Waklert 150mg: Boosting Wakefulness and Focus

[Steve the Gas]

Where I work - I take in my own birds eggs for my bacon and poached egg cob/roll/batch/bap etc. The eggs are megga fresh. The cook has had to change the poaching water a couple of times as the white just spread every where rather than staying in a mass.

Can't eat their bought in battery eggs.

Any ideas peeps??

[Olly]

Save the eggs until they are a little bit older! It's because they are so fresh.

 

I love a new-laid egg for breakfast, but the whites are a totally different consistency. If you take in a week-old egg, it will still be fresher than you'd buy in the shops but should be a bit easier to poach.

 

I save older eggs for hard-boiling, as they are easier to peel, and for making meringues - it's very difficult to whisk new-laid egg whites.

[Steve the Gas]

Cheers, I had come to this conclusion too

[sjp]

I'm sure on one of the cookery progs in the last week or two they put white wine vinegar in the water to stop the whites from spreading

[beach chick]

my oh makes fantastic poached eggs from the freshest ones we have.

what he does is to make a nest of clingfilm in a bowl, break egg into it, twist the clingfilm into a knot round the raw egg, then poach as normal.

the only thing you have to be careful of is to drain it onto kitchen towel or something coz the clingiflm can drip a bit...

[stripeybunny]

yeah, a bit of vinegar in the water usually does the trick

[Lavenders_Blue]

In my experience the fresher the eggs the better they poach! What you need is barely simmering water - just an occasional bubble or two is enough - that's not too deep. Crack the eggs carefully into the water and don't turn the heat up. I have found that if the water is boiling any faster than the gentlest of simmers then the eggs float about like mad jellyfish and leave trails of white all over the place Then leave for 3 minutes exactly (assume you don't have bantam eggs in which case probably less cooking time needed) and ENJOY!

 

p.s. My hubbie uses the whirlpool method where he stirs round the water before cracking the eggs. This usually results in something vaguely resembling the planet Saturn

[Cinnamon]

I agree - for poached eggs you need the very freshest ones you can possibly get - I poached one that was just laid once

Water at a rolling simmer,pinch of salt,stir the water so it is spinning,crack the egg into a little pot,then tip it in,very carefully & not from a great height. Turn down the heat a bit & your egg will be prefect in 3-4 mins

[MadAboutChooks]

Hi There, have you tried the egg pods from lakeland they are flexible and keep the white and yoke contained, so it dosnt matter how fresh they are, just put a touch of spray oil in the bottom and they slip out after 4 minuites of cooking. Best of all they can be used again, again, again. .....yum!

[craftyhunnypie]

I was just going to mention poach pods! I even think Poundlnd sell them. I've definitely seen them in some bargain shops & also hanging in supermarket isles. They are brilliant. Mmmm I now want an eggy!

 

Emma.x

[C&T]

I agree - for poached eggs you need the very freshest ones you can possibly get - I poached one that was just laid once

Water at a rolling simmer,pinch of salt,stir the water so it is spinning,crack the egg into a little pot,then tip it in,very carefully & not from a great height. Turn down the heat a bit & your egg will be prefect in 3-4 mins

 

Seconded! It's the only way... Well, in our house!