Poaching an egg
- Thread starter rich p
- Start date
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Oh, do behave!! the sogginess is drained away whilst lifting from the saucepan. The melted butter is already on the toast awaiting the aforementioned perfectly poached egg to be lowered lovingly onto it.Yebbut, assuming the soggy thing survives the ducking, it's covered in water. With a poaching pan it's got a generous layer of melted butter.
deptfordmarmoset
Full time tea drinker
- Location
- Armonmy Way
Yup, shallow poached in oil every time - but I'd use the same oil and pan as I shallow poached the sausages in.
slowmotion
Quite dreadful
- Location
- lost somewhere
You are Heston AICMFP.
Piemaster
Guru
- Location
- UK City of Culture
ayceejay
Guru
- Location
- Rural Quebec
Of course you need very fresh eggs....fortunately my hens lay half a dozen daily. and using my other hand (I change at three) I pop them in the pan and a few strokes later bingo.
U
User482
Guest
Very fresh eggs are essential. And no vinegar, please.
Pumpman
Senior Member
I am probably the world's worst cook, but I have had some success with the cling film method. You need to use some oil (cooking variety, not bike chain oil !) To stop the egg clinging to the cling film. The steps are:-
Lay the cling film inside a cup, to stop the oil and egg spoiling all over the place.
Put some cooking oil in - and tilt the cup and film to spread it a little.
Add the egg.
Pinch the cling film into a closed sack shape.
Lower the whole lot into boiling water.
You may need to experiment with the quantity of oil, but the results should be good. The beauty of the method (compared to the poaching pans and silicon cups, etc) is that it looks very much like a "real" poached egg, done in open swirling water - so you just need to practice the smug look as you serve it.
Best of luck
Lay the cling film inside a cup, to stop the oil and egg spoiling all over the place.
Put some cooking oil in - and tilt the cup and film to spread it a little.
Add the egg.
Pinch the cling film into a closed sack shape.
Lower the whole lot into boiling water.
You may need to experiment with the quantity of oil, but the results should be good. The beauty of the method (compared to the poaching pans and silicon cups, etc) is that it looks very much like a "real" poached egg, done in open swirling water - so you just need to practice the smug look as you serve it.
Best of luck
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Modesty prevents me from saying what a brilliant cook I am but poached eggs are completely beyond me, it's some kind of smoke and mirrors nonsense.
slowmotion
Quite dreadful
- Location
- lost somewhere
Do you give your guests a tedious torch-lit tour of the henhouse between courses?
mcshroom
Bionic Subsonic
- Location
- Egremont, Cumbria
Torch-lit, how quaint! One must ensure the Pavillion is adequately illuminated dahling. Think of the poor girls' mental stress levels scratching away in the dark!
DaveReading
Don't suffer fools gladly (must try harder!)
- Location
- Reading, obvs
+1
Although I find that a saucer works better than a cup - spread the clingfilm over the saucer, with plenty to spare all round, then wipe the clingfilm with some kitchen towel soaked in cooking oil before cracking the egg into it and twisting it into a sack like the ones you used to get with the salt in your crisp packet. Four minutes in boiling water gives an egg that's just runny in the middle - perfect !!
Freds Dad
Veteran
- Location
- Gawsworth.
I use these http://www.thekitchn.com/silicone-egg-po-17050
Simple to use and I make sure I've collected fresh eggs from my chickens and ducks to put in them.
Simple to use and I make sure I've collected fresh eggs from my chickens and ducks to put in them.
