Poached eggs

[jimmy two times]

Does anyone have any tips on how to make the perfect poached egg? I usually stir the water, add vinegar and then drop the egg in so it whirls about a bit. The problem seems to come when I try to do two at the same time.

[sophiesofa]

The fresher the eggs the better it works is my only advice.

[Ted Max]

Try adding some rice.

[jimmy two times]

Actually I was planning on having poached eggs on rice for my dinner tonight.

[Annasfield]

Got this off the rattle.

Line an egg cup or ramekin with cling film - crack the egg in to the film. Twist a knot in the top of the film so that the raw egg can't escape. Drop it into a pan of boiling water.

Job done and perfect paoched eggs.

[HonaloochieB]

*Bob*, any expensive 'pansy' poaching pans you can recommend?

[SeanMacGabhann]

  Quote

I think the clue was in jimmy jimmy's original question

[safesurfer]

these are brilliant: http://www.lakeland.co.uk/poach-pods/F/keyword/egg+poacher/product/12116

[HonaloochieB]

safesurfer Wrote:

-------------------------------------------------------

> these are brilliant:

> http://www.lakeland.co.uk/poach-pods/F/keyword/egg

> +poacher/product/12116

On the same link is a metal job that you hang on the side of a saucepan of boiling water, avoid, they are sh!te.

[sophiesofa]

Oh ok I admit to having the above too (the rubber ones not metal)! My mum gave them to me and they do work well.

[*Bob*]

HonaloochieB Wrote:

-------------------------------------------------------

> *Bob*, any expensive 'pansy' poaching pans you can

> recommend?

Why, of course!

This hideously styled egg boiler/poacher combo is sure to gather dust fast at the back of any cupboard and - retailing at ?11.69 - you can rest assured that the electrical components are of the highest quality.

[HAL9000]

I've not mastered poaching in a spinning vortex of vinegary water - always end up with something that looks like a frilly jelly fish.

I like the sound of the cling film method though, can't wait to try that.

[R&A]

I know this isn't 'poached' but it's the same yummy result

i usually boil the eggs in their shells for 5.5mins

I then carefully crack and peel(with a quick rinse under cold tap) and put onto toast

there are advantages to this method:

1) Pan very easily cleaned cos just had boiling water in it

2) never too soft/too hard

3) your toast doestn' go soggy cos of water from traditional poached eggs

4) No need to monitor / stir

5) No trace vinegar taste (yucky)

yum yum!

[sophiesofa]

HAL9000 Wrote:

-------------------------------------------------------

> I've not mastered poaching in a spinning vortex of

> vinegary water - always end up with something that

> looks like a frilly jelly fish.

I was told recently that only happens when the eggs aren't fresh enough - not sure if it's true though.

[HonaloochieB]

*Bob* Wrote:

-------------------------------------------------------

> HonaloochieB Wrote:

> --------------------------------------------------

> -----

> > *Bob*, any expensive 'pansy' poaching pans you

> can

> > recommend?

>

> Why, of course!

>

> This hideously styled egg boiler/poacher combo is

> sure to gather dust fast at the back of any

> cupboard and - retailing at ?11.69 - you can rest

> assured that the electrical components are of the

> highest quality.

>

> http://www.eastdulwichforum.co.uk/forum/file.php?2

> 0,file=7751

And with the two pin plug it can be used in the shaver socket in the bathroom.

Your perfectly cooked egg will be waiting for you after your shower.

A boon for the 'time poor' executive.

[david_carnell]

Don't poach them in a saucepan. Do it in much shallower water in a frying pan. The egg won't be perfectly round (more like an oblate spheroid) but is much easier to handle. Don't spin the water either. Just put the egg in a greased espresso cup (or similar) first and gently(!) tip into the frying pan. Remove with a slotted spoon after about 1min and rest on kitchen roll to absorb excess water.

Vinegar can still be used if the eggs aren't the freshest. But if that's the case maybe just do scrambled instead.l

[MrBen]

From Delia Smith's 70's epic How to Cook Part I (Egg chapter):

Get a large, frying pan and fill it about two inches deep with water. Place on the stove until just before boiling point i.e. lots of tiny bubbles start forming on the base of the pan with a few rising. Turn off the heat and immediately crack and carefully lower eggs into hot water (don't stir... and use a spoon to help). Leave in the hot water for 10-11 minutes. Serve.

It's true genius that little jumped up oiks like Worral-Thompson could only ever hope to imitate.

[david_carnell]

Just beat you to it Benny-boy!

It's by far the easiest method. Although I'm liking the turning off of heat bit. Avoids scum collecting on the water surface.

[HonaloochieB]

Or you could have them fried, of course if you don't drink...

[MrBen]

Darn you Carnell.

[SteveT]

When you use the frying pan method it works better with a lid.

[Brendan]

Break egg into cup/mug, pour in boiling water, put in microwave for a bit.

[Brendan]

Actually I have no idea of that will work at all. I just thought of it now. But, you know, give it a go. Serve it with rice. Sticky Rice.

Is sticky rice anything like sticky toffee pudding?

[daizie]

jimmy you really know how to push the boat out , rice in a sock, sticky rice and now poached eggs .. do you live on your own?

[????]

And what is the best way to cook rice?

*walks away whistling*