sources led to a website that had moved and simply updated the link to point to the same post on the new website. I forgot to add a summary to my edit so I'm posting it here.

Microwave poached eggs.

I poach my eggs in the microwave.

Crack the eggs into a bowl of boiling water, place bowl in the microwave for 45 seconds, done.

Variables :-

a) The microwave.

b) The size of the eggs.

c) How you like your eggs.

d) How much water you use, this is most important. A graduated container should be used so that the water volume is constant.

I have tried using cold water but the results were not as reliable, perhaps I am missing something.

Try it yourself and form an opinion as to whether this should be added to the article. Looking forward to celebrating the birth of baby Jesus. AnnaComnemna (talk) 13:31, 13 December 2014 (UTC)

Advantage of poaching over boiling in a shell?

I've been poaching eggs for years and i pretty much have the technique down, including tricks for poaching less fresh eggs. One day i wondered: what's the advantage of poaching over boiling in the shell? Cooking in the shell is easier and it saves you some vinegar and/or extra dishes (dirty pan, rings). So there must be an up-side, which should be mentioned in this entry.

I spent half an hour googling and couldn't find any reason. I tried looking it up in several reference books about food preparation, such as modernist cuisine, on food and cooking and the science of cooking. I've learned why we stir the pot of water before dropping in the egg and why vinegar helps the egg white coagulate. But why oh why do we bother and not just leave the egg in it's shell? PizzaMan (♨♨) 13:37, 17 April 2016 (UTC)

@PizzaMan: Wouldn't what you're describing be hard boiled eggs? As far as those go, the path to enlightenment is to boil for exactly 13 minutes and then immediately drop them into an ice bath. North America¹⁰⁰⁰ 13:41, 17 April 2016 (UTC)

Actually i was talking about poaching as in cooking the yolk and white in water without the shell as described in this article and asking what the advantage is over boiling it in the shell. Either soft or hard boiled.PizzaMan (♨♨) 16:55, 21 April 2016 (UTC)

removed image sep2016

Simple poached eggs on boiling water.

I removed an image(File:Poached Eggs - Howrah 2015-04-26 8504.JPG) because it did not match it's description ("Simple poached eggs on boiling water.") Basically, it's clear from the image that the eggs are not "on boiling water" as described. They are probably on a plate (the top left and bottom right of the image seem to show decorative marking on the plate).

I considered adding back the image, with a modified description, something alone the lines of "Two chicken eggs poached in boiling water", but I notice that the eggs in this image might not be the best exemplar of the dish described in this article; I have no doubt this is an image of poached eggs, but they don't seem to exemplify the characteristic appearance portrayed in the other images(i.e. the tight encasement of an intact runny yolk in solid cooked egg white). The egg on the right seems to maybe have undercooked whites and the egg on the left looks like the yolk broke and mixed with the whites.

If any editors read this and might want to contribute their opinion towards a consensus if this image should be included and also what caption it should have (e.g. "Homecooked poached eggs attempt.")

24.246.23.7 (talk) 23:50, 13 September 2016 (UTC)