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Poached Eggs... how do you cook yours?

D

dcv

macrumors G3
Original poster
May 24, 2005
8,021
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?
 
With a pan designed to poach eggs in...;)

22378DmyrEggPoachr_3316a.jpg




But I prefer scrambled eggs with Haloumi cheese.
 
bartelby said:
With a pan designed to poach eggs in...;)
Click to expand...

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.
 
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.
 
dietcokevanilla said:
Mmmm I like the sound of scrambled eggs with Halloumi... cheers for the idea.
Click to expand...

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.
 
Qoxiivi said:
Look at the bottom one with the clingfilm. The results look good. Let me know how it goes... :)
Click to expand...

Oooh clever!

Great article... this looks all too familiar:
hugh4.jpg

"Mummy. Please don't make me eat the seagull poo." :D
 
clayj said:
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.
Click to expand...


I used to do it using a whirlpool, but the poaching pan is so much easier.
 
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!
 
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...
 
dietcokevanilla said:
...guess what's for breakfast tomorrow...
Click to expand...
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. (?)
 
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...
 
puckhead193 said:
what's a poached egg?:confused: :eek:
Click to expand...
Um....they come from poached chickens?:eek:
Edit: Okay, for the literalists, we'll blow his cover...
 

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mpw said:
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!
Click to expand...

: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... ;)

mpw said:
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. (?)
Click to expand...
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:
 
dietcokevanilla said:
:eek: Sorry that was not an offer!!...
Click to expand...
:(

dietcokevanilla said:
...In fact I might need someone to make ME breakfast tomorrow...
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Oo oo oo *waving hand in air*

dietcokevanilla said:
...Hmmm, cappuccino machine idea... so the next person ordering an actual cappuccino gets eggy bits in theirs? Nice. :barf:
Click to expand...
Somehow it didn't seem to? He was the coffee shop owner too.
 
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
 
EGT said:
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.
Click to expand...

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.
 
EGT said:
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.
Click to expand...

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.
 
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