MegaSack DRAW - This year's winner is user - rgwb
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Following on from seeing the egg-timer solution in the first world problems post, lets see what STW solutions there are to that great first world problem, how to cook the perfect poached egg without it devolving into a frothy mess?
We'll take fresh eggs as a given.
My preferred method is to sit the eggs in a bowl of hot water (not boiled, from the hot tap), for a couple of minutes to pre-warm and then crack into a deep sided frying pan with inch deep gently simmering water.
cling film. wrap it up in cling film then 3.5 mins no eggy mess in pan and perfect poachy egg
Remove from fridge 30 minutes before poaching.
Use proper egg poacher from T K Maxx.
Free range eggs, wholemeal bread and proper English butter.
Edit: poached eggs on toast is the food of the gods. 8)
I bring to boil salted (sea salt) water then turn heat down until it's not boiling anymore then spin in a circular motion (whirlpool) with a whisk, wait until less aggravated, crack the egg into the middle and wait until cooked. If the egg needs a little more encouragement to cook, I turu up the heat again.
cling film method works well, you can snip the film shut with the plastic clips used for food bags
the chefs method is to add a little vinegar to the water and then spin the water to create a small whirlpool (not a raging torrent), break a fresh egg into a cup and then gently slide the egg into the centre of the pool. The water should be very gently simmering having been previously brought to the boil
+1 cinnanom girl, the food of gods.
What's a 'proper egg poacher pan?' Surely a sauce pan is a 'proper' egg poaching pan?
Following this thread as I've never quite mastered proper poached eggs.
Heathens! Not sure I agree with this new-fangled use of plastic-y stuff betwixt the egg and the water, cheating surely? I always thinks eggs from poached egg pans don't taste as good but maybe it's just in my mind.
Practice and a steady hand! I can now poach 4 eggs in one pan at the same time. Just boil some water, keep the heat on and gently crack the egg in to the water.
I have got a microwave poacher which makes rubbish poached eggs, however it gets used every week day for breakfast eggs.
Boil the egg for 20 seconds before cracking into the gently boiling water and simmering for 2 minutes.
those egg poacher things are just shaped egg fryers..
Use proper egg poacher
Er don't do that.
those "poached egg pans" are not making real poached eggs they're just fried in small cups
a real poached egg has to be submerged in water!
Just drop a fresh egg in a bit of hot/simmering water, wait until the prefered consistancy then eat.
Say no to gadgets, bags and definetly no to vinager.
a real poached egg has to be submerged in water!
My water is like chalk, no thanks!
They're not fried in those pans and the temperature's too low, but they're certainly not poached. Poached is much, much, much, much nicer.
Hot fat in a frying pan, crack egg into the hot fat.
No they're not - fried eggs are, well, fried. the poachers steam them, and steam is water in a slightly different format.
I used to consume a vast quantity of poached eggs when we had chickens.
the trick is to use really really fresh eggs... then you don't need any tricks at all. Just break the egg into simmering water.
I used to use a frying pan full of simmering water, and break 6 eggs into it. The eggs stay perfectly self contained, just pick them out when they're cooked to your liking 🙂
DTH (doubt that helps)
Dave
water is like chalk
Move north to where water is not chalky and poached eggs are submerged.
No they're not - fried eggs are, well, fried. the poachers steam them, and steam is water in a slightly different format.
Not if the steam heats up the bottom of a non stick pan. The pan frys the egg - thats what a "poacher " does.
To be poached they have to be in contact with liquid water.
Christ I'm having poached egg on toast tonight.
A pair of poached eggs on dry cured bacon a few days ago. Shame I only had cheapo brown bread, really they needed some yummy home made soda bread like me mammy used to make.
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Saucepan with 'whirlpool' method here. Seems to work just fine.
Tried the vinegar thing in the past, didn't really notice any difference, eggs seem to stay together without it.
I think I shall try the shallower frying pan method next time, and report back !
we have some silicon things that float in water that perform the cling film job
Back up a bit.....[quote=cinnamon_girl ][b]Remove from fridge[/b] 30 minutes before poaching.Eggs in a fridge????
we have some silicon things that float in water that perform the cling film job
Explain how you break an egg into some cling film without it going every where please
Explain how you break an egg into some cling film without it going every where please
Get some microwaveable clingfilm
Get a cup
Push the cling film into the cup, and crack the egg into the cling film
You should be able to tie the clingfilm around the top of the egg,
Drop egg into boiling water, and poach normally
[url= http://i.imgur.com/ABhVk.pn g" target="_blank">http://i.imgur.com/ABhVk.pn g"/> [/img][/url]
Mmmmm duck eggs, even better than hens eggs.
