Ain't Nobody Here Posted December 29, 2007 Share Posted December 29, 2007 I know I'm probably teaching my grandmother to suck (poach?) eggs and there've been posts on this before, but I poached two of our eggs for the first time today and they were so delicious I wanted to tell someone . (And who else but you .) I also liked the website I found a cooking method on (not being a connoisseur - had to check spelling of that - of poachies, more a fried/scrambled/boiled girl). http://www.b3ta.com/features/howtopoachanegg/ (He's right - the clingfilm works .) Also liked this site, especially his comments about chickens in the first paragraph, and not using fresh-laid eggs - oh no, I'll have to use an old egg (shall we say the day before yesterday's? ) http://www.perfectpoachedegg.com/perfect_egg.htm Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 29, 2007 Share Posted December 29, 2007 WOW!!!!! Am off to try that out at once. I usually do the cup method, in shallower water. Very amusing and well illustrated site. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 29, 2007 Share Posted December 29, 2007 Well....I'm amazed. It Really works!! Best Poached Egg ever!! 1. Egg dropped into ramekin lined with clingfilm (I haven't got any shallow cups!) 2. Ends of clingfilm gathered and twisted. 3. Egg in clingfilm dropped into pan of boiling water. 4. Egg removed from pan after 3 minutes. Notice how the water is clear and not full of stringy bits! 5.Cooked Egg on plate. looks better than any egg I have ever poached before! 6. Yummy. 7.Yummy yummy. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 29, 2007 Author Share Posted December 29, 2007 See, told you . Now why didn't I think to photograph every stage of my lunch . Very impressive slideshow, Eggers! Quote Link to comment Share on other sites More sharing options...
Jules. Posted December 29, 2007 Share Posted December 29, 2007 Well done! i'll remember that one- thanks for test driving it for us all! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 29, 2007 Share Posted December 29, 2007 Every moment is a Finepix moment! Blame Cinnamon...she recommended the camera. I photograph everything!! (except the inside of my house!) It really did work. So simple and I wouldn't have been ashamed to serve that egg to anyone.....and no gungy washing up to deal with. Thanks ANH. The things you learn on this forum! Quote Link to comment Share on other sites More sharing options...
Jules. Posted December 29, 2007 Share Posted December 29, 2007 Egluntine do you hold your fork in your right hand as you eat? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 29, 2007 Share Posted December 29, 2007 Yes. I'm left handed. I always use the knife in my left hand. I set the table that way.....much to Him Indoors annoyance.....he can always set it himself if he wants it done his way! Quote Link to comment Share on other sites More sharing options...
Christian Posted December 29, 2007 Share Posted December 29, 2007 OH does brilliant poached eggs, but I can't do them for toffee! Will be using the 'cling and twist' method soon!! I photograph everything!! (except the inside of my house!) ! Yes, about that, we are still waiting!! Come on, I showed you mine........... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 29, 2007 Share Posted December 29, 2007 Now that you have shown me yours I'm definitely not showing you mine!! You would all be putting my name forward to be on the next Kim and Aggie series! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 29, 2007 Author Share Posted December 29, 2007 I always use the knife in my left hand. That makes me feel all weird, looking at your cutlery the "wrong" way round . (I know, I am all weird .) Quote Link to comment Share on other sites More sharing options...
Jules. Posted December 29, 2007 Share Posted December 29, 2007 I'm left handed but I use my fork in my left hand Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 29, 2007 Share Posted December 29, 2007 Dear me, I go away for a couple of hours and you've all been having a cookery demonstration! I might try that cling film method - with 5 of us, we go through 10 eggs when we have poachies. This way I could cook them all at the same time ANH - have to laugh, will we really get away with calling Egluntine 'Eggers' ? Must admit, it has a catchy ring to it And Egluntine - your house can't be that bad! That WAS a clean plate before you put the egg on it. Saw far worse on Kim and Aggie Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 29, 2007 Author Share Posted December 29, 2007 - with 5 of us, we go through 10 eggs when we have poachies. This way I could cook them all at the same time Now, what would happen if you broke 10 eggs into one huge bit of cling film . Would they all merge together into one huge white with 10 yolks hidden inside? How would you eat that . Eggers, we need a new slideshow . Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 29, 2007 Share Posted December 29, 2007 My girls aren't laying enough at the mo to conduct experiments I'm afraid. You could wrap them all up individually and cook them at the same time in a vast pan. Quote Link to comment Share on other sites More sharing options...
Martin B Posted December 29, 2007 Share Posted December 29, 2007 Errrm... Just tried this and not impressed. The egg didn't cook evenly, when it seemed done after 3 minutes, the white 'inside' the poached egg was all runny, the yolk was solid and the outside bit of white was rubbery. Will try again though, looks a good idea to be fair. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted December 29, 2007 Author Share Posted December 29, 2007 Do have another go, I did it once (& didn't really time it properly - 2 mins plus a bit while I faffed about with the toast) and they were perfect. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 29, 2007 Share Posted December 29, 2007 Mine was lovely. Was your water boiling vigorously? Quote Link to comment Share on other sites More sharing options...
susanbb Posted January 1, 2008 Share Posted January 1, 2008 Tried this method this morning. Yum-yum. Great idea. Makes for a good shape and NO mess Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 1, 2008 Share Posted January 1, 2008 Astonishing isn't it! Quote Link to comment Share on other sites More sharing options...
Jules. Posted January 1, 2008 Share Posted January 1, 2008 I made one- I boiled it for 3 mins & the white was slightly undercooked on the top & I must use cheap cling film as the white stuck to it but....., it was certainly the best poached egg so far I used to have a proper egg poacher with little cups that went over a pan of water. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 1, 2008 Share Posted January 1, 2008 I don't suppose it would do any harm if you were to lightly butter the clingfilm. Worth experimenting. Quote Link to comment Share on other sites More sharing options...
AJuff Posted January 1, 2008 Share Posted January 1, 2008 Are there any yucky chemicals released from the cling film when it is plunged into boiling water? Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 1, 2008 Share Posted January 1, 2008 It is used in Microwaves all the time so I shouldn't think it can be that dangerous. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted January 1, 2008 Author Share Posted January 1, 2008 Hmm, never thought of that. Looked on web for advice. This comes from the Agri-Food & Vet Authority of Singapore so don't know how relevant to the UK it would be but there's a bit about :"Migration of Chemicals" Here's another site and another So it seems that you have to make your own mind up. As usual in these matters . Quote Link to comment Share on other sites More sharing options...
