How to poach eggs correctly?

[OnePotato2Potato]

So I have tried many times to poach an egg, followed YouTube videos but so far have ended up with a mess.

YouTube videos emphasise fresh eggs but I always get supermarket ones so thats not really going to change.

Are the egg poachers about any good? There are silicone ones but reviews say the egg ends up sticking? Don’t want to do the microwave ones as I don’t like the texture.

Thanks

I can make a decent poached egg they don't always look perfect though although would probably look better if I did them one at a time. My tips get water to a slow simmer, crack egg into a remekin, add a dash of vinegar and a nob of butter to water. Then rapidly stir the water, place egg gently into centre of pan before water settles as that will shape the egg. Cook until done (around two minutes or until egg lifts to surface).

how delia does it

I was just coming on to suggest delia. It works for me!

The hairy bikers method works a treat

Yes unfortunately freshness is all - but a supermarket one, if done immediately, should be pretty fresh.

One way is to line a tea cup or ramekin with cling film, pop your egg in, then twist the film up & round, creating a little pouch for them to sit in!

Alternatively here is Nigella's way, haven't tried it but sounds intriguing - using a tea strainer to get rid of the stringy bits!

I do the very slow simmer, good slug of vinegar in, crack egg into a measuring cup and slip it into the water, creating as little disturbance as possible method. You can get 4-6 egg in a saucepan at a time without them sticking together. Remove with a slotted spoon and drain on kitchen paper. If you are really fussy trim the whites with scissors.

Egg as fresh as possible, the older they get the stringier the whites.
I use a frying pan with a lid.

Boil water with a splash of vinegar, drop egg in, put lid on to bring it back to the boil. Remove lid and cook for a few minutes. I skim off the scum with a slotted spoon. Sometimes need to put lid back on to make sure tops are cooked.

I scramble eggs in a frying pan too.

Simmer water put in egg, put bread in toaster. By the time toast is done egg will be ready. I don’t bother with vinegar or stirring water or anything.

I couldn't make a poached egg at all then found an awesome method. Get your water to a very soft simmer (only just bubbling) roll the egg, in its shell, in the water for about 10 seconds then remove (this begins the setting process just a little to help it stay together). Then add a slosh of vinegar to the water (I just used cider vinegar it's all I had) stir the water gently to a swirl, gently crack the egg and drop it carefully into the water - you want it to stay as clumped together as possible when it hits the water (it's even easier if you crack it into a mug first then just plop it in). This has never failed me yet to make beautiful poached eggs

Use the freshest eggs possible. Gently simmering water. Heavy bottomed pan. Throw salt over your shoulder. Turn around three times anti-clockwise. Scream into the void. You're in God's hands now.

I watched a Jamie Oliver video on you tube and they came out perfectly - summer the water and when it bubbles take it off till the bubbles subside. Crack egg into a cup or ramekin put the egg in the water and out the egg back on the lowest heat for 3 mins and it was fine. I did have fresh eggs though (well they were a day old)

Wow, thanks for all the replies.

I think I could be going wrong with the temperature of the water, although last time I was careful to let it simmer 🤔. I also swirl the water around so that the egg stays together but I still end up with a mess. Also, do I need a large pan if I’m doing just one egg?

Thanks for all the advice, interesting to see how everyone has their own special tips and tricks! Think I will start off with Delia’s method.

I'm lazy & use the poach pods. A good dab of butter stops them sticking - you have to make sure the inside is properly coated though, just dropping it in the bottom doesn't work.

I have the silicone pods and I don't find that the eggs stick - I love them. They are just amazing!

I use the cling film method! They always come out perfect, and the added benefit that they don't make the toast soggy!

My trick is to use cling film - put it over a cup with an appropriate size dip, crack in egg, twist top of cling film, suspend in boiling water.

Frying pan, water, wait until you just start to see bubbles then crack the eggs in. I've never added anything to the water, I don't think I'd fancy a vinegary egg.

Take the water off the heat. You're poaching the eggs not boiling them. no need for vinegar. Just leave them "poaching" for 3-5 minutes.
Fresh eggs are best.

No tricks or gadgets are needed. It’s really all to do with the freshness of the egg and the state of the water in the (non-stick) pan.

A) fresher the egg the better
B) boil water, no more than than 1.5 inches, bring it down low to a simmer so water is not bubbling or jiggling around - crack in the egg gently and then leave it.

Depending on size of egg, leave it three to 4 minutes.

Remove egg with slotted spoon, drain excess water and serve.

It’s an art, not a science, and sometimes it will be come out better than others, with no rational explanation. Enjoy the perfect eggs when they happen and don’t worry about the less than perfect ones.

I do the delia method. Works a treat.

I can’t poach eggs at all, I thought these bags looked like a good idea, but quite expensive so I use coffee filters. Works perfectly every time.

It's not possible to poach eggs. People are pretending. I've tried everything and nothing works! Not even with the freshest of eggs. It's a ploy to get you to buy lots of eggs.