Never spent ages scrubbing pan after poaching an egg.
Never spent ages scrubbing pan after poaching an egg.
Glad to have answered your question.
Glad to have answered your question.
Much thanks my friend
Much thanks my friend
Don't mention. Happy to oblige!
This is all very interesting, but does anyone know how they get the boiled egg into the centre of a pork pie?
I suspect witchcraft
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How long in the water for a cling filmed eggy?
This is all very interesting, but does anyone know how they get the boiled egg into the centre of a pork pie?
They separate the yolks and whites, then use a syringe to inject them into the pork.
Sorry toys but that pic looks like prison food! 😯
Whooooaa! Don't forget Heinz Ketchup on the side!
and must be accompanied with a cup of tea. Any other beverage would be perverse in the circumstances.
This is all very interesting, but does anyone know how they get the boiled egg into the centre of a pork pie?
Aaaaaaaah the Great British Bake Off. Everything is at one with the world 😀
cinnamon_girl - MemberSorry toys but that pic looks like prison food!
Crappy camera fone gives it a yellow tint. I promise you it was delicious.
Mmmm coddled.
🙂
Ahhh, the joys of having someone on the yard where I live who keeps chickens - fresh poached eggs every morning! Pan of simmering water, no swirling/vinegar, crack eggs in, put toast in toaster. When toast is done, butter toast and remove eggs from pan. Salt, pepper, bit of ketchup, give the stray white bits in pan to the dog, go eat outside on the yard with a cuppa whilst the horses are eating their breakfast.
Job done 🙂
Remove from fridge 30 minutes before poaching.
You shouldn't store eggs in the fridge, it, er, does something. Breaks down the cells, or something.
Eggs suffer from osmosis; they'll absorb moisture from the air, so you should always keep them in their box.
Boil up a sauce pan of water,
Crack an egg into the middle of it,
Fish out when it looks like it's done.
Why the hell are the rest of you having such problems?
Boil up a sauce pan of water,
Crack an egg into the middle of it,
Fish out when it looks like it's done.
Yup, that's the one.
Why the hell are the rest of you having such problems?
Because we're just not as awesome as you! OK!
*runs out the room crying*
I'm just about to try cutting both ends out of tins of tuna, and using the hollow tins in a shallow pan full of boiling water. Hopefully the tins will keep the eggs together in a nice shape. First problem tho is that the tin opener doesn't seem to want to open the bottom of the tin as its a slightly different shape. I need a plan 🙂
Nice idea with the tuna tin.
Two sardine cans would give you a pair of fried eggs that are an ideal shape for sandwiches.
...If rather thick.
Complicated, isn't it?
Fresh eggs.
Lots of water. Heat to the point where bubbles are just rising from the bottom.
No vinegar. No stirring.
Break egg into a ramakin or similar.
'Plop' egg gently into water.
When egg is done to your liking drain on some kitchen towel.
If doing loads, cook for about 30 seconds less than you usually would then plunge into iced water and drain. Will keep until ready when you just put them all back into hot water for that 30 seconds or so to warm up and finish cooking.
slainte 😀 rob
Okay. Coffee machine has to be warmed up for 20 minutes prior in order to get best crema. This is usually done upon returning from ride. Bring regular saucepan of water to boil. Crack 2 eggs straight into the water. No need for any stirring or vinegar or salt. Homemade bread into toaster. Pan back up to boil. Make perfect coffee usually a macciatto with 1 sugar. Turn off heat when back boiling and put lid on pan. When toast is done butter generously. Eggs will now be perfect and not stuck to the pan and can be removed with slotted spoon.
Agree this food of the Gods. Superb after ride having cleaned bike and showered.
No mention of lots of freshly ground black pepper and a pinch of sea salt to taste. It's only worthwhile with fresh free range eggs and rustic wholemeal toast.
Fresh egg, not from the fridge, boiling water in the pan with a few shakes of vinegar in and a bit of salt if you like
Take off the boil, spin the water round with a spoon, crack and drop the egg into the centre of the vortex, bring back up to a simmer until done.
Remove with a spoon with holes in.
Repeat
Serve on muffins with ham and some hollandaise sauce.
