poached eggs the old fashioned way?

[ckfe]

No water involved, as I said it's an alternative and not quite the same as a real poached egg. a small bowl - I use one that had posh pate in originally - prod the yolk with a fork so it doesn't explode... Makes a right mess if you forget start with 20 or 30 seconds, you simply take it out as soon as the white looks done.

doesn't the yolk run everywhere when you prod it with the fork? i need pictures of the result

[Two_Sheds]

don't throw the water away. Pour it over weeds, same with water from hard boiling eggs. Don't know why but it kills 'em dead.

cos it's boiling water ... it'd prolly kill you too

[dexterdoglancashire]

I boil a shallow pan of water, turn down the heat, add a dash of vinegar (don't know why), swirl the water and add the egg.

I then turn off the heat and put a lid on, and leave until done (couple of minutes)

Yes - that's the way I do mine. Lovely - especially with the yolks all runny and you can dip in your toast! Mmm. I could just eat it for my tea, coz I cant decide!

[valmarg]

I think the vinegar is to 'set' the egg white, so, if the egg isn't the freshest, it stops the white spreading all over the pan.

The one thing you do not add to the water is salt. That will disperse the egg white, so all you end up with is a poached yolk.

valmarg

[valmarg]

P.S. When I posted the above there were only two or three replies, until refreshed. Oops.

valmarg

[enrich100]

I prefer geniune poached eggs, I steal them from my neighbour along with a couple of his pheasants (JK)

[JanieB]

Also, on the subject of cooking eggs, eggs for hard boiling are useless unless they're about 8 days old. The white sticks to the shell (or the membrane inside the shell) and you lose half of it

AND also they are no good for fatless sponges. My MIL, who was a brilliant cook, could never understand why her sponge cakes were cr@p. She used to use very fresh eggs and the whites don't hold air. I did try to explain but she didn't understand. I also wouldn't let her prepare my veggies for the freezer. She blanched them with a load of bicarb to keep the colour and didn't realise that she was destroying the nutritional value .

[Alice]

I never add vinegar to the water for poaching eggs as I find the eggs then just taste of vinegar .

[SMS6]

In our house my partner prefers the egg poucher where as I prefer mine the saucepan and swirling method. However, recently I went in to a shop to buy some ramakin dishes and they had these silicone egg poucher thingies.

They weren't expensive so I thought I'd give them a whirl. Basically they are shaped like half an egg but larger and of course made from silicone. You grease them slightly break an egg in to each and when the water is boiling float the silcone cup in it .

They were perfect, just like saucepan cooked but a mucher nicer compact shape.

[RedThorn]

hmmm poached eggs. DD loves to help stir the water fast too! for a diet breaker dip chips in the yolk ..... yum.....

[susieq100]

My mum told my eldest son about this method some months ago; he was enthused by the prospect and tried it at the very next opportunity. I got a terse e-mail from him the next day - "Vortex my ar$e - just very eggy water!" It made me and my mum laugh loads.

[LostGoddess]

I'm one of the VERY lucky ones My girls give me delicious huge fresh eggs every day. Eggs for poaching are best when they're about 2 days old - don't ask me why, it's something Paul Rankin said .

Also, on the subject of cooking eggs, eggs for hard boiling are useless unless they're about 8 days old. The white sticks to the shell (or the membrane inside the shell) and you lose half of it

Aha! I have never heard this information before! explains why my boiled eggs always stick to the flippin shells!

[HayleyB]

It's at least 8 days, I had a couplea 8 dayers still tricky, I find 10 days is optimum......