[Sca-cooks] OOP: What are they teaching are kids?

Euriol of Lothian euriol at yahoo.com
Tue Jan 5 05:54:46 PST 2010

If the egg white is rubbery and the yolk tough, it is a sign that the egg has been overcooked. 

In my copy of "Step by Step" cookbook by Good Housekeeping as it describes poached eggs it says "Cook 3 to 5 minutes, until whites are set and yolks begin to thicken"


 Euriol of Lothian, OP
Clerk, Order of the Pelican, Kingdom of Æthelmearc
Chronicler, Barony of Endless Hills

"I slept and dreamt that life was joy. I awoke and saw that life was service. I acted and behold, service was joy."
-Robindranath Tagore, Poet/Playwright/Essayist 1913 Nobel Prize for Literature

----- Original Message ----
From: Ian Kusz <sprucebranch at gmail.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Tue, January 5, 2010 8:39:44 AM
Subject: Re: [Sca-cooks] OOP: What are they teaching are kids?

Soooo....normally, poached eggs aren't rubbery?  I presume you eat them like
a boiled egg (salt and pepper, only)?  Or are they usually with a sauce?

As for eggs, I grew up with having our own chickens, so that was not a
So, do they have more of the consistency of a soft-boiled egg, or something,
when cooked right?   I've enjoyed many a boiled egg, and all...but boiled
eggs seem to retain some flavor, whereas the poached ones didn't, at

I guess what you're saying is, they just taste like eggs...because they are

I like eggs, really.
On Tue, Jan 5, 2010 at 5:30 AM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

> On Jan 5, 2010, at 8:17 AM, Ian Kusz wrote:
> > Okay, maybe I'm ignorant, but every time I've had poached eggs, it was
> > rather like eating a slice of inner tube.  Mmmmm....nice
> > and....er...tasteless and rubbery.
> >
> > What are they SUPPOSED to be like?
> Like eggs. A rich, sort of pure-protein sweetness to the white, and a
> slightly musky, buttery, velvety opulence in the yolk?
> Could your reaction be akin to someone not understanding what all the fuss
> is about super-fresh salmon because they've never actually encountered it?
> Like looking at a black-and-white photo of something?
> I ask this with nothing but respect; I'm just not sure how eggs get to
> people in Alaska and whether there's some quality loss inherent in shipping
> that might explain one possible issue. I do know it's not snow and ice all
> over, all year around, but beyond that, I'm fairly ignorant.
> Now, another aspect could be quality loss in preparation or cooking. Yeah,
> when poached eggs are cooked, reheated or held improperly, there can also be
> flavor loss or they can acquire an unfortunate, rubbery texture, but that
> isn't (or at least not all of it) inherent in the egg itself.
> Adamantius
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
>                        -- Rabbi Israel Salanter
> _______________________________________________
>  Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

Ian of Oertha
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org


More information about the Sca-cooks mailing list