Laura & CTB Posted September 12, 2006 Share Posted September 12, 2006 Okay so I'm swallowing my pride and with great embarrassment have to admit that I have never cooked a poached egg (or even eaten one!) I've now also managed to confuse myself by Googling - every method seems to be different - timing, boiling water, not boiling water, vinager, no vinager etc............... Can some kind soul please put me out of my misery and shame and give me a foolproof step by step guide on how to get the perfect poached egg - runny yolk and cooked white? Many thanks Quote Link to comment Share on other sites More sharing options...
Guest Posted September 12, 2006 Share Posted September 12, 2006 For the perfect poached egg, all you need is a fresh egg (the fresher the better), a big pan of boiling water, a pinch of salt and a spoon. Bring the water to the boil (with a pinch of salt added), swirl it round with the spoon, then add the egg, straight into the swirling water. Wait till it looks ready, then fish out with slotted spoon and eat! Yum, yum, yum! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted September 12, 2006 Share Posted September 12, 2006 That's the way I do them, but I stick a dash of vinegar in the water - it is meant to stop the white from floating out and keeping the egg nice and round. I find that for me the "perfect" poached egg takes three minutes from being dropped in to being fished out - nice firm white and lovely runny yolk!! Yum Quote Link to comment Share on other sites More sharing options...
chelsea Posted September 12, 2006 Share Posted September 12, 2006 im interested to hear how many eggs omleteer's actually eat in a week personally? Our girls arent laying yet - but even before we got them we go through about a dozen eggs a week... was shocked to hear that my sister/husband/2 young boys actually dont eat any eggs at all (not that they dont like them - she doesnt buy them) She'll get some pretty soon from us I hope.... cant imagine not eating eggs Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 12, 2006 Share Posted September 12, 2006 I sometimes use the drop-in-water technique, but mainly use the lovely poaching pan that I have (Mel's seen it), it works a treat. Quote Link to comment Share on other sites More sharing options...
CannyCat Posted September 12, 2006 Share Posted September 12, 2006 (edited) im interested to hear how many eggs omleteer's actually eat in a week personally? Our girls arent laying yet - but even before we got them we go through about a dozen eggs a week... was shocked to hear that my sister/husband/2 young boys actually dont eat any eggs at all (not that they dont like them - she doesnt buy them) She'll get some pretty soon from us I hope.... cant imagine not eating eggs We go through phases. At the moment we have a box of 12 sitting in the fridge from a fortnight ago. Other months we were getting through more than a dozen a week! The girls aren't laying yet, but when they are I can see our neighbours and my family getting eggs regularly I dont use vinegar when poaching eggs, but do dab them onto some kitchen towel before I plonk them on my toast, otherwise I get soggy toast whether I use a slotted spoon or not! (probably because I like my toast barely cooked...) Edited September 12, 2006 by Guest Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted September 12, 2006 Share Posted September 12, 2006 We get, on average 60 eggs a week. (& Paul) and I probably eat 3 or 4, the doggles get the ocassional one, quite a few go into cooking and the rest we sell Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted September 12, 2006 Share Posted September 12, 2006 I do mine in a frying pan of water. Bring it to the boil, break the egg into the pan and leave it to simmer gently for 3 minutes. Scoop out on a fish slice and drain on kitchen paper. As we only get a few eggs a week now Jenny's our only layer, I save them till I've got 4 and then either make them into Scotch Eggs or Egg and Bacon Pie. Mmmm! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted September 12, 2006 Share Posted September 12, 2006 I do like Clare's poachey eggy thing - does delicious poached eggs Quote Link to comment Share on other sites More sharing options...
