Amazoniac
Member
A lot of people here consume eggs on a regular basis. The discussion is not new: soft boiling or poaching?
In both methods the yolk remains intact and is not overcooked.
Inside the egg shell there's naturally present water, so we're not comparing dry heat versus moist heat.
In Dr Peat's guidelines there's an underlying sense of convenience, in this regard, soft boiling is more convenient.
But we're looking for optimal..
In poaching you have absolute control over the process. Something that you don't have when boiling; all you have is to estimate considering different freshness, weather temperature, size, etc.
On the other hand you miss a great part of the whites. Some people even discart some before poaching to prevent going all over the place.
Putting inside a bag for poaching is not an option we all know why..
Both of them are ready about the same time.
In boiling the whites are distributed evenly protecting the yolk.
I personally don't like putting vinegar, baking soda, or anything else. Creating the vortex doesn't help a lot.
In both methods the yolk remains intact and is not overcooked.
Inside the egg shell there's naturally present water, so we're not comparing dry heat versus moist heat.
In Dr Peat's guidelines there's an underlying sense of convenience, in this regard, soft boiling is more convenient.
But we're looking for optimal..
In poaching you have absolute control over the process. Something that you don't have when boiling; all you have is to estimate considering different freshness, weather temperature, size, etc.
On the other hand you miss a great part of the whites. Some people even discart some before poaching to prevent going all over the place.
Putting inside a bag for poaching is not an option we all know why..
Both of them are ready about the same time.
In boiling the whites are distributed evenly protecting the yolk.
I personally don't like putting vinegar, baking soda, or anything else. Creating the vortex doesn't help a lot.