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][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]

Poaching a chicken is just boiling a chicken.  Poaching an egg means cooking in water so the white is cooked and the yolk is runny.

I don't know what OP is talking about.  If she doesn't like runny yolks, then she doesn't like poached eggs.[/quote]

Uh, no - you don’t let the liquid boil when you poach something - egg, chicken, or salmon. You keep the liquid below the boiling point and it keeps the proteins tender. That is what poaching IS. You can think OP is ruining her poached eggs, but she has still poached them.[/quote]

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