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Egg poaching pan


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Old 17-03-2013, 12:59
Johnnys Arcade
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Join Date: Jan 2013
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Poached eggs on (Canadian) ham on toasted (English) muffins with Hollandaise Sauce
That sounds really nice!
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Old 18-03-2013, 13:48
brangdon
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I used to have a pan like this when I was a student, but as you say, I learnt the proper method later on. I wouldn't even call these pans poachers. It's more of a steamed egg really. And they can be very dry and rubbery.
My parents had one; this was long ago and they were poor, so it wasn't non-stick and was a devil to clean afterwards. It put me off poaching for many years.

Eventually I figured out how to poach them in water. I use the same pan I use for frying; it's quite deep and has a lid. I don't bother with a vortex. The eggs hit the bottom and spread out a bit, so they end up looking like they've been fried, which I don't think is the posh way to do it. It's more convenient to have them flatish on toast, though. Nowadays I only fry if I'm having them with something else fried, like bacon or sausage.
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