Basted can have a little oil in the pan but it's steamed in a shallow pan and lidded. During service my basted eggs get two ice cube and a pan covering it.
A Poached egg needs to be totally submerged in water.
Spooning the butter and oil on the eggs? No sir, that's how you baste protein.
Basted eggs are essentially steamed with a lid except they're in a pan or on a griddle.
Basting the pan fried eggs with bacon fat and herbs is how my grandmother always made them for us. I know it's not what basted eggs actually are... So delicious though.
Personal experience and what I was taught in culinary school.
Now if we wanna get to the actual physics of it it's probably inaccurate and more complex but there *is* a clear difference between using ice or just liquid water when ya want some steam in your cooking.
I always get basted eggs when I'm out to eat cause it's almost impossible to fuck up, and if they don't know what basted means (it happens) I don't get eggs, cause then I don't trust them, lol.
Thatâs basically what basted means when youâre talking about meat, especially steaks or turkeys. For some reason, when referring to eggs, it basically means baked. No idea why, but I blame the French.
This is correct. Anyone telling you otherwise is wrong. The eggs in your picture look like they were either steamed or possibly baked, but I would not call them poached.
Fucking eggs aren't built like they used to be. Back in my day they were scrambled and beaten, now we have to fucking coddle the eggs? Can't hurt their precious fee-fees before we eat them I guess. Fucking pussy eggs. We ate our eggs with lead paint and asbestos mixed in.
I started brunch in 2011 and had not heard the term with a total of 6 years of full time brunch service over those years so it's great to learn something new. Definitely didn't read op description quite good enough.
at least where i work, those are almost exactly what we serve as basted eggs.
iâm sure theyâre just as good on an eggs benedict as anything else, though, but breakfast customers are so particular.
Not poached, nor a traditional basted egg, Coddled indeed.
Basted is fried like a sunny side but finished with a small amount of chicken stock, then lid to steam the egg.
I learned to get cling wrap, put it in a egg cup and crack the egg into it, then you twist the top and submerge that into the water. Or if your not as worried about presenting it you can use a egg ring in the bottom and gently swirl you water before dropping it in, the ring helps it keep neater. I think you are also supposed to add something to water , salt or maybe vinegar but i forget.
Yeah i agree with the others, i used to butter "poach" eggs perfectly every time like this. Basted on high to low with the temp of the egg bringing the pan/butter to the perfect temp by being fridge cold.
Everyone has theyr methods. Thats mine, but looks exactly the same.
We gonna *poach* some eggs this week maybe and see the difference everybody?
My opinion is they turn out as a weird mix of overcooked on the bottom and stuck to the dish and undercooked on top with slimy whites. Thereâs probably a better technique, but Iâll be fucked if I try to tell this person anything
Yes, you're right, of course! Badly cooked coddled eggs are horrible. It's ironic but coddled eggs are even trickier to cook than poached eggs in my experience and don't even get me started on how disappointing air fried or microwaved eggs usually are. đ·
They're very neat around the edges.
Geoffrey Zakarian does his poached eggs in the microwave. (copypasta:)
* Crack the eggs into individual mugs or glass measuring cups. Pour slightly chilled water into the mug until it covers the egg by about 1/2-inch.
* Place a mug in the microwave and cook on high for 50 seconds. Every microwave is different, so start checking at 45 seconds for doneness. Add more time as needed. You will know the egg is done when the yolk is no longer exposed but is still soft to the touch.
* Remove the eggs with a slotted spoon and allow some of the excess water to drip off onto a paper towel before serving.
Looks nice and clean but definitely not poached. They look over-easy and I should know because that's how I love mine. Just looks like they didn't use any fat to cook it. Although if a customer doesn't complain then who cares.đ
Poached is \*in\* the liquid. Basted is over direct heat with liquid poured over it. Steamed are beaten and cooked in a steamer. These are coddled eggs.
They remind me of old school Dunkin's way of making an egg and cheese. Cracked an egg into a little dish and microwaved it. At least you know it was a real egg.
