[Closed] Poached eggs.

Even better if you use [url= http://www.lakeland.co.uk/12116/Original-Green-poachpod?src=gpcoo&gclid=CLWF9NL2zrYCFRTMtAodVDgA1w ]these nifty little thangs[/url] 🙂

Good eggs indeed. I don't own a microwave though. I find the best method is a deep pan of boiling water, remove from heat (and turn off or down to lowest flame if gas), crack a fresh egg and let it gently sink through the just boiled water, put the pan back on the ring for a minute. Fresh eggs are the key to them holding together.Yum.

Never cooked one due to all the dark arts involved.

Eh? Please tell me you're taking the piss.

Boil water. Crack eggs into water. Wait a couple of minutes.

Seriously, have a word.

you're going wrong by using water that might already have been boiled once and I am sure you mentioned a microwave.

Poach pods are pants! Mine are redundant in the drawer...

The ONLY way to poach eggs is the cling film method...

Yep - cling film user here. Never had a prob or a complaint.

Cling film?

Vinegar in the water holds the egg together

+ Boiling water
+ Fresh eggs
+ Ladle
+ Spoonful of vinegar

Add vinegar to pan of boiling water. Lower egg(s) into water using ladle.

Dark art my ar5e.

Poaching pods are for people who don't use fresh eggs 😉 for the crack into water method your eggs MUST be fresh or they go all mingy.

How to cook the perfect Sunday morning poached egg.

[u]Preparation[/u]

• Turn on TV for the kids and provide enough entertainment for the little sods to leave you alone for 20 minutes.

• Turn on radio to 5LIVE or 6MUSIC with volume set at “background level”

• Fire up the Gaggia

• Select the good bits from the Sunday paper

• Break egg into tea cup

[u]Execution[/u]

• Simmer 1” of water in pan

• Lift pan and angle slightly

• Gently decant egg into “the deep end” of pan

• Level off pan once egg has started to whiten

• Remove egg with slotted spoon and shake off excess water

• Place cooked egg on to buttered wholemeal toast

• Add side order of mushrooms thinly sliced and fried with chilli flakes and a pinch of salt

• Consume with a fresh black coffee

Good thing about the cling film method is the yolk is totally surrounded by the white. I haven't had that much success with just water, no matter how much vinegar I use.

Cling film.... used this method for a few years and it's almost foolproof. Plus you don't get a load of water making your toast soggy - yuk!

Deep pan of slightly simmering water, a few splashes of vinegar and then slowly crack the eggs into water from as close as you can get to the water without hurting yourself. In the time it takes to toast bread the egg is done.

[b]JESUS CHRIST!
IT'S RADIO 4 ON A SUNDAY MORNING.
[/b]
And breath.

Microwaves?
Poaching pods?
Clingfilm?

Why do you have to make life so complicated?

You people sicken me.

🙂

Deep pan of slightly simmering water, a few splashes of vinegar and then slowly crack the eggs into water from as close as you can get to the water without hurting yourself. In the time it takes to toast bread the egg is done.

^^^ this

Reiterate - fresh eggs are essential (and yes, the white will still envelop the yolk).

I use an egg poaching pan, with little plastic cups for 4 eggs, which works perfectly. This being STW, I suppose someone will be along soon to accuse me of being 'over-panned'. 🙂

Vinegar does nothing - complete myth

Vinegar taints the egg and is unnecessary. The secret for success is to only use very fresh eggs, which avoids bits of white floating off when you break the egg into the pan.

@Rustyspanner

Try the clingfilm, you won't go back...

I like the PoachPods too!

I hear the best method involves a lab grade water bath and stirrer, this lets you maintain the swirl that gets you the contained egg and keeps a perfect cooking temp. Apparently in use in a number of decent breakfast places.

I'll go with 80% of perfect with a decent pan of water salt and stirring. It was easier on the Aga than electric but gas is perfect. Hardest thing is getting the toast to pop at the right moment and the toms and bacon ready together.

As I don't always have day old eggs in the fridge I find the clingfilm method to be best.

Egg, pan, water, nice bread. As it goes, I've just had one. With tea controversially!

As I don't always have day old eggs in the fridge I find the clingfilm method to be best

Keeping eggs in the fridge? Good greif man are you some sort of barbarian?

Eggs in fridge?

Shakes head.

As I don't always have day old eggs in the fridge I find the clingfilm method to be best.

Get yourself a hen!

If your eggs aren't quite fresh, you could crack one into a finely slotted spoon - the accumulated water will run off which reduces the scummy floaty bits in the pan.

put the egg (in shell) in boiling water for 10 seconds before cracking 🙂

I use two pans if i want them to look and taste good.

The first has some vinegar in

Once firm enough put them in the second pan with just boiling water to finish off

Removes any vingar flavour

Clobber - Member

@Rustyspanner

Try the clingfilm, you won't go back...

