Poached eggs pics

[Generalpost]

What am I doing wrong . I read that you you should add some salt and white wine vinegar and stir the water so its like a twister then add the eggs.

The first picture is without salt and white wine vinegar the 2nd picture is with.

No to salt but yes to vinegar

Never ever salt. It breaks down the white.

My dh uses a frying pan when he makes ours and doesn't stir to make a vortex. Uses ordinary vinegar but no salt

I do mine in about 2 inches of barely simmering water in a wide pan. I don’t agitate/stir the water, just add a capful of white wine vinegar.

@dementedpixie

My dh uses a frying pan when he makes ours and doesn't stir to make a vortex. Uses ordinary vinegar but no salt

Snap!

You absolutely shouldn’t stir the water, otherwise the egg breaks up

Use a wide, deep frying pan and get the water very gently simmering. Then put the eggs in as close to the water as possible, that will keep them in one piece

Use really fresh eggs. Break them into a cup or a small bowl so you can slide them gently into the water. No vortex, and I use a frying pan.

Best trick is new eggs, the older the eggs get the less well they hold together. I do mine in a frying pan with nothing added, no swirling and they're fine.

Oh thank you everyone I'm going to try that next time

I bring the water to the boil in a saucepan then turn the heat down low so the water goes still before I crack in the eggs, they take around 3 minutes.
I don’t add anything to the water but I’ve found they are more likely to go wrong if they aren’t the freshest eggs.

First eggs look ok to me, they just look like they they’ve been busted a bit coming out of the pan?

I don’t bother with the spinning unless I’m only cooking one, I just put some water with vinegar in a frying pan and simmer the eggs.

I drive each egg to start with to get rid of the wispy bits of egg white then I pour into a ramekin. I get the water barely simmering and then put the ramekin as close as I can and pour the egg in. I don't use anything other than simmering water and eggs.

Sieve not drive!!

Ah the fresh egg thing would be difficult. As I can only get from the supermarket so I doubt they are all that fresh

Late post, interrupted with knock at door!

I never add vinegar as I can always taste it 🤮

I cheat and use a silicone cup thing

@FlyingScott

First eggs look ok to me, they just look like they they’ve been busted a bit coming out of the pan?

I don’t bother with the spinning unless I’m only cooking one, I just put some water with vinegar in a frying pan and simmer the eggs.

No they did not break. The yellow is whwte I cut an egg and moved it over.

Ok so everyone seems to be saying stop the spinning. Wounder why it said to spin on bbc food. Never mind will stop the spin

Yep, same as @InTheNightWeWillWish we just use PoachPods now.

@hippychick10

I never add vinegar as I can always taste it 🤮

I thought it seemed odd. I was doing it no salt no vinegar at first . Then read to add salt and vinegar definitely does not seem to make any difference to how the egg comes out. If anything it's worse . So not going that anymore either.

DH does a very slight swirl but ramekin close to the water and slide in, no salt or vinegar. Perfect every time, mine are a bit hit and miss even copying him.

No salt, no stirring and I use a wok for the water.

I had one of the pan poachers things but I manage to loose the little pods. God knows how start with 4 now have 1. Same with tea spoons have 8 end up with 2

Yes to the silicone thingy . Simmer with lid on for 5 mins. Put on plate but don’t cut for another minute or so so continue cooking in its own heat.

The pans don't poach eggs, they steam them. To actually poach eggs they have to be in the water.

There was a thread about poaching eggs about a week ago and someone recommended putting the eggs in their shells in boiling water (just poured over from the kettle) for a minute before cracking them and putting them in the water. I tried this and it definitely helps with older eggs.

Using a wide frying pans with fairly deep water works for me and I can poach four or five at the same time. I would like to know how to replicate what restaurants do where they're a ball of egg with the white wrapped round the yolk, but tbh just getting the with cooked whites and runny yolks is enough.