Active discussions

Meet the Other Phone. Only the apps you allow.

Meet the Other Phone.
Only the apps you allow.

Buy now

Please or to access all these features

Talk
Chat

Join the discussion and chat with other Mumsnetters about everyday life, relationships and parenting.

Original poster

Foolproof poached eggs

80 replies

ilovelibraries · 03/02/2020 10:39

So, I’ve tried over the past week to make poached eggs. I’ve microwaved them And they exploded or were rubbery. I’ve boiled and swirled boiling water, added vinegar (I used white) and not and they were a yukky mess.

So, PLEASE, can anyone tell me a foolproof way to make them. Or am I lost cause and just have to accept it’s not to be in my repertoire?

OP posts:
Turquoisesea · 03/02/2020 10:49

I do mine by the swirly method and they always turn out ok. I use a small pan, make sure the water is totally boiling and bubbling before I put the egg in. I use a hand whisk to whisk really quickly before I put the egg in, I don’t bother with vinegar. I always put the egg into a little poached egg type dish before I tip it in so that when I put it in the water it stays in an egg shape, I don’t just crack it in the pan. You can see the white wrapping round the yoke due to the swirling, I then time exactly 3 mins and they have a runny yoke. Just had 2 for my breakfast today & they were lovely! Smile

AdaColeman · 03/02/2020 10:49

Use only very fresh eggs in order to get good results when poaching.

Original poster
ilovelibraries · 03/02/2020 10:52

Yes, I’ve read very fresh eggs are important. I’m hoping that’s what I’ve done wrong before.

Turquoisesea - I might give it another go. I think I did it at a rolling boil though.

OP posts:

Interested in this thread?

Then you might like threads about this subject:

General food
BrieAndChilli · 03/02/2020 10:52

You need the freshest eggs possible, then I boil in the shell for about 15secs before cracking into the water.

glitterbiscuits · 03/02/2020 11:14

Delia Smiths frying pan method! Perfect

Whattheother2catsprefer · 03/02/2020 11:16

Room temp. not from the fridge eggs.

Stefoscope · 03/02/2020 11:19

I use a small frying pan, with just enough water to cover the top of the egg yolk.

Original poster
ilovelibraries · 03/02/2020 11:22

I tried the frying pan and it was a white mess. I bought eggs today. I’ll try at lunch and let you know. I’ll try frying pan and saucepan...

OP posts:
Original poster
ilovelibraries · 03/02/2020 11:23

Thanks for the tips by the way. I’m not sure I said that Blush

OP posts:
ImportantWater · 03/02/2020 11:25

My parents used to have a metal hinged contraption that you put the egg inside, then dunked the whole thing in boiling water. We've got a spoon thing that hooks over the side of the pan but they are rubbish because they tend to fall off. I can't poach an egg very well either - they are edible but they look monstrous.

eurochick · 03/02/2020 11:47

I use silicon poach pods. I guess technically the eggs are steamed rather than poached as they are not in contact with the water, but it is 100% reliable so I'm fine with that.

Grumpbum123 · 03/02/2020 11:48

I use ramekins and cling film method

Inforthelonghaul · 03/02/2020 11:59

Jamie Oliver has a good video showing how to do it. No vinegar no swirly water but the fresher the eggs the better.

HeyLala · 03/02/2020 12:01

Room temperature eggs, splash of vinegar, frying pan and no swirling.
Works every time
Best of luck x

TeddyIsaHe · 03/02/2020 12:05

You don't need to swirl the water or add vinegar.

Bring a large pot of water up to boil, turn the heat down so its barely bubbling. Drop the eggs in gently, using a spoon to shape them while the outer white sets. Don't let the water boil or it'll rip the eggs up.

Cook for 2-3 mins for soft set.

homemadecommunistrussia · 03/02/2020 12:09

I used to poach eggs for twenty people at work, this is my method.
Simmering water, not boiling and quite shallow.
Break the eggs just above the water or slip in from a teacup/ ramekin.
Turn the heat down so it doesn't bubble too much. 4 minutes should do it.

SoftBlocks · 03/02/2020 12:12

Vortex method with salt and two drops of vinegar. The only problem is you can only do two at a time max.

LifeInAHamsterWheel · 03/02/2020 12:16

I AM A CHEAT Blush
There, I admit it. But actually I don't care because my poached eggs always turn out perfect and what's nicer than poached eggs for breakfast?!

While getting the tea & toast etc ready, I sit my (very fresh and room temp) egg in a cup of boiling water. Just a few minutes. Then I do what everyone else is suggesting so gently boiling water, drop of white vinegar, swirl it around and then crack the egg in. Because it has sat in the cup of boiling water for a few mins it stays together really well, keeps its shape etc. Perfectly soft yolk, cooked white poached egg every time.

I actually got that tip/cheat from a cookery programme years ago I think it might have been Ian Rankin? But anyway, it works so try it!

magicstar1 · 03/02/2020 12:19

I’m a good cook but can’t get poached eggs right. I can always taste when vinegar is used too. So I use Poachies. They’re like big teabags...you crack the egg into it, put in a pan of simmering water, 5 minutes later they’re perfect.

soupforbrains · 03/02/2020 12:19

I'm utterly utterly crap at doing poached eggs. I spent years and years gathering advice and tips just like all of those mentioned on this thread but for whatever reason none of them ever worked for me, apart from the silicon pod things, but as a PP mentioned that's not really poaching as they're not in contact with the water. ditto poaching pans.

I FINALLY found these!
I bought them in John Lewis originally and have also bought them in Robert Dyas but they're on amazon now. They're single use so mayeb not perfect but they're basically pouches made from coffee filter paper you crack the egg into the pouch and then pop the whole thing into the water. the water can get to the egg but the pouch holds the egg together.

They genuinely changed my life as we now have poached eggs for breakfast every weekend.

ShirleyPhallus · 03/02/2020 12:19

DO NOT SWIRL

this is what fucks eggs up, cos you swirl the water then the egg gets pulled apart

Use a frying pan, add boiling water and put to a very low boil (literally just a few bubbles coming out)

I crack an egg in to a ramekin then holding it as close to the water as possible, slide it directly in to the water. You are aiming for stillness and not to disrupt the water too much, that keeps the egg together

Repeat with as many eggs as you want

Don’t bother with vinegar, it just makes the eggs taste of vinegar

soupforbrains · 03/02/2020 12:20

@magicstar1 crosspost as I got distracted after typing mine nad forgot to post it ha.

Poachies are the best.

CinderEmma · 03/02/2020 12:21

I use a small saucepan, bring water to the boil, then swirl the water and crack the egg into it. They usually turn out fine.

willywillywillywilly · 03/02/2020 12:21

+1 for the silicon things they are amazing!

BemidjiMinnesota · 03/02/2020 12:29

This is my never-fail method:

Bring water to a rolling boil then turn down so there's only a few bubbles coming up.

Break an egg into a cup

Swirl the water and pop the egg in from a low height.

Put the lid on the pan and turn the heat off the hob, but leave the pan in place.

Set your phone alarm for 3 minutes 45 seconds

When your alarm goes off scoop egg out and enjoy delicious runny yolk but solid white egg.

This always works and doesn't need any special tools.