how to cook the perfect poached egg?

bluebag

I am reading this thread with an open mouth and utter facination.

I don't do eggs. I can't boil them, poach them or fry them, no matter what I try it's a disaster. I can manage scrambled, that's it.

I am a reasonable cook and in my day have made wedding cakes, real custard, sauces from roux and all manner of complicated things.

But...I don't do eggs.:(

rosie383

Bluebag I can sympathise. I think most of us have a 'block' with something in cooking.I was like that with pastry. I would bake anything else, but avoided pastry like the plague, until I got a box of Trexx and a free recipe book with it, and I haven't looked back since.
I'm now a bit confused as to whose (who's??) instructions I follow. Chocclare's method sounds good, then I read Dianne's and it was completely different. Mind you, Dianne, you said yours don't go bang too often. Eek! Think I will maybe stick with Chocclare's. Had enough exploding eggs to do me for a while.

looktothefuture

I also make my poached eggs in a small buttered glass. My stepfather showed me how to do that as a little girl and haven't made poached eggs any other way since apart from boiling them!

mrbadexample

Surely a perfect poached egg has a runny yolk? And if you microwave it then the yolk would be hard?

Am I missing something? I can't manage to fit "poached egg" and "microwave" into the same sentence without it seeming wrong.

zippychick

happycrafter wrote: »

I read this in a magazine and have been doing my poached eggs this way since.

get a square of cling film and spray with fry light or similar oil, place oiled clingfilm in to a small cup or bowl with ends hanging over the edge but make sure you press the clingfilm into the cup. Crack an egg in to the clingfilm and gather up the edges and twist tightly to make a pouch (similar to a money bag). while you are doing this bring water to the boil once boiling put the clingfilm egg pouch into the water, I wait until it comes back to the boil then switch the hob off and remove the pouch when the egg looks and feels cooked.

I used to cook them in the microwave in a cup which I rinsed with water then cracked egg in to it used a fork to spear the yolk and cook 30 seconds at a time.

i like this, would give a nicer shape and avoid big dribbly runny bits

ill add this to the poached egg thread later
Zip

Eenymeeny

This caught my attention because I can never get 'the perfect poached egg' and have tried lots of different methods. My BIL swears by the Delia method: drop the egg into boiling water, cover and take off heat, make toast, when you retun to your egg it is always perfectly cooked... he reckons! Will watch this thread with interest as I also have one of those microwave muffin type things, I find putting boiling water in first, and then remember to !!!!! the yolk! about 30 seconds, then a 'bit' more if it isn't set. Thanks OP.

[Deleted User]

rosie383 wrote: »

Bluebag I can sympathise. I think most of us have a 'block' with something in cooking.
I know what you mean I can cook anything thats edible apart from ordinary rice I have tried all sorts of ways to do it but I just can't seem to manage it.I can cook a rice pud no problem but boiled rice just eludes me

oldandhappy

We just had poached eggs for lunch and one of the two ducks eggs exploded:eek: just as I was taking it out of the microwave...sure I stabbed them both but like a gun it was... it really was horrible...I am gong back to the boil in a pan method next round...I cleaned up I thought... and then I saw little bits here and there all over the kitchen floor as well:mad:. Had a few little bangs before but never a real explosion. Who wants my set then:). Dianne

bluebag

JackieO wrote: »

rosie383 wrote: »

Bluebag I can sympathise. I think most of us have a 'block' with something in cooking.
I know what you mean I can cook anything thats edible apart from ordinary rice I have tried all sorts of ways to do it but I just can't seem to manage it.I can cook a rice pud no problem but boiled rice just eludes me

I can, but I cheat a bit... I only use basmati as I find other rices too gluey, put the rice in a pan, one handful per person. Cover with water plus a further 3 inches depth. Stir well, bring to the boil and simmer for exactly 6 mins, tip into a colander and rinse well with running cold water.
Allow to drain and cool for 2 hours, tip into a bowl and microwave uncovered, stirring once for 2 or 3 mins till piping hot, perfect, seperate every time.

LondonDreamer

happycrafter wrote: »

I read this in a magazine and have been doing my poached eggs this way since.

get a square of cling film and spray with fry light or similar oil, place oiled clingfilm in to a small cup or bowl with ends hanging over the edge but make sure you press the clingfilm into the cup. Crack an egg in to the clingfilm and gather up the edges and twist tightly to make a pouch (similar to a money bag). while you are doing this bring water to the boil once boiling put the clingfilm egg pouch into the water, I wait until it comes back to the boil then switch the hob off and remove the pouch when the egg looks and feels cooked.

I used to cook them in the microwave in a cup which I rinsed with water then cracked egg in to it used a fork to spear the yolk and cook 30 seconds at a time.

This is the method I use and it always works. You can see a hilarious comparison of various methods on b3ta. That's what inspired me to use the cling film method and I wouldn't poach any other way now!

ETA: I haven't read the entire thread, so forgive me if this link has already been posted.