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Egg poaching pan |
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#26 |
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Forum Member
Join Date: Jan 2013
Location: 114 Gorgie Road Edinburgh EH11
Posts: 2,744
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Quote:
Poached eggs on (Canadian) ham on toasted (English) muffins with Hollandaise Sauce
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#27 |
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Forum Member
Join Date: Apr 2005
Location: Nottingham, UK
Posts: 11,878
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Quote:
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.
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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