WNYC, New York Public Radio, brings you Soundcheck, the arts and culture program hosted by John Schaefer, who engages guests and listeners in lively, inquisitive conversations with established and rising figures in New York City's creative arts scene. Guests come from all disciplines, including pop, indie rock, jazz, urban, world and classical music, technology, cultural affairs, TV and film. Recent episodes have included features on Michael Jackson,Crosby Stills & Nash, the Assad Brothers, ...
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How to Poach an Egg
MP4•Episoder hjem
Manage episode 157466562 series 1222537
Innhold levert av Serious Eats. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Serious Eats eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
The Takeaway
George Weld says:
- Start with cold eggs—they hold together better.
- Use a fairly deep pot.
- Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good.
- Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom.
- If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating.
31 episoder
MP4•Episoder hjem
Manage episode 157466562 series 1222537
Innhold levert av Serious Eats. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Serious Eats eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.
The Takeaway
George Weld says:
- Start with cold eggs—they hold together better.
- Use a fairly deep pot.
- Bring the water to just a simmer, and add a little vinegar—about a tablespoon. You can use any kind of vinegar, but you'll probably taste a little bit of it, so use a vinegar you like and that tastes good.
- Lower egg, in a cup, right to the surface of the water and gradually slide it in. The white will immediately set. If you're using a shallower pan, make sure to sweep under the egg with a spoon so it doesn't stick to the bottom.
- If you're cooking a lot of poached eggs, you can drop them into ice water to stop the cooking. When it's time to serve, simply drop them back in the simmering water before plating.
31 episoder
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