Definitive guide on "How to poach an egg"
Discussion
I have a lazy b
d method, although it's not strictly poaching;
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.)
Heres an even more simple and effective method I've discovered:
Once you've cracked the egg, very very SLOWLY and carefuly allow the egg to be released from it's shell into the hot water, have the shell almost dipping into the water as you do it (be careful not to burn your fingers). Doing this allows the egg white to cook slightly before the rest of the egg is 'let lose' so to speak.
Result: an excellent poached egg, all in one piece.
Once you've cracked the egg, very very SLOWLY and carefuly allow the egg to be released from it's shell into the hot water, have the shell almost dipping into the water as you do it (be careful not to burn your fingers). Doing this allows the egg white to cook slightly before the rest of the egg is 'let lose' so to speak.
Result: an excellent poached egg, all in one piece.
Wadeski said:
ive never had the cling film method work, i alawys get a mess that sticks to the film and isnt cooked properly.
vinegar + swirl water with a slotted spoon + warm eggs in a cup of hot water first = no problems?
Prehaps brush a small ammount of better on the clingfilm, and cook for a while longer! vinegar + swirl water with a slotted spoon + warm eggs in a cup of hot water first = no problems?
tried for a long time to perfect this amd normally fail on the final step.
My best effort is:
Bring water in pan to boil.
Add a few drops of vinegar.
Take pan off the ring to stop bubbling/boiling.
Crack the egg and slowly drop into water.
Wait 2 minutes until the white turns white, put it back onto boil again!
Guess when its done.
My best effort is:
Bring water in pan to boil.
Add a few drops of vinegar.
Take pan off the ring to stop bubbling/boiling.
Crack the egg and slowly drop into water.
Wait 2 minutes until the white turns white, put it back onto boil again!
Guess when its done.
Easiest way without cling film, etc...
1) get the water boiling...
2) reduce to a simmer as you don't need to have it boiling to cook the egg.
3) place up turned bowl/plate in pan, as its the bubbles that cause the issue with the egg not forming a nice shape.
If you are using fresh (and I mean fresh eggs) crack the egg into a ladle and place carefully in the centre of the upturned bowl/plate and watch it cook.
If using not very fresh eggs, crack egg into a slotted/strainer spoon and let the watery crap drain away leaving the more gelatinous white in the spoon and then place carefully in the centre of the upturned bowl/plate and watch it cook.
The reason behind removing the watery crap off the older eggs is that this causes the scum you will get floating on the top of the water.
when happy its cooked take it out and then serve as normal with cracked pepper and flakes of salt.
Thank me later.
1) get the water boiling...
2) reduce to a simmer as you don't need to have it boiling to cook the egg.
3) place up turned bowl/plate in pan, as its the bubbles that cause the issue with the egg not forming a nice shape.
If you are using fresh (and I mean fresh eggs) crack the egg into a ladle and place carefully in the centre of the upturned bowl/plate and watch it cook.
If using not very fresh eggs, crack egg into a slotted/strainer spoon and let the watery crap drain away leaving the more gelatinous white in the spoon and then place carefully in the centre of the upturned bowl/plate and watch it cook.
The reason behind removing the watery crap off the older eggs is that this causes the scum you will get floating on the top of the water.
when happy its cooked take it out and then serve as normal with cracked pepper and flakes of salt.
Thank me later.
I have tried at least 5 ways and find the 'delia' method is best. Dont keep eggs in fridge (if you missus insists, take them out an hour or two), break into a small cup, gently tip from cup into a shallow pan of boiling water (5cm), lightly boil for a minute to firm it up, take it off the heat and leave for around 8 mins. Worth the wait and no more egg soup!
Wadeski said:
ive never had the cling film method work, i alawys get a mess that sticks to the film and isnt cooked properly.
vinegar + swirl water with a slotted spoon + warm eggs in a cup of hot water first = no problems?
+1 for me like this with vinegar and stirring - the missus loves my poached eggs and they seem to come out nicely.vinegar + swirl water with a slotted spoon + warm eggs in a cup of hot water first = no problems?
The clingfilm thing looks great though - will have to try!
cqueen said:
Heres an even more simple and effective method I've discovered:
Once you've cracked the egg, very very SLOWLY and carefuly allow the egg to be released from it's shell into the hot water, have the shell almost dipping into the water as you do it (be careful not to burn your fingers). Doing this allows the egg white to cook slightly before the rest of the egg is 'let lose' so to speak.
Result: an excellent poached egg, all in one piece.
I do something reasonably similar to this and agree that it is the key to a well-formed egg.Once you've cracked the egg, very very SLOWLY and carefuly allow the egg to be released from it's shell into the hot water, have the shell almost dipping into the water as you do it (be careful not to burn your fingers). Doing this allows the egg white to cook slightly before the rest of the egg is 'let lose' so to speak.
Result: an excellent poached egg, all in one piece.
My tip is to put the egg (unbroken) into the simmering water for about 15-20 seconds. Hook it out, then crack it gently into the water.
The small amount of in-shell cooking time allows the very extremity of the white to start firming up and helps hold it together in the classic shape.
Plus the other couple of usual things, fresh eggs, lightly stirred pan etc.
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.
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.
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.
They are some mighty fine eggs, i feel a test of this method coming on in the next few days. 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.
I always use the biggest pot available with a gentle vortex and the eggs lowered in from a ramekin, they end up looking similar to that but not as well formed.
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.
We must have been typing our posts at the same time, glad to see another aficionado of the "correct" method 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.
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