Eggs poached in milk? (wine, beer, healthy, pizza)
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Have you ever had them? Do they taste substantially different?
I was reading Steinbeck's In Dubious Battle, and came across this:
I love poached eggs. When I used to come to town out of the woods, with money, sometimes I'd get me half a dozen eggs poached in milk, and let 'em soak into toast. And then I'd mash the eggs up into the toast, and I'd eat 'em. Sometimes eight eggs. I made good pay in the woods. I could just as easy of got two dozen poached eggs. I wish I had. Lots of butter, an' all sprinkled with pepper."
And this is in the 1930s, so the milk would probably have had cream in it.
Growing up, my mom always made poached eggs in milk. I stopped eating them, not because fo the flavor, but because if I drank OJ and ate eggs poached in milk, my belly made the most horrific, LOUD, noises that people half expected Alien would come popping out of me at any minute.
These days, when I poach eggs, i always add a little vinegar to the water, which if I did it in milk, would curdle it.
I almost never eat poached eggs in water.
Water doesn't add any flavor whatsoever, so you're wasting a valuable opportunity to give your poached eggs more taste.
My favorite poached eggs are:
In soup - carefully crack raw egg over a hot soup
In broth also miso broth - same ^^^
In tomato juice - on top of pizza or dishes with tomato sauce/juice
In wine - oh, you need to try this! Delicious for salad or sandwich, with a few drops of vinaigrette
In beer - I add a little butter to that to make it taste creamy. Great topping for your fried rice/noodle
Sauce - poach egg before you start reducing the fluid for thickening.
Milk - least tasty, but still better than water
Remember to gentle simmer your fluids - boiling or even rapidly simmering water will tear apart the fragile egg whites before they have time to set.
If you want just one serving, you can put your liquids in a bowl and use microwave.
Poached eggs are a super healthy way to eat them. Just next to soft boiled. I love both ways!
Tip: AA grade eggs are best to poach. The A grade egg white is too runny/watery. B grade eggs (don't see them in stores but you might see them in Farmers Markets) are the worst for this task.
Experiment with other fluids and report back.
BTW: fish poached in milk is like magic!!! Thank you for mentioning it, evening sun!!
weezycom - you can poach an egg in milk without using vinegar.
I love poached eggs. My mom and grandmothers always poached them in milk. I'd forgotten about that practice. I always wondered why their poached eggs tasted better.
OK, I have to try this. I micro poach myself an egg frequently.
I did this. I micro poached my egg in a mix of skim milk and half and half. I drained my egg, saving the liquid. I placed the egg on a buttered piece of toast, and poured the milk over the egg. It was OK. But I think I prefer just having my poached egg plain, over a lightly jammed piece of toast. What am I missing?
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