poached eggs

[looobylooo]

how do you do yours, please?...

i just can't seem to get it right..

thank you!

[ummmm]

I have little poached egg pods which are really good. I got them from morrisons. If you struggle with poached eggs they are worth a buy.

Mine come out fine from a saucepan as well.

Bring the water up to boil, turn it down to the lowest, and slowly crack the egg in.

I love poached egg :-)

[MarkRae]

Pretty much like this: http://www.perfectpoa....com/simple_steps.htm

[ummmm]

Mark...that egg is not the best.

[looobylooo]

i think ive seen those little pod thingies, ummmm, yellow..?
how do you do yours in one?

[ummmm]

Mine are pink :-)

You just oil it, very lightly, crack the egg in. Place into simmering water and put a lid on. Takes a bit longer but you get a perfect egg.

[craft1948]

I have a poaching pan with the 4 egg holders...............works for me.

[looobylooo]

thanks mark and craft too, for answering.

i'm going to get myself a pod!
how long in the pod, ummmm?

[ummmm]

My instructions say 6 mins.

If you get the same ones as me you also get a little recipe book. They can be used in the oven as well.

[looobylooo]

cheers! i will give it a go :o)

[ummmm]

Right...off to bed. Night looobs, Craft, and everyone else xx

[looobylooo]

g'night! sleep well :o)

[Old_Geezer]

Confused. Don't understand what the difficulty could be. Simple in the specifically made for the job poaching pan, just don't overfill with water. If feeling ambitious and doing it by hand in a saucepan then probably best to stir the water before adding the egg to keep it all together.

[tearinghair]

I'd agree with OG and Markrae's link: give the water a good swirl, add the vinegar while it's still swirling, then break the eggs in gently.

[EDDIE51]

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.

[ummmm]

I've seen the chefs doing it that way Eddie :-)

[EDDIE51]

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.

[ummmm]

Having really fresh eggs makes a difference as well. The older the egg the more watery the white goes.

[Jenarry]

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.