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.

Egg poaching pan with the little cups.
I might try the cling film method though tomorrow.

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!)

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 think that websites wrong - they are white and made of paper! http://www.lakeland.co.uk/15206/Lakeland-20-Poachets

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.

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.

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.

Same here. So convenient. And the pan doubles up as a saucepan.

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.

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

How do you poach your eggs?

In an oiled plastic poaching cup in the microwave.

I use very fresh eggs in simmering water.

Very fresh eggs have stiff whites which cohere around the yolk when poached.

So do I. Eggs and a saucepan with boiling water is all you need.

I didn't open the link but guessed it was this.
Yes it works!

You obviously have your own hens.
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.

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.

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).

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

Salted boiling water.

Just slide them gently into simmering water. Old fashioned but works ok for me.

Oiled poaching pod

The ol' Hugh Fearnley Whittingstall vortex method a.k.a. vinegar and stirring.

We use these "poachpods" from Lakeland, work perfectly every time for us.

Green poachpod®

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.