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Milk-poached eggs

rworange | May 26, 200812:02 AM

Eggs poached in milk are on the menu of a local restaurant. Has anyone done this? Is it worth ordering because it tastes better than eggs poached in water?

One of the few recipes I found on the web said "Milk-poached eggs are deliciously sweet and tender"

They also suggest poaching eggs in broth for extra flavor.

My search also turned up the recipe for eggs poached in tomato sauce ... which turns the eggs red. It sounds very good. It seems lots of cultures poach eggs is some sort of tomato sauce.

Do you poach eggs in an other liquids?

Some other poaching ideas I came across

Eggs poached in cheese sauce

Eggs poached in red wine

Eggs poached in sour cream

Eggs poached in sorrel sauce

Eggs poached in Onion Gravy

There were mentions of eggs poached in various oils or fats like olive oil, oleo, butter, bacon fat and lard

Some restaurants poached eggs in one of the following liquids: champagne, white wine,sherry, port, beer, earl grey tea, miso broth, heavy cream

This place comes up with the all time weird poached egg dish ... but there is also Flambéed Kangaroo on the menu ... Cotswold Ledgebar blue free range eggs poached in a Saffron soup on a bed of Chervil& Eucalyptus Dumplings, garnished with Gold Leaf

Seriously ... is that place for real?

One cookbook mentioned a recipe for poached eggs in ginger sauce. A festival in Canada poached eggs in maple syrup.

My search for milk-poached eggs turned up a blog by someone whose mother poached eggs in milk and then poured them over toast.

That led to a detour for me about milk toast ... and ultimately toast in general which is the reason for this separate link

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