how to cook the perfect poached egg?

pavlovs_dog · 27 July 2005 at 12:30PM

hey guys

im really fancying poached egg on toast for lunch.

whilst getting a runny yolk (mmmmm *drools*) isn't too much of a problem, my white always tends to disintergrate, float off in bits around the saucepan, leaving me with more yolk than anything else.

i've heard putting vinegar in the water helps stop the yolk breaking up, but to be honest it doesnt seem to do much to help keep my poor whites together

any ideas what im doing wrong, or things i can try to produce the perfectly poached egg?

yours hungrily,

p_d

squeaky · 27 July 2005 at 12:36PM

From a tv chef...

Use a spoon, wooden if poss, and stir the water round and round so that it is swirling round quite quickly - then crack your egg into the middle of the whirlpool.

FriendofDorothy · 27 July 2005 at 12:41PM

Break your eggs into a cup so they are ready for putting into the water, then when the water is hot enough give it a good swirl round so that the water is spinning round when you drop in the eggs

babyg100 · 27 July 2005 at 12:43PM

Hi

Make sure that you're dropping the eggs in as close to the surface of the water as possible and that the water is simmering not actually boiling

pavlovs_dog · 27 July 2005 at 12:46PM

ok, whirlpool..... if you hear tortured screams you know i've scalded myself

thank you peeps, shall let you know how i get on

Rage_in_Eden · 27 July 2005 at 12:46PM

i put vinegar in - just a bit.....

mmmm poached egg on toast - i've got beef spread sarnies................. - i'd prefer a poached egg now..........

Lucie_2 · 27 July 2005 at 12:52PM

Fresh eggs "hold together" better, so the fresher your egg, the more it will stay together in the pan. The swirling the water trick works well & my mum swears by putting a splash of vinegar into the water too.

Badgergal · 27 July 2005 at 1:00PM

I cheated by spending 1.99 on a single egg poacher thing from John Lewis that hangs on the edge of a saucepan, I mucked up my eggs so often!!

crazygirl · 27 July 2005 at 5:37PM

I haven't tried it myself but apparently putting it in cling film, tying it tightly at the top and then drop into boiling water works really well. See here.

SnowyOwl_2 · 27 July 2005 at 5:47PM

The water should be a bit off the boil...so rather than big bubbles coming up there are just a few tiny ones drifting from the bottom up to the top. If the water is bubbling any faster it'll break up your whites. Love poached eggs... gonna have one tomorrow for lunch I've decided!

squeaky · 27 July 2005 at 5:48PM

What a lovely site

Gosh - I didn't know there were so many ways to poach an egg.

PLEASE READ BEFORE POSTING

how to cook the perfect poached egg?

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