Laura007 Posted February 5, 2006 Share Posted February 5, 2006 http://www.b3ta.com/features/howtopoachanegg/ Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted February 5, 2006 Share Posted February 5, 2006 I usually do the Delia method but they do look rather messy - taste scrummy though! Looks like the clingfilm method is the one of choice ! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted February 5, 2006 Share Posted February 5, 2006 I do a kind of HFW method, but have to say mine come out lovely!!! Wouldnt you have to be careful with clingfilm in hot water? Quote Link to comment Share on other sites More sharing options...
freerange Posted February 5, 2006 Share Posted February 5, 2006 Delia's method is all very well if you only want a couple of eggs, but totally impractical if you're cooking a dozen or more. Thanks to my darling eggaholic children I've had more opportunity than most to research this subject & I find that water just above simmering with the eggs dropped gently in from just above the water surface & simmered for 3.5 to 4mins (with 4 or 5 eggs in the pan, slightly less time for less eggs) Once they're cooked I usually need to bring the water temp back up a bit & top up with boiling water from the kettle before the next batch go in. The single most important factor is using really fresh eggs. Not that I've yet had the pleasure of a truly fresh, just laid egg. Quote Link to comment Share on other sites More sharing options...
myles Posted February 5, 2006 Share Posted February 5, 2006 Sorry....to show our plebiness, we us a good old fashioned poaching pan. Perfect results every time Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 5, 2006 Share Posted February 5, 2006 I used to use the Delia method - OK for a couple of eggs, but tried the HFW method recently. It only works for one egg at a time though so I cooked 4 eggs individually for slightly less than the 2 minutes (1.45) and plunged each one into a bowl of cold water (the Hotel method ) Then I brought the water back to the simmer and when all the toast was ready, carefully put all 4 eggs into the water and heated them for 1 minute. Quote Link to comment Share on other sites More sharing options...
Lesley-Jean Posted February 5, 2006 Share Posted February 5, 2006 Delia works for me http://club.omlet.co.uk/gallery/view_photo.php?set_albumName=album114&id=Harriets_first_two_eggs_4 Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted February 5, 2006 Share Posted February 5, 2006 I use the Brian Metheod. Complain that I am pants at making poached eggs, & have a headache to boot, & the lovely man makes them for me Works every time Quote Link to comment Share on other sites More sharing options...
Louise Posted February 6, 2006 Share Posted February 6, 2006 I don't do any of those I use a similar way to the drop the pot but I use a cup and hold it under the water for about 20 seconds before taking the cup away and then cook for the same length of time as a boiled egg and it comes out the perfect egg shape with a runny yolk and firm white Only works with very fresh eggs though Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 6, 2006 Share Posted February 6, 2006 I have a fantastic poaching pan, which turns out perfect eggs every time. I'd be worried cooking it in clingfilm - all those chemicals leaking into my egg Quote Link to comment Share on other sites More sharing options...
becks Posted February 7, 2006 Share Posted February 7, 2006 i do the swirling boiling water method with a splash of vineager in the water and they come out beautifully. I got this from that programme "all about eggs" that featured the eglu a while back - apparently the vinegar and water created a binding chemcial reaction so keeps the eggs lovely! Quote Link to comment Share on other sites More sharing options...
kannie Posted February 7, 2006 Share Posted February 7, 2006 Thanks for tip! I think poached eggs are the best, and have been struggling with this. I bought the most expensive and trendy-est looking egg poachers in John Lewis and they were total "Ooops, word censored!"! They were too small to hold a whole egg and the egg white got stuck in the perforated cups! I took them back, got a refund, and bought the cheapest set, which work much better! Guess cling film would have been cheaper though (and they'd probably cook faster...) Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 8, 2006 Share Posted February 8, 2006 I cooked two perfect poached eggs yesterday using a combination of all these tips! I should have taken a photo. I cracked the eggs into ramekin dishes and then I used a saucepan of water, a splash of vinegar, whizzed the water round and then put in one egg quickly followed by the other. Put the lid on, turned the heat off and left for 2.45 minutes - perfect! Quote Link to comment Share on other sites More sharing options...
Popcorn Posted February 8, 2006 Share Posted February 8, 2006 We do ours like that too Lesley - they come out a treat don't they Look too good to eat - nearly Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 8, 2006 Share Posted February 8, 2006 Yes - almost too perfect! I did think about the camera but I hate cold eggs so no photo! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted February 11, 2006 Share Posted February 11, 2006 I LOVE this forum - a whole page on poached eggs Cant get better than that Quote Link to comment Share on other sites More sharing options...
