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Here's how I do it:
Boil water, then turn gas down so it isn't bubbling to much
Put egg in to a ramekin/small bowl/ladle and add a splash of vinegar (helps to keep the white from breaking up)
Using a whisk create a whirlpool in the pan of boiling water and gently place egg in the middle. The vortex stops the white from speading throughout the pan.
Pop your toast down, when it's done scoop the eggs out on to a plate/wooden board to drain
Although this sounds like a faff (it isn't), it produces perfect restaurant style poached eggs. I had two this morning with spinach.
Hollandaise sauce - now that's a faff
Although this sounds like a faff (it isn't), it produces perfect restaurant style poached eggs. I had two this morning with spinach.
I don't swirl the water or add vinegar, and it works just fine. As I said before the only important thing is very fresh eggs.
Just a theory but maybe you should read the whole thread...
[b]RustySpanner, you're missing Sportsweek over on 5Live![/b]
Poached eggs are great whichever way you do them, provided you lay off the stale wine/cider in the water.
[b]Clobber[/b], but it's three pages of egg chat.
Back up boys,that pervert mikewsmith clearly said he had poached egg with bacon and toms.Are there no frying pans in Australia,you convicts.
after clicking this thread i had to post this 🙂
three pages of egg chat.
But [i]still[/i] nobody has posted the perfect method.
Simmering water, fresh eggs. Pop the egg – still in its shell – into the pan for 10 seconds. Retrieve it with a spoon and crack it open into the simmering water.
The 10 seconds in the shell helps things coagulate nicely and gives great results without messing about with cling film, vinegar, swirling or bespoke poaching pans 🙄
Serve on sourdough toast with asparagus and a splash of Frank's Rd Hot sauce.
put the egg (in shell) in boiling water for 10 seconds before cracking
Not if they are like the ones I get, covered in straw and other unsavoury coatings 😕
I would need two pans
But still nobody has posted the perfect method.Simmering water, fresh eggs. Pop the egg – still in its shell – into the pan for 10 seconds. Retrieve it with a spoon and crack it open into the simmering water.
The 10 seconds in the shell helps things coagulate nicely and gives great results without messing about with cling film, vinegar, swirling or bespoke poaching pans
A-hem... mentioned way back in the thread ackchurly, where it was pointed out there was a risk of getting chicken/duck/quail poo in your breakfast.
Keep up at the back.
At the end of the day, eggs is eggs, unless its STW when its "my eggs are better than your eggs" 😛
I want to hug you all
[i]Has to be served on a plain white plate.[/i]
Well hello sweetheart! How YOU doin?!
Are 29er eggs faster ?
Coffee machine has to be on at least 20 minutes prior to doing the eggs. So before you wash your bike down or while you are having a post ride shower. Saucepan of water filled to about an inch depth. Bring to boil. Break 2 (for it always have to be 2 or multiples thereof) eggs into pan. Gently bring back to boil. Then switch off heat. Make toast from day old homemade bread. Make coffee. After 3 minutes serve eggs onto buttered toast with salt and freshly ground black pepper. Add rashers of bacon if you have been out for 2 hours plus.
Why complicate things?
what kind of shit coffee machine have you got?? 20mins??? wtf?
I often poach an egg or two in a Portuguese style garlic soup. Get it right and you get nice yokey soup.
The garlic also keeps vampires and fat gothic chicks away.... The gothic chicks thing is quite an issue when you are crusty handsome as me.
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omelette, a big un with finely chopped mushroom and grated in cheese and black pepper
coffee from a stovetop (kimbo from Roma deli)
and the 20 minute timespan is to enjoy eating and reading a bit of the paper before you hear '..... Daaaaad!'
WONUNDRED!
I love eggs.
Nobody has ever mentioned poaching shitty old battery eggs in cling film before, and it's just as well really as i'd likely struggle to restrain myself from rapping them on their forehead with my favorite dippy egg tea spoon.
These are the same people who get a carrier bag every time they visit a shop to carry home their horse meat lasagnes.
we certainly are not! We eat nothing processed in our house.
My friend operates the local organic free range egg farm and he goes out of his way to ensure the chickens are happy (nothing sexual before you start) we look after our neighbours chickens too so often eat eat eggs that are less than a few hours old AND...
Cling film is the way to go...
on a more positive note my nan made this for me once. It's one of my favourite egg things to eat although because i'm such a greedy waster i rarely make it.
Take a mug and rip up a a slice of bread into it. Nothing fancy, just rip it up into smallish pieces.
On top of that drop in a knob of butter.
Season really well with salt and pepper.
Last but far from least add two (whole) freshly peeled soft boiled eggs.
Take the mug and a fork to your chosen dining area. Mash for a few seconds. Egg heaven.
Cling film is the way to go...
It's unnecessarily wasteful.
we certainly are not! We eat nothing processed in our house.
My friend operates the local organic free range egg farm and he goes out of his way to ensure the chickens are happy (nothing sexual before you start) we look after our neighbours chickens too so often eat eat eggs that are less than a few hours old AND...
