Poached eggs............al last.

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Poached eggs............al last.

62 posts & 32 voices | Started 2 years ago by ton | Latest reply from llama

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joemarshall - Member

I don't get why poaching eggs is hard.

Bring the water to a boil. Turn it down to a low simmer, put an egg gently in. Take the egg out with a slotted spoon 2 minutes 45 seconds later. Don't mess with it until you take it out.

If you are cack handed, or doing a load of them, then put them in gently using the corner of a tupperware box or something, but just to do a single poached egg in a pan isn't complicated, and doesn't need clingfilm or special gubbins from lakeland or vinegar or anything, just a pan and some water. The only really useful gubbins is a timer (or a digital watch), so you can be consistent with how long they go in for.

Doing two or more just use a bigger (wider) pan, and put them in at different sides. Good people can do tons in a single pan (I've only ever done 2 or 3 though, I don't know how hard it is then).

Joe

Posted 2 years ago #
ton - Member

joemarshall

some people are brain surgeons, others are demolition men......

Posted 2 years ago #
Harry_the_Spider - Member

Eggs - Done.

How do you lot do your roast potatoes?

Posted 2 years ago #
ton - Member

par boil, drain water from pan, replace lid and shake like ****.
smoking olice oil in a tray, and tip fluffed up spuds into the tray.
stir round so to coat em all. into red hot oven for 30 ins.....

ding dong....

Posted 2 years ago #
Harry_the_Spider - Member

Same here, but I add rosemary and garlic (except tonight because I forgot to buy the garlic).

Posted 2 years ago #
ton - Member

i am doing king prawn and chorizo rissotto tonight........

top nomage....

Posted 2 years ago #
Harry_the_Spider - Member

Cheese and onion pie (home made)
Roast potatoes with rosemary (no garlic)
Roast parsnips
Mushy peas (Bachelor's - original)

Posted 2 years ago #
esselgruntfuttock - Member

The curry I was on about on another thread.

Posted 2 years ago #
Stoner - Member

proper spuds:

par boil
drain
dust with a little flour and rumble around the pan with the lid on
roll in baking tray with hot goose fat

Posted 2 years ago #
Drac - Moderator

Olive oil for roasties?

Mark can we ban him please.

Posted 2 years ago #
ton - Member

got to look after my figure.....

Posted 2 years ago #
Harry_the_Spider - Member

Veggie. No geese were harmed in the production of my potatoes.

Posted 2 years ago #
Drac - Moderator

You can't do that Ton you'd need to change your name.

Posted 2 years ago #
bruneep - Member

tried the cling film method this am, egg stuck the the cling film.

I'll stick to the trad method

Posted 2 years ago #
Harry_the_Spider - Member

I tried the boil in the shell method. No better than my method.

Posted 2 years ago #
jabbathehut - Member

ton - Member

i am doing king prawn and chorizo rissotto tonight........

top nomage....

like the sound of that ton. What recipe do u use if u dont mind

Posted 2 years ago #
esselgruntfuttock - Member

I tried the clingfilm thing as well. I must've used porous clingfilm cos I ended up with with a little bag of egg & water. Right faff on, so back to the little placky pots that do em in a minute in the m/wave.

Posted 2 years ago #
sharkbait - Member

tried the cling film method this am, egg stuck the the cling film.

If you use cheap clingfilm that doesn't stick to bowls etc very well the egg will fall out nice a clean, but if you use nice grippy clingfilm the egg can stick a bit unless you oil the inside a llittle before you drop the egg in.

For the best looking poached egg the clingfilm method rocks but otherwise the silicon egg poachers from Lakeland do the tick most of the time.

Posted 2 years ago #
ton - Member

i used my method again today, and it is foolproof.......

Posted 2 years ago #
spooky_b329 - Member

It works! I even dropped one egg in a bit fast but it sorted itself out and was better than the gently gently approach. I've tried all the above methods and never had much success. Keep my eggs in the fridge so left them in for more like 40 seconds.

Posted 2 years ago #
joolsburger - Member

I use a little pan wait till the water is hot but not boiling crack an egg or two in and when they float they are done. I don't let the water boil.

Works every time.

J

Posted 2 years ago #
MrNutt - Member

hot water, vinegar, room temp eggs, crack egg into a ramekin then gently tip it into the pan. done.

potatoes: as per stoner but sans flour, actually if you use veg oil you gat some tremendous glassy potatos too, oh and leave them quite large as their weight helps crisp up the underneath

Posted 2 years ago #
mos - Member

My preferred method is:-
when g/f asks what i would like for my breakfast/dinner/tea, i say "poached eggs on toast with well done bacon please", then after making a cup of tea & watching telly for 5 mins they arrive in front of me.
Job done.

Posted 2 years ago #
sharkbait - Member

i used my method again today, and it is foolproof.......

Will give that a try Ton, but what if you're doing a batch of eggs (I usually have to do 5 at breakfast time)? I understand cracking the egg into the middle of the swirling water but what if you're doing a load of eggs - does it still work (all the eggs in the middle of the pan at the same time) or do you do it one at a time?

Posted 2 years ago #
pjt201 - Member

just a note, so that everyone is clear. If you are putting your eggs in any kind of container so that they don't come into contact with the water (those "poaching" pans for example) then what you have is a coddled egg, not a poached egg.

Posted 2 years ago #
llama - Member

If you are putting your eggs in any kind of container so that they don't come into contact with the water (those "poaching" pans for example) then what you have is a coddled egg, not a poached egg.

+1

you don't get the same texture either

Posted 2 years ago #
llama - Member

oh yes and no vineagar but really really fresh eggs (usually rules out the super market)

Posted 2 years ago #