Discussion
There is no better way to poach an egg than the way all chefs do it. If there was they’d all do it differently. Deep pan of just off boiling water, splash of Vinegar, swirl, drop egg in. 3.5 mins. Slotted spoon onto paper towel.
Anything else you’re just wasting your time in the long run.
Anything else you’re just wasting your time in the long run.
jonathan_roberts said:
There is no better way to poach an egg than the way all chefs do it. If there was they’d all do it differently. Deep pan of just off boiling water, splash of Vinegar, swirl, drop egg in. 3.5 mins. Slotted spoon onto paper towel.
Anything else you’re just wasting your time in the long run.
SecondedAnything else you’re just wasting your time in the long run.
It's an incredibly inexact science doing them in the microwave - even with the poaching cup things.
They really do need to be done in a pan to get them right. You can do 2 in a small milk style pan with a boiled kettle just as well in under 5 mins.
I don't think the microwave really works in the convenience vs result stakes on a poached egg, once you've nailed the technique it really is easy to do. Boil kettle and make tea, use remaining water in small pan on simmer heat, small bubbles. Splash of white vinegar, swirl, crack eggs in, toast in toaster. 3 mins and remove to drain. Butter toast, milk in tea, eggs on toast. Done. 5-6 mins tops.
They really do need to be done in a pan to get them right. You can do 2 in a small milk style pan with a boiled kettle just as well in under 5 mins.
I don't think the microwave really works in the convenience vs result stakes on a poached egg, once you've nailed the technique it really is easy to do. Boil kettle and make tea, use remaining water in small pan on simmer heat, small bubbles. Splash of white vinegar, swirl, crack eggs in, toast in toaster. 3 mins and remove to drain. Butter toast, milk in tea, eggs on toast. Done. 5-6 mins tops.
honestly I think the big pan (bigger the better) makes more difference than swirling the water, but the real game changer if you are cooking for more than yourself is cooking them most of the way before taking them out and putting them into ice water, before then returning them to the pan en mas to finish just before the need to be served.
The key for me is not to let the water boil. Anything between about 90°c (tiny bubbles) to 99°c (simmer but not boiling).
Personally I use my toaster as the timer ( pop the toaster down after the eggs are in the pan and take out the eggs after the toast is done and spread with butter). A quick grind of black pepper on top and Bob's your uncle, perfect every time.
Personally I use my toaster as the timer ( pop the toaster down after the eggs are in the pan and take out the eggs after the toast is done and spread with butter). A quick grind of black pepper on top and Bob's your uncle, perfect every time.
Not the “best way” but if it’s something you do a lot & for health reasons or whatever & you don’t want to fry.
A really simple way is to crack the egg into water that’s 1-2cm deep frying pan (someone will tell me that’s not poaching but it is) & flick hot water onto them with a fish slice or spoon to cook the tops. Poaching rings can be used too if your eggs are older and more likely to spread.
As has been said though freshness is key, cage/barn/free all the same just buy the ones with the longest date you can.
A really simple way is to crack the egg into water that’s 1-2cm deep frying pan (someone will tell me that’s not poaching but it is) & flick hot water onto them with a fish slice or spoon to cook the tops. Poaching rings can be used too if your eggs are older and more likely to spread.
As has been said though freshness is key, cage/barn/free all the same just buy the ones with the longest date you can.
48k said:
This. No vinegar, no swirling, no other nonsense, it's fresh eggs that are the key.
Freshness, freshness, freshness. Supermarket eggs can be weeks old. Find a farm shop which has its own chickens and you should find the freshest eggs. Don't worry about fancy breeds or any of that nonsense that the supermarkets will charge you more for - just fresh eggs please. (Although not still warm from laying - day old is best they say.)Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff