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How do you poach your eggs? |
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#1 |
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Forum Member
Join Date: Oct 2012
Posts: 63
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How do you poach your eggs?
I have always used fresh eggs, vinegar and stir. I saw this video on fb earlier, I am deffo going to try! Don't know why I've never thought of it myself
Would the eggs stick though?I've tried with a egg poacher type thing before, but they were expensive for what they were! Runny poached eggs are the best. |
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#2 |
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Forum Member
Join Date: Mar 2013
Posts: 2,135
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Egg poaching pan with the little cups.
I might try the cling film method though tomorrow. |
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#3 |
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Join Date: Nov 2006
Posts: 4,501
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Tried many different method but my current favourite is Poachies, kind of like teabag things, you can only use them once but I think I prefer that to cooking in greased boiled plastic!
Another method is to get the water on a roll then take off the heat, pop in the egg and return to the heat...doesn't go all over the place then (no vinegar needed!) |
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#4 |
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Join Date: Sep 2015
Posts: 2,029
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Quote:
Tried many different method but my current favourite is Poachies, kind of like teabag things, you can only use them once but I think I prefer that to cooking in greased boiled plastic!
Another method is to get the water on a roll then take off the heat, pop in the egg and return to the heat...doesn't go all over the place then (no vinegar needed!) ![]() http://www.tesco.com/direct/poachies...s/473-2841.prd Relatively speaking, what's wrong with a poaching pan and a smear of butter - unless you are banishing all non-stick pans, microwave plastic containers, cling film etc from your kitchen and also not buttering your toast? I know you can get paper poaching bags too. |
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#5 |
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Join Date: Nov 2006
Posts: 4,501
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Quote:
BIB In the link below, it says Poachies are made of plastic
![]() http://www.tesco.com/direct/poachies...s/473-2841.prd Relatively speaking, what's wrong with a poaching pan and a smear of butter - unless you are banishing all non-stick pans, microwave plastic containers, cling film etc from your kitchen and also not buttering your toast? I know you can get paper poaching bags too. I just like my egg to taste of egg and not anything extra, cling film goes weird when you heat it up so i don't like it right next to food - I don't mind using it as a lid as long as its not *right* next to the food. I have tried a poaching pan, those plastic things that float, stirring, vinegar etc but I just find the paper things easy and reliable. |
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#6 |
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Join Date: Apr 2005
Location: Nottingham, UK
Posts: 11,878
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I use a deep frying pan. Fill with boiling water, let it calm down on a very slow simmer so the water is mostly still, and crack the eggs into it directly. No vinegar or stirring. They end up with the flattened shape of fried eggs, but are poached, and if the water is still enough, all in one piece, and the yolks intact.
I like my fried eggs to be done with very hot oil, and basted so the top is cooked. The white should bubble and the edges should be brown and crispy. I know some people prefer gentler, slower frying, which leads to a similar texture to poached eggs. To me that misses the point of frying. There should be a bigger difference between frying and poaching than the shape you get. |
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#7 |
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Join Date: Jan 2012
Posts: 22,981
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I use cling film with a smidge of olive oil on the inside. Wrap it up into a parcel with a little salt and pepper and I get perfect eggs everytime.
Edit - I posted before I watched the video but that's pretty much the method I use. |
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#8 |
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Forum Member
Join Date: Oct 2013
Posts: 3,992
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Quote:
Egg poaching pan with the little cups.
