Ukeapocalyptica
New Recipe Alert
Mon, November 26, 2007 - 9:30 AM
Eggs poached in Olive Oil!
Amazing!
Mon, November 26, 2007 - 9:30 AM -
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11 Comments
11 Comments |
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Mon, November 26, 2007 - 9:48 AM
Why don't you ever invite me over to eat, you big tease? And how much olive oil are we talking about here?
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Mon, November 26, 2007 - 10:42 AM
smoke point of butter: 350 degrees fahrenheit
smoke point of extra virgin olive oil: 405 degrees fahrenheit (of virgin olive oil: 420 degrees. of extra light olive oil: 468 degrees) www.cookingforengineers.com/ *smooch* |
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Mon, November 26, 2007 - 2:26 PM
hmmmm that sounds delish! I always poach my eggs....so how much OO we talkin bout here? is it added to the water or just straight OO?
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Mon, November 26, 2007 - 4:11 PM
Straight. I did it in a rammekin. Inch-ish. Pre-heat the oil in the oven to a little under 200. (170 is soft boil temp.)
It, surprisingly, isn't oily at all when you pop it out. |
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Tue, November 27, 2007 - 12:23 AM
so you bake it in the oven then? or put the ramekin in a bath on the stove? how long do you (if you do) bake it for?
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Tue, November 27, 2007 - 4:23 AM
::drool::
damn you Kelly. Now I'm drooling over not just you, but the memory of delicious food at your place! |
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Tue, November 27, 2007 - 9:16 AM
I just stuck the rammekin in the oven. You want the oil up to temp before you put the eggs in, though. But here's the best part! If your oven maintains a pretty consistent temperature, you could heat the oil to just under 190 and leave it there to cook the egg and you could never overcook, because the internal temp of the egg wouldn't ever pass the overcooked point.
If your oven is sketchy, though, I'd just bump the temp up and watch it. It's about 10 minutes. |
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Tue, November 27, 2007 - 9:19 AM
Also, if you don't get the oil to the smoke point, there's no reason to not re-use it. Strain out the solids and store...
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