Originally Posted by Yeah_Jackie:
“Poached eggs on (Canadian) ham on toasted (English) muffins with Hollandaise Sauce”
“Poached eggs on (Canadian) ham on toasted (English) muffins with Hollandaise Sauce”
That sounds really nice!
Egg poaching pan
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Originally Posted by Welsh-lad:
“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.”
“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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