First attempt at a poached egg

[jinkster]

Well....GQ Magazine came through the door yesterday morning and I was looking at the menu planner which gave me inspiration to make poached eggs in a pan of boiling water with no fancy egg poaching gadgets.

[deadmau5]

They look good.

Did you swirl the water before putting them in?

[jinkster]

[s3fella]

Can you dress yourself, too? Hahahahahaha.

Does look yummy mind.

[jinkster]

Never tried it before - yes I did swirl the water.

[944fan]

jinkster said:

Never tried it before - yes I did swirl the water.

Good effort, I love poached eggs. Have never managed the swirly water thing but use a shallow pan and carefully slide the eggs in from a cup. works just as well.

Next step for you, make your own Hollandaise and enjoy the wonders of eggs Benedict. Lovely.

[hollydog]

For the best results boil water with a small drop of white wine wine vinegar. As the water starts to boil stir . Break egg into a small ramekin and slowly pour into the centre of your pan. When they are nearly done take out and put the egg into cold water to stop the cooking. When you are ready to eat them boil salted water place back into water just to wash the taste of the vinegar off and finish of to a semi hard Yolk. Just enough so you when you cut into them the Yolk oozes out over ya toast . Then most important scoff the lot.

[Arun_D]

I love poached eggs.

I'm not a swirler, myself. Dash of vinegar and gentle bubbling water works for me.

However, host importantly, if you can help it...FRESH EGGS

[calibrax]

Clingfilm method for me.

http://www.b3ta.com/features/howtopoachanegg/

[mattdaniels]

I say it every time a poached egg thread appears - All you need is fresh eggs and a pan of gently simmering water. No swirling, no vinegar, no clingfilm, gadgets or any other tomfoolery. Poaching an egg is really simple, there is no black art involved. The only reason all this poached egg folklore and claptrap exists is because supermarket eggs are rarely the freshest.


Eggs'n'Bacon'n'Ciabatta by Matt_Daniels, on Flickr


Working Breakfast by Matt_Daniels, on Flickr

[ascayman]

^^^^^^^^^ Perfect. can I come round for breakfast?

[GreenDog]

mattdaniels said:

I say it every time a poached egg thread appears - All you need is fresh eggs and a pan of gently simmering water. No swirling, no vinegar, no clingfilm, gadgets or any other tomfoolery. Poaching an egg is really simple, there is no black art involved. The only reason all this poached egg

Oh you complete b'stard ! That's not the sort of picture to be posting mid afternoon when there are hungry PHers about. (Looks lovely BTW).

[dave0010]

mattdaniels said:

I say it every time a poached egg thread appears - All you need is fresh eggs and a pan of gently simmering water. No swirling, no vinegar, no clingfilm, gadgets or any other tomfoolery. Poaching an egg is really simple, there is no black art involved. The only reason all this poached egg folklore and claptrap exists is because supermarket eggs are rarely the freshest.


Eggs'n'Bacon'n'Ciabatta by Matt_Daniels, on Flickr


Working Breakfast by Matt_Daniels, on Flickr

Can you give us your secrets to making them? Maybe a step by step for idiots a virtual pint for your efforts

[FredericRobinson]

Shallow pan, inch or 2 of water, bring up to not quite simmering, turn down to as low as possible, crack eggs straight in, put lid on, cook.

No swirling, vinegar, cling film or other fannying.

Need fresh eggs though, which is where the chickens come in.

[Du1point8]

Try baked:






bit of cheese, herbs and avocados and jobs a good one.

[B17NNS]

mattdaniels said:

Working Breakfast by Matt_Daniels, on Flickr

By the power of greyskull, damn that looks good!

[Glenred]

FredericRobinson said:

Shallow pan, inch or 2 of water, bring up to not quite simmering, turn down to as low as possible, crack eggs straight in, put lid on, cook.

No swirling, vinegar, cling film or other fannying.

Need fresh eggs though, which is where the chickens come in.

How ng do you leave them in the water for?

[FunkyNige]

Glenred said:

FredericRobinson said:

Shallow pan, inch or 2 of water, bring up to not quite simmering, turn down to as low as possible, crack eggs straight in, put lid on, cook.

No swirling, vinegar, cling film or other fannying.

Need fresh eggs though, which is where the chickens come in.

How ng do you leave them in the water for?

I use Delia Smith's method - 1 minute in simmering water, turn the gas off and leave for 10 minutes.

[With these feet]

I was poaching 2 eggs for breakfast as it worked out well on the 5/2 diet.
I then realised the majority of the bloody egg ended up round the pan like a tide mark around the bath!
I then switched to boiling them and scooping the egg out. Occasionally getting it out without breaking the yolk.

So whats the trick to having the egg stay together in the pan and it not end up as a token gesture on toast?

[mike80]

Do what you're doing!