To ask for a fail proof poached egg method?

[monroeagogo]

My attempt this morning was abysmal again.

Microwave

But turn it down to half power.

Dh uses a frying pan with water and a splosh of vinegar. Crack eggs in gently and then cook until the yolk is at a consistency that you want.

No salt and no swirling

If your egg isn't chicken-bottom fresh, crack it into a slotted spoon first (over the sink!) and the watery bits of white will drain away, leaving you with the yolk encircled by more solid white.

I hate the smell of vinegar and never use it.
I boil water in a non-stick frying pan with a tsp of salt and a squeeze of jif lemon.
I break in the eggs and gently swish the simmering water over the top with a spatula.
Lift out on spatula and rest on kitchen roll for a moment to absorb the water.
Always perfect.

No swirling!

My method is to get dp to do it as he's much better at it than me.

Nigella gave me a fail safe tip that even works with not incredibly fresh eggs. You crack the eggs into a sieve then the watery shit goes away, then into a ramekin, squirt of lemon juice then into the water

I use silicon poaching pods but they do take longer, usually about 5 minutes. Fresh room temp eggs important. You need a pan with a lid for this method and getting the water temp right so they don't get soggy from condensation is tricky

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?

I do yes. And check every few seconds. But it always gets to the point when it explodes!

Gave up on the hob. Use Eddingtons Microwave Egg Poachers from Robert Dyas regularly and they're a wonder.

When I poach eggs I boil a pan of water, add a little vinegar, take the pan off the heat, reduce the heat on the hob, put the pan back on, drop my eggs, and wait a few minutes, use my wide and flatish ladle with holes (can't remember the name) then check every minute or so until the whites are cooked, with no snotty bits, and the yolks are runny. Et voilà poached eggs. I still fuck them up from time to time, but generally that works.

@monroeagogo

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

Still end up with no runny middle

I pop them in a ramekin first as well, and then tip them into simmering water. I find 4 minutes is a bit too long if you want a runny yolk - I normally cook them for 2 minutes and that seems okay. Maybe cook them for a little less time?

These are brilliant.

Poachies - perfect poached eggs Every. Single. Time.

Delia smith method - works every time.

Heat a pan of water with a few drops of vinegar on a medium-high heat. When the water resembles champagne bubbles, slide the egg in using a shallow bowl or spoon. Set a timer for 1 and half minutes, when it goes off, flip the egg using a spoon (it won't be a perfect flip, just do your best), set another for 1 and a half minutes then get it out the water with a slatted spoon, shake off/out the excess water and serve :) it won't look pretty but it'll be runny and delicious!

i saw a recipe on tiktok and tried it today. Fridge cold egg in a pudding bowl of cold water. put in the microwave for 1 minute. Done.

Mine WASNT done, so i gave mine 2.5 minutes in the end and it was a little bit too done. I thing 2 minutes would be perfect.

They tasted good though - and I can poach eggs the conventional way (used to cook breakfast in a hotel kitchen so have had a lot of practice) but this way was so easy.

Egg from fridge = five mins in the boiling water.

Peel it gently......it will be soft boiled.

The slice it/smash it and watch that gorgeous yolk 😍

Never let's me down this method and no egg white is lost.

I do a version of Delia's technique:

www.deliaonline.com/recipes/occasions/mothers-day/mothers-day-breakfast-and-brunch/poached-eggs?amp

I once took the eggs out after the two minutes forgetting to let them sit like she does and they were perfect. That's what I do all the time now. I do like a very runny egg though.

The swirl can make a beautiful neat egg, but it's unreliable and only good for one egg.
I do mine in a pan of gently simmering water. Salt and vinegar. Eggs should be as fresh as possible. If you want fewer scraggly bits break each one into a ramekin, tip egg into a sieve and let the loose stringy bits go through the sieve. Then back into the ramekin. Then hold just over the water and tip in. This is a Nigella method and it does reduce scraggy bits.

Otherwise I crack them straight into the pan, and then hold the eggshell briefly near the water before I pull away. This has the effect of holding the egg white slightly in place and letting it firm up a bit before I pull away.

It’s really simple. Bring water to boil lower to medium heat, crack egg in. Put on toast leave for approx 3 mins take egg out with slotted spoon. Put on kitchen towel to drain, pop on toast and eat.

Make sure the water is strongly bubbling, I add a splash of malt vinegar (only vinegar I've got) then just crack the egg and drop it over the bubbling water. No stirring or anything, just leave it alone to do its thing. I find 4 minutes on a light bubbling boil is long enough for a just runny yolk. I usually cook up to 3 eggs in the same pan. The old stringy bit but otherwise solid poached eggs.

*odd not old

@BlueCupOrangeCup

Wrong egg?

@BlueCupOrangeCup

Egg from fridge = five mins in the boiling water.

Peel it gently......it will be soft boiled.

The slice it/smash it and watch that gorgeous yolk 😍

Never let's me down this method and no egg white is lost.

That's a boiled egg not a poached egg

You need a frying pan, fill with boiling water, bring to rolling boil, drop eggs in, reduce the heat and 'baste' the eggs with the boiling water for a couple of minutes. Just make sure they don't stick by running a spoon underneath them just after they have gone in!