how to cook the perfect poached egg?

PizzaLover

I use this method too (but don't eat poached eggs all that often) and the clingfilm is very easy to remove (after taking it out of the water). I suspend the egg from a wooden spoon placed across the pan of water.

My method -
1. get a cup or mug and line it with clingfilm
2. break the egg into the clingfilm
3. close the clingfilm around the egg
4. tie or wrap the end of the clingfilm around the handle of a wooden spoon
5. place carefully into water (boiling, I think?) with the egg suspended from the spoon, but make sure it's covered by the water
6. wait for it to cook
7. remove from water and cut open the clingfilm with scissors, just above the egg.
8. Devour!

Has worked every time for me!:T

I know some people might be worried about the issue of having warm/hot clingfilm in contact with food (I think there was something on the news a while ago about certain chemicals being released from plastics etc) but I'm happy to use this method once in a while as it's the only one that works for me!

russetred

Bring a pan of water to just below the boil,ie bubbles on the bottom not the top.Whisk the water to create a whirlpool then crack the egg directly in.The centrafrugal force keeps the egg in an oval shape.Time for 4 minutes then remove.I make poached eggs for breakfast for 4 every weekend with no hassle.I use the same water for each egg and keep the others warm in a barely warm oven.I swear by FR eggs mind.

windowshopping

need some help please.
i consider myself a pretty competant cook (good at pastry, bread etc) BUT i cannot for the life of me poach an egg!!!!!!!!!. Tried again this morning as hubby always asks but just laughs at my efforts.
can anyone kindly give me a foolproof method? i googled it just before but there were so many different suggestions that it would take me forever (and cost a fortune) to try all the different ways. i usually try swirling the water with a bit of vinegar.
Thanks

Jojo_the_Tightfisted

Put inch of water in frying pan, vinegar optional. Bring to boil - pea sized bubbles throughout. Use whisk to create 'turning' motion in water - not spin cycle fast, just get rotation going (about 3 turns). Slide fresh egg into water. Bung lid on top. Turn off gas. Do not touch for 2 minutes.

If still a little sloppy after 2 mins, switch heat back on briefly.

Hoik out with slotted spoon/egg flipper, hold against kitchen roll, bung on plate.

Yummy.

wssla00

I use a poach pod but you do need to put the lid on. The only way I can do it

funkymonkey849

OH makes amazing poached eggs, I can't do it. I bought a microwave poacher which worked for the first few times then I think I forgot to jab the eggs with a knife and they exploded all over the microwave I was hungry so scraped them off the door and ate them.

Now I stick to scrambled, or get OH to do them - he loves eggs so is always willing.

Essex-girl_2

My OH is also brilliant at Poached Eggs - his method - put a pan onto boil, once boiling he leaves it boiling for a while. He then turns off the heat, breaks the eggs into the pan & leaves for a couple of mins. They are always perfect. However we have a gas hob and he has tried them on an electric hob and it just doesnt work as well.

Also he uses the egg straight from the fridge which I think helps the yolks to stay runny.

triggerhappy_2

The cheat's way:

• Get some microwaveable clingfilm
• Get a cup
• Push the cling film into the cup, and crack the egg into the cling film
• You should be able to tie the clingfilm around the top of the egg,
• Drop egg into boiling water, and poach normally, it'll taste great, and you wont have to spend ages scrubbing cooked on egg off the pan.

anguk

wssla00 wrote: »

I use a poach pod but you do need to put the lid on. The only way I can do it

Me too, I'm in my 40's and have tried every method possible but just could not make decent poached eggs and I'm a pretty able cook. Poach pods are brilliant and foolproof!
http://www.lakeland.co.uk/poach-pods/F/keyword/poachpods/product/12116

They're about the same price on Amazon but free delivery :
http://www.amazon.co.uk/Fusion-Brands-Poachpod-Poacher-Silicone/dp/B000P6FD3I/ref=sr_1_1?ie=UTF8&s=kitchen&qid=1268389198&sr=8-1

maltesers_2

I found this tip on Shirley Goode's blog


http://shirleygoode.blogspot.com/search?q=poached+egg

even she with all her experience had problems with them

Recently heard a chef give a tip on how to poach eggs, and this I tried yesterday. As necessary to prove it worked, poached one egg in the normal way, the other using the 'cheffy way' by first putting the egg - still in its shell - into a mug, and pouring over boiling water. Leave for 45 seconds, then remove and break the egg into a pan of simmering water (with or without vinegar, and no need to swirl). Could not believe how the white stayed round the yolk, no white floating across the pan as happened with the other egg. It was perfect. After spooning a little water over the yolk to get the surface sealed, used a slotted spoon and removed both eggs when almost 'done' , and slid them into a bowl of very cold water, then placed them in the fridge.