The perfect poached egg
Discussion
ad551 said:
BOOMthat's how I shall be rolling from here on in.
I use a dash of vinegar, water just below boil. Break egg into a cup, and gently slide egg into water.use a slotted spoon to gather and stringy bits, (should not be many). remove with a slotted spoon and turn it out onto a thick wad of kitchen paper to drain. You will have a perfect, dry, poached egg.
RichB said:
Give the water a gentle swirl round just before you put the egg in, crack the egg into a cup which makes it easier to place it gently into the hot water and you don't need the vinegar.
I do the above but first once the water is boiling place the egg (in it's shell) in to the water for 20 seconds. Then do as above, this way the white sets alittle holding the shape.
The hairy bikers had a good method on telly the other week.
Boil the water.
Drop the egg in as if you are going to hard boil it for 30 seconds.
Remove egg.
Add little vinegar, bring water off the boil and stir.
Crack the egg into the vortex.
Works a treat as the little boil before hand gives the egg a little cooked skin to hold it together as you crack it into the pan.
Boil the water.
Drop the egg in as if you are going to hard boil it for 30 seconds.
Remove egg.
Add little vinegar, bring water off the boil and stir.
Crack the egg into the vortex.
Works a treat as the little boil before hand gives the egg a little cooked skin to hold it together as you crack it into the pan.
I use a frying pan filled with water and a dash of vinegar. Being non-stick and lower sided than a pan it's a lot easier to remove the egg once it's done. The water is also not quite simmering as any amount of bubbles will break up the egg.
Once it's done I drain it on some kitchen paper and serve on hot buttery toast with a bit of salt and white pepper.
ETA - I tried the clingfilm method and found it too much of a faff.
Once it's done I drain it on some kitchen paper and serve on hot buttery toast with a bit of salt and white pepper.
ETA - I tried the clingfilm method and found it too much of a faff.
Edited by paulmurr on Tuesday 12th January 16:34
okgo said:
ad551 said:
BOOMthat's how I shall be rolling from here on in.
It's awesome.
Soovy said:
okgo said:
ad551 said:
BOOMthat's how I shall be rolling from here on in.
It's awesome.
Some good tips; can't beat 2 poached eggs on toast for breakfast. Lovely stuff.
Frying pan method is interesting, will have a go.
http://www.perfectpoachedegg.com/perfect_egg.htm
Frying pan method is interesting, will have a go.
http://www.perfectpoachedegg.com/perfect_egg.htm
stumpage said:
The hairy bikers had a good method on telly the other week.
Boil the water.
Drop the egg in as if you are going to hard boil it for 30 seconds.
Remove egg.
Add little vinegar, bring water off the boil and stir.
Crack the egg into the vortex.
Works a treat as the little boil before hand gives the egg a little cooked skin to hold it together as you crack it into the pan.
MOH has tried all the methods previously mentioned on here, but nothing compares to the Hairy Bikers suggestion above. It works a treat and is less fiddly than cling film etc.Boil the water.
Drop the egg in as if you are going to hard boil it for 30 seconds.
Remove egg.
Add little vinegar, bring water off the boil and stir.
Crack the egg into the vortex.
Works a treat as the little boil before hand gives the egg a little cooked skin to hold it together as you crack it into the pan.
from me!paulmurr said:
ETA - I tried the clingfilm method and found it too much of a faff.
Definitely. Especially when you're doing two eggs each for four people!
Poaching pan and 'get over yourself' is my advice.
Always works; tastes as good as the quality of the eggs you put in and...well... they're eggs FFS.
ks sake.Fort Jefferson said:
You don't get much better than these Lakeland egg pods.
Mobile Chicane said:
But arn't they coddled eggs not poached? Im no expert though.Might as well use one of these
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