Poached eggs

[threebikesmcginty]

You have to stir it as fast as you can, so the vortex makes a hole in the water. Drop the end in the centre of the hole. I imagine that it could go wrong if the egg is not dropped in the centre.

You have to be careful doing this sort of thing, you could end up with a space-time vortex and then who knows where you'll end up.

 

[rich p]

You have to be careful doing this sort of thing, you could end up with a space-time vortex and then who knows where you'll end up.

I believe that whatever method you use, they all end up in the black hole

 

[slowmotion]

Whenever I have tried the vortex method it has been an utter disaster. I think it was @User482 who said that the egg has to be really fresh to have any chance of success. I think he has his own chickens. I use one of these.

 

[User482]

Whenever I have tried the vortex method it has been an utter disaster. I think it was @User482 who said that the egg has to be really fresh to have any chance of success. I think he has his own chickens. I use one of these.

In order to avoid the white going everywhere, either very fresh eggs (sadly, the hens are no longer with us) broken carefully straight into the pan, or if not completely fresh, break the egg onto a fine-slotted spoon or sieve and allow the water to drain off. Then just poach the egg in the usual way - I like about 3 minutes but some might find that a bit underdone.

There's really no need for special pans, vinegar or swirly water.

 

[Acyclo]

At the risk of topic drift I say always scrambled, never poached. And if you don't prefer scrambled to poached you aren't doing it right*.


* Melt a knob of butter in a frying pan. Break egg into cup, beat a little, pour into frying pan and cook briefly. The egg should still be runny when it's ready. [Edit] For more details see Born2Die's post two down.

 

[Markymark]

In France they only eat one egg.

Becuase one egg is un oeuf.

 

[Born2die]

At the risk of topic drift I say always scrambled, never poached. And if you don't prefer scrambled to poached you aren't doing it right*.


* Melt a knob of butter in a frying pan. Break egg into cup, beat a little, pour into frying pan and cook briefly. The egg should still be runny when it's ready.

Nah scrambled is get pan on and hot whilst that's warming up take 2 eggs break into a bowl splash of milk salt and white pepper then best together. Get a nice knob of butter put into hot pan till it sizzles add egg count to 10 secs then scramble cook till just runny then serve mmm

 

[User482]

At the risk of topic drift I say always scrambled, never poached. And if you don't prefer scrambled to poached you aren't doing it right*.


* Melt a knob of butter in a frying pan. Break egg into cup, beat a little, pour into frying pan and cook briefly. The egg should still be runny when it's ready. [Edit] For more details see Born2Die's post two down.

Nah. Boiled, fried and poached all allow for dipping bread into the yolk.

 

[nickyboy]

I have even converted Mrs Nickyboy to the vortex method. Crack egg into a cup. Fill pan maybe 5cm deep with water and bring to boil. When it is boiling turn the heat down (this is important). Use a spoon and stir the water as fast as you can without spilling it (that's why you only put 5cm deep in the pan). Gently drop the egg into the middle of the swirly vortex. Once it starts to "set" you can turn the heat up a bit to cook it more quickly.
Don't pour the egg into boiling water as the boiling causes the egg to disintegrate. And don't get the water more than simmering once the egg is in.
I do up to 3 eggs at a time using this method. Slotted spoon to extract them

 

[Rickshaw Phil]

In France they only eat one egg.

Becuase one egg is un oeuf.

View: http://www.youtube.com/watch?v=rtxbM7-jAD0

 

[[Philip]]

You are doing everything right, although I never use vinegar.

The fresher the egg, the more likely they will bind nicely.

This was my breakfast on Saturday.. Nom nom nom! Black pudding, crispy bacon, spinach and poached egg on toast.

You can do it using cellophane bit it's really fiddly.

 

[slowmotion]

Eggs Benedict anyone?

 

[threebikesmcginty]

What a poncey load of middle-class nonsense.

Actually they're lovely with a generous dollop of gran luchito chilli paste.

 

[Peteaud]

Clingfilm in a mug.

Crack egg into said mug and seal in the film, twist top to seal (it looks like an onion)
Drop in pan of boiling water.

 

[slowmotion]

This method looks hopeful.....

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View: http://www.youtube.com/watch?v=VMWuzNlrlUw
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