I'd rather eat my own feet. 🙂

People have been poaching eggs for hundreds of bloody years without using sodding clingfilm.

Pan full of boiling water & an egg.

You can dress up in latex and frotter yourself against the furniture, light the gas with a ten pound note or only use eggs from Buddhist chickens who are fully briefed on the Schleswig-Holstein Question, but it won't make your eggs taste any better.

Has to be served on a plain white plate. This is very important.

I always crack them in a cup first.....(just the thought of eggshell getting in there's wrong).

Other than that, fresh eggs, fresh boiling water, slightly swirl the water, gently drop eggs in.
Chris

It's the fresh eggs and vortex of the water that helps. I think the pro's cut off any straggly bits but I don't.

If you use those cups I think they're technically baked?

It doesn't matter what method* you use, if the eggs are from the fridge it will go wrong! Unless you cheat with a pod or cling film.

*Except after an accidental discovery last year. I started boiled eggs then remembered I was meant to be doing poached. I whipped the egg out the boiling water, then cracked it straight back in. Despite the boiling water and hurried cracking, it made the best one ever. The next egg went in cold after the water came off the boil and turned into a throthy mess.

So now I always dunk the eggs a few times on a spoon, then the white starts setting and holds it all together. 🙂

Pop the eggs (in their shells) in the boiling water for 30 seconds, retrieve and then crack open as per above. The initial cooking helps them keep their shape when you crack them into the water.

spooky_b329 - Member
It doesn't matter what method* you use, if the eggs are from the fridge it will go wrong! Unless you cheat with a pod or cling film.

Rubbish made perfect ones straight from the fridge or straight from the chicken*

*Not exactly straight from as it's hard to crack them on the pan mid drop.

Don't you get bits of chicken poo in your egg with the "double dunk"?

I'm all for organic but eating little bits of bird shit is a niche too far IMHO.

😥 shakes heads at the amateurs round here

Try the clingfilm, you won't go back...

I'd rather eat my own feet.

People have been poaching eggs for hundreds of bloody years without using sodding clingfilm.

That's only because cling film hasn't been around for hundreds of years... welcome to the future of egg poaching...

Witchcraft.

That's only because cling film hasn't been around for hundreds of years... welcome to the future of egg poaching...

You're being sold a consumerist dream.
Somewhere, a clingfilm manufacturer is cackling with delight at your blind acceptance.

Break free of your clear, stretchy mental chains.
Throw off the clingly, hard to tear yolk (sic) of petrochemical imperialism and let your eggs breath freely.

Not sure how well you can breathe in boiling water....

Good point. It does tend to #### over a lobster.

Clobber - Member

Not sure how well you can breathe in boiling water....

😀

Strawman argument - reported to the mods.

You're the kind of pervert who uses an electric can opener aren't you?

chicken poo

Chicken? How very common.

Duck eggs FTW

I love poached eggs,but I am a bit crap at making them. 🙁
I don't keep chickens,so my eggs are not fresh. 🙁
I only ever get more mess when I try the,adding vinegar method 🙁
I don't like the look of those egg holders 😐
I don't like the idea of cling film ( don't know why that is) 😐

All of this makes me 😥

and now I am hungry.

half fill a cup with water, crack one or two eggs in it, and stick it in the microwave for a minute.
Looks horrible, tastes great.

My LBS* sells goose eggs, might have to poach a couple to see how they turn out.

*Local Butcher Shop

best fried eggs I ever had was quail, about 7 yolks in 1 white

JESUS CHRIST!
IT'S RADIO 4 ON A SUNDAY MORNING.

made me laugh out loud 😀

Clingfilm is bloody witchcraft. Vile, hateful, horrible stuff that will always without fail wrap itself around itself in a nasty little blob of hatred. If you can ever find the end. And then it'll tear. It's the evil black heart of hell at the centre of the world's darkness. Along with celery.

The only sensible "clingfilm method" is to throw the satanic blasted box of it straight in the bin.

And breathe. I hate clingfilm with a passion.

Electric Can Opener!!!

Now that is fighting talk!

I imagine your bedtime reading is the "Caveman Guide to Lighting Fires" (In order to boil water (In order to poach an egg (crappily)))

deep pan with lid (not aluminium) lots of boiling water , add small amount of viniger(malt) turn off heat swirl with spoon crack egg into vortex as close to water and center as possible cover with lid and leave off heat for 5 mins or a shade under but no more.

Agreed the best ... I break egg into a cup and then slide it gently into the water, a little vinegar helps and water boiled but then off/very low heat.

Clobber - Member

Electric Can Opener!!!

Now that is fighting talk!

I imagine your bedtime reading is the "Caveman Guide to Lighting Fires" (In order to boil water (In order to poach an egg (crappily)))

Can you get that on Kindle?

