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Old 09-07-2009, 16:58
TYCO
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MMM

I do them in a microwave and they come out perfect.

Anyone else do them in a microwave?
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Old 09-07-2009, 17:04
mr.ian
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Kirk Broadfoot.
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Old 09-07-2009, 17:12
TYCO
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Haha

I am a professional though.
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Old 09-07-2009, 17:30
diablo
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Have tried them in the microwave - got special cups with covers.

But taste better done in a pan on the hob.
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Old 10-07-2009, 10:31
norbitonite
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They're one of the few things that I will cook in the microwave and I agree, they're yummy.
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Old 10-07-2009, 10:48
ecco66
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I'd never even thought of that - how do you do it?
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Old 10-07-2009, 11:02
norbitonite
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I'd never even thought of that - how do you do it?
The way I do it is to melt a small knob of butter in a ramekin (a teacup would work, too), crack an egg into it, season with a grind of salt and a grind of pepper, pierce the yolk with a fork (very important), cover the ramekin with a paper towel and microwave on full power for approx 40 seconds. The time, of course depends on your oven and the size of the egg, so you'll have to experiment to find out what works for you.
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Old 10-07-2009, 14:08
diablo
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Does that really cook the white and leave the yolk runny?
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Old 10-07-2009, 14:18
norbitonite
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Does that really cook the white and leave the yolk runny?
It sometimes needs another 10 seconds (800 watt oven), but yes, white all cooked and yolk nice and runny.

Oh, and if you're doing more than one at once of course you have to allow extra time. Experiment and see.
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Old 10-07-2009, 14:25
diablo
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Ta, will give it a try.
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Old 10-07-2009, 14:48
moisie
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The way I do it is to melt a small knob of butter in a ramekin (a teacup would work, too), crack an egg into it, season with a grind of salt and a grind of pepper, pierce the yolk with a fork (very important), cover the ramekin with a paper towel and microwave on full power for approx 40 seconds. The time, of course depends on your oven and the size of the egg, so you'll have to experiment to find out what works for you.
Not technically poaching I would have thought.
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Old 10-07-2009, 15:01
norbitonite
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Not technically poaching I would have thought.
Probably more akin to coddled eggs in truth, but yummy all the same, with a soft set white and a runny yolk.
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Old 10-07-2009, 15:08
indianwells
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I find it easier to do it in a pan of boiling water. Crack an egg (a very fresh one) into a ramekin then whisk the water carefully until you have a vortex, carefully tip your egg into the middle and then simmer for 4-5 minutes. I then put into ice cold water to cool rapidly. Then, when i'm ready to serve I take it out and put into a small bowl and pour over boiling water to cover for 30 seconds.
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Old 10-07-2009, 15:14
ElRawns
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I find it easier to do it in a pan of boiling water. Crack an egg (a very fresh one) into a ramekin then whisk the water carefully until you have a vortex, carefully tip your egg into the middle and then simmer for 4-5 minutes. I then put into ice cold water to cool rapidly. Then, when i'm ready to serve I take it out and put into a small bowl and pour over boiling water to cover for 30 seconds.
Sounds like a lot of effort for a poached egg!
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Old 10-07-2009, 15:17
indianwells
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Sounds like a lot of effort for a poached egg!
What? putting a raw egg into boiling water?
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Old 10-07-2009, 15:41
norbitonite
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What? putting a raw egg into boiling water?
That's the way I'd do it if I were cooking them for a dinner party - asparagus topped with a poached egg and hollandaise, say - but if I just want a quick something on toast I use the microwave method I outlined above.

Last edited by norbitonite : 10-07-2009 at 15:46. Reason: bliddy predictive text
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Old 10-07-2009, 15:41
jmclaugh
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Boil some water, add a dash of vinegar and salt, stir water as this stops the egg white spreading, then crack an egg in and cook until froth appears, remove and strain and serve.
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Old 10-07-2009, 17:10
Poppy Seed
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Boil some water, add a dash of vinegar and salt, stir water as this stops the egg white spreading, then crack an egg in and cook until froth appears, remove and strain and serve.
Yep, same here, got to remember the white wine vinegar.

Yummy
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Old 10-07-2009, 19:59
littlefro
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I think I'm odd. I can do a soft boiled egg where it's the white that has just turned solid and after adding a little salt I literally drink the egg out of the shell, toast on the side. But the idea of a poached egg, on it's own or part of a dish makes me want to gag, and that's just seeing recipe pictures.

Ditto fried eggs where the yolk is soft, I've learnt how to cook them that way, but don't ask me to eat one. A fried egg for me has to be thoroughly cooked through with nothing resembling runny.
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Old 10-07-2009, 20:12
sotek
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I think I'm odd. I can do a soft boiled egg where it's the white that has just turned solid and after adding a little salt I literally drink the egg out of the shell, toast on the side. But the idea of a poached egg, on it's own or part of a dish makes me want to gag, and that's just seeing recipe pictures.

Ditto fried eggs where the yolk is soft, I've learnt how to cook them that way, but don't ask me to eat one. A fried egg for me has to be thoroughly cooked through with nothing resembling runny.
It must be something about eggs. I adore them however they are cooked (including fried but, like you, prefer the yolk solid) but the thought of a fried egg sandwich has me gagging. No idea why. I don't think I ever had a traumatic experience with one!
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Old 10-07-2009, 20:14
Darthchaffinch
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Yep, same here, got to remember the white wine vinegar.

Yummy
and rememeber to take the eggs out the fridge!
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Old 10-07-2009, 22:11
Poppy Seed
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and rememeber to take the eggs out the fridge!
Reason I don't keep our eggs in the fridge!
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