Poached eggs on toast rule!

[dinny]

But mine are always a bit kind of spread out, how do you keep them kind of plump?

What is the rule?

you need an egg poacher!

or use a smaller pan?

I had understood that the fresher your eggs were the less watery they are so the more likely you are to get a plump egg?

ah, that makes sense

lol at rule

a cafe we go to a lot with the kids do FAB poached eggs, keep forgetting to ask them how they do it when am in there... they are so lovely, could eat them at every meal atm

isn't it something to do with vinegar in the water and gently popping them in when boiling and folding them over themselves

although I have to say .. poached eggs - ack!

If you put a bit of vinegar in the water it helps to keep the eggs together.

Well MinkVelvet that has saved me a job I had planned a science experiment with Mums chickens this weekend

If you stir the poaching water round and round very fast until it is like a whirlpool and then slide the egg into the centre the white all swirls around the yoke and the eggs are perfect (and plump). But you can only do one at a time.

Clingfilm!!! Line a cup, break egg in, twist shut and poach :D Perfect eggs, clean pan, win win

Buy a poacher from Lakeland - do them in the microwave - 50 secs and they are fab.....I love poached eggs on spinach and wholemeal toast...yummy and good for you!!

I use a small pan and swirl the water with a wisk when gently rolling (med heat) and pop the egg in while warter is still swirling. Works every time. Use fresh water for each egg as it doesn't work as well with the old water.