how to cook the perfect poached egg?

hmkn

If your eggs are fresh it makes all the difference. We have our own chickens, which I know not everybody else does, but poaching eggs is a doddle with an egg that is a day or 2 old. Once they get past a week or so (age of the average shop bought egg), they are much more likely to spread. Conversely, if you hard boil a new egg, huge chunks of white come off with the shell. Once it's a week or so, it peels easily.
Is there a farm shop or market where you could get fresher eggs to see if that helps?

HMK

mi_jardin

I put an inch of water in a frying pan with a dash of vinegar, then put in my egg rings. They are metal rings that are like pastry cutter shapes. Break the egg into the ring when its boiling and thats it.
I inherited them from my mum so I dont know where she got them from, but you could use normal pastry cutters i guess....I could try giving hubby one in the shape of a done bone...I wonder if he'd notice!

Bronnie

I could never do them either and gave up and bought one of these years ago. The result is not as delicate, but does the job for me.

http://www.argos.co.uk/static/Product/partNumber/8611556/c_1/1%7Ccategory_root%7CKitchen%20and%20laundry%7C14418476/c_2/3%7Ccat_15701295%7CCookware%7C14418537.htm?engine=froogle&keyword=Cookworks+20cm+Egg+Poacher&_$ja=tsid:11527%7Ccc:%7Cprd:8611556%7Ccat:Kitchen+%26+Laundry+%3E+Cookware+%3E+Saucepans

ikkleosu

maltesers wrote: »

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.

The Hairy Bikers reccomended a similar method, of putting the egg whole with shell into boilgin water for 30 seconds, then doing the normal poached method. The heat just helps the egg start to cook and congeal together before you start paching it.

UnluckyT

I must admit ive trouble poaching eggs.
but as a general rule i boil water in the kettle, pour a couple of inches high, bring back to the boil then turn gas down, crack egg(s) into pan leave for about a min and simmer til theyre done to your liking.
seems to work okay for me so far?

janb5

Bronnie wrote: »

I could never do them either and gave up and bought one of these years ago. The result is not as delicate, but does the job for me.

http://www.argos.co.uk/static/Product/partNumber/8611556/c_1/1%7Ccategory_root%7CKitchen%20and%20laundry%7C14418476/c_2/3%7Ccat_15701295%7CCookware%7C14418537.htm?engine=froogle&keyword=Cookworks+20cm+Egg+Poacher&_$ja=tsid:11527%7Ccc:%7Cprd:8611556%7Ccat:Kitchen+%26+Laundry+%3E+Cookware+%3E+Saucepans

I so agree with you - does the job and for less of a struggle! Somethings are not worth the candle!

Stephen_Leak

Try this ...

POACHED EGG

This is a bit fiddly, but it is the best version of solo eggs. In Scotland, these are known as "drappit" eggs.

Serves 1

INGREDIENTS

2 eggs
500ml of water
1 teaspoon of vinegar
Ground pepper to taste

METHOD

Break the eggs into 2 cups and pick out any bits of shell.

Put the water and vinegar in a saucepan on a medium heat. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Slide the eggs out of the cups into the water. They should hold together, although there will probably be some white froth on the surface, which should be scooped off. If the eggs appear to be sticking to the pan, wait until they are fairly well cooked before trying to dislodge them.

The eggs are ready when the white is just solid. The yolk should then still be runny. This takes about 2 or 3 minutes.

Fish the eggs out with a spoon. If the white is still a bit runny, put the egg back into the water and continue to cook for a little bit longer.

If any hot water has become trapped in any bubbles in the white, burst them with a fork and drain it off.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Serve on 2 slices of hot buttered toast.

TIPS

Use fresh eggs at room temperature. There is no need to keep eggs in the fridge.

It is better to slightly undercook eggs than to overcook them, as they end up like rubber.

You can get a special pan for poaching eggs, but now that you know how to do them this way, you don’t need one.

IMPORTANT NOTE

Undercooked eggs are unsuitable for babies, toddlers, pregnant women, elderly people or people who are unwell.

rosie383

We have recently discovered the joys of a perfectly poached egg. Yum!
However, I bought what I think is an egg poacher for the microwave and I can't use it. Got it in the charity shop for 10p:j
It has 4 wells in it, made of white plastic, and has a lid on it.
I cracked one egg into it, put it in the microwave for 30 seconds, and it exploded!!!!!!:eek:
Luckily, I know how to clean a microwave easily. I think, if I can ever use it, it would be much cheaper than boiling water on the hob to poach in. Any ideas anyone?
Oh, and while we are at it, is it cheaper to boil the kettle and pour it into the saucepan, for example for pasta, or to boil the water on the hob? I do use any hot water that would be in the tap, so it is halfway there, but never know what is the cheapest way.

iamana1ias

You have to pierce the yolk

rosie383

Thanks. I didn't know that. Obviously!!!!
Any idea how long to cook it for? And do I put the lid on?