[il-talk] Poached eggs

Thu Nov 7 20:23:12 UTC 2013

Wow!  Thank you so much, Greg.  Guess I know who I will be going to for
cooking tips. :)
Leslie

-----Original Message-----
From: il-talk [mailto:il-talk-bounces at nfbnet.org] On Behalf Of Gregory D.
Rosenberg
Sent: Thursday, November 07, 2013 1:52 PM
To: NFB of Illinois Mailing List
Subject: Re: [il-talk] Poached eggs

Leslie,

I am glad this worked well for you.

On Nov 7, 2013, at 13:40 CST, Leslie Hamric <lhamric930 at comcast.net> wrote:

> Hi Greg. Well I tried your directions and the eggs were very good.
However, I do have one comment. Peeling that was the hardest part. And often
the shells stuck. Any ideas and how to make the pealing  part easier? I like
the consistency of how my eggs turned out. And taking the exit and out of
the boiling water with a slotted spoon is so much easier then the way that
I've tried to do it in the past. 

Place the egg in a towel after you take them out of the water. Then take a
very sharp knife to gently crack the egg very slightly and cutoff the wider
end of the egg shell and egg. Be very careful. You can take a tea spoon and
scoop the cooked part of the egg from the top you cut off. Treat the bottom
part of your egg shell as a cup. Eat the rest of your egg and yoke from the
bottom part of your egg with your spoon. This works best with a soft boiled
egg, but you can eat a hard boiled egg this way as well.

