chrisnrob Posted July 29, 2007 Share Posted July 29, 2007 I haven't had a poached egg at home since I was a kid - though have often had them at restaurants. Parents always used one of these to poach eggs but I have never been keen - I prefer them more naturally shaped Anyhow, today both Chris and I fancied poached eggs for lunch. So I consulted Delia and it was remarkably simple. Break the eggs into gently simmering water, leave for one minute. Turn off the heat and leave for a further ten minutes. The eggs were perfectly poached and absolutely delicious - we'll certainly be having them again! Rob Quote Link to comment Share on other sites More sharing options...
Lesley Posted July 30, 2007 Share Posted July 30, 2007 Lovely when cooked properly aren't they? - I can't bear them made in one of those things - all rubbery! www.deliaonline.com comes in very handy for cooking tips - even if i don't always like her (she used to be very rude about vegetarians and then jumped on the bandwagon ) Quote Link to comment Share on other sites More sharing options...
Louise Posted July 30, 2007 Share Posted July 30, 2007 I pop mine into the water then use the egg timer and poach for 3 minutes then out and onto toast perfect runny yolk and cooked white They stay egg shaped too Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 30, 2007 Share Posted July 30, 2007 I do that too Louise. And the fresher the egg, the better they cook Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 30, 2007 Share Posted July 30, 2007 Mine always come out a bit ragged, but taste perfect. I've got one of the poaching pans and often do them in that. Quote Link to comment Share on other sites More sharing options...
starboyhull Posted July 30, 2007 Share Posted July 30, 2007 I have a pan of water that is just slightly off the boil swirl it around until the water is forming a funnel and then crack the egg into it, leave it to simmer for a couple of minutes......Usually comes out perfect Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 30, 2007 Share Posted July 30, 2007 I think I need to borrow some of your patience Karl - I just bung them in, which is probably where I'm going wrong. Quote Link to comment Share on other sites More sharing options...
starboyhull Posted July 30, 2007 Share Posted July 30, 2007 I found the key to it swirling the water as fast as you can (without it flying out and burning you) and making sure the water was only slightly bubbling.....Some people say a teaspoon of vinegar helps too, I have never tried that though....... Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 30, 2007 Share Posted July 30, 2007 Guess what I'll be having for supper tonight..... Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 30, 2007 Share Posted July 30, 2007 I found the key to it swirling the water as fast as you can (without it flying out and burning you) and making sure the water was only slightly bubbling.....Some people say a teaspoon of vinegar helps too, I have never tried that though....... I add a tiny pinch of salt, which I find helps. I also find that when I have put the egg in the swirly water, & turned it down a bit, by the time it takes to toast my bread in the toaster, the egg is cooked perfectly. I love poached eggs, but my eggs are in such demand at the moment that I haven't had one in a while It comes to something when you keep hens byt can't find a spare egg for breakfast as they are all spoken for Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 30, 2007 Share Posted July 30, 2007 I'm goignj to be short of egs again - AMO's lovely girls go back home tomorrow evening - they've been such fun to have for their hols, and the extra eggs were welcome. I thibk that my lot have found another garden nest - I shall have to investigate - what's the betting that it's in the middle of the woodpile again? Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted July 30, 2007 Author Share Posted July 30, 2007 I am intrigued by the swirling water method. Will give it a go next time but can just see the water going everywhere and a trip to A&E in order! I find www.deliaonline.com useful for basic hints and tips. I've cooked some really nice recipes off there and also some absolute royal PITA! I once did a vegetarian lasagne for my boss and it took most of the day. I remember seeing her do a recipe once that was "ideal as a light supper when you get in from the theatre" - it was macaroni cheese and required fresh, air-dried pasta and four types of cheese!! I sometimes wonder if she lives in a different world... Rob Quote Link to comment Share on other sites More sharing options...
starboyhull Posted July 30, 2007 Share Posted July 30, 2007 The swirlling of the water stops it from ending up just a huge mess in the pan...... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted July 31, 2007 Share Posted July 31, 2007 I sometimes wonder if she lives in a different world... Rob She does. Remember her performance on the pitch at a Norwich City football match? Quote Link to comment Share on other sites More sharing options...
Louise Posted July 31, 2007 Share Posted July 31, 2007 If you use really fresh eggs the swirling really isn't essential as the egg stays together anyway Crack the egg into a cup and hold the cup and egg submerged in the water for about 10 seconds and then tip the egg out into the water which should have sealed the white in that short time and you won't get a stringy egg and no swirling required Quote Link to comment Share on other sites More sharing options...
