how to cook the perfect poached egg?

pthompson

crazygirl wrote:

...putting it in cling film, tying it tightly at the top and then drop into boiling water works really well... here.

I don't want to spoil your enjoyment of poached eggs, but I would be concerned about the migration of plasticisers, such as DEHA -- di (2-ethylhexyl) adipate -- from the cling film to food.

The Food Standards Agency has some advice [1] about the safe usage of cling film. Personally, I always avoid letting it come into contact with food at all, particularly during cooking -- even "microwave safe" cling film.

[1] http://www.food.gov.uk/safereating/packagingbranch/61812

- Paul.

calleyw

pthompson wrote:

I don't want to spoil your enjoyment of poached eggs, but I would be concerned about the migration of plasticisers, such as DEHA -- di (2-ethylhexyl) adipate -- from the cling film to food.

The Food Standards Agency has some advice [1] about the safe usage of cling film. Personally, I always avoid letting it come into contact with food at all, particularly during cooking -- even "microwave safe" cling film.

[1] http://www.food.gov.uk/safereating/packagingbranch/61812

- Paul.

One reason that I have moved away from cling film to greaseproof paper and tin foil for most things.

I do admit that I use the odd freezer bag for sandwiches and the odd thing in the freezer.

I am sure the amount of cancers etc are caused by the amount of plastic we use that comes in contact with are foods and medicines even when they are suppose to be food safe.


Yours


Calley

Edinburghlass_2

researcher wrote:

I've just discovered a new way of poaching eggs, and I'm so impressed I wanted to share it.

Using a microwavable pot or cup - (I use one of those little plastic pots that came with an individual chocolate pudding in it) - add one desertspoon of water and the egg and microwave on full power for about 45 sec - depending on the size of the eggs and the wattage it might need a few sec more or less - (remember the eggs cook a little more too when you've stopped). Result - a perfect poached egg, no mess and sooo quick.:D

As Glad was raving about this method of poaching eggs, today I bought a pack of the delicious Gu chocolate deserts that come in the glass ramekens to try the poaching of eggs but first I need to eat the chocolate deserts

such hardship!

rozeepozee

crazygirl wrote:

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.

I've been meaning to try this myself but the recipe I saw suggested adding other scrummy stuff to the egg in clingfilm such as chopped chives, smoked salmon (perhaps that's not very money saving ), cheese, etc

Curry_Queen

Edinburghlass wrote:

As Glad was raving about this method of poaching eggs, today I bought a pack of the delicious Gu chocolate deserts that come in the glass ramekens to try the poaching of eggs but first I need to eat the chocolate deserts

such hardship!

Such a hardship indeed! :rotfl:

Now where would I find these chocolate deserts as I could do with some new ramekin dishes ... not that the chocolate desert has anything to with it mind :whistle:

Edinburghlass_2

Tesco

I did consider it very carefully of course CQ. I looked at buying just a couple of ramekins but the indivual price was 98p each so that made my chocolate desserts a bargain at just 55p

stressedoutmumof1

I have struggled to cook the perfect poached egg for years - until I followed these instructions.

Using a shallow pan (ie a frying pan) just put a couple of inches water in - and wait until you get tiny bubbles in the water, add a tbsp of vinegar and break your eggs into a ramekin (one at a time) slide the egg in very carefully and repeat with the rest of your eggs - cook for about 4 minutes. Viola (sp?) the perfect poached egg!!

RacyRed

Curry_Queen wrote:

Such a hardship indeed! :rotfl:

Now where would I find these chocolate deserts as I could do with some new ramekin dishes ... not that the chocolate desert has anything to with it mind :whistle:

I also "happened" to stumble on these in Waitrose. Such a hardship to have to empty out the choccy deserets first don't you think? Oh, you can get Caramel ones as well

(anybody got a use for 2 doz glass ramekins )

Oh yeah, and for poached eggs? Big pan of boiled water just on the "bubble" with a touch of vinegar and a dot of butter. Eggs must be as fresh as possible though.

Curry_Queen

I've just checked Tesco website and found them!!! :j

Now, do I want the hot choc souffle or choc and vanilla cheesecake :drool: ... or both! :rotfl: (and yes, it is that time of month when I crave all things choccy )


Think I might send the boys on a little shopping trip later today :whistle:



Oh, and (to keep on topic) I will try cooking poached eggs in them afterwards, as well as some long craved after choc pots that I've seen Jamie and Nigella make before

calleyw

Edinburghlass wrote:

Tesco

I did consider it very carefully of course CQ. I looked at buying just a couple of ramekins but the indivual price was 98p each so that made my chocolate desserts a bargain at just 55p

Sounds like me a couple of years ago I bought a GU chocolate dessert for something silly like 20p at the time did not know it had glass ramkins so bargain or what.


Yours

Calley