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Did you use a ghastly silicone pod type device?
No!
This is a big day.
Congratulations 🙂
Bravo. No runny white?
White vinegar?
Nope, perfect first time! Thanks to the ladies at Wigan office canteen for sharing their knowledge on such trivial matters 🙂
EDIT: No vinegar, no swirling, no witchcraft which I've tried before.
Just a frying pan of water with just enough water to cover the egg.
Boil water & turn off heat. Just as water stops bubbling, drop in egg. Let it sit there for a couple of mins, spoon a bit of water over the top of the egg for a minute.
Done. How was it so simple!
That looks bloody lovely, needs another round + 2 more eggs. 🙂
*runs to fridge*
In other Egg News:
I read somewhere that Marks & Spencer are selling boxes of eggs that are ALL double-yolkers!
Nice pair 😆
That's a cracking breakfast - had the same from own hens on homemade bread and it was bloody nice.
grats on cracking the old poaching eggs - you're a real man now!
I can thoroughly recommend 'pre-warming' your eggs in a bowl of hot water first, then they cook as soon as they hit the water without spreading out.
Here's a thought - does it also depend on the freshness of the eggs? I presume an older egg will spread more?
*runs to fridge*
[b][i][u]YOU KEEP EGGS IN THE FRIDGE?[/u][/i][/b] 😯
Please hand over your Audi, beard and axe as you leave the forum.
Their have been better fried especially if the edges were crispy.
It's supposed to be a factor Lady G, never managed it myself even fresh, without it turning into a mess. Interested about the warming first, though I do keep my eggs out of the fridge, as your supposed to 😉
Thats tomorrows breakfast sorted.
Z1ppy. Neither had I before; follow the method above though, it's foolproof if I managed it 🙂
YOU KEEP EGGS IN THE FRIDGE?
Quite
Eggs in a fridge.
I feel sick and ashamed
Needs ham, English Muffins and Hollandaise sauce
needs a spread of marmite on that toast.
I am fully on the no bullshit poached egg cooking train Welcome to the fold.
Impressive!
That reminds me of a girl I once knew.
Heathens.
Get with the program.
If it can fit in the fridge it goes in the fridge.
*puts laptop in fridge*
they look bloody lovely, so i was interested in finding out your method. then dismayed to find out its a method that doesnt work for me :-/
i too have put just enough water in a frying pan to cover the eggs, brought to boil, turned off heat, waited for water to stop bubbling, plopped in the egg.......grrr, still spread all the white all over the place 🙁
I can thoroughly recommend 'pre-warming' your eggs in a bowl of hot water first, then they cook as soon as they hit the water without spreading out.
s'what i do now. almost perfect but i find when ive emptied the egg into the water, some of the white has started lining the shell, so i spose its not the full egg you end up with.
Oh pants, sorry sadexpunk. All I can say is that although supermarket eggs, they were bought today - might be a factor.
When I say 'stop boiling' I mean just [i]little[/i] bubbles coming through.
Did the light really go off when you closed the door?
Nothing worse than sitting down to poached eggs and then finding the throw back in the kitchen cooked them in vinegar.
Two eggs? Clearly the op isn't French ...
Eggs in a fridge.I feel sick and ashamed
& so you should.
http://www.eggs.ca/eggs101/view/39/egg-storage-freshness-and-food-safety
Look lovely. Yes they need to be fresh or the whites go stringy. I like mine on crumpets.
I want bear eggs.
seavers - Member
I want bear eggs.
😯
I imagine there's probably some niche websites that can help you out
From that eggs.ca link
•Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.
Just sayin like
huckleberryfatt - Member
Two eggs? Clearly the op isn't French ...
😀
Just tried this, worked a treat 🙂
I tend to shy away from poached eggs because I loathe the taste of vinegar (and agree it makes the whites go chalky).
Tried this method an hour ago. Now, bearing in mind I've never poached eggs before (seed above + Mrs North doesn't like hers poached), they came out pretty well. Yolks were overcooked, but that's just practice.
From that eggs.ca link
Oh, and eggs stay in the cupboard. I don't want them to start tasting of the rest of the fridge, thanks.
Two eggs? Clearly the op isn't French ...
Four eggs for me this morning (two poached, two scrambled). Same for Mrs North.
Look great. The problem I have with this though is that the egg is wet when it comes out of the pan and you end up with soggy toast 🙁
I've been using the cling film method for about 8 years now and still believe it to be the best in every way. [so there].
Oh pants, sorry sadexpunk. All I can say is that although supermarket eggs, they were bought today - might be a factor.
maybe so, i tend to buy my eggs in bulk so theyre sat around a while.
Look great. The problem I have with this though is that the egg is wet when it comes out of the pan and you end up with soggy toast
slotted spoon??
I've been using the cling film method for about 8 years now and still believe it to be the best in every way. [so there].
probably quite successful, but a bit of a faff? clingfilms bloody awful stuff, keeps sticking to itself 😀
slotted spoon??
Eggzackly.
Fresh eggs is a big factor IMO. And I actually like the taste of a wee splash of white wine vinegar in the cooking water, also some nice fresh tarragon on top. Yum.
slotted spoon?
Obviously, but the egg is still wet. Cling film is hardly any hassle and also means the pan does not need cleaning afterwards.