Anyway, you imagine wrong:

I LIKE technology - the good stuff like suspension forks & disc brakes, stuff that makes your life easier and more fun.
Not stuff like tubeless & dropper posts - useless shite sold to fools that can't even poach a bloody egg. 😀

I use an egg poaching pan

Me too, its a grand tool, no faffing, crack and go. And I can cook 4 in the time it takes others to cook one, pah, who wants 1 egg at a time? I want 4 doses of protein, right now, all in one mouthful, beefcake, BEEFCAKE!

Try it... you know want to...

Me too, its a grand tool, no faffing, crack and go. And I can cook 4 in the time it takes others to cook one, pah, who wants 1 egg at a time? I want 4 doses of protein, right now, all in one mouthful, beefcake, BEEFCAKE!

It takes 2.5 minutes to poach an egg, and I can do 4 at a time in a large pan of water. Using a fancy pan means you're making a barstewardised egg en cocotte, not poached.

And to all you vinegarists: stop it.

This thread needs pics to establish the true winner, surely.

As owners of pretty bicycles you know image is the most important factor in just about anything...

Its not hard...

ive perfected it over the years.

makes no difference if eggs come from the fridge imo.

anyway... small saucepan only about 6" diameter,

boil kettle, stick water in pan just as it about to boil crack two eggs in and switch off gas/electric, leave for 3-5 minutes.

job done

Why take the raw egg out of a perfectly serviceable outer layer only to then wrap it in clingfilm? That's just a boiled egg.

Poached eggs are vile however you cook them. Can't believe I'm the first person on this thread to point this out.

Don't knock it until you've tried it scotroutes...

onewheelgood is a mentalist troll and I claim my £5.

heh. recognition at last.

No need for any voodoo or pissing about. Crack eggs gently into an inch or two of simmering water (salted with a splash of vinegar if you like). No need to spin the water and you can do several in one pan no bother. Stick them on toast with loads of marmite, mmmmmm.........

Having fresh eggs makes it work much better though.

It takes 2.5 minutes to poach an egg, and I can do 4 at a time in a large pan of water. Using a fancy pan means you're making a barstewardised egg en cocotte, not poached.

Why take the raw egg out of a perfectly serviceable outer layer only to then wrap it in clingfilm? That's just a boiled egg.

+1

And to all you vinegarists: stop it.

-1

I only use a splash of something light like cider vinegar - makes no difference to the taste and does seem to help a little with binding the egg together. You don't need it with nice fresh eggs though.

Boil...BOIL?!

Fill a saucepan with approximately 15-20cm of water then add 2tsp salt. Place a plate upside down in the bottom of the pan then place the pan over a medium heat and bring the water up to 80ºC.

One at a time, crack each egg into a ramekin dish and pour it into a slotted spoon with small holes. Allow to drain any residual white for approximately 1–2 minutes.

Lower the slotted spoon into the warm water and slide the spoon out. Allow to poach for 4 minutes.

Remove with the slotted spoon and place on kitchen paper to drain the excess water. Season with salt and freshly ground black pepper.

Cheers,
[url= http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/poached-eggs-recipe ]Heston[/url]

Heston is making something more complicated than it needs to be. Draining the egg is only necessary if it isn't very fresh.

As for heating to around 80C, that's quite difficult to achieve without a water bath.

I do like his tip for boiled eggs though - putting the egg in cold water and bringing to the boil makes the shell less likely to crack.

Rusty Shackleford - Member
Boil...BOIL?!

...snippety snip...

Heston

It's [b][i]just[/i] [/b]a poached egg!!!

I like mine stacked in pairs on toast.

Upper one is done in a frying pan, no water, a little oil.
Lower one is done in a saucepan, using beans instead of egg.

Try it!

klumpy - Member
I like mine stacked in pairs on toast.

Upper one is done in a frying pan, no water, a little oil.
Lower one is done in a saucepan, using beans instead of egg.

Try it!

instead of egg?

I like the look of Heston's egg - looks like it'll sit nicely on a slice of homemade bread. I'm gonna give it a try tomorrow and see how it turns-out...

instead of egg?

Heston only does it like that because he's got a KP to wash up after him...

Eggs poached in beans.... Genius.

hmmmm...... Tinned tomatoes.... Alphabetti spaghetti...

Three pages on eggs!

Only in STW 😀

And that is just poached.

Still to come :

Someone saying real men only eat black pudding fried in lard
Someone pleading with everyone who poaches eggs to wear a full-face helmet and goggles
Someone who got dog poo on their poached egg
Someone who bought a poached egg in the classifed section but it never arrived
Someone claiming the CIA use poached eggs to spread mind-control chemicals
Someone posting an amusing picture of a kitten with a poached egg
Someone reminiscing about the old days, when you could get proper poached eggs
Someone quoting ten paragraphs from Sheldon Brown that has nothing whatsoever to do with poached eggs

And to finish it off, two big hitters endlessly arguing that poached eggs are the fault of Thatcher/The Unions

QUALITY !!!

what tyres for poached eggs ?