How can I prevent scum forming in the water when I poach eggs?
When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it?
EDIT: I use malt vinegar rather than white vinegar, which I think discolours the foam/scum and makes it look more unpleasant, so I think I'll change to white vinegar.
Best Answer
The scum is similar to that which forms on stock; it is made of proteins which have detached from the larger protein matrix in the egg, forming a secondary protein matrix on the surface of the water. I know of no way to avoid it, but there is absolutely nothing wrong with it. If your concern is cosmetic, I wouldn't worry; it largely disappears as the bubbles pop. If you really want to get rid of it, give your poached eggs a quick rinse under warm water before drying and plating.
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Quick Answer about "How can I prevent scum forming in the water when I poach eggs?"
Add a bit of vinegar to the water (supposed to cut scum, keeps egg together better) Increase the surface area of the pan (many restaurants use a large rectangular pan for poaching) Use more water (reduce the ratio of protein bits to water) Slide the eggs in more carefully and use fresher eggs (less protein separates)Why do you put vinegar in water when poaching an egg?
I add a small amount of distilled white vinegar to the poaching water for faster coagulation of the egg whites. It also helps to make the egg whites more tender by reducing the intensity of egg protein bonds. The vinegar causes the proteins in the egg white to unravel and loosely bond back together as they cook.How do you remove poached egg residue?
Recalling an old biochemistry class helped me solve the problem\u2013a strong solution of bleach can denature proteins. Now I soak the pot in a solution of 1 part bleach and 10 parts water while I eat my breakfast, and the cooked-on egg whites wipe off easily.Why do you need salt and vinegar when poaching eggs?
Preparation. To poach a pasteurized egg, first fill a deep saucepan or large saut\xe9 pan about half-full of water and set over high heat. Add some salt, for flavor, and white vinegar or lemon juice \u2013 this helps to keep the white of the egg from spreading.Should you salt water when poaching eggs?
Eggs should be no different, right? But eggs are complex, and break a lot of rules. Like when it comes to poaching \u2014 slipping the fresh eggs into a pan of bubbling water. While salt is essential in most pots of boiling water, you want to forgo salting your water when it comes to poaching eggs.More answers regarding how can I prevent scum forming in the water when I poach eggs?
Answer 2
A few tricks I've seen used in restaurants:
- Add a bit of vinegar to the water (supposed to cut scum, keeps egg together better)
- Increase the surface area of the pan (many restaurants use a large rectangular pan for poaching)
- Use more water (reduce the ratio of protein bits to water)
- Slide the eggs in more carefully and use fresher eggs (less protein separates)
Answer 3
Instead of poaching, you could try steaming. It is less 'aggressive' but you should calculate about 20% more time for the same result.
Also, you could push a needle trough the shell at the flat of the egg. There is a small air chamber there and the pressure can escape without shedding egg-white. Be careful to not push the needle too far in, as you'll rupture the membrane...
With a fresh egg, the chamber is better defined, so you'll have less trouble there.
Answer 4
After much experimentation, I have found that the keys to avoiding the off-white foam/scum are:
- Use eggs that are as fresh as possible, as this greatly reduces the amount of scum.
- Use white vinegar instead of malt vinegar, as this avoids discolouring the scum, which makes it more visible.
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