To ask about perfect poached eggs?

[AnnaFlabby]

I’m getting quite cross and frustrated, I’m a reasonable good cook but just cannot make poached eggs. I’ve tried cracking eggs straight into a pan of simmering water as well as using those yellow ‘poachie’ things which you can lightly grease to avoid the egg sticking to it.

Despite careful timing my eggs are always a disaster mostly breaking, falling apart and ending up a watery mess, does anyone know what I’m doing wrong?

It's all down to the egg freshness. I can make a perfect poached from an egg laid by my hens, not so from a supermarket egg.

@Generalpost

I made some for the first time today I never knew they were done directly in water till I watched 4 in a bed . Google had some different ways I done the most simple it said . Bring pan of water to boil turn down to a simmer . Crack eggs into a shallow dish. Stir the simmering water in one direction until it makes a tornado 🌪 at the eggs for around 3 mins

@ShinyMe Noooo just a little fry and a n 8 seconds flip 🙂 I’ve wasted too many eggs to bother with poached anymore I truly believe in life’s to short to try and make poached eggs anymore The little pan is perfect as you get a lovely little round egg with no water making the toast soggy either

@ShinyMe
@Generalpost

Quote fail sorry

I use a version of the Hairy Bikers’ method too and have found that submerging the eggs in their shells for about 30-45 seconds works best. It coagulates the whites just enough to help them hold their shape once they’re out of the shells and cooking.

@ReviewingTheSituation

Vinegar - a decent glug. Break into (just) boiling water. Leave on simmer for 3 mins (if you like a runny yolk).

This is how I do mine!

I make poached eggs daily. YOU HAVE TO PUT VINEGAR IN THE WATER! Did some the other day, forgot to put vinegar in, whites all stringy and horrible, yoke detached from white. In the bin

Pah, poached eggs are nothing on coddled eggs

I dislike the silicon poachers but the single-use 'poachies' teabag-paper sachets work very well. Totally reliable results every time.

Microwave method.

Get a small, microwaveable bowl, about 3-4 times the size of an egg.
Boil kettle.
Half fill the bowl with boiling water.
Crack the egg into the bowl.
Microwave for 30 seconds.

If it still looks a bit runny, either mw for another 10-15 secs NO MORE*! or just leave in the hot water for a couple of minutes till it firms up.

• Longer than 40 seconds or so the egg tends to explode.

Can’t stand when people out vinegar in the water. The eggs taste gross.

I literally just crack the eggs into simmering water. Perfect every time.

I use a big serving spoon with holes in it (not a clue what it's called). Small saucepan, put spoon in. Bring to boil. Crack egg onto spoon and reduce temperature. Approx 3 mins and I have a perfect poached egg. It's not failed me yet! I have tried many other ways including the ones you describe.

We have an egg poaching pan that does 4 at once. Bring the water to the boil, grease each section with a bit of butter, have the eggs cracked ready in 4 separate cups (I use kids' plastic tumblers), have your phone ready to set a timer and as the last one goes in, I start timing 5 minutes. Absolutely perfect every time

@randomchap

I just use one of these

www.lakeland.co.uk/72622/Induction-Safe-20cm-Egg-Poaching-Frying-Pan

Takes the hassle out of it and the eggs are perfect every time.

I might have some on crumpets later.

These produce more of a coddled egg not poached. They come out firm and not the soft pillowy deliciousness of proper poached

@motherofawhirlwind

Gently simmering water, good dash of vinegar, stir hard to get a whirlpool going, crack eggs in. The whirlpool keeps the whites around the yolk. Toast on. By the time it pops, they're done.

Now, I can't make omlettes to save my life, but poached I have cracked

But once the first egg goes in the whirlpool has stopped or slowed down so you have to do one at a time. Too slow

I also put my egg after poaching on a bit of kitchen paper to dry it out so it doesn’t soggy up the toast!

@KihoBebiluPute

I dislike the silicon poachers but the single-use 'poachies' teabag-paper sachets work very well. Totally reliable results every time.

Me too, Poachies are great.

Agree using vinegar affects the taste

I should be going to bed but I'm really REALLY tempted to have poached eggs now.

Water properly boiling & a small bit of butter