When I was in boarding school, they had the nicest breakfast. A large cookie sheet with a small rim would hold many almost fried eggs floating in water. We'd scoop out an egg and eat it with buttered toast. I'm calling them almost fried, because they looked like they were fried, but there was no evidence of pan frying. No crispy edges nor caramelization. Any ideas how there were made?
NOT a chef, but it sounds like they were poached to me. You can research it on the web.
Poaching is to cook using almost boiling water.
I would try taking a frying pan, and put about an inch (or probably less) of water in it.
Add a few pats of butter if you want to.
Then heat the water to the "almost boiling" point. Crack your egg gently into the water, and once it turns opague it should be done. More or less cooking for a sunny side, or hard cooked egg.
The school probably kept them moist and flavorful by floating them in lightly salted, butter water.
Yep I agree poached eggs. I have heard that you should add a splash of vinegar to the water to help the white of the egg stay together. I like the butter idea better. Check out some websites and maybe you'll find the perfect recipe.
When I do this, I get stringy threads of egg and it goes every which way, reducing the size of the cooked product. The ones at the school were quite intact with very few strings visible.
Take a tunafish can, remove both top and bottom to make a ring. Wash thoroughly. Set ring in pan of almost boiling water. Put egg in ring to stop it from running and cook.. Remove egg and ring with slotted spoon or turner and enjoy your poached egg.
My mother used to serve poached eggs over toast which she dribbled slightly with coffee. My brother and I thought we were so grown up, having "coffee eggs".
Poached eggs or coddled eggs. You can get an egg poacher, look up directions in the Joy of Cooking cook book or do what I do: butter the inside of a plastic bowl, and cook in the microwave, 15 seconds or so at a time until the yolk suits you. This is the easiest. I really think you may be describing coddled eggs, but the Joy of Cooking cook book would know for sure.
A little dab of vinegar in the water will stop the whites from roaming around in the water.
I'm almost 100% sure they were poached.
I cant quite imagine cooking poached eggs on a cookie sheet. I bet the cookie sheet was what they put them on after lifting them from another pan, and the water was what ran off the eggs after being placed on the sheet. At any rate, I'm hungry now, thank you all - going to run and try a few of the above ideas. (: Thanks!
Denise is right, they are poached eggs, and like her I'm 100% sure. How you do it? Take probably a frying pan, put enough water (half an inch?) and let it boil, add some salt and vinegar. When boiling just put the egg and "fry it". They are exquisit. Try it.
These sound like good old fashioned poached eggs to me. But done in bulk, probably a steamer. You can buy a poacher it looks like a skillet with little dips in to hold the egg and a resevoir for water underneath and a lid.
They could also be coddled, butter a ramekin dish, break in the egg, top with butter and bake in the oven until set but the yolk is still a little runny then dip in your soldiers.
I think the exact terms are a poached egg if it is cooked in the water, and a coddled egg if it is cooked in a little cup over or in boiling water. Or maybe it is the other way around!! I agree with Cathy. It think these were poached eggs that were served on the cookie sheet.
I would have to agree, they are poached eggs that were being kept warm.
I would venture to think the school put the eggs in muffin pans and cooked them in the oven. The cook did this at a developmentally disabled adult facility I was secretary at.
They were mighty tasty. I'm not sure how long they were put in the oven. I assume they coated the separate tins.
Trial and error I guess.
Probably, they were fried just like you would in your frying pan, but over low heat. Try using cooking oil and slow, gentle heat and see what happens.
They are poached. When I poach eggs for a large group of people, I do it with a large oblong, cake pan. I have hollow cans, Tuna cans opened up, both ends. place in pan. add 1/4 cup of hot water, 1 teaspoon of season all salt. dash of pepper, or seasoning of your choice before placing cans in. also spray inside of cans with pam cooking spray.
Put one egg, (out of shell) per can. preheat oven to 350 degrees. Bake for 5-7 minutes. If cans float cover with cookie sheet. Make sure eggs are fully, covered with water. I also put large cookie sheet under cake pan to prevent boiling over. Take out of oven. remove hot cans immediately. Use butter knife inside of can to separate egg from can. use oven mit to remove can. Let sit in water for 2 mins. Then on serving dish. Discard water. Good luck.
For 1 or 2 poached eggs, get a microwave egg poacher at Walmart. You put an egg in each of two little bowls and add 1 tsp water to each. Microwave 1 minute. Presto, perfect poached eggs every time. If you only poach 1, microwave less time. I got mine at Goodwill for 25 cents, but think new cost about 2.50 at store.
When you cook eggs in the microwave; be sure to take a tooth pick and puncture the yolk so it does not explode. I also have a microwave egg-poacher and that was the instructions that came with it just as WIsgal said.
From your discription, it sounds like they might be poached. I used to make these for my husband when he was sick, You get the water to a simmer put your egg in the water and when the yolk and white are to the consistancy you like remove from the water and place on toast. My husband likes the toast to have hot milk poured on it.
Perfect poached eggs (English boarding school style)
Use eggs stored at room temperature - not chilled.
Take a large, deep saucepan of boiling water.
Add a teaspoon of vinegar.
Swirl the water to create a whirlpool.
Crack an egg into a tea cup and gently tip into the centre of the whirlpool.
Poach for a minute and a half.
Serve on hot buttered toast.
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