chickweed Posted November 26, 2010 Share Posted November 26, 2010 I love eggs poached in salted water, but the saucepan is a pain to get clean afterwards. I usually resort to a scouring pad and lots of elbow grease. Does anyone know of an easier way? Quote Link to comment Share on other sites More sharing options...
kerryegg Posted November 27, 2010 Share Posted November 27, 2010 I use a cheap non stick pan and add a dash of vinegar to the water. Lovely eggs and no problem with pan. Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 27, 2010 Share Posted November 27, 2010 I never have a problem with salted water - how bad is your pan? Quote Link to comment Share on other sites More sharing options...
chickweed Posted November 27, 2010 Author Share Posted November 27, 2010 The pan is stainless steel and comes up like new with a good scouring. I have had the same problem with non stick pans and using vinegar or oil in the water. I have wondered whether keeping eggs in the fridge has some effect by causing the water to take longer to return to the required temperature. The eggs seem to be spread out on the bottom of the saucepan not really cooking for ages. Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 28, 2010 Share Posted November 28, 2010 Ah! I never keep eggs in the fridge - always just somewhere cool. I also use the newest eggs so that the white doesn't spread. I use Stainless steel pand and no egg ever sticks. I bring the water to the boil, reduce to barely simmering, add salt, swirl the water and eggs which have already been craked into ramekins. Tip the eggs into the pan, put the lid on, TURN OFF THE GAS, and leave for two and a half minutes (2 eggs) Test that they are cooked enough for you and serve! There are some little bits of egg white floating in the water but nothing that sticks. Hope you find it works for you! If you cook on electric then remove the pan from the ring. Quote Link to comment Share on other sites More sharing options...
chickweed Posted November 28, 2010 Author Share Posted November 28, 2010 Thanks Lesley. I will try your method next time. I just need my chickens to start laying again Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 28, 2010 Share Posted November 28, 2010 Fresh eggs makes a huge difference. My 3 children have a poached egg every morning before school. I use the Delia Smith shallow non-stick frying pan method with just enough water to cover the eggs. Some hens just lay eggs with watery whites regardless of how fresh they are, but I find that any older than 3 days and they start to spread. I just clean the pan with a dish brush as soon as I have cooked the eggs and it is usually fine. Quote Link to comment Share on other sites More sharing options...
