{"id":25,"date":"2014-07-03T01:34:00","date_gmt":"2014-07-03T01:34:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2014\/07\/03\/eggs-poached-in-she\/"},"modified":"2020-08-06T03:41:30","modified_gmt":"2020-08-06T03:41:30","slug":"eggs-poached-in-she","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2014\/07\/03\/eggs-poached-in-she\/","title":{"rendered":"Eggs Poached in the Shell"},"content":{"rendered":"

\"IMG_1300\"<\/a><\/p>\n

I guess an egg poached in it’s shell is a boiled egg. But, it’s not eaten that way. This method of poaching eggs was first written about by Julia Child, that doyenne of French Cooking. It is indeed a French method and is the best and easiest way to poach eggs, especially if your eggs aren’t super fresh.<\/p>\n

This recipe is designed for eggs that are around a week or more old. Really fresh eggs are too hard to peeel.<\/p>\n

What you’ll need: A timer (I use my iPhone), a saucepan or a Thermomix (see instructions for the TM below) a pin, a bowl of ice-cold water.<\/p>\n

Pop a saucepan of water on to boil. Prick the rounder, fatter end of each egg with a pin, being careful not to go too deep and break the membrane.<\/p>\n

When water is boiling, add eggs and set timer for 6 minutes (for large eggs, 5 \u00bd for smaller ones).
\nPop your toast down part way through.
\nWhen time is up, remove eggs with a slotted spoon to the bowl of iced water. (If you have asbestos hands, don’t worry about this step.) Leave for a second or so to cool down and then gently roll and tap egg on the bench to break the shell all over.<\/p>\n

Remove the top part of the shell, insert a teaspoon and slide it all the way around to remove remaining shell.<\/p>\n

\"\"<\/a>\"\"<\/a><\/div>\n

This photo was a bit blurry as our cat was up on the bench trying to check out what I was doing! I was pushing him away with my head as both hands were full!!\"\"<\/a><\/p>\n

Work quickly to ensure remaining eggs don’t get too cool if you’re doing a few eggs at a time.<\/p>\n

\"\"<\/a><\/p>\n

\"\"<\/a><\/p>\n

For the TM6, insert either basket or blade cover, add 1000g water and set Kettle mode. For TM31 and 5, set to 100\/speed soft or 1 for 10\u00a0 to 12 minutes. When done, prick the egg\/s as instructed above and place into either basket or bowl. Set to 6 mins\/100\/speed soft (speed 1 for TM31). Follow on as above.<\/div>\n
<\/div>\n
Serve with crunchy toast, steamed spinach (I place it in the Varoma), smoked salmon and, of course Thermomix Hollandaise sauce!<\/div>\n

The cat enjoyed licking the plate. (Don’t worry, it goes in the dishwasher afterwards!)<\/p>\n

\"\"<\/a><\/p>\n

Enjoy!\"\"<\/a><\/div>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

I guess an egg poached in it’s shell is a boiled egg. But, it’s not eaten that way. This method of poaching eggs was first written about by Julia Child, that doyenne of French Cooking. It is indeed a French method and is the best and easiest way to poach eggs, especially if your eggs…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":1002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[161],"tags":[10,35],"class_list":{"0":"post-25","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-breakfast","8":"tag-breakfast","9":"tag-eggs","10":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2014\/07\/IMG_1300.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-p","jetpack-related-posts":[{"id":176,"url":"http:\/\/thermogourmand.com.au\/index.php\/2010\/05\/03\/natural-egg-replacemen\/","url_meta":{"origin":25,"position":0},"title":"Natural Egg Replacement","date":"May 3, 2010","format":false,"excerpt":"Last night, I'd planned to make Salmon Patties for tea\u00a0 with left over fresh salmon that we were given, but had no eggs! 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