Poached Eggs

[Hilary B]

Me too. I can't eat them though: the only way I can eat eggs is hard boiled or omelette at a push. I can't abide the runny raw white you always seem to get with poached or fried, makes me gag

I don't get runny raw white with poached, boiled or fried eggs. I prefer semi-liquid yolks, but the white has to be fully set. Yolks stay runny longer because of the high fat content (compared to the white).
If griddling (dry frying) eggs, either turn them over, or cover with a saucepan lid to set the bit of white over the yolk!

[Florence Fennel]

I'm sending for the Poach Pods, but I'm having another go at the pan method this evening, there certainly is some kind of charm to poached eggs and I can see I'm not alone. Thanks very much.

[Two_Sheds]

I'm having another go at the pan method ... there certainly is some kind of charm to poached eggs

My top tip is to get them "almost there" then turn off the heat and put a lid (or upturned plate) over the pan.

I do it with stir fried meat too, gently steam it to keep the moisture in. Mr TS had a fit at first, said I wasn't cooking it properly and would poison him (as if)

[ginger ninger]

Me too. I can't eat them though: the only way I can eat eggs is hard boiled or omelette at a push. I can't abide the runny raw white you always seem to get with poached or fried, makes me gag

I don't like them snotty nether a friend of mine told me to try the restaurant way. Part poach the egg then plunge it into ice water to stop it cooking, then re-heat in boiling water...it works every time, but it's too much faffing about for me I'm way too impatient to wait

[Hilary B]

One thing I find helps with pan-cooking a poached egg is to break the egg into a cup (or something similar shaped) and gently tip it in. Breaking the egg direct into the water is a guaranteed way to have it spread out all over the place!

[Flummery]

Me too. I can't eat them though: the only way I can eat eggs is hard boiled or omelette at a push. I can't abide the runny raw white you always seem to get with poached or fried, makes me gag

Known in Flummery Towers as a snotty egg!

Edit - I see Ginger knows them as this too!

[Glutton4...]

FF I use a poached egg pan bit like this one on eBay but mines 36 year old. ...

Now Mr. G would be going potty if he read this! That item posted above is a CODDLER not a Poacher! You can only Poach an egg directly in water...

[Bren In Pots]

Now Mr. G would be going potty if he read this! That item posted above is a CODDLER not a Poacher! You can only Poach an egg directly in water...

Tell Mr G I don't agree with him an egg coddler is more of an urn with a lid on same as these here on google

[Glutton4...]

Tell Mr G I don't agree with him an egg coddler is more of an urn with a lid on same as these here on google

HA! Nice one Bren. He doesn't like being wrong!!!!!!

[Nicos]

I understand some of the secrets to 'perfect' poached eggs is
...firstly to use very fresh eggs ( the opposite of older eggs for hard boiled),
...don't use boiling water, and once immersed turn off the heat ( doesn't work so well with lots of eggs)
...and add a splash of vinegar to swirling water as this 'tightens' the egg white.

Do I make perfect poached eggs????


....nope

You lot have got me fancying eating some now!!!


(Did anyone see on Masterchef a while back someone make ravioli pasta with a whole poached egg contained inside????I still think that was an utterly fantastic bit of cooking!)

[Glutton4...]

I understand some of the secrets to 'perfect' poached eggs is
...firstly to use very fresh eggs ( the opposite of older eggs for hard boiled),
...don't use boiling water, and once immersed turn off the heat ( doesn't work so well with lots of eggs)
...and add a splash of vinegar to swirling water as this 'tightens' the egg white.

Do I make perfect poached eggs????


....nope

You lot have got me fancying eating some now!!!


(Did anyone see on Masterchef a while back someone make ravioli pasta with a whole poached egg contained inside????I still think that was an utterly fantastic bit of cooking!)

You're right - and, yes, Mr. G makes them perfectly!

Yes, we saw it, even Himself was impressed.

[Rhona]

(Did anyone see on Masterchef a while back someone make ravioli pasta with a whole poached egg contained inside????I still think that was an utterly fantastic bit of cooking!)

Antonio Carluccio has a wonderful recipe for that - it's in an old book of his, Passion For Pasta. You might have just inspired me to try that tomorrow night!

But for 'normal' poached eggs, I find that a frying pan of barely simmering water and very fresh eggs works for me. Crack the eggs in v carefully, leave for one minute, then turn off heat and leave in water for 10 minutes.

I made everyone Eggs Benedict over Christmas and New Year using this method, and it was pretty reliable.