Eggs can be cracked into a cup and microwaved. Very similar to poached egg. Remember to prick the yoke to stop it bursting. I don't get on at all with poaching in water. I don't like the resulting big soggy thing that results. |
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#9 |
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Forum Member
Join Date: Dec 2006
Location: NZ♥Sydney-UK-CYBERDAZZLE
Posts: 5,686
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On the latest cookery challenge show with Rosemary Jacqueline Shrager (born 21 January 1951) The English chef and the tall guy [ John ]
GBBO WINNER JOHN WHAITE LANDS NEW DAYTIME SHOW WITH ROSEMARY SHRAGER who regularly does a cookery segment on this Morning On this new show titled >>> The Chopping Block Where the couple they feel who improve the most during the week - get to win the Competition He was saying that for the best Poached eggs the water must ** only be at the rolling calm stage ** Ideally use the freshest eggs - organic or at least free range no vinegar or swirling needed gently crack into a cup or glass then tip the egg out - so it enters the water very gently allow the egg to cook undisturbed then drain >>>> any excess water off first so as not to let the buttered toast become soggy Then place the egg gently onto the buttered toast cut open the runny egg and season well ![]() [ John said that he prefers to use Toasted Soda bread - but the contestants Who were given several choices - all selected the muffins ] If the water is boiling rapidly ![]() the egg will just - break up completely in the water and become a right mess |
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#10 |
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Join Date: May 2004
Location: Storbritannia
Posts: 28,916
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How do you poach your eggs?
In an oiled plastic poaching cup in the microwave. |
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#11 |
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Forum Member
Join Date: Jun 2006
Location: Mid Wales / Canolbarth Cymru
Posts: 37,481
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I use very fresh eggs in simmering water.
Very fresh eggs have stiff whites which cohere around the yolk when poached. |
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#12 |
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Join Date: Sep 2011
Location: Sarf London
Posts: 13,294
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So do I. Eggs and a saucepan with boiling water is all you need.
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#13 |
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Forum Member
Join Date: Mar 2013
Posts: 9,198
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Quote:
I use cling film with a smidge of olive oil on the inside. Wrap it up into a parcel with a little salt and pepper and I get perfect eggs everytime.
Edit - I posted before I watched the video but that's pretty much the method I use. Yes it works! |
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#14 |
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Forum Member
Join Date: Sep 2015
Posts: 2,029
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Quote:
I use very fresh eggs in simmering water.
Very fresh eggs have stiff whites which cohere around the yolk when poached. I do too. I'd heard that they poach best without any aid but I haven't actually tried it. I am on every version of the "egg cocotte" recipe at the moment. Bit rich but very tasty. |
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#15 |
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Join Date: Jan 2006
Posts: 5,851
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Small pan filled no more than half way with boiling water and a tablespoon of vinegar. I crack the egg into a small glass first and then drop the egg from the glass into the boiling water. Turn down the heat and boil away for 3 mins.
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#16 |
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Join Date: May 2012
Posts: 6,869
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Put some hot water in a bowl and sit your eggs (in the shell) in the hot water for a minute. The egg will start to gel. Then crack it into a small pot of simmering water (not boiling mad) until the white has hardened (about a minute or less).
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#17 |
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Forum Member
Join Date: Jan 2008
Posts: 3,840
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After years of trying vinegar, whisking, everything possible, I found this and they come out perfect every time by doing none of that.
http://www.jamieoliver.com/recipes/e...s/poached-eggs |
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#18 |
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Join Date: Nov 2007
Posts: 20,481
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Salted boiling water.
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#19 |
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Join Date: May 2005
Location: woking
Posts: 21,660
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Just slide them gently into simmering water. Old fashioned but works ok for me.
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#20 |
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Join Date: Jul 2009
Posts: 23,174
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Oiled poaching pod
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#21 |
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Forum Member
Join Date: Jan 2010
Posts: 5,341
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The ol' Hugh Fearnley Whittingstall vortex method a.k.a. vinegar and stirring.
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#22 |
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Join Date: Nov 2003
Location: Nailsworth, Gloucestershire
Posts: 10,402
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#23 |
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Join Date: Sep 2003
Location: Devon
Posts: 47,995
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Boiling hot water in a pan with vinegar, give it a stir then add eggs. When froth starts to appear at the top they are done, pop them on hot buttered toast, yummy.
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Would the eggs stick though?