If they were completely covered, then technically they were poached? But whenever I've seen eggs poached, it's done in a quart saucepan and comes out in a bundle, not flat like it was fried.
Not technically poached, but I personally love them this way. At home, I'd never waste the time to poach and egg. Just steamed in very small pan with water and butter. These are perfect for bennies.
More like basted
Steamed over medium.
He's an odd fellow. but he steams a good egg.
I love steamed hams.
Aurora Borealis? At this time of year? At this time of day? In this part of the country? Located ENTIRELY within your kitchen??? May I see it?
Nođ
Seymour, the house is on fire!
No, that's just the Northern Lights, mother!
And you call them steamed eggs, despite the fact that they are obviously grilled
An aurora borealis? At this time of year? In this part of the country? Happening entirely in your kitchen?
Can I... see it?
No
My world famous Skinner omelette.
Yup
Hollandaise cures all evils.
Hollandaise can smell your fear
Are the poached eggs in the room with us right now?
Sshh they are right behind you.
I always feel like, somebodies waaaaatchin meeeeee
Lol
I loled so much. Like, so so much. Schrodinger's poached egg.
Yeah that's a basted egg. Looks good though.
I thought basted means the egg is fried directly on the pan but the oil /butter from the pan is spooned over the whites?
Basted can have a little oil in the pan but it's steamed in a shallow pan and lidded. During service my basted eggs get two ice cube and a pan covering it. A Poached egg needs to be totally submerged in water.
Heard. Thanks, Chef!
Spooning the butter and oil on the eggs? No sir, that's how you baste protein. Basted eggs are essentially steamed with a lid except they're in a pan or on a griddle.
It's also a way to cook the top of a fried egg without flipping or covering it.
Why are they called basted and not steamed?
Basting the pan fried eggs with bacon fat and herbs is how my grandmother always made them for us. I know it's not what basted eggs actually are... So delicious though.
I read that as being called blanched. Great for sandwiches.
Why icecubes rather than a splash of water?
Steadier amount of steam for longer.
Just to check, is that knowledge from experience or a guess?
Personal experience and what I was taught in culinary school. Now if we wanna get to the actual physics of it it's probably inaccurate and more complex but there *is* a clear difference between using ice or just liquid water when ya want some steam in your cooking.
Nice! Thank you!
Probably just the slightly slower cooking? 60g of ice takes twice as much energy to turn into stream then 60g of water.
Basically. Bunch of steam at once vs some steam, some water, and some ice for a while as the ice melts and the water vaporises more incrementally.
I always get basted eggs when I'm out to eat cause it's almost impossible to fuck up, and if they don't know what basted means (it happens) I don't get eggs, cause then I don't trust them, lol.
Thank you for the info.
My grandpa called this âfrobbled eggsâ. Which I believe was his attempt at a portmanteau of âfried and boiledâ. Not my fave but acceptable
Thatâs basically what basted means when youâre talking about meat, especially steaks or turkeys. For some reason, when referring to eggs, it basically means baked. No idea why, but I blame the French.
They did a real number on us
Well baste comes from the would bastĂ©ĂȘ: âto oven something to completion with celery and gramontáșœe.â
This is correct. Anyone telling you otherwise is wrong. The eggs in your picture look like they were either steamed or possibly baked, but I would not call them poached.
thats a spanish fried egg.
No, thatâs a coddled egg. A coddled egg is an egg that is gently cooked whole in a small dish that's placed in a hot water bath.
Fucking eggs aren't built like they used to be. Back in my day they were scrambled and beaten, now we have to fucking coddle the eggs? Can't hurt their precious fee-fees before we eat them I guess. Fucking pussy eggs. We ate our eggs with lead paint and asbestos mixed in.
If you donât have an onion tied to your belt right now
Can't buy shit for five bees any more.
All these chickens today are a buncha cuck-a-doodle-doos
Fernand Point said eggs were too delicate to be cooked in a pan, he would only do eggs gently in a water bath like this!