CannyCat Posted September 12, 2006 Share Posted September 12, 2006 I do mine in a frying pan of water. Bring it to the boil, break the egg into the pan and leave it to simmer gently for 3 minutes. Scoop out on a fish slice and drain on kitchen paper. As we only get a few eggs a week now Jenny's our only layer, I save them till I've got 4 and then either make them into Scotch Eggs or Egg and Bacon Pie. Mmmm! Ooo both of those sound lovely - any chance of the recipes? Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted September 12, 2006 Share Posted September 12, 2006 The Egg and Bacon Pie is here and Scotch Eggs are a doddle! Hard boil 4 eggs. Cool and peel them. Either take 500g sausagemeat or 8 sausages and remove their skins and divide into 4 portions. Flatten out the sausagemeat and encase each hard boiled egg in a portion of it. Roll the sausagemeat covered eggs in breadcrumbs and bake in a preheated oven at 200C for 30-35 minutes until golden brown. Delicious! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted September 12, 2006 Share Posted September 12, 2006 I LOVE scotch eggs - but Paul cant have them because of the breadcrumbs (I wonder if we could use gluten free bread.........) and the sausage meat (gluten free again? I wonder) whilst I'm thinking can I have one of yours please Kate Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted September 12, 2006 Share Posted September 12, 2006 I'll make you some next time you're over Mel - remind me Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted September 12, 2006 Share Posted September 12, 2006 I LOVE scotch eggs - but Paul cant have them because of the breadcrumbs (I wonder if we could use gluten free bread.........) and the sausage meat (gluten free again? I wonder) whilst I'm thinking can I have one of yours please Kate I'll pop one in the post Mel ! Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted September 12, 2006 Share Posted September 12, 2006 I have fallen in love with the idea of making Scotch Eggs but can I make them with Veggie Sausages like Cauldron? I wouldn't have thought that there would be that much of a problem.......... Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted September 12, 2006 Share Posted September 12, 2006 I don't see why not, Andrew. Shouldn't make that much difference! Give it a go and report back . Quote Link to comment Share on other sites More sharing options...
bunee1 Posted September 12, 2006 Share Posted September 12, 2006 I have a poaching pan too as i'm to lazy to do the pan method and seeing as poached eggs on toast is my fav quick dinner the pan is handy! I have been considering an egg coddler by Emma Bridgewater (coddlers!) anyone seen them? Quote Link to comment Share on other sites More sharing options...
Guest Posted September 12, 2006 Share Posted September 12, 2006 I have fallen in love with the idea of making Scotch Eggs don't do it, Andrew - youll get a tastier feast mixing together the contents of you sink waste-trap and the fluff out of your tumble drier... Phil Quote Link to comment Share on other sites More sharing options...
ali-s Posted September 12, 2006 Share Posted September 12, 2006 I have fallen in love with the idea of making Scotch Eggs but can I make them with Veggie Sausages like Cauldron? I wouldn't have thought that there would be that much of a problem.......... The Chefs at School make a cheesey scotch egg (vegetarian so no sausage meat). They are delicious. I'll try and get the receipe tomorrow. Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted September 13, 2006 Share Posted September 13, 2006 I'll make you some next time you're over Mel - remind me Oh, I will Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted September 13, 2006 Share Posted September 13, 2006 I LOVE scotch eggs - but Paul cant have them because of the breadcrumbs (I wonder if we could use gluten free bread.........) and the sausage meat (gluten free again? I wonder) whilst I'm thinking can I have one of yours please Kate I'll pop one in the post Mel ! It arrived this morning - special delivery - thanks Kate Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 13, 2006 Share Posted September 13, 2006 Scotch eggs are a big favourtie here,but I thought they had to be deep fried,so have never made them before. Thanks for the recipe kate,I will give them a go very soon. I have some lovely sausagemeat from Jimmy farm I can use Quote Link to comment Share on other sites More sharing options...
Laura & CTB Posted September 13, 2006 Author Share Posted September 13, 2006 Many thanks for your replies - I was wondering why the vineger when poaching eggs, and now I know Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted September 13, 2006 Share Posted September 13, 2006 Font of all knowledge this forum Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 13, 2006 Share Posted September 13, 2006 Laura - its so much easier if you use the freshest eggs you can - that mornings if possible. Then you shouldn't really need anything but plain water at a gentle rolling boil. Give it a swirl,break it in gently,then take it off the heat until its set - thats what I do Poached eggs are delicious,& there will be none as delicious as one laid by your own hen Quote Link to comment Share on other sites More sharing options...
