Re-heating poached eggs
Discussion
I was impressed up 'til then 
FaineantFreddy said:
Messy and they don't look right
Serve the other way up ;-) (rounded side to the top)As for the disintegrated eggs, they aren't fresh enough. All this "add vinegar, salt, swirl it" etc really are not needed if the eggs are really fresh. It's only when the albumen starts to break down that you get the problems. If you can get eggs 1 or 2 days old then you are onto a winner every time.
21TonyK said:
Serve the other way up ;-) (rounded side to the top)
As for the disintegrated eggs, they aren't fresh enough. All this "add vinegar, salt, swirl it" etc really are not needed if the eggs are really fresh. It's only when the albumen starts to break down that you get the problems. If you can get eggs 1 or 2 days old then you are onto a winner every time.
Top Tip - Before cracking the egg into the water, place into pan with the shell on for 30 seconds this give a film around the egg so no seperation when craking into the water!!As for the disintegrated eggs, they aren't fresh enough. All this "add vinegar, salt, swirl it" etc really are not needed if the eggs are really fresh. It's only when the albumen starts to break down that you get the problems. If you can get eggs 1 or 2 days old then you are onto a winner every time.
My thoughts too. Don't care what shape they in, they taste the same. One of my favourite lunches, when I'm hungry, is two poached eggs on toast with a few rashers of bacon. Salt and black pepper on the egg, English mustard on the bacon, swilled down with coffee.
But as someone said, the fresher the egg the more it holds together. A splosh of vinegar is supposed to help too.
But as someone said, the fresher the egg the more it holds together. A splosh of vinegar is supposed to help too.
Melman Giraffe said:
Top Tip - Before cracking the egg into the water, place into pan with the shell on for 30 seconds this give a film around the egg so no seperation when craking into the water!!
30 secs is too long imo....10 is enough.....don't forget to wash the shell, otherwise you run the risk of getting chicken poo in the water, & as said, if you've got really fresh eggs, no need to do this pre cookingCling film every time!
Solves the problem if your eggs are getting on a bit.
Take a piece of cling, slightly oil with a piece of kitchen roll, place over a small cup or ramakin/ice-cream coup. Make a depression crack egg in, bring the cling up to make a bag. Making sure there is no air left in. Twist the bundled cling as much as possible and drop in simmering water.
It takes a little practice as to how much you want to pre cook the eggs, but you can also put them back into the egg box. Safe in the knowlege that if you get one on order, once it's in the pan it isn't going to make a mess of the water and you can drop the next one in without changing the water.
I've never done mine any other way since I tried it this way.
Good luck.
Solves the problem if your eggs are getting on a bit.
Take a piece of cling, slightly oil with a piece of kitchen roll, place over a small cup or ramakin/ice-cream coup. Make a depression crack egg in, bring the cling up to make a bag. Making sure there is no air left in. Twist the bundled cling as much as possible and drop in simmering water.
It takes a little practice as to how much you want to pre cook the eggs, but you can also put them back into the egg box. Safe in the knowlege that if you get one on order, once it's in the pan it isn't going to make a mess of the water and you can drop the next one in without changing the water.
I've never done mine any other way since I tried it this way.
Good luck.
Sod cling film. It works well, but I cook poached eggs when I've just woken up, and before the 1st coffee of the day. Faffing about is not an option 
Therefore, a poaching pan works best for me. And they're uniform in size, which is handy. 4 minutes till eggy heaven, every morning without fail.
http://www.legendcookshop.co.uk/four-hole-egg-poac...
Therefore, a poaching pan works best for me. And they're uniform in size, which is handy. 4 minutes till eggy heaven, every morning without fail.
http://www.legendcookshop.co.uk/four-hole-egg-poac...
SAGgy chef said:
Take a piece of cling, slightly oil__ with a piece of kitchen roll, place over __a small cup or ramakin/ice-cream coup. Make a depression crack egg in, bring the cling up to make a bag. Making sure there is no air left in. Twist the bundled cling as much as possible and drop in simmering water..
So as the other chap said, coddled eggs i.e. the same as cooked in an egg poacher 
NickHKent said:
I've got two of them, fecking useless things. I want to poach the eggs not send them on a boating expedition around the saucepan. As soon as you realise the yoke is cooked and the white isn't, you then engage in a game of poached egg battleships, trying to sink the feckers to get some white over the yoke and get the whole thing to cook evenly.Edited by mattdaniels on Saturday 19th February 08:33
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