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Yetzirah

Egg In Milk - Just Do It
Wed Feb 22 2012

Not long ago, I watched a demonstration video of this nice woman showing how to poach an egg in milk. I love poached eggs, but didn't like the way they cooked in plain water. The whites fly all over the place and separate from the yolk. So I tried it myself last night and ended up with the BEST poached egg I have ever consumed in my life... All you do is use milk instead of water and keep the milk JUST barely simmering so it doesn't scorch. It takes a little longer for the egg to cook, I think I left mine in there for about 5 or 6 minutes and I even let the cooked egg sit in the milk after turning off the heat, while I fixed the rest of my plate, and it didn't overcook. There's something about the acidity of the milk that makes the whites bunch together. I read that you can do the same thing by adding a few tablespoons of white vinegar to the cooking water instead of using milk, but I preferred using the milk. Seemed more appetizing. If you have never tried it, give it a go. I think you will be happy with the results.   I know this looks like an unlikely combination, but these foods were absolutely delicious together.   [Click on the picture for a closer look.]    
4 Comments
  • From:
    Mamallama (Legacy)
    On:
    Wed Feb 22 2012
    Hmmmm.... Looks yummy.
  • From:
    InStitches (Legacy)
    On:
    Wed Feb 22 2012
    Oh my that looks good. :)
  • From:
    404error (Legacy)
    On:
    Wed Feb 22 2012
    There are several tricks to perfectly poaching eggs, but this is the first time I've ever heard of poaching them in milk. Acidulated water is one trick, but I'm not really wild about that one. I don't really want my poached eggs to taste like vinegar or lemon juice, so I just use heavily salted water. Another trick that I learned from Michael Ruhlman's blog, which you can find at www.ruhlman.com, is to crack the egg into a small bowl (which you probably do anyway, since your kitchen is kosher) and then slide it into a large spoon with small holes or slots. The watery part of the egg will drain off and only the firm part of the egg white remains, therefore you don't get any of that feathery egg white swirling about in the barely simmering water. Personally, I've never been bothered by the thin, swirly egg whites. I like my poached eggs best on toasted sourdough bread or corned beef hash, preferably homemade. Speaking of the kosher kitchen, there's something I've been wondering about, and I only have you to ask, really. Can one cook a parve food, say salmon, in a meat pan? If that's permissible, can you then eat dairy, say sour cream on a baked potato, with the salmon? That's a kind of fine point I've been wondering about for a while now.
  • From:
    ErmaBclone (Legacy)
    On:
    Thu Feb 23 2012
    I've never heard of poaching an egg in milk. I will have to try it! It looks great!