[Closed] poached eggs again.....

literally 5 seconds of google later...
http://www.amazon.co.uk/Eddingtons-Egg-Poacher-Double-Yellow/dp/B001L62H5I

pan of water, rolling boil, rolling not bubbling. Cap full of vinegar. Spin water in one direction, add egg to centre for 90s then remove. No need for the rest

140 buckaroos?? Sweezus, I just bung mine in the sospan, about a 70% success rate admittedly. A pinch of salt helps the boil.

I take it you have a pan so maybe this? [url] http://www.amazon.co.uk/Eddingtons-Egg-Poacher-Double-Yellow/dp/B001L62H5I [/url]

*edit - pipped by lemonysam - yolk's on me

cling film ftw!

No need for vinegar or to spin water either ime

Ideally use room temperature eggs, then put in bowl of warm (hot tap) water for a few minutes before hand. They then set pretty much instantly on going in the pan. No need for swirling (awkward when doing a few eggs) or vinegar. This is my go to method now!

Apparently customers who bought this item also bought Hammerite underbody seal. So maybe those holes aren't a good idea after all.

In slightly related egg news: Mrs Binners has just informed me she's bought me one of these beauties this very morning...

[img] [/img]

The Aldi One Egg Frying Pan (in stock this week) - 2 quid very well spent, as she knows I'm partial to the odd bacon and fried egg butty. She knows how to spoil me, that woman. Bless her! 😀

DO NOT USE VINEGAR.

No need for vinegar or to spin water either ime

+1

I used to do all sorts of pissing about, now I just crack eggs into the pan of water and it works fine.

In more egg related things.
Does anyone soft boil eggs ,then peel them while they are still hot?

I find that eggs must be very fresh......

I also use these..... they seem to work.

https://groceries.morrisons.com/webshop/product/Morrisons-Silicone-Egg-Poacher/286792011

A pinch of salt helps the boil.

No, it doesn't.

DO NOT USE VINEGAR.

Why's that then? (And why are you shouting?)

Does the vinegar and spinning make it worse? My experience of spinning the water is that it holds the egg white together much better

Does anyone soft boil eggs ,then peel them while they are still hot?

Gave the dog one last week, he snuffed, barked and sneezed at it for ages before pouncing on it, fox-fashion.

I love a good poached egg but I'm also useless at doing them. My brother does them perfectly, no vinegar just a saucepan of hot water. I've tried the cling film and other gadgets but find they still fail half the time so stick mainly to fried egg using the least amount of oil possible.

Why's that then? (And why are you shouting?)

Use a small ramikin, line with cling film (glad-wrap for my aussie homies) bit of butter, crack egg into cling film, pull up edges and spin so it seals the egg in, drop it into boiling water.

hell I only serve them I only eat scrambled

zippy - drain the egg? they dont really absorb water (and a well drained fried egg isnt greasy either)

I find spinning the water helps keep the whites together better, otherwise they spread too thinly.

I've never found the need for vinegar, though.

$200? Sheeeeeeeeiiiiiittttttttt.

binners - Member

The Aldi One Egg Frying Pan (in stock this week) - 2 quid very well spent, as she knows I'm partial to the odd bacon and fried egg butty. She knows how to spoil me, that woman. Bless her!

I keep meaning to buy one of these:

http://whatsgoodtodo.co.uk/greenpan-square-egg-expert-frying-pan-review/

http://www.lakeland.co.uk/16076/Lakeland-Square-Mini-Frying-Pan

so you get a good egg/bread alignment ratio.....

aphex_2k - Member
zippy - drain the egg? they dont really absorb water (and a well drained fried egg isnt greasy either)

POSTED 1 MINUTE AGO # REPORT-POST

Yeh vinegarry eggs dont sound that yum. Totes agree.

Stumpy - good as that looks, there is no way on earth I am sending Mrs Binners a link to the Lakeland website. If she goes on there, then theres no telling where it will end. She's barred (by herself) from going in the shop when we're in the Lakes

pan of water, rolling boil, rolling not bubbling. Cap full of vinegar. Spin water in one direction, add egg to centre for 90s then remove. No need for the rest

^This

I would add that it's much easier to get the egg into the water if you first break it into a ramikin or coffee cup.

Fresh eggs are a must really.

The rolling boil is important, if it's going a mad boil they will fragment

Vinegar is good (you don't taste it if you use a small splash), to a point it helps if your eggs aren't the freshest

I never bother to stir the water, just drop them in at the edge, nice and slowly.

I also use a non stick pan with about 2 inches of water in it, and let them drop onto the bottom.

Source: I've cooked poached eggs (amongst other things!) professionally.

clingfilm? what an arse! just drop-em in water. they will taste nicer too!

*awaits the first STWer to say you can't possibly expect decent poached eggs unless they were laid fresh by your own chickens this morning.....*

whaaaaaat?? go away for 5 mins and 30 posts?? crazy! 🙂

thanks for the link lemonysam, ill get some of those if i cant find anything closer to the original. spose im after something with a flat bottom that doesnt need hanging from the side, but i can try one of those first.....

just to answer some of the other points, ive tried the silicone things lined with butter, the eggs still stick to the side, theres no way id have any success with tying clingfilm, and as for swirlyswirly, i usually cook 3 eggs at a time. once the first eggs in, im doomed 😀

thanks chaps, i expect this to have reached 200 posts in the next half hour then!