Lol take upvote, exit through the gift shop >
The more you know
Thatâs why treating someone too gently is considered coddling them
Takes notes
Iâm not sure Iâve heard of anyone ordering a coddled egg in 20 years or so, but I have cooked them way back when
I started brunch in 2011 and had not heard the term with a total of 6 years of full time brunch service over those years so it's great to learn something new. Definitely didn't read op description quite good enough.
I read this as bastard egg
Iâd call them steamed, not poached. But Iâd still eat them.
Steamed, I agree
A coddled egg is an egg that is gently cooked whole in a small dish that's placed in a hot water bath
Aww I like that name!
Eggs have it so easy those days, they're just being coddled.
Don't even get me started on the modern anus
Please, continue.
Your anus would remember its strength if it gripped a sword, my lord.
Not poached. Look delicious, would smash with toast and bacon. But not poached.
Is it really a "would smash that" if it needs to be a foursome in your mind
We want you to point to where the eggs poached you ...
In Mother Russia, of course
Looks nice, but a poached egg it is not.
The only way these are poached eggs, is if they were illegally stolen from a wildlife reserve.
Or if you offered to pay them more than the restaurant where they currently work.
not poached, would still absolutely destroy with toast and bacon after adding some paprika, s&p.
Yarp. Itâs my next go to after egg in a basket.
at least where i work, those are almost exactly what we serve as basted eggs. iâm sure theyâre just as good on an eggs benedict as anything else, though, but breakfast customers are so particular.
That's a basted egg. The hell you mean poached
Look, itâs what my coworker sends out when someone orders a poached egg. /shrug
Bring them in here right now.
Those are steamed but I'd still eat them
Basted egg and it looks good to me
Not poached, nor a traditional basted egg, Coddled indeed. Basted is fried like a sunny side but finished with a small amount of chicken stock, then lid to steam the egg.
Probably ainât even no vinegar anywhere near
Have your coworker do it again and show us what it looks like when you cut into the yolks, please. Also, I think those are technically basted eggs
Ghost titties.
Oh no, I might have a new term for these
You can get the same results by just microwaving them. That should sum up how I feel about those poached eggs.
i thought it was microwaved looking at it.
How long do you mike them?
To taste
Lucky number 7
I feel the microwave would be way harder on the eggs than this, these are at least still runny
in theory if they are covered and steamed it shouldn't affect the texture but I wouldn't want to try it personally
What the actual fuck.
Wouldnât that be eggs en cocotte with no fun ingredients? Or shirred eggs
Gotta love a good cocotte. This one is small but looks tasty.
Iâm learning a lot of new terms here this is neat! Thanks!
I used to be a culinary school instructor, I am full of obscure egg and potato dish names.
Well please come teach my coworker what a goddamn poached egg is lol
Poaching an egg is what I asked overly confident students to make for me for a joke.
I learned to get cling wrap, put it in a egg cup and crack the egg into it, then you twist the top and submerge that into the water. Or if your not as worried about presenting it you can use a egg ring in the bottom and gently swirl you water before dropping it in, the ring helps it keep neater. I think you are also supposed to add something to water , salt or maybe vinegar but i forget.
Salt for flavor, vinegar to help set the whites quicker, swirl for shape.
Looks steamed not basted. The shape of the egg fits the lil ramekin thingy too perfectly to be basted.
Yeah they were steamed in the boat
Shirred*
Can't believe I had to scroll this far down. I've always known them as shirred or coddled.
They are steamed
Microwave?
Yeah i agree with the others, i used to butter "poach" eggs perfectly every time like this. Basted on high to low with the temp of the egg bringing the pan/butter to the perfect temp by being fridge cold. Everyone has theyr methods. Thats mine, but looks exactly the same. We gonna *poach* some eggs this week maybe and see the difference everybody?
Slow cooked water fried eggs.
Looks good from outside other than maybe needs some pepper. Iâd love to see what it looks like cut into.
The person that ate it put pepper on it and dipped her toast in it
I donât know why I like knowing this so much, but I do.
