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rohrl
3,700 posts
14 months
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+1 for the poaching pan. Mine was £1 from a charity shop. That's £1 more than my cast-iron griddle pan which came from an old man who was throwing it out at the council tip because it was too heavy for his wife to lift any more. Gotta love a bargain.
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andym1603
859 posts
41 months
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OzzyR1 said: We must have been typing our posts at the same time, glad to see another aficionado of the "correct" method  Just noticed that. Near perfect results everytime if done properly, would you agree?
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mattdaniels
5,111 posts
151 months
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I always use the cling film method. Never fails. Then my friend said "it's all wrinkly like a pale white scrotum". 
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HeatonNorris
1,649 posts
17 months
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A 'poaching pan' doesn't really poach, though.
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Stu R
19,502 posts
84 months
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HeatonNorris said: A 'poaching pan' doesn't really poach, though. Neither does cling film. The result is exactly the same, semantics aside.
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Hoover.
4,867 posts
111 months
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Stu R said: HeatonNorris said: A 'poaching pan' doesn't really poach, though. Neither does cling film. The result is exactly the same, semantics aside. Pan is good enough me... its what I grew up on, and a treat over Xmas when I stay at parents for a few days... mum always wants to treat her little boy 
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Digger
5,686 posts
60 months
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Stu R said: HeatonNorris said: A 'poaching pan' doesn't really poach, though. Neither does cling film. The result is exactly the same, semantics aside. The same for those floaty silicon pods as well.
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lockhart flawse
867 posts
104 months
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Pah ...tried the clingfilm at the week-end. Don't think I used enough clingfilm.
My method : 1 inch of water, put in one of those round metal presses for cutting out pastry (pastry-cutter even), break egg in the middle of pastry-cutter.
Guarantee this works and you can poach more than one at a time.
L.F.
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DeadMeat_UK
3,053 posts
151 months
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hidetheelephants said: I have a lazy b  d method, although it's not strictly poaching; - teaspoon of water into a small bowl or ramekin thing
- cling film over the top
- microwave on 30-50% power for 1.5 mins(the power setting and cooking time need adjusting dependent on microwave power, size of egg, whether the egg's at room or fridge temp and of course whether you like a runny or solid yolk.)
After it's done just lob it in the dishwasher as it's just a dish. You sort of forgot to mention where the egg actually goes. So far it's a clingfilm covered ramekin with water in it.... 
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ady1320
145 posts
39 months
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pan of bioling water few drops of vineger stir the water round i use a whisk drop the eggs in 2 mins lovely 
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parapaul
2,693 posts
67 months
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I normally use the vortex method and have adequate results - but you can only poach one egg at a time that way. Going to try this in future - maybe with teddy bear shaped cutters... lockhart flawse said: Pah ...tried the clingfilm at the week-end. Don't think I used enough clingfilm.
My method : 1 inch of water, put in one of those round metal presses for cutting out pastry (pastry-cutter even), break egg in the middle of pastry-cutter.
Guarantee this works and you can poach more than one at a time.
L.F.
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21TonyK
2,809 posts
78 months
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I always do the pan of swirling water with white wine vinegar method. Works fine for me.
But... cling filmed in a water bath at 62 degrees for 4 minutes is just as good and much more in keeping with making the most of kitchen toys.
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fizz47
1,072 posts
79 months
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andym1603 said: I have found that if you place the eggs,in shell, into boiling water for 20secs. the whites start to congeel. Take them out then crack them into water off the boil, without burning you fingers. Then you can turn up the heat and lift out when they are as you like them. If the eggs are fairly fresh they should not spread anyway. This is the way I always do them and they look like this.  Tried both the cling film menthod and the above method last night. Both worked but really pleased with the above method as the eggs look good too... First time ive been able to make proper poached eggs!
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zygalski
1,030 posts
14 months
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I used to work as a chef in a 3AA rosette hotel restaurant. Sometimes I helped with the breakfast prep if the chef was in trouble.
The way we always used to do poached eggs was as follows:
-Wide, shallow pan with only about 3 inches deep with very gently simmering water.
-Put a little malt vinegar into the water. Maybe 50ml for 2l water.
-Crack the eggs into a ramekin. I think it helps if the eggs have come straight out of the fridge.
-Lower the lip of the ramekin to the surface of the water & gently & slowly slide the egg in.
-Cook for about 3 minutes on the very gentle simmer.
-Strain & then either plunge into iced water for cooking later or clean hot water to remove any vinegary taste.
This produces perfectly shaped poached eggs & is far easier & less messy than some of the methods shown.
The old-fashioned method using a huge pan of swirling vortex of water is extremely wasteful & gives far too random results.
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lepetitoeuf
5,304 posts
131 months
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zygalski said: I used to work as a chef in a 3AA rosette hotel restaurant. Sometimes I helped with the breakfast prep if the chef was in trouble.
The way we always used to do poached eggs was as follows:
-Wide, shallow pan with only about 3 inches deep with very gently simmering water.
-Put a little malt vinegar into the water. Maybe 50ml for 2l water.
-Crack the eggs into a ramekin. I think it helps if the eggs have come straight out of the fridge.
-Lower the lip of the ramekin to the surface of the water & gently & slowly slide the egg in.
-Cook for about 3 minutes on the very gentle simmer.
-Strain & then either plunge into iced water for cooking later or clean hot water to remove any vinegary taste.
This produces perfectly shaped poached eggs & is far easier & less messy than some of the methods shown.
The old-fashioned method using a huge pan of swirling vortex of water is extremely wasteful & gives far too random results. I've done some eggstensive research and can confirm that the above method is spot on. The water needs to be at ~80ºC with a good glug of vinegar in it. Just over 2 mins will see a runny yolk and the white should be firm (but might be some wobbly). 4 mins will see the yolk hardening and a firmer cooked egg. I'm normally eating them with Hollandaise so don't bother with the second pan, a bit of vinegar is fine by me.
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Laplace
711 posts
51 months
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lepetitoeuf said: I've done some eggstensive research and can confirm that the above method is spot on. It's no yolk, I can confirm this method works too!
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Pixel-Snapper
Original Poster
3,495 posts
61 months
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So thought I'd try the pan of water and rosti ring trick last night. First impressions are it worked quite well although I was abit eggcessive breaking the egg into the ring and the yolk broke. 
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calibrax
2,937 posts
80 months
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Stu R said: Poaching pan never fails - perfect every time and saves faffing around. Yep, does work perfectly, and that's how I usually do them. But that's not really a poached egg... technically it's a coddled egg.
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Bill
26,350 posts
124 months
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I use the clingfilm method because you can get a load of eggs ready to go at the same time.
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Pixel-Snapper
Original Poster
3,495 posts
61 months
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calibrax said: technically it's a coddled egg. Huh interesting didn't know that term egg-sisted just had to do a google to find out. Its getting old now isn't it.
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