Foolproof poached eggs

[ilovelibraries]

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?

No advice but following with interest. Poached eggs are my nemesis.

Thanks all. I’ve even failed with those bags before! Ugh

I use the pods but have also cracked eggs into cling film and lowered them in

This works if you don't leave it in too long, best to stop and check and then return it to the oven if you want it more cooked. A glass bowl is best.

www.findingfeasts.com.au/recipe-index/poach-eggs-cling-film/

Before I used the microwave method above, I used a small pan with a little bit of salt in gently boiling water, swirled it, turned it down, put egg in carefully and watched it intently until it was slime free and not hard. I had mastered it perfectly until the hob broke and I found the microwave method. It doesn't work with a mug, I have also tried a Sistema egg cooker which gives either an exploded egg yolk even after pricking or a hard egg, (used intructions) still trying that one out to get it right.

I use poach pods.

I put mine in a sandwhich bag and boil them

I love a good poached egg, what worked for me was getting hens as pets and using the eggs they laid that day.

I use very fresh eggs, add about 3/4 inches to an omelette pan, bring to a strong simmer and add the eggs slowly. Simmer until the eggs are cooked how you like them. Always works really well, no vinegar and no swirling.

I use room temperature, fresh eggs and fill a small frying pan with kettle boiled and then salted water about 3/4 full and then crack the eggs in once it's boiling on the hob. I'll spoon some of the water over the top a few times to cook the top and then use a slated spoon to lift them out - hasn't failed me yet!

You need a poaching pan. Perfect every time!
https://www.wilko.com/en-uk/wilko-functional-non-stick-4-cup-egg-poacher/p/0858440?nst=0&gclsrc=aw.ds&&gclid=Cj0KCQiAptxBRDxARIsAAMUMu9QdTKwRqwYb8C6mbovUkca1WWY7L-hCwxOmZwmJiPgFetdFdJj4CwaAjtrEALww_wcB

I have my water simmering or even slightly under- you don't want the water to move the egg around much, and it doesn't need to be boiling to cook it

I use a non stick frying pan with lid.
Half inch water, bring to boil,lower heat,crack in the eggs,turn the heat up till just boiling,lower it again,lid on.
Give it as long as it takes to make toast,then using a fish slice type thing (slotted spatula) just give the white bit nearest the yellow bit a little poke and if that feels set, you're done.
Delicious soft yolk poached eggs.
😋

I find them easier than boiled eggs because you can see what's going on. I just put a splash of vinegar in and keep it gently simmering. Even if they spread out a lot at first they come together after a while.
Boiled are a nightmare though, none of my kids will eat the yolk solid and even when I time it it's either overdone or the white is still runny. So often I crack the top off to find it half raw and put it back in, which is a bit like poaching with half the shell on....

Frying pan, water just simmering, lower the eggs in very gently, lid on here too.

Very very fresh eggs are the best.

However, using a tea strainer to strain out the stringy white works for older eggs. Basically crack into the strainer, leave to drip then tip the egg into salted barely simmering water (from a cup if you’re doing more than one). Two and a half minutes is perfect; remove with a slotted spoon onto a kitchen towel.

Every other method will not work if your eggs are even slightly old as the albumen starts to dry out and separate. I know this from experience!

@bonbonours I also consistently fail at boiled eggs! I have tried every method, including the method my husband uses and I just cannot get them right.

@bonbonours and @ActualHornist Delia has some great really comprehensive advice on how to do boiled eggs. I used to find them really confusing too but her way, although it's quite different from others I'd been told gives me perfect eggs every time.

I use Delia’s advice for boiled eggs too and they are always perfect.

So, I made them (ActualHornist’s way, but vinegar not salt) and they weren’t too bad. But the water was a white foamy frothy mess!

@ilovelibraries if you’re getting froth and foam you need to turn the heat down - you don’t want it boiling for that reason.

@soupforbrains I’ll have a google. I remember actually her book that came out that had boiled eggs and how I scoffed - how was I to know they’d turn out to be my nemesis!

*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.*

I do this too, though I do 4 minutes. Perfect every time as long as the eggs are very fresh.

I can do a poached egg the traditional wsy, but I have discovered poachies and they are great, much better if you have to do a few at a time.
Instructions say to do them one by one, but if you use a bigger pan, you can make 4 or 5 at the same time.

Room temp eggs in buttered silicon bun cases placed in a pan. Pour boiling water into pan until it comes 2/3 way up the bun cases. Put lid on pad and turn on the heat. Gently boil for 4min 30sec. Remove from water immediately. You'll have white whites and soft yolks.

And it doesn't really matter if the eggs aren't super fresh either as the paper filter holds them together really well.

I find them easier than boiled eggs because you can see what's going on. I just put a splash of vinegar in and keep it gently simmering. Even if they spread out a lot at first they come together after a while.
Boiled are a nightmare though, none of my kids will eat the yolk solid and even when I time it it's either overdone or the white is still runny. So often I crack the top off to find it half raw and put it back in, which is a bit like poaching with half the shell on....

You need one of these:

Colour Changing Egg Timer Kitchen Gadget Boil Cook Eggs Perfectly https://www.amazon.co.uk/dp/B00BY6VDSW/ref=cmswwrcppapiii_NyhoEbFTCMKNC