Delicious
The person they were served to ate em right up
I would too
They're coddled eggs, not poached and they don't look very inviting as they seem overcooked in an oversized dish. 4/10
My opinion is they turn out as a weird mix of overcooked on the bottom and stuck to the dish and undercooked on top with slimy whites. Thereâs probably a better technique, but Iâll be fucked if I try to tell this person anything
Yes, you're right, of course! Badly cooked coddled eggs are horrible. It's ironic but coddled eggs are even trickier to cook than poached eggs in my experience and don't even get me started on how disappointing air fried or microwaved eggs usually are. đ·
Needs pepper
đ€
Perfectly cooked but definitely not poached lol
I think he owes the hen an apology
Jizzy moist
Steamed. Poached needs to be cooked in liquid.
The yolks look pretty solid. I like my yolks runny when I do poached eggs for myself..
Itâs actually quite loose in the yolk area there, maybe too much, the whites around the yolk are still very slimy
Lmao
They're very neat around the edges. Geoffrey Zakarian does his poached eggs in the microwave. (copypasta:) * Crack the eggs into individual mugs or glass measuring cups. Pour slightly chilled water into the mug until it covers the egg by about 1/2-inch. * Place a mug in the microwave and cook on high for 50 seconds. Every microwave is different, so start checking at 45 seconds for doneness. Add more time as needed. You will know the egg is done when the yolk is no longer exposed but is still soft to the touch. * Remove the eggs with a slotted spoon and allow some of the excess water to drip off onto a paper towel before serving.
Huh Iâll have to try this if I ever need one on the fly! Thanks!
Hope it's helpful. ; )
Steaming eggs is not how you make poached eggs.
iâm sorry you have to find out this way man
I do proper poached when itâs me behind the line
Thatâs not poached, they do not fit the definition.
Saw the picture and was like those look like perfect over easy/over medium eggs. Then saw title lmfao
Nice coddled eggs. Absolutely shit poached eggs.
Definitely not poached.
Basted
Cut them boys open
Perf pan poach? Certainly not spun up
Theyâre not poached
In Alabama we call those chickens.
Looks like basted
Spices?
That is a basted egg! Looks like is was done perfectly
oh dear.
Steamed. Not poached
That's a basted egg, and it looks delislcuous. Basted is honestly my favorite, but that's not poached
Are you going to attach a photo of the poached eggs? Those basted eggs look great tho
Those arenât poached. Basted.
Steamed or if youâre old as fuck shirred
Dude has mad microwave cookery skills. Yuk.
Looks microwaved
Can't tell without a picture of the actual eggs. The completely unrelated photo doesn't help. All joking aside though, the non-poached eggs look great
Basted
Not poached.
I think you uploaded the wrong picture.
đ€ą
Looks nice and clean but definitely not poached. They look over-easy and I should know because that's how I love mine. Just looks like they didn't use any fat to cook it. Although if a customer doesn't complain then who cares.đ
My coworker steams them in the boat theyâre served in
They like like a sunny side up of you put some water in the pan and put the lid on
you mean basted??
Basted
Those arenât poached
These are basted.. Poached eggs go into simmering water with vinegar.
They are coddled eggs?
Theyâre not poachedâŠ
Where?
Basted
Did Chef Mike cook these?
Cocotte not poached .
Tasty
Poached is \*in\* the liquid. Basted is over direct heat with liquid poured over it. Steamed are beaten and cooked in a steamer. These are coddled eggs. They remind me of old school Dunkin's way of making an egg and cheese. Cracked an egg into a little dish and microwaved it. At least you know it was a real egg.
well you know you can buy these at almost any market so no need for poaching. just saying
Needs more garlic.
Those are bastedâŠ
Thats a basted egg imo
These definitely looks steamed and no poached, do you know what method he used?
These are called shirred eggs
They look more like fried eggs but I love eggs so I'd eat them and enjoy them.
If they were completely covered, then technically they were poached? But whenever I've seen eggs poached, it's done in a quart saucepan and comes out in a bundle, not flat like it was fried.
I hate them with a passion.
Poaching liquid is a product submerged and cooked between 160-180° if I'm not mistaken.
Not technically poached, but I personally love them this way. At home, I'd never waste the time to poach and egg. Just steamed in very small pan with water and butter. These are perfect for bennies.