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Poached eggs |
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#1 |
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Forum Member
Join Date: Apr 2008
Posts: 2,923
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Poached eggs
MMM
I do them in a microwave and they come out perfect. Anyone else do them in a microwave? |
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#2 |
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Inactive Member
Join Date: Nov 2001
Location: Bonnie Scotland
Posts: 4,316
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Kirk Broadfoot.
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#3 |
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Forum Member
Join Date: Apr 2008
Posts: 2,923
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Haha
I am a professional though. |
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#4 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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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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#5 |
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Forum Member
Join Date: May 2007
Posts: 5,709
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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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#6 |
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Forum Member
Join Date: Mar 2001
Location: south east coast
Posts: 15,717
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I'd never even thought of that - how do you do it?
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#7 |
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Forum Member
Join Date: May 2007
Posts: 5,709
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Quote:
I'd never even thought of that - how do you do it?
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#8 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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Does that really cook the white and leave the yolk runny?
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#9 |
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Forum Member
Join Date: May 2007
Posts: 5,709
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Quote:
Does that really cook the white and leave the yolk 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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#10 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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Ta, will give it a try.
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#11 |
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Forum Member
Join Date: Mar 2004
Location: Herts
Posts: 2,378
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Quote:
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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#12 |
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Forum Member
Join Date: May 2007
Posts: 5,709
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Quote:
Not technically poaching I would have thought.
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#13 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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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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#14 |
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Forum Member
Join Date: Feb 2003
Location: Bridgwater, Somerset
Posts: 1,066
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Quote:
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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#15 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
Sounds like a lot of effort for a poached egg!
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#16 |
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Forum Member
Join Date: May 2007
Posts: 5,709
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Quote:
What? putting a raw egg into boiling water?
![]() Last edited by norbitonite : 10-07-2009 at 15:46. Reason: bliddy predictive text |
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#17 |
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Forum Member
Join Date: Sep 2003
Location: Devon
Posts: 48,040
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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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#18 |
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Forum Member
Join Date: Oct 2008
Posts: 1,706
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Quote:
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.
Yummy |
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#19 |
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Forum Member
Join Date: Jun 2005
Location: London & West Midlands
Posts: 3,037
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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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#20 |
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Forum Member
Join Date: Jun 2005
Posts: 3,200
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Quote:
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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#21 |
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Forum Member
Join Date: Dec 2007
Posts: 7,104
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Quote:
Yep, same here, got to remember the white wine vinegar.
Yummy |
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#22 |
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Forum Member
Join Date: Oct 2008
Posts: 1,706
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Quote:
and rememeber to take the eggs out the fridge!
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