To ask for a fail proof poached egg method?

[monroeagogo]

My attempt this morning was abysmal again.

VERY fresh eggs

I use an egg poaching pan. It can poach 4 eggs at a time, had it for about 10 years, it’s idiot proof.

I’ve given up trying to do them in the microwave, they explode every single time and I prick the yolk and everything.

I am a daily egg poacher. Fresh eggs. Swirl the water and drop into the middle of the whirlpool. Put your toast down and your eggs are done (and nicely neat) when your toast pops up. Slotted spoon.

What is going wrong? Are they too spread out or not coming together? I think that a sign of eggs not being fresh enough maybe?

Heat pan of water to boiling add a little vinegar. Remove from heat, break in egg close to surface of water and then cover for 4 minutes.

I do it a cheats way but I think it's delicious.

Get a non stick frying pan and fill it a few cms high with water. Heat on a medium low setting until bubbles form at the bottom of the pan and one or two bubbles slowly and gently make their way to the surface. You DON'T want over bubbly / boiling water. When the water is at this very gentle bubble crack your egg into the pan. Use a spatula to swoop water over the top of the egg to help cook the top of the egg. It'll take a few minutes to cook the white and the yolk will still be deliciously runny.
Never failed me yet.

Poachies Egg poaching Bags, 17 x 13.5 x 3 cm, Pack of 100 www.amazon.co.uk/dp/B017RKSFAM/ref=cm_sw_r_cp_api_glt_i_E03B9P5DRXMZQ797GE86?tag=mumsnetforu03-21

I'm putting then in a ramekin for 4 minutes in simmering water.

Still end up with no runny middle

I poach eggs most mornings - I boil water and then break eggs in. As the 'fluffy white' rises to the top, I skim it off and then lovely poached eggs are underneath! I eat mine withe asparagus YUM!

I got this from MN... Put the egg in a mug of boiling water for a couple of minutes. Then when you crack it into a pan of boiling water it holds a shape. Cook it for another couple of minutes or so. Works for me.

Silicone poachers , ( reusable ) work every time without fail and mean you can do a load at once .

Or paper poach pockets ( use once) are also very good but make sure you open the pouch on a separate plate or you will get soggy toast

I just poach them directly in boiling water, I use a wok filled with water, bring to a good boil, break the eggs in and cook for 2.5 minutes. Once done, I remove them with a slotted spoon then drain on a J-cloth for about thirty seconds.

Ah @Bosephine beat me to it with the poach pockets

Saucepan with water and white wine vinegar, boil the water. Once boiling reduce the heat to low.

Fresh eggs, in separate ramekins or cups. Carefully tip the eggs in the water - I don’t swirl the water - I’ve found it makes the eggs go stringy, plus there’s no need with the vinegar. Especially if you’re not doing them one at a time. Then simmer for about 2 1/2 mins. When you remove them from the pan rinse off the vinegar.

This method always works for me.

This method exactly, well not exactly, I add a tiny bit of vinegar, clear vinegar. It keeps the eggs together. Enjoy!

Don't fancy the vinegar method.

Didn't know microwave was even an option.

Pockets sound successful but bit faffy and wasteful.

I admire those with the confidence to just use water and a spoon

I use a frying pan so the water is shallow but covers the eggs. No swirling or vinegar. Just crack the egg into just about boiling water and wait a few minutes.

The only real fool proof tip is to use ultra fresh eggs. The fresher the egg the tighter the white will cling to the yolk.

Very fresh eggs are the secret to successful poached eggs.

Try making eggs en cocotte, (baked eggs) even nicer and easier than poached eggs.

Silicone poaching cups in a pan with a bit of water and the lid on. Perfect.

I'm not keen on them done directly in water as they make the toast go soggy as there's always water still on them no matter how well they're drained.

I have the silicon pods but find they make the eggs take longer and I’m more likely to over cook them. I just boil water in a big pan, add a dash of white vinegar and then drop the eggs in.

@monroeagogo most top chefs use the vinegar method, you can gently rinse the eggs off afterwards so you won’t have eggs acidic eggs

Rinsing the eggs also means that the eggs won’t continue to cook after you remove them from the water - meaning that your yolks will still be runny

I use poachies and they’re great. I suppose it’s wasteful but I don’t get overly concerned about paper.

I haven’t had poached eggs for ages, even though they’re one of my top comfort foods. Only ever used a poaching pan for great results every time.

Delia Smith. Works without fail.

www.deliaonline.com/how-to-cook/eggs/how-to-poach-an-egg