Poached Eggs... how do you cook yours?

Discussion in 'Community Discussion' started by dcv, Jan 20, 2006.

  1. dcv macrumors G3

    Joined:
    May 24, 2005
    #1
    I very rarely eat poached eggs, because I can't be bothered to make them. I don't have any form of 'poacher' so rely on the traditional pan method... where you add a few drops of vinegar to the water and stir it up to make a whirlpool, then break the egg into it. This result is usually somewhere between 'shapeless lump but edible' and 'disgustingly stringy fallen-apart bits and totally inedible'.

    Well this morning I had a *brainwave* (no, not to go out an actually buy a poaching device)... why not break the egg into a ladle and cook it over the water and gently lower it in? The result was a perfectly poached egg and it even had a nice shape to it. Why didn't I think of this before?!!

    I was so impressed with myself I had to tell you all about it :) :D

    (guess what's for breakfast tomorrow)


    So how do you cook yours?
     
  2. bartelby macrumors Core

    Joined:
    Jun 16, 2004
    #2
    With a pan designed to poach eggs in...;)

    [​IMG]



    But I prefer scrambled eggs with Haloumi cheese.
     
  3. dcv thread starter macrumors G3

    Joined:
    May 24, 2005
    #3
    Ahhh but that's cheating :p

    I have a tiny kitchen and no room for all these gadgets!


    Mmmm I like the sound of scrambled eggs with Halloumi... cheers for the idea.
     
  4. Qoxiivi macrumors regular

    Qoxiivi

    Joined:
    Nov 28, 2005
    Location:
    London, UK
    #4
    Now, I haven't tried this but it makes sense to me and is meant to be the best way to poach perfect eggs:

    http://www.b3ta.com/features/howtopoachanegg/

    Look at the bottom one with the clingfilm. The results look good. Let me know how it goes... :)
     
  5. clayj macrumors 604

    clayj

    Joined:
    Jan 14, 2005
    Location:
    visiting from downstream
    #5
    The whirlpool method is how I've done them in the past... I got pretty good at getting the egg to stay in a fairly circular shape, but it's pretty hard to do. If I was going to start poaching eggs again on a regular basis, I'd cheat and get an egg poacher thingamabob.
     
  6. bartelby macrumors Core

    Joined:
    Jun 16, 2004
    #6
    If you slice the cheess (about 5mm thick) then fry it in a little oil until golden brown. Then make soft scrambled eggs and some toast. Put the sliced cheese on the toast and the eggs on top. Mmmmm Yummy.

    The poaching pan I have doubles as a frying pan too, with a sort of lid for the poaching bit.
     
  7. dcv thread starter macrumors G3

    Joined:
    May 24, 2005
    #7
    Oooh clever!

    Great article... this looks all too familiar:
    [​IMG]
    "Mummy. Please don't make me eat the seagull poo." :D
     
  8. bartelby macrumors Core

    Joined:
    Jun 16, 2004
    #8

    I used to do it using a whirlpool, but the poaching pan is so much easier.
     
  9. devilot Moderator emeritus

    devilot

    Joined:
    May 1, 2005
    #9
    I'm a complete mess in the kitchen... so I'll just crack an egg into a bowl of water and microwave it. :eek: Please don't hate me!
     
  10. Cooknn macrumors 68020

    Cooknn

    Joined:
    Aug 23, 2003
    Location:
    Fort Myers, FL
    #10
    I like mine soft boiled - sorta like poached. Get the water boiling then put the eggs in for 5 minutes. Easy :D
     
  11. Applespider macrumors G4

    Applespider

    Joined:
    Jan 20, 2004
    Location:
    looking through rose-tinted spectacles...
    #11
    Whirlpool in a very deep pan - shallow pans are guaranteed to make a mess if you try the 'whirl' method. Also check for enough vinegar in the water.

    I tried a poaching pan but wasn't very happy with results - felt more like a griddled egg than a poached one...
     
  12. joepunk macrumors 68030

    joepunk

    Joined:
    Aug 5, 2004
    Location:
    a profane existence
    #12
    I used to use a little microwave container "designed" to cook poached eggs.
     
