how does the poaching eggs recipe scale for different sizes of egg?

how does the poaching eggs recipe scale for different sizes of egg? - Cook preparing food dish standing at table with different ingredients

The recipe for poaching regular chicken eggs states to leave the egg in a pot of simmering water for ~4 minutes (besides of messing with the liquid pH levels).

I was wondering how the temperature, pH and the time would change for eggs of different sizes, e.g. quail and ostrich ?

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Best Answer

As stated above in various comments it is a complicated question. I do have some info.

First read khymos I think that the formula they have answers the question :-) They have a answer in a graph but it is only displayed for a very small range of chicken eggs.

This page in Norwegian gives you a online tool to manipulate the size of the egg and get the cooking time, but it only handles 12 to 17 cm circumference, translation here for the terms here if you need it



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How do you poach a medium egg?

Instructions
  • Bring 3-4 inches of water to a boil in a saucepan. Reduce heat to a gentle simmer.
  • Break one egg into a small bowl. Slide the egg gently into the simmering water. ...
  • Cook until whites are set and yolks are cooked to desired doneness, about 4 minutes for a medium egg.
  • Use a slotted spoon to remove eggs.


    • How do you poach an egg for a large group?

    We start by breaking a very fresh egg into a small cup, then transferring it to a wire mesh strainer and swirling it around. This will drain away all the excess watery white, giving you a nice, tight egg shape that'll poach much more cleanly. Transfer the egg to a large bowl. Then repeat with five more eggs.

    What are the 4 ways to poach an egg?

    A really soft poached egg should take around 2 minutes and a soft-to-firm one will need 4 minutes (it depends on the size of the egg and whether you're using it straight from the fridge). To check if it's done, carefully remove your egg from the pan with a slotted spoon and give it a gentle prod with a teaspoon.


    POACHED EGGS | how to poach an egg (perfectly)



    More answers regarding how does the poaching eggs recipe scale for different sizes of egg?

    Answer 2

    It doesn't really scale since the thermodynamics of objects interacting in liquids is a differential equation. You may be able to make some gross assumptions and use a first order d.e. to estimate, but it wouldn't be an easy scale. You can get a more clear answer at http://physics.stackexchange.com.

    However, the good folks at El Bulli solved this already.

    • Place the eggs in a Sous Vide bath at exactly 63C 62C.
    • After 1-hour you're gauranteed to have soft-boiled style eggs (shell or poached)
    • After 1-day (they said) you'll still have soft-boild eggs. According to their testimony (it was presented at Harvard), you can run this indefinitely and not ruin the eggs.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Klaus Nielsen, Dibakar Roy, Daniel Reche, ROMAN ODINTSOV

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