Mollystar Posted February 25, 2009 Share Posted February 25, 2009 At last perfect poached eggs every time. I have tried & tried to make perfect poached eggs but just end up with a pan of swirly white I bought some of these at the garden centre & even the BF can now make perfect poached eggs with no mess or fuss - http://www.cookingmarvellous.com/spot-shell-silicone-poachers-p-799.html?osCsid=8edb711aa4abe7be2d799ab41409b730 I paid more than that though Quote Link to comment Share on other sites More sharing options...
Jaime Posted February 25, 2009 Share Posted February 25, 2009 I have something similar from Lakeland. Not quite as pretty but fantastic to use. http://www.lakeland.co.uk/poach-pods/F/keyword/egg/product/12116 Quote Link to comment Share on other sites More sharing options...
Purplemaniacs Posted February 25, 2009 Share Posted February 25, 2009 I love poached eggs, I do mine just in a pan of gently simmering water, no problem with lovely fresh eggs I love mine on toast spread with butter and marmite, yum, yum Chrissie Quote Link to comment Share on other sites More sharing options...
Jaime Posted February 25, 2009 Share Posted February 25, 2009 Lakeland even do a nice little video so you know what to do.... http://www.lakeland.co.uk/poach-pods/F/productvideo/12116?returnURL=/poach-pods/F/keyword/egg/product/12116 Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted February 25, 2009 Share Posted February 25, 2009 I have the lakeland green rubber things. They come as a two but somehow I have lost one!!! They are briliant. x Quote Link to comment Share on other sites More sharing options...
the eggman cometh Posted February 26, 2009 Share Posted February 26, 2009 Omlet sell them too. http://www.omlet.co.uk/shop/shop.php?product_id=1799 Quote Link to comment Share on other sites More sharing options...
Hen Watch Posted February 26, 2009 Share Posted February 26, 2009 Wow - You learn something new on this forum every day. I've never seen those before. What a good idea. Hubbie and I disagree massively over poached eggs. He favours the "chef" style cracked straight into rolling boiled water. I hate them like that and always put them in my egg poacher pan. Somehow I think they taste better but maybe that's because my Mum always used a pan and they get a slight butter coating when you grease them. Looks like my pan is a bit costly compared to those silicone egg things.... http://www.johnlewis.com/230411048/Product.aspx Quote Link to comment Share on other sites More sharing options...
Seagazer Posted March 2, 2009 Share Posted March 2, 2009 I tried Delia's method at the weekend as I'd never made poached eggs before one cooked ok but as I tried to get it out of the pan it fell to pieces and the other one wasn't cooked all the way through. I think perhaps the water wasn't bubbling gently enough to begin with. I shall give it one more go and if it doesn't work then I shall buy a poacher Quote Link to comment Share on other sites More sharing options...
Tessa the Duchess Posted March 2, 2009 Share Posted March 2, 2009 I tried Delia's method at the weekend as I'd never made poached eggs before one cooked ok but as I tried to get it out of the pan it fell to pieces and the other one wasn't cooked all the way through. I think perhaps the water wasn't bubbling gently enough to begin with. I shall give it one more go and if it doesn't work then I shall buy a poacher Before you rush out and buy a poacher, try this.... line a ramekin or similiar with cling film, drop the raw egg into it and then gather the edges together and twist them together at the top, then drop this straight into boiling water, perfect poached egg every time Until I tried this method I did find that if I tried to poach newly laid eggs, which all of mine are the white went all stringy and weird. Tessa Quote Link to comment Share on other sites More sharing options...
Seagazer Posted March 3, 2009 Share Posted March 3, 2009 I tried Delia's method at the weekend as I'd never made poached eggs before one cooked ok but as I tried to get it out of the pan it fell to pieces and the other one wasn't cooked all the way through. I think perhaps the water wasn't bubbling gently enough to begin with. I shall give it one more go and if it doesn't work then I shall buy a poacher Before you rush out and buy a poacher, try this.... line a ramekin or similiar with cling film, drop the raw egg into it and then gather the edges together and twist them together at the top, then drop this straight into boiling water, perfect poached egg every time Until I tried this method I did find that if I tried to poach newly laid eggs, which all of mine are the white went all stringy and weird. Tessa Thanks for that Tessa I will give it a go. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted March 3, 2009 Share Posted March 3, 2009 This reminded me that there was a thread about this method previously and I did a step by step. I always use this method now. Simplicity itself. I remember there was abate about chemicals etc......but I'm still here to tell the tale. So far. **Here** Quote Link to comment Share on other sites More sharing options...
GEB Posted March 3, 2009 Share Posted March 3, 2009 Before we had chooks I would only of poached eggs using one of those special pans and was never that impressed to be honest. Now that we get such lovely fresh eggs i find poaching them straight in boiling water (no need to add anything) no problem at all. Just keep the water gently bubbling, drop in the eggs, two and half minutes later take them out with a slotted spoon to drain off all water. Perfect every time. Poaching is my favourite way to eat eggs now Quote Link to comment Share on other sites More sharing options...
Seagazer Posted March 3, 2009 Share Posted March 3, 2009 Thanks Eglutine for putting the other thread in. I do like having photos to follow as well. I'm definitely going to try this way. Quote Link to comment Share on other sites More sharing options...
Ygerna Posted March 4, 2009 Share Posted March 4, 2009 I break my eggs into a small Espresso coffee cup (a small tea cup would do). Get the water boiling/rolling and then get the cup as close to the water as I can, then 'tip' the egg quickly onto a rolling bit of water. This causes the egg to roll over in the water and seal the egg shape. Always use the freshest eggs, so the albumen is nice and firm It is easy, you just have to be quick; Practice makes perfect (poached eggs ) Quote Link to comment Share on other sites More sharing options...
Omletina Kyckling Posted March 4, 2009 Share Posted March 4, 2009 I just followed the Delia method and poached two of yesterday's eggs and they were absolutely delicious (I've been lusting after poached eggs since the talk about it the other day!) Yum yum!! Quote Link to comment Share on other sites More sharing options...
Seagazer Posted March 10, 2009 Share Posted March 10, 2009 I tried Delia's method at the weekend as I'd never made poached eggs before one cooked ok but as I tried to get it out of the pan it fell to pieces and the other one wasn't cooked all the way through. I think perhaps the water wasn't bubbling gently enough to begin with. I shall give it one more go and if it doesn't work then I shall buy a poacher Before you rush out and buy a poacher, try this.... line a ramekin or similiar with cling film, drop the raw egg into it and then gather the edges together and twist them together at the top, then drop this straight into boiling water, perfect poached egg every time Until I tried this method I did find that if I tried to poach newly laid eggs, which all of mine are the white went all stringy and weird. Tessa Thanks for that Tessa I will give it a go. Well I did this for lunch today and they were delicious. I will use this method from now on. Thanks everyone Quote Link to comment Share on other sites More sharing options...
fluffyknickers Posted March 12, 2009 Share Posted March 12, 2009 Yesterday I had poached egg, toast and beans for dinner. I did a little experiment as did one egg in my lakeland silicone poacher thing and the other in the cling film. Cooked for the same amount of time I found the one in clingfilm cooked much quicker so the yolk wasnt as soft/runny. The clingfilm was more fiddly to use as had to fish it out the water whilst not burning myself then use scissors to cut of the top and flop it out. however I am sure that was me making more hard work of it. All in all though its a great way of doing poached eggs if you dont have the lakeland silicone things and both were YUMMY. PS would be yummier if they were my own chickens eggs Quote Link to comment Share on other sites More sharing options...
