Discussion
I'm quite happy with my poached eggs, but can't understand why they look different to the ones you get in a hotel etc. Of course there are better things to do with my time than worry about this, but it's bugging me!
The eggs are fresh from our chickens, they've been dropped into various temperatures of water, they've been dropped into stirred water, they've had white wine vinegar added, I've cracked them into a glass first, I've chilled them first, I've even put them into little cling film parcels.But my eggs always look like this:
But in a hotel they look like this
So how do they do that?
The eggs are fresh from our chickens, they've been dropped into various temperatures of water, they've been dropped into stirred water, they've had white wine vinegar added, I've cracked them into a glass first, I've chilled them first, I've even put them into little cling film parcels.But my eggs always look like this:
But in a hotel they look like this
So how do they do that?
Agree that your eggs are fresher and frankly look better. I use the Hairy Biker method, ie few seconds first in boiling water in the shell, then into a deep pan with vinegar, stirred gently. Sometimes they are a bit of a disaster especially if they aren't the freshest, but if done right not far off those 'hotel' ones. If I could do poached eggs like those in your first photo wouldn't be trying to make them worse tbh.
"Fresh from your chickens" definitely helps, but I'd say you're using a shallow pan of water.
Use a saucepan of just simmering water at least 4" deep with a splash of vinegar, then stir to create a little whirlpool in the middle and drop the egg into the middle of the whirlpool.
Another hotel/restaurant trick is to poach them a minute less than usual then drop in iced water and hold until you need them at which point you can put them back in simmering water for about 1 min. to reheat. Much easier that way if you need to serve several at the same time.
Use a saucepan of just simmering water at least 4" deep with a splash of vinegar, then stir to create a little whirlpool in the middle and drop the egg into the middle of the whirlpool.
Another hotel/restaurant trick is to poach them a minute less than usual then drop in iced water and hold until you need them at which point you can put them back in simmering water for about 1 min. to reheat. Much easier that way if you need to serve several at the same time.
The picture of my egg isn't actually my egg, I just googled an image. But that's pretty much what mine look like. I normally use a small saucepan with 3in of water. Stirring is ok for one egg, but you can't stir again for the second. Nonetheless I still don't get that 'bag' shape. Perhaps it is the bain marie that makes the difference.
But you're quite right, my eggs are just fine and I shouldn't be bothered. I might give the cold water a go.
But you're quite right, my eggs are just fine and I shouldn't be bothered. I might give the cold water a go.
If you are using fresh eggs (as in absolute max 48 hours old but preferably no more than 24) all you need is a deep saucepan of water that has just come off the simmer. Make sure the water is still - don't swirl it, don't add vinegar or do anything else. When you (gently) drop the egg in to the water the white will naturally cling around the yoke.
When you crack the egg in to a cup, if the white is thin then it won't poach well and you will end up with a soup of white silly string. Thin egg white either means the egg was too old or the hens (if they aren't old girls themselves) are not eating enough greens.
When you crack the egg in to a cup, if the white is thin then it won't poach well and you will end up with a soup of white silly string. Thin egg white either means the egg was too old or the hens (if they aren't old girls themselves) are not eating enough greens.
I've been experimenting with the microwave for eggs.
I nailed scrambled eggs in the micro years ago and wouldn't bother with any other method now.
The poached eggs has been a little more tricky but have been doing the following to good effect:
Make a cup of tea
Sprinkle salt into 2 small glass ramekin type bowls.
Add a splash of hot water, see why the tea was relevant?
Crack the eggs into bowls
Micro for 1 minute and test if done, if not then 10 second blasts until perfect
Sounds crap but works for me anyway.
I nailed scrambled eggs in the micro years ago and wouldn't bother with any other method now.
The poached eggs has been a little more tricky but have been doing the following to good effect:
Make a cup of tea
Sprinkle salt into 2 small glass ramekin type bowls.
Add a splash of hot water, see why the tea was relevant?
Crack the eggs into bowls
Micro for 1 minute and test if done, if not then 10 second blasts until perfect
Sounds crap but works for me anyway.
mattdaniels said:
If you are using fresh eggs (as in absolute max 48 hours old but preferably no more than 24) all you need is a deep saucepan of water that has just come off the simmer. Make sure the water is still - don't swirl it, don't add vinegar or do anything else. When you (gently) drop the egg in to the water the white will naturally cling around the yoke.
When you crack the egg in to a cup, if the white is thin then it won't poach well and you will end up with a soup of white silly string. Thin egg white either means the egg was too old or the hens (if they aren't old girls themselves) are not eating enough greens.
That's great with really fresh eggs, but if you can't get them the swirling helps to keep the white together, otherwise it just sinks to the bottom and spreads out usually sticking to the pan in the process with the yolk sitting there all naked and vulnerable.When you crack the egg in to a cup, if the white is thin then it won't poach well and you will end up with a soup of white silly string. Thin egg white either means the egg was too old or the hens (if they aren't old girls themselves) are not eating enough greens.
FurtiveFreddy said:
mattdaniels said:
If you are using fresh eggs (as in absolute max 48 hours old but preferably no more than 24) all you need is a deep saucepan of water that has just come off the simmer. Make sure the water is still - don't swirl it, don't add vinegar or do anything else. When you (gently) drop the egg in to the water the white will naturally cling around the yoke.
When you crack the egg in to a cup, if the white is thin then it won't poach well and you will end up with a soup of white silly string. Thin egg white either means the egg was too old or the hens (if they aren't old girls themselves) are not eating enough greens.
That's great with really fresh eggs, but if you can't get them the swirling helps to keep the white together, otherwise it just sinks to the bottom and spreads out usually sticking to the pan in the process with the yolk sitting there all naked and vulnerable.When you crack the egg in to a cup, if the white is thin then it won't poach well and you will end up with a soup of white silly string. Thin egg white either means the egg was too old or the hens (if they aren't old girls themselves) are not eating enough greens.
I find the easiest way is a shallow frying pan full of very gently simmering water, a good bit of salt and a touch of vinegar, carefully crack the eggs into the water and lift them off the bottom of the pan with a spatula after a minute. You know they are done when you lift them up with a spatuala and give them a wobble, only the yolk should wobble, perfect.
My Mrs employs the spiinny water method in a deep pan but im not a fan
My Mrs employs the spiinny water method in a deep pan but im not a fan
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