To ask for a fail proof poached egg method?

[monroeagogo]

My attempt this morning was abysmal again.

The only guaranteed method for me had always been a proper egg poaching pan. I don't like watery, blobby looking poached eggs and there's a delightful symmetry and reliability from a pan. However, I've recently discovered microwave egg poachers and got good results so far.

Vinegar is the key to a nice white (not all stringy and straggely). Won't make any difference to the yolk.
The egg won't taste of it at all, if that's what you're concerned about.

I never remember, so I ask Alexa...........

FIrst, buy your hen...

It's all about the freshness of the egg. Nothing fancy needed when the eggs are fresh and they'll hold together beautifully.

Size and whether you refrigerate your eggs is the main issue for timing. Ours tend to be very large indeed, so 3m20s poaching time from room temperature eggs gives lovely runny yolks.

@AdaColeman

Very fresh eggs are the secret to successful poached eggs.

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

@AdaColeman I can do poached eggs but struggle baked, the yolk goes hard and the white doesn't cook! No idea how that happens!

Another fan of poachies here.
I never had any success with poaching eggs before but since I started using them, they always turn out well

@flyingant

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

@flyingant but they aren't poached eggs they are coddled I think. I know they call it a poacher but it's not directly in water is it?

Do for 3 mins.

So test number 2 (eggs in microwave, I posted up there). 2 fridge cold eggs in cold water in microwave for 2 minutes....exploded. Test 2 (my long suffering DP) 2 minutes but moved every 30 secs - one well done, one cold in the middle. I guess better one at a time fiddled with every 30 secs. If I am going to do that then I may as well do them properly!

My tried and tested way. Big pan of water on to boil, rolling boil then turned right down. Spoonful of white wine vinegar in water (red wine vinegar makes everything a little pink...) Crack fridge-cold eggs into a chinese takeaway box then stir the water vigerously in a circle and slide the eggs into the vortex. Set a timer for 3.5 minutes.

After timer pings scoop out eggs with slotted spoon and pop spoon on to kitchen paper while you faff about a bit. eat and enjoy, perfect every time. Cook no more than 4 at once and no more than 2 batches before you change the water. The timings for 2 vs 4 are different, because of the volume differences, I even oiut the cooking in the above faffing time. Eggs must be in warm place during faffing - I used to put them under the hot lights which dealt with all sorts of cold spots really well. A low grill might replace that.

Egg poaching pan or those floaty silicon cup things. If the yolk is hard after 4 mins, try cooking them for less time..?! Try 3 mins and if that’s not right then adjust. And write it down on a bit of paper and stick inside cupboard door.

I can’t be bothered with the “direct in the swirling water” method. Never got it to work properly without wasting loads of white. And my eggs usually aren’t that fresh - could easily have been hanging around for a week or more. I’m not going to forgo poached eggs just cos they’re not super fresh. And that method isn’t great for making lots at once - usually we end up needing to make 8 eggs for all 4 of us.

It has got to be in the water unless you want a steamed egg which is a completely different texture.

Fresh, room temperature eggs, simmering water and practice.

To avoid bits of shell in mine, I break into a small bowl first before gently dropping into the water.

@bloodywhitecat

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.

I made my first ever successful poached egg with this method last night! Thank you PP!

Boiling water into pan. Just when the bubbles start down the bottom, break in two eggs. Leave for two minutes and fish out with a slotted spoon.

Works every time.

@monroeagogo are you putting the egg and the ramekin into the pan?
If you are, stop. The ramekin is stopping the heat getting to the egg white which is why it's taking 4 minutes to cook. Which is too long if you want a runny yolk

First eggs as fresh as possible at room temperature. Take them out of the fridge overnight.
I add a squirt of lemon juice to the boiling water , you need a week acid for the white to stay together.
Swirl the water and crack egg in gently into it ( make sure it’s at a rolllung boil not a fierce one .
Cook for 3 minutes . I tend to do several though so usually take them out after 2 min with a slotted spoon into a bowl of cold water when all are cooked they go back in for 1 min only .
Perfect eggs every time.

Like OP, I had disasters until I found silicone poaching pockets from Lakeland. Grease the inside with butter, crack the egg into it and lower into gently simmering water, and cover. Done in 4 or 5 mins, depending on size/freshness. Slip out of pouches with no water. Then I was given an old 4-egg poaching pan. So with two pans on the go,I can now produce 6 good ones simultaneously.

[quote pickingdaisies]**@monroeagogo* are you putting the egg and the ramekin* into the pan?
If you are, stop. The ramekin is stopping the heat getting to the egg white which is why it's taking 4 minutes to cook. Which is too long if you want a runny yolk[/quote]
I am. Or was.

I've tried a few suggestions on here with no success.

I'm doomed to a life of scrambled eggs

@byvirtue

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.

I'm going to try this simplest of methods tomorrow

I normally do mine the traditional way but with no vinegar and I do swirl but can someone please tell me how to do two at once if you swirl?

Currently I use two pans if I am doing two but it annoys me.

Very fresh eggs are the answer - I've only really got them perfect since having our own hens. Bring a small pan of water to a rolling boil, add a little bit of salt, swirl the water round with a wooden spoon then carefully tip it in (pre cracked into a little glass). Cook for 2 and a half minutes.

I like mine on seedy brown toast with Hollandaise sauce and a slug of Tabasco too.

Melt a little butter in a saucepan, pour in boiled water have at a rolling boil and crack the egg into the pot reduce heat to a simmer till you see the egg turning white and take up with a slotted spoon. No faff no mess, works every time

Room temp egg, water that is simmering but not bubbling violently. Break egg gently into water from as low as possible - the aim is that the outside will cook before it moves. Turn hob up very slightly. When it starts bubbling, turn off, leave for enough time to butter crumpets then take out. No more than two at a time.

I have an electric egg cooker; it does boiled eggs or poached eggs. No faff and sooooo easy.

I also use the frying pan method. Boiling water turned as low as possible, no swirling, no vinegar, nothing. Drop your eggs in carefully and leave till cooked to your liking. Scoop out with a fish slice. Yes they are slightly flatter like a fried egg but this method has never failed me.