Poached Egg Tips

A fair amount of the white is supposed to leave the yolk though, that's why microwave/clingfilm methods that restrict you to the whole egg are rubbish.
 
To poach is under the boiling point, know your pan and hob.

Room temp eggs, fresh so all the white stays together, little white wine vinegar in the water.

Make a vortex, crack it in, keep under boiling point.
 
So i was staying at a B&B and loved the eggs they had there.

They came out like they were fried, ie circular white with the yolk in the middle but the white had a consistent thickness of about 1/2 cm and had no burnt base as in frying. So i presume they were poached somehow.

Anyone else know how to make eggs like this as i really enjoyed them.
 
desires said:
A fair amount of the white is supposed to leave the yolk though, that's why microwave/clingfilm methods that restrict you to the whole egg are rubbish.
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Well, it's not supposed to - that's just a by-product of poaching eggs which have been sitting around for a while.

The older the egg is, the more liquid outer-white there will be, and this is what gives you the wispy bits in your poaching water.

window said:
Anyone else know how to make eggs like this as i really enjoyed them.
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I'd say that sounds like a frying pan and poaching rings, probably something akin to these.
 
Chef friends just have a small saucepan of very hot, boiling water, stirred quickly then the egg is dropped in and then, as if by magic, perfect poached eggs.

Oh, and the fresher the eggs the better :).
 
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