Yeh vinegarry eggs dont sound that yum

Take that back THIS INSTANT!

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We have these.

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Two for a fiver. Float in a pan of water and they give you nice round poached eggs with no waste. They are made of soft silicon - you just turn them inside out to plop the egg out.

theotherjonv - I don't know if you read the 'foods that go together' thread, but try crushing up all the salt and vinegar crisps in a packet, then dip pickled eggs into the resulting crumble. 😀

I'm not sure the fresh thing is all that true.
Keeping chickens I've had straight out of the coup, still warm eggs that have a watery yolk and ones a few days old the same. There is no knowing what you will get.
No spinning and no vinegar here, just get the pan of water at my desired temp and stick the eggs in and take em out when they look done.
Get good results the vast majority of the time, but there is always one rogue...

I use a small splash of vinegar, always fresh eggs and they have to be room temp, cold eggs won't work. Eggs don't need to be kept in the fridge in the UK. I break the egg into a ladle and lower it into the pan that way it holds together better. No swirling or clingfilm for me.

sadexpunk
ive tried the silicone things lined with butter, the eggs still stick to the side,

Mrs ADH uses the silicone jobs with no issue. A light smear with oil first.

If you like a light poach (rather than like rubber bullets all the way through) then running a blunt knife around the edge before turning out helps.

binners

Used to be my solid protein and carbohydrate refuelling strategy after sports back in the day. A pickled egg thrown in to a bag of crisps. Yummy.

With obviously some oral rehydration to go with it.

I never made it to the pinnacle of sport, to be fair.

Used to be my solid protein and carbohydrate refuelling strategy after sports back in the day. A pickled egg thrown in to a bag of crisps. Yummy.

I will have to try this. My current refuel is a 'Northern Buffet' which is a pack of dry roasted peanuts chucked onto an opened out packet of Cheese and Onion crisps (+beer of course) - don't know if this is an actual thing or not, although my regular riding buddy introduced me to it and he's very northern.

They did them in vinegar

You don't "do them in vinegar", you add a couple of drops to the water because Chemistry or some such reason I don't remember. Something to do with the white holding together better, or something.

I don't know really, I'm not a fan and my missus likes them microwaved so I'm probably not the best person to be talking about this.

[url= http://singletrackmag.com/forum/topic/ive-mastered-it ]*cough*[/url]

cling film ftw!

Clingfilm, ramekins, vinegar, salt, silicon moulds, swirling water etc are all completely unnecessary. Fresh eggs are a must though.If your eggs are less than fresh, try cracking them onto a slotted spoon before putting in the pan - the watery gunge will drain off

1. Bring a deep pan of water to the boil.
2. Take it off the boil, and crack your egg(s) carefully into the pan.
3. Turn the heat back on so it simmers, and cook for 2-3 minutes depending on the size of the egg and how runny you like them.
4. Drain with a slotted spoon and serve.

The reason this works is because taking the water off the boil stops the egg breaking up.

You should just ask Maccy D's how they do theres. They're always absolutely perfect when served in the breakfast of champions....

[img] [/img]

for those that use the silicone cups, do you have a lid on the pan to get it steamed on top?

I usually wait till they are nearly done then just submerge the cup a little to make sure the top isn't too runny.

I just don't get all the spinny, vinegar, salt, ling film etc methods.

Take water to boil. Back it off so there's just a hint of a boild. very carefully crack eggs (at room temp is best) into water. upto 4 in a mid sized sauce pan this way
Push down on toaster button.
When the toasts pops, eggs will be cooked, increase heat for a second to get a 'boil' which lifts them off the bottom.
Eat.

doesnt happen the same way in my pans. boil water, back off heat so no water movement, crack room temperature egg into ladle, gently tip side of ladle into water, "oh b*ll*cks look at that massive white spider taking over the pan, wheres the space for the other eggs now??" :-/

You will get some leakage - there should be a core poached egg forming though.

I'm wondering if the water is cooling down too much?

For me, bubbles coming off the bottom of a pan in size and slightly less quantitity, as if it was a frying pan filled with lemonade.

How much water are you using? Should only be enough to cover the cracked egg - 1.5" ish.

Perseverance man; keep trying!

yep, shallowish water, like i say i knock the heat right off. ive found bubbles for me make the situation worse by spreading out the tentacles even more 😀 i try to have the water as still as possible.

Boil water in pan. Take the pan off the heat, turn heat to minimum.
Break eggs into water while pan is off the hot hob. Put the pan back on on minimum heat hob. Put bread in toaster....
Eggs ready once the toaster pops up !

Fresher eggs work a bit better. The white breaks up less I find.

It's basically that balance of bubbles & heat you're trying to get.

Try heating the pan [b]slowly[/b], so you build up the temperature - more productive way of learning what works.

When it's letting off a handful of small bubbles, dive in.

(and fresh eggs do make it easier) 🙂

Doesn't using oil or butter to line the cling film or silicone cup partially negate the benefits of poaching over frying? If you are choosing to poach your egg because it's the lower calorie option, I mean?

In further fried egg news (which are miles better than poached anyway), the Aldi single egg frying pan was christened successfully last night. I'm happy to say that it produces a perfectly round fried egg, in a suitably non-stick way, that could have been designed specifically to fit on one of these..

[img] [/img]

I'd say thats 2 quids worth of kitchen equipment that is definitely going to get some hammer. They've got them in at the moment if you like your fried eggs and you've got no mates 😀