Comments on: Froached Eggs Sweep the Nation http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/ Thu, 20 Nov 2008 17:53:10 +0000 http://wordpress.org/?v=2.2 By: Endless Simmer - A Food Blog » Blog Archive » A Rooms With a View http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-9968 Endless Simmer - A Food Blog » Blog Archive » A Rooms With a View Mon, 28 Jul 2008 18:24:46 +0000 http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-9968 [...] from The Next Food Network Star) : science! She’s taught us about the albumin protein of an egg, the relationship between fennel and flatulence and the lives of crabs, no, not that [...] […] from The Next Food Network Star) : science! She’s taught us about the albumin protein of an egg, the relationship between fennel and flatulence and the lives of crabs, no, not that […]

]]> By: Rob http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-643 Rob Mon, 17 Sep 2007 13:21:51 +0000 http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-643 I have an alternative method of froaching. I love the taste and texture of poached eggs yet I also love a crispy base to my fried eggs. Put some oil in a frying pan (or wok) and start frying the eggs. Turn up the heat so they really begin to crisp. Then take half a cup of water and a lid that fits the frying pan. Throw the water into the pan and quickly put the lid on. The water steams off cooking the tops of the eggs. Be warned though, be quick with the lid and keep it in front of you as the fat obviously does spit a lot when you throw the water on. They taste fantastic though. I have an alternative method of froaching. I love the taste and texture of poached eggs yet I also love a crispy base to my fried eggs.

Put some oil in a frying pan (or wok) and start frying the eggs. Turn up the heat so they really begin to crisp. Then take half a cup of water and a lid that fits the frying pan. Throw the water into the pan and quickly put the lid on. The water steams off cooking the tops of the eggs.

Be warned though, be quick with the lid and keep it in front of you as the fat obviously does spit a lot when you throw the water on.

They taste fantastic though.

]]> By: gansie http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-335 gansie Thu, 02 Aug 2007 18:25:48 +0000 http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-335 So I just made my first *froached* egg! It worked out perfectly...I put it on top of a salad with brown rice, avocado, tomato, feta, lemon juice, evoo, s&p. Thanks, Rooms! So I just made my first *froached* egg! It worked out perfectly…I put it on top of a salad with brown rice, avocado, tomato, feta, lemon juice, evoo, s&p.
Thanks, Rooms!

]]> By: rooms http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-309 rooms Wed, 01 Aug 2007 05:32:51 +0000 http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-309 ok, this is way easier to demo than to describe, but I'll try. For poaching, you want about 2 1/2 - 3 inches of water plus your generous splash of vinegar in your sauce pan. Bring to a low/medium boil, take a large slotted spoon and scoop the water around the edge in a circle to get it whirlpooling, or you can just swirl your pot around on the burner to get it going. While it's still swirling, gently crack your egg or two in there. You should probably re swirl and re boil in between eggs. The boiling should free the egg up from the bottom of the pan, but if not, encourage it with the spoon so it is free floating. After about 3-4 min scoop the egg up with your slotted spoon and poke at the yolk with your finger. If it's not done to your preference, drop it back in, if it is, then eat it. ok, this is way easier to demo than to describe, but I’ll try. For poaching, you want about 2 1/2 - 3 inches of water plus your generous splash of vinegar in your sauce pan. Bring to a low/medium boil, take a large slotted spoon and scoop the water around the edge in a circle to get it whirlpooling, or you can just swirl your pot around on the burner to get it going. While it’s still swirling, gently crack your egg or two in there. You should probably re swirl and re boil in between eggs. The boiling should free the egg up from the bottom of the pan, but if not, encourage it with the spoon so it is free floating. After about 3-4 min scoop the egg up with your slotted spoon and poke at the yolk with your finger. If it’s not done to your preference, drop it back in, if it is, then eat it.

]]> By: Edouble http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-305 Edouble Tue, 31 Jul 2007 15:42:14 +0000 http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-305 Wow! I know what I'm making for breakfast Saturday morning! I too could use a little eggstra help on the swirling thing. Wow! I know what I’m making for breakfast Saturday morning!

I too could use a little eggstra help on the swirling thing.

]]> By: BS http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-304 BS Tue, 31 Jul 2007 15:28:22 +0000 http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-304 sounds egg-ceptional sounds egg-ceptional

]]> By: gansie http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-303 gansie Tue, 31 Jul 2007 15:13:31 +0000 http://www.endlesssimmer.com/2007/07/31/froached-eggs-sweep-the-nation/#comment-303 okay, three things. 1) this looks a-mazing! i may make this by week's end. 2) i need explicit directions on how to poach (the stirring and whirling...help!) 3) we need a full blog post on this infused vinegar okay, three things.
1) this looks a-mazing! i may make this by week’s end.
2) i need explicit directions on how to poach (the stirring and whirling…help!)
3) we need a full blog post on this infused vinegar

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