Egluntyne Posted January 1, 2008 Share Posted January 1, 2008 Hmmmmmm............ I'm sure that if you use a good quality cling film you will be OK. It is not as if anyone would eat more than a couple of poached eggs a week....tops. My clingfilm says it is suitable for use in fridge, freezer, microwave and for general wrapping. I dare say if you use the cheap and nasty sort it might disintegrate. 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 I'm sure that if you use a good quality cling film you will be OK.It is not as if anyone would eat more than a couple of poached eggs a week....tops. My clingfilm says it is suitable for use in fridge, freezer, microwave and for general wrapping. I dare say if you use the cheap and nasty sort it might disintegrate. I agree. We're lead (no pun intended ) to believe there's chemicals leaking out of every single thing we use anyway . Isn't it likely that most or at least half of the chemicals would leak into the water and end up down the sink anyway? I will continue to poach my eggs in this way . Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 1, 2008 Share Posted January 1, 2008 Me too. Quote Link to comment Share on other sites More sharing options...
Olly Posted January 1, 2008 Share Posted January 1, 2008 ... just checked out the website, it's a very funny summary of the different poaching methods! I am going to try this - I have a friend who can poach eggs perfectly in just a pan of water, but I have watched her again and again and it just doesn't work when I do it. Clingfilm looks much easier, and less messy! thanks for this Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 2, 2008 Share Posted January 2, 2008 ....I'll stick with the pan of water method........ Quote Link to comment Share on other sites More sharing options...
Louise Posted January 2, 2008 Share Posted January 2, 2008 Me too just water I never have problems using a cup and lightly boiling water Really don't like the idea of plastic near my hot food The mess plastic makes of my skin with chemicals that leech out there is no way I want to eat it I think the main trick with poached eggs is to use fresh eggs Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 2, 2008 Share Posted January 2, 2008 Very fresh.... go out and wait for your girls to lay Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted January 2, 2008 Author Share Posted January 2, 2008 I think the main trick with poached eggs is to use fresh eggs Fresh but not "new-laid" according to this website, I'm afraid ~ The Perfect Poached Egg ~ Eggs for poaching should be perfectly fresh, but not quite new-laid; those that are about 36 hours old are the best for the purpose. If quite new-laid, the white is so milky it is almost impossible to set it; and, on the other hand, if the egg be at all stale, it is equally difficult to poach it nicely. So get down the farm and try to get your hands on some. Let's face it, we all have access to the freshest eggs there are so it can be hard to get a stale one . Quote Link to comment Share on other sites More sharing options...
Lesley Posted January 2, 2008 Share Posted January 2, 2008 bleeuuuurrgh! - the new laid version sounds quite disgusting - so it's 36 hours old eggs then..... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 2, 2008 Share Posted January 2, 2008 It explains why we have had one or two very runny ones though. Quote Link to comment Share on other sites More sharing options...
chickencam Posted January 3, 2008 Share Posted January 3, 2008 I always use Delia's poaching method in a non-stick frying pan in shallow water with nothing added.Have water with only a few small bubbles rising, break the eggs in and poach gently. I can cook 5 at a time with perfect results I on the other hand can not boil more than one egg at a time they always overcook, my stress levels when boiling eggs for 5 are a family joke Quote Link to comment Share on other sites More sharing options...
ChookieCaz Posted January 4, 2008 Share Posted January 4, 2008 I've tended to use an egg poacher, with butter melted around the inside of the cups. Quote Link to comment Share on other sites More sharing options...
CatsCube Posted January 4, 2008 Share Posted January 4, 2008 Well I did this for my lunch today with 2 eggs liad yesterday and the day before, came out perfectly! I must admit to being a philistine normally and I put them in a cup with a little butter and microwave them. I do have a egg poaching pan but it limits me to only cooking 4 at a time, the great thing with the clingfilm method is you can cook loads at a time for the whole family. I dont really see it as being harmfull, its not any different to cooking anything that comes boil in the bag, like rice, microwave meals, or fish in sauce portions etc. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted January 4, 2008 Share Posted January 4, 2008 I dont really see it as being harmfull, its not any different to cooking anything that comes boil in the bag, like rice, microwave meals, or fish in sauce portions etc. My thoughts too. It isn't as if you would have them every day!....and if it saves on washing up....what the hell! Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted January 4, 2008 Author Share Posted January 4, 2008 the great thing with the clingfilm method is you can cook loads at a time for the whole family. I've only done 2 at once - do you do each egg separately or it there a way of putting loads into one clingfilm "bag"? Quote Link to comment Share on other sites More sharing options...
CatsCube Posted January 4, 2008 Share Posted January 4, 2008 I dont think they could all be done in the same bag as it would affect the cooking time. I just ment as opposed to using my boaching pan where I cook 4 so half the family eat, while the other half wait while I cook the rest. This way I can put lots of little clingfilm parcels in one pot together. Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted January 4, 2008 Author Share Posted January 4, 2008 Oh good, that's what I thought you meant! It's a bit fiddly doing lots of eggs, but at least they can all go in the pan at the same time . Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted January 4, 2008 Share Posted January 4, 2008 http://club.omlet.co.uk/forum/viewtopic.php?t=12692 Quote Link to comment Share on other sites More sharing options...
