Steam Poaching
The term is also applied to a method whereby the egg is placed in a cup, suspended over simmering water, using a special pan called an "egg-poacher". This is usually a wide-bottomed pan with an inner lid, with holes containing a number of circular cups that each hold one egg, with an additional lid over the top. To cook, the pan is filled with water and brought to a simmer, or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with butter in order to effect easy removal of the cooked egg, although non-stick egg poachers are also available.
The result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast.
Read more about this topic: Poached Egg
Famous quotes containing the word steam:
“If Steam has done nothing else, it has at least added a whole new Species to English Literature ... the bookletsthe little thrilling romances, where the Murder comes at page fifteen, and the Wedding at page fortysurely they are due to Steam?
And when we travel by electricityif I may venture to develop your theorywe shall have leaflets instead of booklets, and the Murder and the Wedding will come on the same page.”
—Lewis Carroll [Charles Lutwidge Dodgson] (18321898)