Poached Eggs

rachel90rl

Sorry if this is in the wrong place, wasn't really sure where to put it!

I've never poached eggs before. I don't often eat eggs because they make me ill as soon as I see any of the 'jelly' around the yolk so if I have them, they have to be really well cooked. I do like a runny yolk and keep having cravings for eggs benedict so I need to make some poached!

What is the best method of poaching an egg to ensure the egg white is completely cooked?

Thanks :o

Owain_Moneysaver

You could separate the eggs and just poach the yolks - takes about a minute. Use the egg whites for something else.

nanto3girls

We like poached eggs, but I don't like cooking them.


I use these, http://www.amazon.co.uk/Poachies-Egg-poaching-Bags-20/dp/B006VT2OMQ/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1432482689&sr=1-3&keywords=poachies


The white is cooked and the yolk is runny.

SailorSam

It's years since i've used one of those special pans with little cups in it.
What i do now is boil water with a splash of white vinegar in a small pan, when the water is bubbling give it a good stir and drop the egg in the centre.

sparkychris

SailorSam wrote: »

It's years since i've used one of those special pans with little cups in it.
What i do now is boil water with a splash of white vinegar in a small pan, when the water is bubbling give it a good stir and drop the egg in the centre.

That's OK if you only want one.... And if you want it tasting of vinegar! I use a wide, deep frying pan, when the water is boiled, turn it down. Put the freshly laid egg into a jug and pour it gently into the water. Lift the eggs out with a slotted spoon and check them until they're perfect. Any kind of poaching pans or rubber flappy things is cheating!

custardy

sparkychris wrote: »

That's OK if you only want one.... And if you want it tasting of vinegar! I use a wide, deep frying pan, when the water is boiled, turn it down. Put the freshly laid egg into a jug and pour it gently into the water. Lift the eggs out with a slotted spoon and check them until they're perfect. Any kind of poaching pans or rubber flappy things is cheating!

You can do many with that method. No need for vinegar with fresh eggs

Jimmithecat

Use the freshest eggs you can and put them in the gently boiling water for exactly 2 minutes - agitating the water gently around them so all the white cooks - lovely

sparkychris

custardy wrote: »

You can do many with that method. No need for vinegar with fresh eggs

They were my points!

Mirandoch

Cleaning the saucepan afterwards is by far the worst part of making poached eggs.

Bring a shallow pan of water to the boil. Turn it down so it's gently simmering then crack 1 or 2 eggs (however many you want) into the pan, set a timer for 3 minutes, lift out with a slotted spoon, drain, put onto your toasted muffin topped with bacon/ham, drizzle hollandaise sauce over. Simple.

Note: if you have an electric hob (like I now do) it's probably best to bring the water to boil on one hob and turn the heat to its lowest setting on another hob, then move the pan over once it's started boiling. Did that with making hard boiled eggs, worked perfectly.

JIL

I dont like the jelly whites around the yolk. I started turning my eggs over but ended up with split or overcooked yolks.

I now always cook my eggs by using a non stick frying pad, heat it up and add a little oil or butter. Crack an egg or two into the pan and let it cook a little. Then gently pour over some boiling water, just enough to cover the whites. I then put a lid over them to let them steam.

its a mix of poaching and frying.

Kathy535

I use a small saucepan, half filled with water. Bring it to a vigorous boil and then turn right down. Break each egg into a separate ramekin or cup and slide gently into the water. Keep the heat low and cover the pan. After 3 mins ip use a slotted spoon to agitate the water near each egg. If the egg is done then it floats to the top but I lift it out of the water and wobble it slightly to check.

I love poached eggs but have been useless at them until recently - practice really does make perfect!