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How do you cook a perfect poached egg?
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By (user no longer on site)
over a year ago
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"Without an egg poacher thingymebob  "
Slowly boiling water in a pan with a splash of vinegar, break egg gently into middle of pan.
Wait until white gone white.
Lift out with perfoated spoon. |
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This is how i do mine.
Small saucepan of boiling water and add one small splash of vinegar.
Rapidly stir the water and while its still making a circular motion in the pan gently break the egg into the water.
Reduce the full heat to a simmer and cook for a few minutes depending on how you like your egg yolk.
You can see looking at the egg how much the yolk has cooked.
Hope that makes sense.
Mercedes x |
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By (user no longer on site)
over a year ago
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"This is how i do mine.
Small saucepan of boiling water and add one small splash of vinegar.
Rapidly stir the water and while its still making a circular motion in the pan gently break the egg into the water.
Reduce the full heat to a simmer and cook for a few minutes depending on how you like your egg yolk.
You can see looking at the egg how much the yolk has cooked.
Hope that makes sense.
Mercedes x"
Eggxactly!  |
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By *b430Man
over a year ago
Tayside |
"This is how i do mine.
Small saucepan of boiling water and add one small splash of vinegar.
Rapidly stir the water and while its still making a circular motion in the pan gently break the egg into the water.
Reduce the full heat to a simmer and cook for a few minutes depending on how you like your egg yolk.
You can see looking at the egg how much the yolk has cooked.
Hope that makes sense.
Mercedes x
Eggxactly! "
But without the stirring, doing that usually breaks some of the white away from the yolk.
Apart from that, that's how the folk get told to do it on Masterchef.
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By (user no longer on site) OP
over a year ago
Forum Mod |
"Thank you lovely people Ill give it a go
Ive melted the egg poacher 
.
I would love to know how you did it!  "
I forgot about it and water boiled dry and I had the plastic poacher things in it too so it melted them
I got distracted  |
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By (user no longer on site)
over a year ago
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The best way is to actually use a flat frying pan, put just over a cm of water in it, get it boiling, drop the egg in, put a saucepan lid on to steam the top.
Never breaks up and its so much easier to cook it to how you want it as you can see how its taking shape.
You can put vinegar in the water as well if you want, but in this method it doesn't make much difference. |
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By (user no longer on site) OP
over a year ago
Forum Mod |
"After your Christmas honey just sit on the egg fa about 5 Mins and the heat will poach it well lol xx  "
Eggs a la foo foo 
What would Delia think!  |
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By (user no longer on site)
over a year ago
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"Throw it at the wall... If it sticks, its just right
I always thought that's the way men know if their pants need washing xx "
Yoiks!! Ya not still cookin' with ya washin' water...
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By (user no longer on site)
over a year ago
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the best way and this was taught to me by a famous chef.
use a large shallow pan a frying pan is best, fill with hot water heat till not quiet boiling, the bubbles should be sticking to the bottom of the pan but only a few lifting, ignore viniger just taints the tast of the egg. and without stiring and making sure the water is not moving poor a broken egg from a cup into the water slowly, wait untill the egg rises to the surface then its done.
enjoy |
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"Walk into Claridges.
Take a comfortable table with a view.
Ask the waiter for poached egg.
Eggs Benedict darling? "
No idea.
I never read the name-tags.
It's not like i'll ever meet him socially and need to remember it.
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By (user no longer on site)
over a year ago
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i am a chef and this is the best way..... yes a large flat bottom is best and indeed take to just a rolling boil. best thing then is to plunge whole egg still in shell into pan and leave for 20-30 secs. this causes the egg to slightly poach inside the shell and means the egg will not separate. crck egg into a cup and re bring water to boil. no need for vinegar as egg is bound. slightly stir water and slide egg into the centre. leave for a minute then out of pan and plunge into cold water to stop cooking process. ladies and gents one poached egg DONE |
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By (user no longer on site)
over a year ago
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Poached Eggs - then Cold Water..
Ladies and Gentlemen - the chef has confirmed why our poached eggs are always bloody cold if we order them in cafes etc lol |
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By (user no longer on site)
over a year ago
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"Poached Eggs - then Cold Water..
Ladies and Gentlemen - the chef has confirmed why our poached eggs are always bloody cold if we order them in cafes etc lol "
.... And yet another use for a large flat bottom...
Cheers Chef
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By (user no longer on site)
over a year ago
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"i am a chef and this is the best way..... yes a large flat bottom is best and indeed take to just a rolling boil. best thing then is to plunge whole egg still in shell into pan and leave for 20-30 secs. this causes the egg to slightly poach inside the shell and means the egg will not separate. crck egg into a cup and re bring water to boil. no need for vinegar as egg is bound. slightly stir water and slide egg into the centre. leave for a minute then out of pan and plunge into cold water to stop cooking process. ladies and gents one poached egg DONE"
As I said ........ Micro it.... no wonder chefs charge exhorbitant prices for brekky with all that fart arsing ..... |
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By (user no longer on site)
over a year ago
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It should be noted that the best results are with fresh eggs. If you try the swirling water/splash of vinegar method with week old eggs you often get mixed results, namely the white splits from the yolk and you lose most of it thus defeating the whole concept of a poached egg. |
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