Poached Eggs in Milk

[Gizmo2]

Had my poached eggs in milk this morning and was wondering why it is such an oddity cooking them in milk? Anyone besides me eat poached eggs this way or do most cook the eggs in water?

 

[jimmyj]

Does it change the taste? Why would you use milk???

 

[Gizmo2]

I like it and especially with peanut butter on the toast. I cook the eggs in the milk, put the eggs on the toast then dump the warm milk on top.

 

[Bird]

I only cook them in water in the shell. I like both hard boiled and soft boiled, as well as fried, scrambled, and omelettes, but never heard of cooking eggs in milk.

 

[dmccarty]

Never heard of this either.

Did you start poaching with milk or is this a family "tradition?"

Now, if you took the milk, added some ground sausage and fat, and a bit of flour. :licking::laughing:

Later,
Dan

 

[SandburRanch]

Had my poached eggs in milk this morning and was wondering why it is such an oddity cooking them in milk? Anyone besides me eat poached eggs this way or do most cook the eggs in water?

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My wife says her mother poached eggs that way. It was the standard when the little kids were not feeling well.

For our kids the method was changed just a little by poaching in a water poaching pan, toasting bread and warming the milk then combining the three.

 

[Transit]

Eggs, milk, bread, you have the makings of French toast. Originally French toasts was called Lost Bread because it was a way to recover bread that was hard and stale. The earliest recopies date back to 4th century Rome.

 

[Andy in Gap]

I like it and especially with peanut butter on the toast.

Never heard of poaching in milk either. But the peanut butter thing is a bit strange. I eat it with pancakes on occasion, but I've never eaten it with eggs and warm milk.

 

[DANOCHEESE]

My dad ate it this way all the time. He actually liked warm milk over toast then started paoching eggs in it. It is good just takes abit of time to cook in thee days of open the dor throw it in and wait for the beep. eat it walkingout the door.

 

[JDOneDay]

I haven't heard of peanut butter on it but it probably would tastes pretty good. This recipe uses butter or marg.

Poached Eggs in Milk: The Best Poached Eggs in Milk Recipe from Cook'n

 

[Gizmo2]

Never heard of this either.

Did you start poaching with milk or is this a family "tradition?"

Now, if you took the milk, added some ground sausage and fat, and a bit of flour. :licking::laughing:

Later,
Dan

I grew up eating them cooked in water. 37 years ago I met my wife and her family never heard of cooking them in water. Been eating them in milk ever since. I do like them better cooked in milk.

 

[Markcuda]

YouTube - Quaker Kitchen Milk Poached Eggs Over Toast

 

[Freds]

Excellent vid, Mark.

 

[dmccarty]

Tis an interesting dish.

Using toast would make use of stale bread and adding the warm milk would help make REALLY stale bread eatable.

But I have never heard or seen this before.

Put eggs on grits is what we do. In the south people would not have wheat bread but would have corn bread or grits. When it is cold outside having a big batch of hot grits with lots of butter and fried eggs on top really will warm you up in the morning. :thumbsup:

I wonder if this dish is from areas that had wheat which beget bread, and left over bread to be eaten and not wasted.

Later,
Dan

 

[Bird]

Dan, growing up in southern Oklahoma and north central Texas, I don't think I ever even saw any grits, or saw any on a restaurant menu, until the mid-80s. But in more recent years, I've eaten them, and to me they're just nothing; not good, not bad, almost no flavor or taste, until you add flavor. That can be egg, butter, sugar, milk; just something to give them some taste. I guess I've eaten them more at the Cracker Barrel than anywhere else, and of course I never saw a Cracker Barrel until 1989.

 

[dmccarty]

... But in more recent years, I've eaten them, and to me they're just nothing; not good, not bad, almost no flavor or taste, until you add flavor. That can be egg, butter, sugar, milk; just something to give them some taste. I guess I've eaten them more at the Cracker Barrel than anywhere else, and of course I never saw a Cracker Barrel until 1989.

Yeppers, Grits ain't go not taste. But they hold salt, pepper, and fat flavors real nice. :laughing::laughing::laughing:

For grits and eggs I will put a bunch of butter in the pan to fry the eggs. Could be 1/8 of a stick of butter four six eggs. The eggs do not stick. :thumbsup: Once the grits and eggs are done, I "plate" the grits and top with salt and pepper. Eggs go on top. Then pour the butter over the eggs and grits. :licking::licking::licking::licking: Warms you up on cold winter days and keeps you going for hours. :thumbsup:

That will feed three of us. The youngest is VERY picky and will not eat grits. We might have to revoke her Southerner Card.

I have been trying to make Cuban bread. Really miss REAL Cuban bread. The recipe calls for lard. I finally found a small one pound package of lard this weekend. A coworker and I were talking lard and he surfed into a blog about lard yesterday. The comments from people regarding cooking in lard has me motivated to use the lard for more than Cuban bread.

Comments were about how much better tasting things were fried in lard as well as how much crispier. We do not eat much fried food but the next time we fry something I think I will try lard.

Anyone for the old standby sandwich of lard, salt, oh yeah, bread?

Later,
Dan
PS: My lunch is Dried fruit a nd salt free peanuts washed down with water.

 

[Bird]

Dan, as an old country boy, I grew up eating real butter, fresh free range chicken eggs, fresh from the cow milk, and foods cooked in lard. Of course now it's grocry store eggs, homogenized milk, we quit using lard years ago, and we use soft margarine that's convenient and easy to spread. I'd still prefer real butter if it wasn't so much trouble to soften it to spread. I do still buy it occasionally for cooking. The last time I bought one of those small packages of lard was for me to make pie crusts. But I don't do that very often and my wife won't make pie crusts at all; she just buys the frozen ones.

And yep, grits with eggs as you described sounds very good.

 

[Chuck52]

Dan, growing up in southern Oklahoma and north central Texas, I don't think I ever even saw any grits, or saw any on a restaurant menu, until the mid-80s. But in more recent years, I've eaten them, and to me they're just nothing; not good, not bad, almost no flavor or taste, until you add flavor. That can be egg, butter, sugar, milk; just something to give them some taste. I guess I've eaten them more at the Cracker Barrel than anywhere else, and of course I never saw a Cracker Barrel until 1989.

By the time I finish adding stuff to my grits I have something akin to a reallllly soft Mexican cornbread. fry up some chopped onion in lots of butter, add the water and grits, then when the mess is think add in some sharp cheese and top with good salsa. I can't get any of my kids to even taste them, but I caught the grandkids young enough and now they ask me for grits anytime they sleep over.

Chuck

 

[J_J]

Although I like grits, I have just about switched over to home fries with onions and tomatoes, especially with a ham and cheese omelet, with garlic salt and pepper. Yum yum.

Most of the dip sticks here will not let you exchange home fries for grits. It is either get both and eat both, or let them keep the grits. You still pay extra for the home fries.

 

[kjung17]

OK, JJ. How do the tomatoes fit in with the home fries and onions. This sounds like something I've gotta try. And while we're all playing in the kitchen, try cooking your bacon in the oven on a rack with a drip pan at about 425-450. Makes for the most evenly cooked bacon you'll ever eat.