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By (user no longer on site) OP
over a year ago
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...done in the Microwave...how the hell do you stop them exploding all over the chuffin place? Ive pricked the yolk ive not pricked the yolk, and still, BOOM, even though they are in a special container and with a plate cover over...it frikkin still gets out like some enemy alien slime!!! I would really like to know by morning please so i have have unexploded poached egg on toast for my brekky! Ta muchly!  |
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By (user no longer on site) OP
over a year ago
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I dont like them done in the water...the white goes all phantom-like in the water and looks like a scene from poltergeist...i like em neat like my mother used to make, only i dont have a pan like my mother used to have booooo! |
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By *RS79Man
over a year ago
Milton Keynes |
Use a pan put about 23 inches of water in it add a pinch of salt and a splash of white wine viniger
Allow to boil
Break egg into a container or bowl that will fit in the pan introduce the small container to the water allowing the egg to flow out and simmer for a few mins
Yum yum |
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By (user no longer on site)
over a year ago
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"I dont like them done in the water...the white goes all phantom-like in the water and looks like a scene from poltergeist...i like em neat like my mother used to make, only i dont have a pan like my mother used to have booooo!"
If they aren't done in water then, if you were being pedantic, they aren't really poached. They're just 'cooked' |
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By (user no longer on site)
over a year ago
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You don't need a pan like your mother used to have. You need a pan with some water in it, brought up to just below boiling point - so the water is "shivering". Then take a knife and stir the water vigorously, and crack the egg gently into the pan while the water is still swirling around. Do not let the water boil! Remove the egg with a slotted spoon when it's done, and you will have the neat egg that you crave. Promise! |
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By (user no longer on site) OP
over a year ago
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"You don't need a pan like your mother used to have. You need a pan with some water in it, brought up to just below boiling point - so the water is "shivering". Then take a knife and stir the water vigorously, and crack the egg gently into the pan while the water is still swirling around. Do not let the water boil! Remove the egg with a slotted spoon when it's done, and you will have the neat egg that you crave. Promise!"
I think you need to come and show me lol! |
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By (user no longer on site)
over a year ago
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adding an egg into the centre of a shallow filled, spinned pan of water, little salt and more vinegar than you think will give you a good poached egg. if you want a round one... dropped from a cup into reverse of a larger pan will give you a teardrop shape! want to get pro then drop into iced water and trim with scissors.. if it's presentation you want!! but best tip is to use the freshest eggs you can... the albumen holds together and coagulates much much better.
my work here is done. |
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By (user no longer on site)
over a year ago
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ooooooooooooor
if you have any rumikins (those little glass pots) you can cook them in those. That's what I would be bringing to Pontefract anyway............ got any cakes to swap?
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By (user no longer on site)
over a year ago
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I poach mine in my mini frying pan.....well tis a spanish omelette pan to be precise.....i boil kettle ,pop in a small.amount of water n crack the egg....no salt(yuk) or vinegar ....just water and not loads....dont get no.poltergist water it merely poaches em quick n easy and never fails.  |
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By (user no longer on site) OP
over a year ago
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Poached Egg party at mine this weekend then...perhaps we could all have sex while we are waiting for them to cook
ps: went for a continental breakfast of smelly cheese and crusty bread instead hehe |
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By (user no longer on site) OP
over a year ago
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"ooooooooooooor
if you have any rumikins (those little glass pots) you can cook them in those. That's what I would be bringing to Pontefract anyway............ got any cakes to swap?
"
all you can eat sir |
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By (user no longer on site)
over a year ago
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I used to heat the non-stick frying pan without the water, put the egg in for a few seconds just for it stay together, then gently pour in kettle water to just cover the egg.
 |
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By (user no longer on site)
over a year ago
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Um.. why hasn't anyone mentioned getting a proper poaching pan with the four little cups that come with it. All ya gotta do is grease the cup with butter, crack the egg in it and put it in the holding tray that comes with the pan and stick it on the poaching pan for 3 minutes.  |
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By (user no longer on site)
over a year ago
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"You don't need a pan like your mother used to have. You need a pan with some water in it, brought up to just below boiling point - so the water is "shivering". Then take a knife and stir the water vigorously, and crack the egg gently into the pan while the water is still swirling around. Do not let the water boil! Remove the egg with a slotted spoon when it's done, and you will have the neat egg that you crave. Promise!"
 |
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By (user no longer on site)
over a year ago
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"Poached Egg party at mine this weekend then...perhaps we could all have sex while we are waiting for them to cook
"
Hmmm in that case I prefer hard boiled ostrich eggs 40 minutes is 10 times better than 4 when it comes to sex  |
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By (user no longer on site)
over a year ago
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tepid water,create a whirpool then slowly release the egg,when it is to your liking ,scoop out using a holed ladle so the water does not make your toast soggy.enjoy.x |
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