Poaching eggs in chicken stock?

[UTH]

Anyone do this?

Just watched this video: https://www.youtube.com/watch?v=PpYt5hGfzE0

I'm probably not going to defrost a tub of my homemade stock for this, but I may well stick a cube (or two?) in the water next time I poach an egg to see how that turns out.

[Hughesie]

Yup, pretty much all the, and been know to do them in red wine occasionally as well (Oeufs en Meurette)

[21TonyK]

OP, I did see your post a while back and thought it was an interesting idea but struggle a little with the idea of the egg absorbing anything more than a fraction of salt with little more than a residual coating of stock when its served.

Off to try...

[UTH]

21TonyK said:

OP, I did see your post a while back and thought it was an interesting idea but struggle a little with the idea of the egg absorbing anything more than a fraction of salt with little more than a residual coating of stock when its served.

Off to try...

Keep me posted, not tried it yet.....

[Nothingtoseehere]

I saw a video on YouTube showing putting the eggs (cracked) into a 50/50 water and white vinegar mix for no more than ten minutes, and then poaching like normal.

This starts curing the white so you get a 'professional' looking poached egg with minimal white stragglers.

My eggs are fine, but I use about an inch of water in a frying pan so they're more towards coddled than poached.

I'm giving it a go this weekend, just to see. I won't be arsed with the extra faff beyond that!

Semi-thread derail....

[21TonyK]

UTH said:

21TonyK said:

OP, I did see your post a while back and thought it was an interesting idea but struggle a little with the idea of the egg absorbing anything more than a fraction of salt with little more than a residual coating of stock when its served.

Off to try...

Keep me posted, not tried it yet.....

2 stock cubes in 1.5l of water... wont be bothering again.



Apart from a slight yellow tinge to the loose white no discernible difference other than poorly formed due to the lack of acid. Certainly, no difference in taste once the surface stock is drained.

[Nothingtoseehere]

That doesn't look very appetising either. .

[remedy]

Nothingtoseehere said:

I saw a video on YouTube showing putting the eggs (cracked) into a 50/50 water and white vinegar mix for no more than ten minutes, and then poaching like normal.

This starts curing the white so you get a 'professional' looking poached egg with minimal white stragglers.

My eggs are fine, but I use about an inch of water in a frying pan so they're more towards coddled than poached.

I'm giving it a go this weekend, just to see. I won't be arsed with the extra faff beyond that!

Semi-thread derail....

I always poach my eggs in water with a glug of white wine vinegar. I have used malt vinegar when I've ran out of WWV and the acid does the same job, just tinges the egg off-white.

It stops it splitting and also the pan bubbling over. Eggs 95% of the time come out perfectly. Ours come delivered from the milkman and are usually very fresh with nice hard shells. I'll get the occasional one that doesn't poach as well though.

2.5 mins is perfect for me.