Geoid Posted July 18, 2009 Share Posted July 18, 2009 Does anyone have a good method for making a perfect poached egg, as every time I do one, it falls apart.... Quote Link to comment Share on other sites More sharing options...
Couperwife Posted July 18, 2009 Share Posted July 18, 2009 I dont do poached eggs or rather I love them, but them and me dont get on - I have been known to throw the spatula across the kitchen when trying to poached eggs Kev is fab at poaching eggs cathy x Quote Link to comment Share on other sites More sharing options...
laurmurf Posted July 18, 2009 Share Posted July 18, 2009 Delia to the rescue for me: small saucepan, already boiling water, carefully broken astonishingly fresh egg (ideally still chook-bum warm) carefully cracked into a shallow bowl. A quick stir of the small-bubble-boiling water before easing the egg into the centre of the whirlpool. Stare at it for a few minutes then take it out with a slotted spoon and gently dab dry with paper towel.... DONE. Quote Link to comment Share on other sites More sharing options...
Couperman Posted July 18, 2009 Share Posted July 18, 2009 Here's what I do. boil water in a large pan, (use a small one if you are only doing one egg). Once the water has boiled turn down the heat so that it doesn't bubble. Using a spoon or spatula gently stir the water around to create a gentle vortex in the pan. Crack the egg into the centre of vortex and it helps stop it spreading. Leave for 3-4 mins then remove with slotted spoon. If you are doing more than one egg do them a minute or so apart. The vortex thing is optional. The main thing is not to have turbulent boiling water, you can turn the heat off altogether and it will cook ok. Off course home grown super fresh eggs also help a lot. Kev. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted July 18, 2009 Share Posted July 18, 2009 I can't do them in a pan - they end up as eggy frothy water. We have a microwave egg poacher, we bought from Lakeland. Emma.x Quote Link to comment Share on other sites More sharing options...
Ygerna Posted July 18, 2009 Share Posted July 18, 2009 I use a small espresso cup, crack the egg into it, get the water boiling, rolling over. Then tip the egg onto the bubbles from the cup. The egg has to be the freshest you have though Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 18, 2009 Share Posted July 18, 2009 Carl uses Kev's method but puts a lid on, turns the heat off and leaves them 5 minutes (I think). He does up to 4 at a time and cooks poached duck eggs at least 4 times a week. I do them in a large frying pan of simmering water and stand and watch until they look cooked! - I also spoon the hot water over the top of them. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 18, 2009 Share Posted July 18, 2009 The trick to the perfect poached egg is to use one only a day or so old. that way they will not break apart,so long as the water is not boiling too vigorously. I bring a pan to the boil, add a pinch of salt,turn it down so its barely simmering,swirl the water then gently drop the egg in,which I have already broken into a little pot. Just sort of ease it in,don't drop it from a height! Then let it simmer away for a few mins until it is cooked through - perfect each & every time Quote Link to comment Share on other sites More sharing options...
Lewis Posted July 18, 2009 Share Posted July 18, 2009 We have a little poacher thing? Its a tiny little pan which you put water in, put the inner in, crack the egg into the inner, and thats it. Quote Link to comment Share on other sites More sharing options...
iar fach goch Posted July 18, 2009 Share Posted July 18, 2009 I could never poach an egg until we got the girls. Freshly laid eggs make it all possible, if I can manage it then anyone can! Quote Link to comment Share on other sites More sharing options...
redhotchick Posted July 18, 2009 Share Posted July 18, 2009 Another tip for poaching eggs is to add a teaspoon of white vinegar to the simmering water. I've not had to use this tip yet. I use the freshest egg I have, crack my egg onto a saucer and slide it in to gently simmering water. I use a small pan and take it out when it "looks done" Choose your freshest eggs for poaching and use older ones for boiling. The shell peels off more easily. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted July 19, 2009 Share Posted July 19, 2009 The egg poaching pockets are fab, I know its lazy but I always use them. Omlet sell them...... http://www.omlet.co.uk/shop/shop.php?cat=Kitchen&sub=Egg%20Gadgets&product_id=1799&sort=popularity&start=0 I always put a lid on my pan too. Quote Link to comment Share on other sites More sharing options...
Old Speckled Hen Posted July 20, 2009 Share Posted July 20, 2009 I use these from Lakeland. I can do eight at a time for when the kids come for sunday breakfast. Eating an egg still hen-warm when poached is heaven Quote Link to comment Share on other sites More sharing options...
chickencam Posted July 20, 2009 Share Posted July 20, 2009 The vortex method is great if you only need to cook one at a time, but if you need to do 5 I use another Delia method. You need a frying pan with just enough water to cover the eggs, and the water has to be on a really gentle simmer only a few tiny bubbles rising. Break eggs in carefully either straight in or via a small cup. after a minute or so loosen them gently to make sure that they haven't stuck to the bottom and cook until set to your liking, remove with slotted spoon rest the spoon for a moment on a wad of kitchen paper then serve. The eggs tend to have a flatter appearence when cooked in this way but are just as lovely. I agree with what has been said before freshness is the key. I have also found that the older the chickens have got the less suitable their eggs are for poaching. the whites are much more watery. when they were younger I could poach an egg that was a week old but now they have to have been laid that day to work. Quote Link to comment Share on other sites More sharing options...
Looney Posted July 20, 2009 Share Posted July 20, 2009 I always poach eggs in a frying pan and it is sooooo much easier than doing it in a pan! Quote Link to comment Share on other sites More sharing options...
redhotchick Posted July 20, 2009 Share Posted July 20, 2009 Out of curiosity I used the "add white wine vinegar" tip tonight. The water was a few inches deep. The egg was fresh today. I couldn't taste the vinegar at all. I usually do use a vortex but didn't tonight. The egg set straight away and was a lovely shape. Showed OH and he was impressed. Yum. Quote Link to comment Share on other sites More sharing options...
