Poached egg- the apparatus...

[thesleepyhoglet]

So I do love a poached egg when out and about but when cooking at home, they become all gunky and the white stretches out. I don't have any specific gear for poaching eggs, rather I boil a saucepan and swirl. I would like to buy something! But what?

Though now I actually prefer a fried egg done with a bit of hot spray oil in the frying pan, then turn the pan off after 30 seconds and put the lid on. After a few minutes the egg is perfect, still soft/slightly runny in the middle. Just leave it a bit longer if you want it well cooked.

I'm not keen on the cheffy blob poached egg in restaurants, they are often too runny or too firm anyway.

Well despite all the advice I feel no better equipped!!

I agree with freshest eggs. I also have an egg poaching pan, little cups that hang over the side of a pan and silicon egg holders that float. And a microwave one, but you tend not to get a runny yolk with that.

But freshest eggs just in water is best.

Fresh eggs. Don't swirl the water.

If you're only doing one, crack into a ladle and lower in gently, tipping to allow water in with the egg for a minute, then slide out into the pan.

I use the toast pop timing method too!

A bit late to the thread but have just stumbled on this. Attached photos to show you my method. I think my pan is too wide and not deep enough and was searching for the ideal egg poaching pan. I'd guess an 18cm deeper pan would be better.

I crack both eggs into one bowl then bring a pan to a gentle simmer. Stir slightly then pour in the eggs. Try to get the bowl as close to the water as possible so you just slide them in.

Cook 3 minutes. Then use a slotted spoon to extract and place on top of your toast.

Some people add white wine vinegar to the water to prevent bits, this doesn't seem to make a difference for me. You can also strain the eggs through a sieve so as not to get so many fluffy bits. The slotted spoon is essential.

Bring pan of water to a simmer. Put eggs in their shells in and count slowly to 30. Turn off the heat and take them all out and then crack them gently back into the water. Then give them between 2 and 3 mins - get one out and give it a poke to check.* *

Dh uses a deep frying pan. Puts vinegar in the water too. No need to swirl; just crack egg into the simmering water

Yup, this is the best way.

At my restaurant we sous vide them in their shell and then when needed crack in to a pan of water. After the sous vide they are cooled and can be stored in the fridge for 5 days. Takes 2 minutes in simmering water to finish them off.

Leads to a perfectly egg shaped poached egg and a runny yolk. Or a jammy yolk if you cook them a bit longer.

You will lose a bit of white when cracking but that's the loose bit I would normally get rid of anyway.

They end up like this

Yes, I have a pan inherited from my mum - very easy to use as long as you are careful with the steam. I used to use ramekins but there are new silicon cupcakes that are much better as they cook quicker. If you are short of pan space, these might be better than a special pan.