It’s Tip Friday on Marilyn’s Treats. And todays tip is Poaching Eggs in Batches
Get the scoop on Poaching Eggs in Batches
When poaching the eggs put them into boiling salted water with a dash of vinegar as this helps to keep the egg together. The eggs can be poached in advanced and placed into a bowl of cold water then when the eggs are required they can be dropped back into boiling water.
Want to just use the egg whites? Learn about Beating Egg Whites
This article is part of the Tips That Help in the Kitchen Series, Tip Friday.
Mary-the boondocks blog
August 25, 2016 at 4:45 AMMarilyn, I always poach a lot of eggs for Easter and as a result half of them break. This is just the tip I need to keep them together. Pinning and tweeting.
Marilyn
August 25, 2016 at 7:12 PMI am glad it was useful Mary! Good Luck! Enjoy your week.
Nikki Frank-Hamilton
August 23, 2016 at 7:38 PMThis will come in handy. And you won’t believe me when I tell you why. I’ve never made a poached egg. For real. I’ve eaten them, but never made them. I’ve done so many other things in the kitchen, my kitchen and in the kitchen at fine dining restaurants and in the catering kitchen. But a poached egg has never been in my repertoire. Thanks for the tips, I will use them!
Marilyn
August 24, 2016 at 8:03 PMNikki! crack your egg in boiling water and splash the yolk until it is covered. Slide a nylon turner under it and lift! Boil some water girl! I never break a yolk on these. The over easy???? Become scrambled. LOL
Miz Helen
August 23, 2016 at 12:37 PMMarilyn, this is a great tip for poaching eggs. Your recipe looks awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great day and come back to see us real soon!
Miz Helen
Marilyn
August 24, 2016 at 8:01 PMThank you Miz Helen! I will see you on Thursday. Enjoy your week.
Lisa/Syncopated Mama
August 22, 2016 at 8:31 AMI’ve hated eggs all my life and never had a poached egg, but this sure sounds like a great tip for someone who enjoys them! Thanks for joining us at #FridayFrivolity!
Marilyn
August 22, 2016 at 3:33 PMFor years Lisa I only ate hard boiled or scrambled since I could salt them to taste better. Then I met my husband, a short order cook, and found there was more to like! Thanks for sharing!
CJ Huang @ Morsels of Life
August 18, 2016 at 6:59 AMWhat a great idea! I can poach eggs pretty well, but it takes too long to make if I’ve got a group waiting.
Marilyn
August 18, 2016 at 4:08 PMI know. I usually serve scrambled in those cases. It is nice to have options!
Jess
August 17, 2016 at 11:02 AMSuch a great tip! I’ll have to try poaching eggs now! 🙂
Would love for you to share this with my Facebook Group for recipes, crafts, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Marilyn
August 18, 2016 at 4:07 PMThanks Jess!
Sandra Garth
August 17, 2016 at 8:01 AMIt’s been well over 40 years since I’ve had a poached egg . Thanks for the reminder and the tip!
Marilyn
August 18, 2016 at 4:06 PMYou are welcome! I love poached as I always end up wearing my over easy!
Charlene Asay
August 16, 2016 at 5:36 PMGreat tip. I love poached eggs. Thanks for sharing with us all at Family Joy Blog Link Up Party. Hope to see you next week!
Marilyn
August 16, 2016 at 7:29 PMYou are welcome Charlene. Thanks for commenting.
Audrey
August 16, 2016 at 2:37 PMI don’t think I have ever tried to poach an egg. But now I totally want to. Ha ha! I love your Friday tips.
Marilyn
August 16, 2016 at 3:07 PMWow! Boil enough water to cover the egg. Splash water until the white is cooked enough for you and plate over toast. They never stick or break the yolk. You won’t go back to flipping eggs again! Enjoy.
Cathy Lawdanski
August 14, 2016 at 2:59 PMI love poached eggs. Have never used vinegar before. Will give it a try!
Marilyn
August 14, 2016 at 3:11 PMIt is cool. My son learned that in science class.
Sherry Legan
August 12, 2016 at 5:36 PMGreat post. Thanks for sharing this!
Marilyn
August 12, 2016 at 8:53 PMYou are welcome Sherry. I am glad you found it useful.