To ask for a fail proof poached egg method?

[monroeagogo]

My attempt this morning was abysmal again.

Fresh eggs, add vinegar to the pan, crack egg in as close to surface of water as possible, quick swirl, cook for 2 minutes and a half minutes

4 minutes is way way way too long!

I tried and failed for years, and then the Hairy Bikers showed me how and now it works 99% of the time (and when it doesn't, it's because the eggs weren't really fresh). I love poached eggs and have been making them for years now.

1. Massive pan. Bigger than you think you need
2. bring the water to a gentle boil
3. put fresh eggs into water IN THEIR SHELLS and count to 10 slowly.
4. take eggs out with slotted spoon and crack into a tiny bowl/ramekin, separate ones per egg, not together - the short burst in the water helps them to set a tiny bit
5. add some vinegar (honestly, this does help and doesn't taste on the eggs at all - use white wine vinegar or cider vinegar, not the brown malt stuff) and bring it back to the boil. Then stir SLOWLY to make a strong but SLOW whirlpool
6. drop the egg gently from the tiny bowl into the centre of the whirlpool and let them cook for maybe a minute
7. you can use a slotted spoon to stir gently round the outside to keep the white covering the yolk. They take literally less than a minute or two, just long enough for the white to be set. Once the whites are set, they're done.

They are faffy imo, but they are so much nicer than fried or scrambled or whatever, and you feel like an utter domestic goddess when they come out perfectly, which is every time.

Poaching pan here. Much nicer with a little butter coating than done the traditional way.

Line a mug with cling film, crack the egg in, twist the top, lift out and pop it into boiling water, keep hold of it for 30 seconds til it starts to cook. Works every time!

U can pop butter, herbs, chilli inside the clingfilm too

Now I am a crap cook.

Poached eggs might be the only thing I’m reasonable at!

Boil plenty of water in kettle.

Break a couple of eggs into separate ramekins.

When kettle has boiled, get your toast on the go.

Pour boiling water into non-stick pan, (enough water that would cover eggs and a bit more). Put lid on, bring back to a boil.

Once boiling, tip the eggs in, put the lid on again.

Keep a hawk eye on it, and when the lid begins to lift/froth (after about a minute), turn it off.

Butter your toast. Carefully serve up the eggs with a slotted spoon. Next to the toast, not on it! Blot any excess liquid, then enjoy! Hopefully.

I also often put two eggs into one clingfilm wrap at once

Everyone has a different ‘foolproof’ method.
I cook them regularly, no faffing with vinegar, swirling water etc.
Literally just bring pan of water to the boil, crack eggs in, cook. That’s it 🤷🏻‍♀️

@Namechangehereandnow

Everyone has a different ‘foolproof’ method. I cook them regularly, no faffing with vinegar, swirling water etc. Literally just bring pan of water to the boil, crack eggs in, cook. That’s it 🤷🏻‍♀️

Cook for how long?

I saw someone last night crack an egg into cold water in a jug then heat for 60 seconds in the microwave. They swear it comes out perfect every time.

I will be trying that soon.

Most top chefs recommend using vinegar!

monroe … I don’t time them, just til they look ready, only a few minutes. I put the lid on the pan too to save time and fuel.

Main thing is fresh eggs. If they are old the white goes messy.

Eggs straight from hen’s backside.

@JayAlfredPrufrock

Eggs straight from hen’s backside.

Do I hover with the pan on boil below?

4 minutes is too long!
Also I couldn't be doing with all the waste pp create and using silicone seems wrong - what chemicals are seeping into the eggs?
I do poached eggs every day.
Saucepan of boiling water, two eggs in for 3 mins, out with a spoon, drain . Done!

Put the bread on the toaster
Crack the egg straight into the boiling water
When the toast pops, butter and scoop the eggs out of the pan for perfect runny yolks.

Appreciate my toaster timings might not be universal.

You just need one of these... Completely idiot-proof! (not calling you an idiot)

Considering the number of overcooked poached eggs I've had in reastaurants and cafes it's not surprising that you struggle op.

I had to ask for some fresh poached eggs only a week ago as the yolks were cooked and not at all runny. A runny egg was crucial for the dish. The new eggs were perfect and the staff were great about it.

We've used the silicone pods - came out like a baked egg and impossible to get the perfect balance of cooked whites and runny yolks. The paper pod things were ok, but a bit fiddly.

Personally I think the only good way to make them is in the traditional way. Not too much vinegar though. I once had poached eggs in a restaurant that tasted of vinegar and that shouldn't happen.

@flyingant

You just need one of these... Completely idiot-proof! (not calling you an idiot)

My mum had one of those. Never got a runny joke when using it though. Do you?

I bring water to a point where bubbles are forming on the base of a frying pan

Break in eggs

Keep the heat very low so not even barely simmering

Until they look done prob around 2/3 mins
Scoop out the eggs and drain off water with some kitchen towel in your hand carefully not to drop off the spoon

@JayAlfredPrufrock

Eggs straight from hen’s backside.

This!!

I have chickens. Poached eggs are so easy because the eggs are fresh. No special methods required, just crack them into gently simmering water and cook until they are done to your liking. Then remove with slotted spoon.

When the chickens weren't laying so much over winter I tried to poach a supermarket egg. It did not go well.

I realise buying chickens is quite an elaborate way to get a decent poached egg though...

@CounsellorTroi

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

But do you cook them on a low setting?

For non microwave use a deep pan of simmering water with a slurp of vinegar, add the egg, the egg sill sink to the bottom and rise once cooked.

Normal saucepan, heat until barely simmering and no more, gently slide in a very fresh egg, remove with a spoon when done. Don't let the water boil or even simmer and don't move the pan.

If the egg is very fresh then you're halfway there.

flyingant that’s what I use, you can watch them cook easily and get yolk as you like it. Easy peasy.