BTW a chef told me how to do eggs so it must be right. The key is the spinning. Not too fast though, just enough to keep the egg in the middle, it's not as fast as you'd imagine.
It's only worthwhile with fresh free range eggs and rustic wholemeal toast.
I use caged eggs from the fridge on Hovis toast and it does me grand!
Eggs in a fridge????
I get in trouble from Mrs Labsey if I put eggs in the fridge but here's a question (slightly off topic). If we shouldn't put eggs in the fridge, why do fridges come with egg holders?
For the OP, I use a poaching pan, probably the Asda one, just make sure it doesn't boil dry or the egg holders melt. Yes that's from experience.
I ask the wife for some and they arrive perfectly cooked, think she uses vinegar and swirl.
Non, Nom, Nom.
[url= http://uk.finance.yahoo.com/news/never-put-eggs-in-the-fridge--a-dozen-food-myths-that-could-cost-you.html ]Lots of conflicting advice if you google it[/url]
Coming from a farming background and not having such expensive luxuries such as fridges we never had that option. 🙄 Eggs, milk and lamb were straight from source :D. Used to drink the milk straight from teet whilst hand milking the Jersey cows 😆 have a laugh with that one when doing diet stuff with docs/nurses at health checks 🙄
[url= http://www.deliaonline.com/how-to-cook/eggs/how-to-poach-an-egg.html ]Delis does it like this[/url]
If we shouldn't put eggs in the fridge, why do fridges come with egg holders?
To avoid missed sales due to people thinking "I'm not buying that fridge, where am I going to put my eggs?"
Clingfilm wierdos - don't you feel a bit odd taking your egg out of its perfectly functional natural container and effectively making yourself a wobbly shaped boiled egg in a rank bit of plastic? Don't compute.
Re egg storage - I thought the most important bit is that they were kept at a constant temperature which in a domestic kitchen is best achieved in a fridge.Going above 20degs for periods will significantly reduce the life. They last less time at a constant room temperature than a constant fridge temperature but apparently taste better for longer at room temp and a room temp egg is better to cook with.
^ I struggle with long sentences
First of all you need a craster smoked kippers.
Then you need to shop for fresh eggs, thick cut Brown bread and some full fat butter.
Then, choose the best cooking method for the eggs from above and combine with a liberal sprinkling of salt and cracked black pepper.
Perfect poached eggs; done.
(assumes toasting bread doesn't need instruction)
cooked however they come, each on a crumpet
Cling film, it's weird but it works.
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+1 for the freshly ground pepper and sea salt. My apologies for the omission.
Then you need to shop for fresh eggs
Nope, some of us just saunter out to the coop and pick them up
However, where I can't comment on this
I can state unequivocallly that feeding smoked fish to chickens will produce eggs that are some way off perfect, no matter how much you like eggs and smoked fish.craster smoked kipper
Think I'll have to have eggs benedict tomorrow for breakfast now. Oh well.
The fridge thing is because eggs are porous and absorb air over time (old eggs float). So if you keep your eggs in the fridge they will end up tasting of whatever your fridge smells of, cheese, curry, rotting veg, dismembered murder victims etc. Probably no big deal for a poached egg but not ideal for a cake.
Anyone tried boiling it in the shell for a minute before cracking it and poaching? Hairy bikers reckon its the the best way but I just got another stringy mess and partial thickness burns to my hands.
Cling film poached egg, just tried it, bit of a disaster so I think I'll just stick with the swirling of near boiling water in a pan thank you.
I tried a microwave egg poacher once but it exploded all over the inside of the microwave and was a complete nightmare to clean off.
I just poach an egg in a pan of swirled hot water, taken off the heat, until my toast is done.
I've been using these for years, perfect every time and no faffing about. You can fit two in a decent sized saucepan.
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Mine came from France but you can buy [url= http://www.williams-sonoma.com/products/egg-poacher-cup/?cm_src=AutoSchRel# ]here[/url]
Nope, some of us just saunter out to the co op and pick them up
ftfy.
well I just tried the cling film method and it works, though a complete the faffing involved was an arse (along with trying to figure when they were done), but overall not a bad method.
Though better results than our poacher.
cling film does produce excellent eggs.
Coddled eggs- its the future;
http://www.amazon.com/gp/aw/d/B004HYC64I/ref=redir_mdp_mobile
I just stick an egg, shell an' all, in the microwave for 15 minutes on full.
Not sure what it achieves, but is a laff......
DrP