how to cook the perfect poached egg?

dora37

I tried the cling film method - no straggly bits and a perfect yolk....lovely! :j

Kazonline

Hmmm, perhaps it's a seasonal thing, but I thought it funny I should look up poached eggs and find so many fancying them this time last year!
I've given up trying to poach the eggs in just a pan of water as I typically have to cook 8 each time we have them, so I bought an egg poacher pan.
Only thing is - I'm not sure how best to use it?
Do I fill it to the metal level so plastic cups are fully immersed?
Do I boil or simmer?
Do I put on the lid or not?
How long to cook? (we like runny yolk, but prefer a firm white)
Can anyone give me some instructions please?
My only tip is to ensure you 'grease' the molds first (I use butter) otherwise the eggs can get stuck & leave bits behind. Not the end of the world, but prettier if they come out whole
Kaz x

lil_me

Kaz you're naughty, I fancy a poached egg now and don't have a fancy thingamy, luckily had 30 delivered yesterday, so off to see if I can master a perfect poached egg (will be back when I run out of eggs :rotfl: )

My Mam used to have one, hers was used simmering, and always put the lid on, time, hmmm bit long ago to remember that!

dannahaz

The one and only secret to successsful poached eggs is NOT the method...it's the egg: or specifically, the freshness of the egg.

When you poach a very fresh egg, the white wraps itself around the yolk. If you poach an egg which is older (say, near its sell by date) then the quality of the white has deteriorated and so it spreads out in the pan.

Try it. Poach two eggs, one which has, say, three weeks to go before its sell by date and one which is close to its sell by date. It doesn't matter which of the methods you use, the fresh egg will be successful.

(personally I use large eggs, boil water in a small saucepan, add salt - because I like it - and then crack the egg in. Cook for two mins, lift out with a slotted spoon, and its great).

dannahaz

RacyRed wrote:

I (anybody got a use for 2 doz glass ramekins )

I have lots of these since discovering Gu. I've found they are perfect for my home made butter.

hopingforahouse

Will second dannahaz. When I lived in the country we used to get eggs from the farmers - fresher than fresh, and I suddently discovered I could poach eggs! If they're fresh all you need to water that's just on the boil - i.e wee bubbles, not going nuts, and just gently drop the eggs in one by one. Easy peasy. If they're not fresh, its just not going to work. Shame about carciogens in clingfilm though - that's a fab idea.

lil_me

dannahaz wrote:

When you poach a very fresh egg, the white wraps itself around the yolk. If you poach an egg which is older (say, near its sell by date) then the quality of the white has deteriorated and so it spreads out in the pan.

I've just proved this to myself, egg in fridge to use first so put that in, was supermarket egg bought about a week ago as I'd ran out, the yolk ended up at the other side of the pan!!!! :eek: bits all over the pan, wasn't pretty!

Second egg, delivered yesterday which lady collects from farm the same day, same method and it was fantastic! Stayed together perfect.

Never making poached eggs with older eggs ever again!

Yum yum don't usually have supper but had no breakfast or lunch today

webitha

as you all know im new to OS, so i dont know if this has been covered, i looked and nowt came up.

anyway i just had to let you all know that i have just cooked THE most perfect poached egg, i have used the microwave poacher and they come out either rock hard, or undercooked, the pan method, well just to say big mess and not tasty at all.

anyway the water in the pan is boiling and i broke the egg in a cup as per normal, but this time i lined the cup with clingfilm, wrapped it up like a goldfish bag lol, and dropped the clingfilm in the water, boiled for 3 mins, and OMG perfect, the yolk is nice and runny the white is is lovely and firm.

give it a try, its brill and the fact there is no mess in the pan after.

how do you do yours?????????

hot.chick

I do mine like a fried egg in a frying pan but using water instead of oil - they sort of steam with the lid on.

Perfect eggs every time and as they are the shape of a fried egg they go lovely on toast!!!

Penelope_Penguin

webitha wrote: »

anyway the water in the pan is boiling and i broke the egg in a cup as per normal, but this time i lined the cup with clingfilm, wrapped it up like a goldfish bag lol, and dropped the clingfilm in the water, boiled for 3 mins, and OMG perfect, the yolk is nice and runny the white is is lovely and firm.

Great idea :T Can I ask when you remove the cling film when it's still in the water or when you take it out to serve?

I'll add this to the existing poached egg thread to keep ideas together

Penny. x