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Poached eggs
missmaisie
Posts: 170 Forum Member
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I love poached eggs and, for my taste, had developed a technique that worked every time -
Boil water in shallow pan, break in egg, turn heat off and leave for three minutes. The tricky bit was chasing it around with a slotted spoon
Then my son said that the clingfilm method was great (especially the minimal clearing up required), and so I gave it a bash. Wow, what a revelation - especially for those who don't like the texture of watery egg.
I lined a tiny bowl with the clingfilm, broke in a duck egg and twisted the top, then it went into a boiling pan of water (where it kind of floated around) for just over four minutes. The great thing about this method is that you can lift it out and give it a squeeze to check firmness. It was a lovely compact shape and when cut in half it oozed a perfect yolk, but the texture was completely different.
Thought I would share
Boil water in shallow pan, break in egg, turn heat off and leave for three minutes. The tricky bit was chasing it around with a slotted spoon
Then my son said that the clingfilm method was great (especially the minimal clearing up required), and so I gave it a bash. Wow, what a revelation - especially for those who don't like the texture of watery egg.
I lined a tiny bowl with the clingfilm, broke in a duck egg and twisted the top, then it went into a boiling pan of water (where it kind of floated around) for just over four minutes. The great thing about this method is that you can lift it out and give it a squeeze to check firmness. It was a lovely compact shape and when cut in half it oozed a perfect yolk, but the texture was completely different.
Thought I would share
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Comments
I was gonna say summat similar.
Never get creases with the shell either
I guess calling it a poached egg sounds better than a shell-less boiled egg on whatever chintzy salad they plonk it on.
I did give my tip for a REAL poached egg though
It apparently firms the white to give you a good consistency.
I've never tried it as i'm not a fan of poached eggs, or boiled eggs and really not that crazy about fried eggs
Just beat me to it! The Hairy Bikers did that in one of their shows the other week and it came out a treat.
Or were the hairy bikers eggs in clingfilm?
I struggle to see how you have to "chase them around the pan" though, it is easy to just lift them out with a slotted spoon.
Me too, mine is a Tefal non-stick and must be 40 years old! I could never master the egg in the pan of boiling water like my mum used to - I always ended up with just a yolk!
This process firms up the white.
They then cracked the egg into a bowl and then gently poured the egg into the water to poach.
The idea being that because the white is slightly firmer than normal it does not spead out and wraps neatly around the yolk to produce the perfect poached egg.
Hmm... I'm confused!
I've got a Delia book, and in that, she says the best way to poach an egg is to bring cold water up to almost boiling (She says when you can see lots of little bubbles on the bottom of the pan), then crack the egg into the water, leave it for a minute, then take it off the heat and leave for ten minutes.
I tried that and it came out lovely!
http://www.lakeland.co.uk/poach-pods/F/product/12116?src=gatop&sq=poaching%20pods
Shallow pan or deep pan??? Vinegar in the water??? swirling vortex???
Do what you like best.
I know that, I was just saying that I was confused because the poster that I quoted said they had used Delia's method, whereas I have a Delia book that gives a different method, which she says is apparently the best.