Cling film is the way to go...
Why the hell would you need to use clingfilm if you have really fresh eggs?
I'm a poached egg ponce too. Can't be bothered to post my method, but suffice to say it works a treat 🙂
But I have a confession... Sainsbury's hollandaise in a jar is very nice
Dear lord (and stw) forgive me!
Cling film is the way to go...
It's unnecessarily wasteful.
Agreed, also only use solar heated water, which i recycle and wipe the pan clean afterwards with moss
Dear lord (and stw) forgive me!
to forgive, is divine, with STW, you're ****ed
Did I see something about poaching eggs in baked beans ... DON'T ... I tried this once, I thought 'well I've got the beans going in the pan anyway so why not just drop the egg in there to save boiling up some water', all I ended up with was burnt beans and a raw egg sitting in the middle of it, didn't work.
Be interested to hear if it did work work for someone though?
I saw how they do it in (non heston b) restaurants once. Big pan of water, bring it to boil and simmer on low. Crack eggs and gently lower in, take out 2.5 minutes later.
They do tons of eggs in one pan that way, without messing around, no swirling, no vinegar, no clingfilm.
I think the big trick to poaching eggs is confidence that they will work. You just bung em in and leave it alone, and it will stay together, even if it looks a bit rubbish when you first put it in. It's only when you start messing around swirling and poking your eggs that it all goes wrong.
I did poached eggs last night for my tea, eggs super fresh and freerange. No fancy methods just a pan of boiling water give it a stir and pop the eggs in. Mmmmmmmm so delicious 🙂
You just bung em in and leave it alone.
Old Jedi mind trick.
What altitude do you live at? What's your boiling temperature?
If par boiling the egg does it take longer if it's out of the fridge?
How do I get a nice moist golden yolk with no runnyness?
dirk_pumpa - Member
on a more positive note my nan made this for me once. It's one of my favourite egg things to eat although because i'm such a greedy waster i rarely make it.Take a mug and rip up a a slice of bread into it. Nothing fancy, just rip it up into smallish pieces.
On top of that drop in a knob of butter.
Season really well with salt and pepper.
Last but far from least add two (whole) freshly peeled soft boiled eggs.
Take the mug and a fork to your chosen dining area. Mash for a few seconds. Egg heaven
Chuckie-eggs in a cup!!
This is proper comfort food. My mum used to give this to us as kids when we were poorly. Unbelievably good.
Lunch
No cling film was harmed during the making of this.
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Clobber. Don't you dare dis my coffee machine. It is a Brasilia Commercial machine of some vintage. The 20 minutes is not for the machine to reach pressure/operating temp, it is just the coffee is so much better once everything has warmed up. Alternatively you make a couple of espressos for other people first pretending that you are being kind but in reality it is just to improve the quality of your brew.
Wander up to the hen house, fetch back freshly laid eggs , crack into pods simmer for 4 mins
Bingo job done.......
I love to poach an egg in a wee pan of bubbling home made broth, serve up wi plenty of black pepper, and breajk the yolk into the soup, giving a lovely, luxurious soup. Mmmmmmm......
Bruneep: No cling film was harmed during the making of this.
- All clingfilm should be harmed.
Poached eggs (x 20)on Masterchef last night - both teams made something of a balls up of it and watching the white foam floating around reminded me why I use cling film.
If either team had been on here and discovered the beauty of a cling film/poached egg beauty they would have walked through to the next round.
What we need is a "Poached Egg Off". Post your pictures on here and let the STW Massive decide.
Clingfilm is wrong though.
Poached eggs deserve a better mantle.
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🙂
If either team had been on here and discovered the beauty of a cling film/poached egg beauty they would have [s]walked through to the next round.[/s] been laughed out of the kitchen
FTFY 🙂
They cook meat wrapped in cling film so it must be OK 🙂
Dry toast 😯
Dry toast
Its how I like my toast, your point is?
post up your effort so I can [s]judge[/s] slate it. 😉
I'm with bruneep - the toast is only dry until you cut open the egg and all that yolk runs out.
[i]Dry toast[/i]
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[i]post up your effort so I can [s]judge[/s] slate it.[/i]
Butter Man !, just spread butter on the toast, its not missile science.
Bliss.
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Been following this with interest, but I have issues...
I have completely wrapped myself in clingfilm and can no longer reach the microwave, fridge, pans, bread or the eggs...
and as for the vinegar strokes....
Its how I like my toast, your point is?
It's so wrong it's not even worth arguing about. Dry toast. Really?
[img][/img]Been following this with interest, but I have issues...
I have completely wrapped myself in clingfilm and can no longer reach the microwave, fridge, pans, bread or the eggs...
and as for the vinegar strokes....
[url= http://farm3.staticflickr.com/2733/4202329045_554c816712_z.jp g" target="_blank">
Just the 'dunk the egg in the water a few times before cracking carelessly from any height into not quite simmering pan' method 🙂
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