Eggs Poached in Milk

Anyone ever poach eggs in milk? I thought it was just an eccentricity until I tried it one day. When you poach eggs in water, the whites tend to separate. The usual solution is to add a little vinegar to the water. Hot milk has the same effect on eggs for some reason. And I like the flavor of milk better than vinegar water on top my cheese grits. Next Venture---Eggs Poached in Beer!

Hmmmm... eggs poached in buttermilk...

enginecapt


Hmmmm... eggs poached in buttermilk...

 
That should work. I think the acidity of milk products must produce the same results as Vinegar. I'm no chemist, but I think the density of a liquid would play into the equation somewhere as well.

That might be a good way to use up leftover baking buttermilk, seeing as how I won't drink the stuff.

How about in coffee?

I have found that when I poach eggs in champagne they come out beautifully.

Michael Hoffman


I have found that when I poach eggs in champagne they come out beautifully.

Same here, but the fizz makes me sneeze.

chewingthefat

Michael Hoffman


I have found that when I poach eggs in champagne they come out beautifully.

Same here, but the fizz makes me sneeze.

Same here, but other than with caviar it's the only way I like champagne.

Michael Hoffman

chewingthefat

Michael Hoffman


I have found that when I poach eggs in champagne they come out beautifully.

Same here, but the fizz makes me sneeze.

Same here, but other than with caviar it's the only way I like champagne.

Caviar is great with Champagne, but I prefer to drink Champagne with a blond!