Reply to Am I the only one grossed out by foodies and restaurants using runny egg yolks?

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Reply to "Am I the only one grossed out by foodies and restaurants using runny egg yolks?"

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I don't like runny eggs yolks. I like scrambled, poached or hardboiled. To me runny yolks are in the same category as mushy overcooked mushrooms. I love melted cheese though.

I wouldn't avoid a restaurant because of them.[/quote]

Claims to not like runny egg yolks while simultaneously stating they like poached eggs.  Wth? [/quote]

[b]5 - 6 minutes gives a nice tender nonrunny poached egg.[/b] I don't care what Julia Child or anyone else says. OP likes poached as well, guessing she makes them the same way as me. I can't believe how stuck up people are about how others should eat.[/quote]
Then you’re not making a poached egg. You’ve made a hardboiled egg outside of a shell.

“[i]Broken into the water at the poaching temperature, the white will cling to the yolk, [b]resulting in cooked egg white and runny yolk[/b].”[/i]

https://en.wikipedia.org/wiki/Poached_egg[/quote]

Poaching is a cooking technique, or specific to eggs. It means to cook in barely simmering liquid.[/quote]

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