Crosswords15 mins ago
poached eggs
42 Answers
how do you do yours, please?...
i just can't seem to get it right..
thank you!
i just can't seem to get it right..
thank you!
Answers
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I discoered this trick to get better poached eggs myself , don't see it in any books.
While the wateris boiling use a slotted spoon to gently lower the egg IN ITS SHELL into the water, Just keep it there for about 30 seconds and take it back out.
Turn the heat off and now crack the egg gently into the water, put the lid on the pan but remove it from the heat, leave the egg in the hot water for 3 to 4 mins (depends on the size of the egg and how 'set' you like it) get the egg out with a slotted spoon and drain the water off before putting it on your toast. The big advantage of this method is that the egg gets very slightly set during the '30 seconds dip' and keeps it's shape much better when cracked into the water . Another important point is to use very fresh eggs, eggs get 'runnier' as they get older an egg that is too old will be so runny that you can never get it to keep it's shape when poached it just goes into a shapeless mess.
While the wateris boiling use a slotted spoon to gently lower the egg IN ITS SHELL into the water, Just keep it there for about 30 seconds and take it back out.
Turn the heat off and now crack the egg gently into the water, put the lid on the pan but remove it from the heat, leave the egg in the hot water for 3 to 4 mins (depends on the size of the egg and how 'set' you like it) get the egg out with a slotted spoon and drain the water off before putting it on your toast. The big advantage of this method is that the egg gets very slightly set during the '30 seconds dip' and keeps it's shape much better when cracked into the water . Another important point is to use very fresh eggs, eggs get 'runnier' as they get older an egg that is too old will be so runny that you can never get it to keep it's shape when poached it just goes into a shapeless mess.
Thanks Ummmm , I thought it was just me , To tell the truth the first time was a mistake, I thought I doing boiled eggs, just put them in when I realised I was supposed to be doing poached so I got them out again after about 30 seconds . They came out so well I do it all the time now . I have had people ask how I get the eggs to look so good , you don't get the 'fluffy' bits.
Might start a thread on 'happy cookery accidents' there is another one I have up my sleeve.
Might start a thread on 'happy cookery accidents' there is another one I have up my sleeve.
an ex boyfriend was a cook and this was how he taught me. boil an inch or so of water in a frying pan and a good splash of malt vinegar(i'm not sure if this is just for taste or it helps with the cooking but it is lovely) while the water is gently boiling add the eggs. i find this helps them to keep a nice shape. once the whites have started to cook turn heat down to a simmer until cooked.
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