Safe Poached Eggs
The runny yolk in ordinary poached eggs
hasn’t been heated enough to eliminate any
salmonella bacteria that might be present.
To eliminate bacteria while keeping the
yolk soft, transfer the finished egg to a
second large pan full of water at
150ºF/65ºC, cover, and let sit for 15
minutes. Check the thermometer every few
minutes; if the water drops below
145ºF/63ºC, put it back on the heat. If you
want to cook the eggs a short time before
serving them, this hot-water bath is a
useful alternative to chilling and then
reheating.
The skin of an omelet can be formed either
just at the end of the cooking, or right from
the beginning. The fastest technique is to
scramble the eggs vigorously with a spoon or
fork in a hot pan until they begin to set, then
push the curds into a rough disk, let the
bottom consolidate for a few seconds, shake
barry
(Barry)
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