Snowy Posted July 31, 2007 Share Posted July 31, 2007 Some great tips here! I've only just learnt to poach eggs properly, but I've been using the swirling water method - bit of a pain when there's five of us (guess who misses tea because she's stood at the cooker? ) I've even tried keeping two pans of water on the go at once to get through quicker! And when I 'swirl' it does go everywhere! I'll try Louise's tip and do a few at a time in one big pan. Quote Link to comment Share on other sites More sharing options...
Louise Posted July 31, 2007 Share Posted July 31, 2007 I have found four the maximum I can cope with in one pan to make sure they all come out okay as you need to know which one went in first Quote Link to comment Share on other sites More sharing options...
bronze Posted July 31, 2007 Share Posted July 31, 2007 there I was reading this thread and thinking no chance. I have to be able to juggle, program a video and lay the table at the same time as cooking dinner (ok exaggerating but you know what I mean) I am loving louises mug tip though. I think I'll be trying it at lunch time Quote Link to comment Share on other sites More sharing options...
sparkleeeeee Posted July 31, 2007 Share Posted July 31, 2007 i usually pop a bit of olive oil in the water in the pan in the belief it will stop them sticking together or to the spoon but i probably dont need it. i used to love poached eggs when i was at uni, one of my many jobs was working at a nightclub and they had allnighters when i got home at 6-30am i used to have poached eggs for breakfast with fresh bread from the bakery two doors away from my house, then go to bed for a couple of hours. Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted July 31, 2007 Share Posted July 31, 2007 I use a ramekin dish to ease them into the water (bit like louise does) and add a splash of vinegar to the water as it helps keep the protein of the egg white together. You can also line a ramekin with cling film and crack the egg into it then bring ends of film together like a bag and poach. Bit wasteful on cling film but thats how a lot of restaurants do it. Quote Link to comment Share on other sites More sharing options...
Louise Posted July 31, 2007 Share Posted July 31, 2007 I do add a splash of vinegar too I would worry about the leeching of the plastic to use cling film But then I worry too much I like using a cup/mug as you have a handle to stop you burning your fingers Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted July 31, 2007 Share Posted July 31, 2007 I like using a cup/mug as you have a handle to stop you burning your fingers aah but us kitchen witches have fireproof hands Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted July 31, 2007 Share Posted July 31, 2007 Some great tips here! I've only just learnt to poach eggs properly, but I've been using the swirling water method - bit of a pain when there's five of us (guess who misses tea because she's stood at the cooker? ) I've even tried keeping two pans of water on the go at once to get through quicker! And when I 'swirl' it does go everywhere! I'll try Louise's tip and do a few at a time in one big pan. I make this wonderful Full English Salad, which is basically black pudding & bacon bits fried then a splash of balsamic, mixed in with salad & a poached egg on top. Like you I get stuck by the cooker making all the eggs, but I have had a tip from my brother who is a chef. If you cook them all, put them all on a plate, then slide them all into simmering water for about 30 seconds, they heat through really quickly, so every one has their egg at the same time Quote Link to comment Share on other sites More sharing options...
Snowy Posted July 31, 2007 Share Posted July 31, 2007 Even better! Thanks Sarah Quote Link to comment Share on other sites More sharing options...
xScrunchee Posted July 31, 2007 Share Posted July 31, 2007 I make this wonderful Full English Salad, which is basically black pudding & bacon bits fried then a splash of balsamic, mixed in with salad & a poached egg on top.Like you I get stuck by the cooker making all the eggs, but I have had a tip from my brother who is a chef. If you cook them all, put them all on a plate, then slide them all into simmering water for about 30 seconds, they heat through really quickly, so every one has their egg at the same time I was just about to say that I poach the eggs and drop them straight into very cold water to stop them from cooking any more. You can do this with as many eggs as you like and just keep them in a large bowl of water in the fridge. When you want to eat the eggs you simply take out however many you need and pour boiling water over them. Leave them for a few minutes while you butter bread/toast and voila- firm whites, runny yolks and piping hot. This is also handy for poached egg breakfasts as you can do them the day before and just heat them up in the morning. I think it was Antony Worrell Thompson who done it on TV. Quote Link to comment Share on other sites More sharing options...