> Leslie
> 
> Sent from my iPhone
> 
>> On Nov 7, 2013, at 1:03 PM, "Gregory D. Rosenberg" <gregg at ricis.com>
wrote:
>> 
>> 
>>> On Nov 7, 2013, at 12:45 CST, Leslie Hamric <lhamric930 at comcast.net>
wrote:
>>> 
>>> Great directions. Now I have a question, do you leave the eggs in their
shells or do you crack them and then put them in the water? It sounds like
you leave them in their shells and just put them in the water. I assume you
use the slotted spoon sold the water could drain.
>>> Leslie
>> 
>> Leslie,
>> 
>> I should have thought to add that. I prefer to leave them in the shell.
It is much easier for a blind person to get them into the water and back
out. I have tried to crack the egg and attempt to float the egg in the water
and retrieve it from the water with rather poor outcomes. 
>> 
>> That said you might want to take a pin or knife with a very sharp tip and
punch a tiny hole in the middle of the flatter side of the egg. Typically
the flatter side of the egg may contain small amounts of sulfur which can
cause the egg to discolor if you are serving them to a sighted person. 
>> 
>> 
>>> 
>>> Sent from my iPhone
>>> 
>>>> On Nov 7, 2013, at 12:29 PM, "Gregory D. Rosenberg" <gregg at ricis.com>
wrote:
>>>> 
>>>> 
>>>>> On Nov 7, 2013, at 11:46 CST, Andrew Webb <awebb2168 at gmail.com> wrote:
>>>>> 
>>>>> Here's a random question:
>>>>> 
>>>>> 
>>>>> 
>>>>> Can anyone offer suggestions as to how to cook poached eggs?
>>>> 
>>>> Good morning Andrew,
>>>> 
>>>> I am no Chef, but I have generally found the following to work very
consistently for me. Try cooking one egg first using the following
directions. Then adjust your times up or down by 15 seconds until you get
the desired result. It should not take more than a couple of tries to attain
an egg to your liking.
>>>> 
>>>> 1) Fill a two quart pot half full with water.
>>>> 2) Turn the burner to high and bring it to a boil. 
>>>> 3) Using a slotted spoon place one or two eggs in the pot of boiling
water. 
>>>> 4) Set your timer for four minutes. 
>>>> 5) Then retrieve your egg(s) with your slotted spoon.
>>>> 
>>>> Variables:
>>>> 
>>>> 1) I use a gas stove. If you use an electric stove or inductive burner
you might need to adjust your time a bit. 
>>>> 2) I use steal clad cookware. If you use aluminum or non-clad cookware
you might have to adjust your cooking time slightly. 
>>>> 3) Depending on your stove temperatures you might need to adjust a
little. 
>>>> 4) If you are in a higher altitude city, you will have to add upwards
to a minute to your cooking time.
>>>> 5) The size of the egg will also affect your cooking time. I use large
grade A eggs for consistent results.
>>>> 6) The cooking time will generally be between three and one-half to
five minutes tops taking into account the above issues.
>>>> 7) Typical houses get one-quarter to one-half pound of natural gas
pressure. If you are in a trailer and cook on Propane or you cook with other
fuel sources you will have to adjust your cooking times.
>>>> 
>>>> I hope this helps you achieve the perfect egg.
>>>> 
>>>>> Thanks!
>>>>> 
>>>>> Andrew
>>>> 
>>>> P.S. Students get free two day shipping and other benefits by signing
up with "Amazon Student". Click the following link to sign-up:
http://www.amazon.com/gp/student/signup/info?ie=UTF8&refcust=Z5OZDF6CNEYBGPO
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>>>> 
>>>> P.S. Text the word BLIND to 85944 to donate $10 to the NFB Imagination
Fund via your phone bill.
>>>> 
>>>> --
>>>> 73' & 75'
>>>> Gregory D. Rosenberg AB9MZ
>>>> gregg at ricis.com
>>>> 
>>>> RICIS, Inc.
>>>> 7849 Bristol Park Drive
>>>> Tinley Park, IL 60477-4594
>>>> http://www.ricis.com
>>>> 
>>>> 708-267-6664 Cell 
>>>> 708-444-2690 Office
>>>> 708-444-1115 Fax (Call First)
>>>> We are tired of SPAM faxes.
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
>>>> 
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>> 
>> 
>> P.S. Students get free two day shipping and other benefits by signing up
with "Amazon Student". Click the following link to sign-up:
http://www.amazon.com/gp/student/signup/info?ie=UTF8&refcust=Z5OZDF6CNEYBGPO
XCVKEXRD5WQ&ref_type=generic
>> 
>> P.S. Text the word BLIND to 85944 to donate $10 to the NFB Imagination
Fund via your phone bill.
>> 
>> --
>> 73' & 75'
>> Gregory D. Rosenberg AB9MZ
>> gregg at ricis.com
>> 
>> RICIS, Inc.
>> 7849 Bristol Park Drive
>> Tinley Park, IL 60477-4594
>> http://www.ricis.com
>> 
>> 708-267-6664 Cell 
>> 708-444-2690 Office
>> 708-444-1115 Fax (Call First)
>> We are tired of SPAM faxes.
>> 
>> 
>> 
>> 
>> 
>> 
>> NOTICE: This e-mail message and all attachments transmitted with it are
intended solely for the use of the addressee and may contain legally
privileged and confidential information. If the reader of this message is
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and please delete it from your computer.
>> 
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> 
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P.S. Students get free two day shipping and other benefits by signing up
with "Amazon Student". Click the following link to sign-up:
http://www.amazon.com/gp/student/signup/info?ie=UTF8&refcust=Z5OZDF6CNEYBGPO
XCVKEXRD5WQ&ref_type=generic

P.S. Text the word BLIND to 85944 to donate $10 to the NFB Imagination Fund
via your phone bill.

--
73' & 75'
Gregory D. Rosenberg AB9MZ
gregg at ricis.com

RICIS, Inc.
7849 Bristol Park Drive
Tinley Park, IL 60477-4594
http://www.ricis.com

708-267-6664 Cell 
708-444-2690 Office
708-444-1115 Fax (Call First)
We are tired of SPAM faxes.

NOTICE: This e-mail message and all attachments transmitted with it are
intended solely for the use of the addressee and may contain legally
privileged and confidential information. If the reader of this message is
not the intended recipient, or an employee or agent responsible for
delivering this message to the intended recipient, you are hereby notified
that any dissemination, distribution, copying, or other use of this message
or its attachments is strictly prohibited. If you have received this message
in error, please notify the sender immediately by replying to this message
and please delete it from your computer.