We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
how to cook the perfect poached egg?
Comments
-
what a great idea the clingfilm is.
just another point to note, when poaching more then one egg, let the water came back to the bubbles stage before dropping in another one - or try dropping two in at the same time!!!0 -
Mmmmm fancy that now
Will probably have one later with a nice bit of home made bread "There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter
:A ~~~ Spread some good Karma ~~~ :A0 -
lol, well the whirlpool (or 'vortex' ) method didn't really give a better result, but i cant wait to try to cling film method...might be poached egg for lunch tomorrow as well :rotfl: know thyselfNid wy'n gofyn bywyd moethus...0
-
I do mine in the microwave - boiling water in a ramekin, crack the egg in and put in microwave on full power - 45 secs in mine. You can always give in an extra 10 secs if the white is not fully cooked. Depends on how cold the egg is when you start to cook it.
OK, so is half the country going to be having poached eggs tomorrow? 0 -
ooooh get me, im such a trendsetter :rotfl: know thyselfNid wy'n gofyn bywyd moethus...0
-
Ticklemouse wrote:I do mine in the microwave - boiling water in a ramekin, crack the egg in and put in microwave on full power - 45 secs in mine. You can always give in an extra 10 secs if the white is not fully cooked. Depends on how cold the egg is when you start to cook it.
Ooo I shall try that - I have one of those microwave poachers, which are ok, but you either get one egg that explodes (even though you've pricked it beforehand) and the other one is not cooked enough!
So I shall try the ramekin method.0 -
I don't know what my instruction books says but I always do mine on medium. I had far too many explode on me when cooked on high.Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
0 -
add a touch of white wine vinegar to the water. it keeps the white together and white, and stops it becoming discoloured where it meets the yolk.0
-
I've never pricked my yolk and I don't think I've had any explode either - maybe because I err on the side of caution and check whilst still slightly undercooked. In fact, off to get one or two out of the fridge, in readiness for lunch. Boys here don't like eggs, so they can have beans on toast and leave me the eggies
0 -
May all your dots fall silently to the ground.0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 350.6K Banking & Borrowing
- 253K Reduce Debt & Boost Income
- 453.4K Spending & Discounts
- 243.6K Work, Benefits & Business
- 598.3K Mortgages, Homes & Bills
- 176.7K Life & Family
- 256.8K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards