enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. The Trick to Poaching a Perfectly Round Egg - AOL

   www.aol.com/lifestyle/food-trick-poaching...

   The thin white is what causes poached eggs to have that stringy quality. Once the egg has strained, carefully pour it into a bowl. Make sure you have a pot of simmering water ready.

3. How to Make Poached Eggs Perfectly Every Time - AOL

   www.aol.com/lifestyle/poached-eggs-perfectly...

   If you’re poaching multiple eggs at a time (experts only!), use a wide pot, such as a saute pan. Step 2: Get Your Eggs Ready egg cracked into a ramekin next to a pan filled with water. prep for ...

4. Easy egg-flipping hack stops broken yolks every time

   www.aol.com/news/easy-egg-flipping-hack-stops...

   Simply fry your eggs as usual - and when they are ready to flip, hold the pan above a pot lid and slide the eggs into it. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please ...

5. Coddled egg - Wikipedia

   en.wikipedia.org/wiki/Coddled_egg

   The inside of the egg coddler is first buttered to flavor the egg and allow it to be removed more easily. A raw egg (sometimes with additional flavorings) is broken into the coddler, which is then placed in a pan of near-boiling water for 7 to 8 minutes to achieve a solid white and runny yolk.

6. Poached egg - Wikipedia

   en.wikipedia.org/wiki/Poached_egg

   An egg being slowly poured into a ring mould in a pot of simmering water. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 62 °C (144 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft.

7. Poaching (cooking) - Wikipedia

   en.wikipedia.org/wiki/Poaching_(cooking)

   Salmon being poached with onion and bay leaves. Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine.Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C or 158–176 °F). [1]