How is it done?
Do I need a fancy poached egg pan or one of them new-fangled silicon jobs?
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The perfect poached egg
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Posted 7 months ago #
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Lakeland silicon jobbies work a treat!
Posted 7 months ago # -
Reminds me what I want for Christmas...
Posted 7 months ago # -
I just use a small saucepan, put water in, salt it and boil. Once boiling stirring with a slotted spoon to make a whirlpool type thing then drop in egg(s). Wait about 2.5 minutes and take eggs out. Sorted.
Posted 7 months ago # -
Boiling water. Splash of vinegar. Crack egg into. Done. Perfect.
Posted 7 months ago # -
oiled cling film - http://www.b3ta.com/features/howtopoachanegg/
silicon things mean it takes forever for the heat to get to the yoke
Posted 7 months ago # -
Normal deep pan, swirl water with vinegar in. Crack and leave for 3-4 mins.
Posted 7 months ago # -
+1 for swirling.
Other methods would give sir a moulded egg. Ug
Posted 7 months ago # -
Oooooh I lurve poached egg on toast.
I just use a little poacher from TK Maxx but make sure eggs have been removed from fridge half hour before use.
Posted 7 months ago # -
I love poached eggs but can't be arsed I am so going to try the cling film method, think it will be eggs and ham for tea
Posted 7 months ago # -
Fresh eggs make a huge difference
Try a 12 second dunking into the boiling water prior to cracking open, it gets them started and keeps them together.
Crack into cup before dropping into water. This allow a more accurate dunk
Expect to screw up many times before getting it right
Posted 7 months ago # -
We were talking about this yesterday!
Someone suggested a touch of vinegar, apparently it makes the egg stay together.
Posted 7 months ago # -
Never ever ever ever put vinegar in there.
Egg, water touch of salt. Perfection.Posted 7 months ago # -
Very gently simmering water, drop in fresh egg, remove when cooked as you like.
No need for swirling, cling film or vinagar eeerrh!
Posted 7 months ago # -
I used to use vinegar but i ran out recently and tried it without. Came out the exact same!
Posted 7 months ago # -
silicon things mean it takes forever for the heat to get to the yoke
fail. trick is to leave the lid on but have it slightly resting on the rim to let some of the steam out, this keeps the heat in the top of the pan but doesn't drip water into the silicone cups. 4 mins for perfeggtion.
ftw
Posted 7 months ago # -
Once boiling stirring with a slotted spoon to make a whirlpool type thing then drop in egg(s)
I remember some chef doing that, but whenever I've tried you still seem to get a huge amount of residual eggness swirling about unattached. Never the perfect lozenge-type shape you see.
Posted 7 months ago # -
This week I've been trying the following method;
"Colin, stick an egg on for us please mate"
And every morning, Colin (my chef) has provided me with a perfect poached oeuf.
I'll be fecked when I get home tomorrow though - might try some of the suggestions above.
Posted 7 months ago # -
munkyboy - Member
Fresh eggs make a huge difference
Try a 12 second dunking into the boiling water prior to cracking open, it gets them started and keeps them together.
Crack into cup before dropping into water. This allow a more accurate dunk
Expect to screw up many times before getting it right
This. Except water shouldn't be boiling - just on the point of simmer.slainte
rob
Posted 7 months ago # -
Posted 7 months ago #
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iDave has it.
Posted 7 months ago # -
You know, the prescience of this forum astounds me sometimes.
OH has decided that there aren't enough eggs in her diet. I've never cooked an egg in my damn life.
Got a 'microwave egg poacher' thing from Tesco's. Two eggs, teaspoon of water in each, couple of minutes on medium, done. Only problem is they go from raw to rubber very fast so timing is critical. I've no idea whether they're any good or not, she seems to like 'em.
Think I'll try the clingfilm method, nicely. How do you know when it's done?
Posted 7 months ago # -
I'm in the crack the egg open, pop it into just simmering water, take out with a slotted spoon (after 2 mins 45 seconds for me). No funny shaped eggs from egg poachers, or stringy eggs from excessive swirling.
No salt, no vinegar, no swirling. You can bung on a pinch of salt, mustard or whatever once it is out, but no need to cook it with it.
I use quite fresh eggs from the egg lady down our road, and never keep eggs in the fridge, which might make a difference. Also I always drop the eggs in from very close to the water.
Oh, use a timer or a stopwatch, even 15 seconds makes a difference to the yummyness.
I saw on masterchef ages back a guy poached about 12 eggs in one go using this method and a big pan, seemed to work fine, I get flustered with much more than 4 in the pan and forget what order they went in.
Posted 7 months ago # -
the heat in the top of the pan but doesn't drip water into the silicone cups
Thanks, I've been wondering how to stop my PoachPods from filling with water and sinking.
Posted 7 months ago #
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