poached eggs

[KnittingNora]

Please help. My 4 yr old loves poached eggs with runny yolks. I've always done in a pan of water but recently I purchased some cast iron egg poachers to pop onto the pan or put into a pan. Downside is... I've no cooking instructions!!!! No matter how many times I use I seem to be 'cooking' for about 10 mins but still have runny white and solid yolk. I'm at a loss, can anyone help please.

Why do you need the egg poachers? Serious question.

Just go back to doing them in the pan :)

are you putting a lid on the pan?

Don't you lose a lot of the white if you do them in a pan? I've never mastered it.

You need a lid and also to make sure water doesn't get into the poachers.

Agree re the lid, (think about it how else is the top going t cook if no water over it)

Many thanks for replies, i could only do one egg at time when I did straight into a pan. I enjoy poached eggs with DD. I've tried lid ontop of pan but poachers handles stand too proud. Would you think a foil lid would work?

why only 1 at a time? I do 3 or 4 in a small pan.
the thing with poached eggs is that you need really fresh eggs, then the whites stay together in a tight ball round the yolk.

I was never able to cook eggs but now I use those metal rings - just wipe a trail of butter around them before putting them in the water. I also put a dinner plate over the top of the pan (our small pan doesn't have a lid).

I have always fancied the silcone moulds that Lakeland sells for cooking eggs.

Many thanks kiwibella. I tried your way with some pastry rings I had in my cupboard. Worked a treat. Cast iron gadgets winging their way to MIL. Hope she has better luck

I do mine in cling film.

Cover a mug with clingfilm with a slight depression to the shape.Then crack an egg into it and twist and wrap up and plop into the water.
The ends have to hang over the side to make sure the water doesn't get in and your eggs have wrinkles but they taste fine.

Hope the cling film doesn't leach toxins, I'm sure there'll be something reported about it one day.

Check the cling film to make sure it is microwave safe and you may be OK but yes, cling film can leach toxins. This is why some is sold as "suitable for microwaves".

I used to dump in water with cups but now use the silicon egg poach pods (from lakeland and elsewhere) every day and they are fab. It's still very important to put the lid on.

I put the whole egg(s) into the pan of boiling for about 15 seconds maximum then crack then into the water. Those few seconds in the shell keeps the white together. I heard on one the Hairy Bikers series. It 100% works.

Yes saythatagain i swear by that tip too. Also swirl the water in your saucepan for a few seconds with a spoon and then crack your egg into it. The spinning water helps it stay in shape

I make mine in a frying pan with a splash of vinegar. Can make 3-4 at once, just crack into the water and spoon water over the top if they are sticking out a bit. They come out a lovely round shape perfect to go in a teacake for a healthy egg sandwich.

hmmmmm could eat one right now.