  13. puckhead193 macrumors G3

    puckhead193

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    May 25, 2004
    Location:
    NY
  14. mpw Guest

    Joined:
    Jun 18, 2004
    #14
    Is that an offer?:D, surprise me.

    Loved the egg b3ta article, will try the cling-film method for breakfast tomorrow(unless DCV comes good with her offer). Only problem I have with it is that it looks a little too condommy for the kitchen!

    If we're going to talk eggs how do people scramble? I know a guy who cracks his into a cup and then cooks it with steam from his cappuccino machine. (?)
     
  15. edesignuk Moderator emeritus

    edesignuk

    Joined:
    Mar 25, 2002
    Location:
    London, England
    #15
    With a poacher of course!!! 7 minutes, poached egg perfection :D Although I must say your new fangled method was a stroke of genius! ;)

    hmmm, now I'm hungry...
     
  16. xsedrinam macrumors 601

    xsedrinam

    Joined:
    Oct 21, 2004
    #16
    Um....they come from poached chickens?:eek:
    Edit: Okay, for the literalists, we'll blow his cover...
     

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  17. mpw Guest

    Joined:
    Jun 18, 2004
    #17
    That chicken's got big ears! and don't try poaching the little chocolate eggs it lays!
     
  18. Qoxiivi macrumors regular

    Qoxiivi

    Joined:
    Nov 28, 2005
    Location:
    London, UK
    #18
    Ahh :) That fox with half a face is resting on the soft sleeping wunny babbit.
     
  19. Lau Guest

    #19
    I just crack it gently into the water, like Delia tells me to. :eek:
     
  20. dcv thread starter macrumors G3

    Joined:
    May 24, 2005
    #20
    :eek: Sorry that was not an offer!!

    In fact I might need someone to make ME breakfast tomorrow... think I might be too hung over... ;)

    The old-fashioned way with a pan.

    Hmmm, cappuccino machine idea... so the next person ordering an actual cappuccino gets eggy bits in theirs? Nice. :barf:
     
  21. mpw Guest

    Joined:
    Jun 18, 2004
    #21
    :(

    Oo oo oo *waving hand in air*

    Somehow it didn't seem to? He was the coffee shop owner too.
     
  22. EGT macrumors 68000

    EGT

    Joined:
    Sep 4, 2003
    #22
    I've been meaning to post a similar thread although it's a slightly different question but I might as well ask here.

    Please, someone explain to me the science of boiling a perfect egg. The yolk has to be slightly hard but mostly runny. No runny white bit.

    Every time I make eggs, they're either rock hard or when you cut through the shell it spills out all over the place. I think I need an egg timer. :p I try and cook fresh stuff most of the time but eggs ... BAH. :mad:

    Next week, The perfect cup of tea. :p
     
  23. Lau Guest

    #23
    Ooh, yeah, I totally agree. I like scrambled eggs, omlettes, etc, but I'm really (uncharacteristically) picky about egg cooking methods that involve the white and the yolk separate. I would say the yolk has to be runny, but hot, and the white firm. A firm yolk grosses me out, but a runny white makes me feel quite ill. I've never really managed it with boiled aggs, and the disappointment is just too much to bear when it turns out all wrong. :eek: I prefer scrambled eggs anyway.

    I think my mum has some kind of method, so I'll ask her next time I speak to her. It's something to do with putting in the egg when the water's cold, bringing it to the boil, then timing it for 3 minutes, or 5 minutes, or something, then eating it straight away.
     
  24. Applespider macrumors G4

    Applespider

    Joined:
    Jan 20, 2004
    Location:
    looking through rose-tinted spectacles...
    #24
    You need one of these egg timers. Put it in the pot with your eggs and wait til the indicator gets to Soft, Medium, Hard boiled ;)

    Alternatively, put the egg in cold water, turn the heat up high, wait til the water comes to the boil and then time 4 minutes for a slightly runny yolk. Oh yes, and don't keep the eggs in the fridge or the timings go all to pot.
     
  25. mpw Guest

    Joined:
    Jun 18, 2004
    #25
    There's actually an official British Standard for making tea.
     

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