Soldato
This has been bugging me for a while, I'm pretty good at making all other types (not that i t's too difficult!), but poached eggs I always fail at.
We had loads in London recently for breakfast, and they were always a lovely mozzarella type ball with an amazing runny yolk.
The yolk bit I'm fine at, so timing is not an issue, it's keeping the egg as a nice compact 'ball'.
I've tried the swirling water technique with mixed success, and often I make two eggs, and I cant see how you so the second when the first has already started cooking.
I used to use too much water, now I use a pan with 2 inches or so deep.
I had some success with cling film, but it's so much of a faff! How do restaurants do it?!?!
Are those holder things you place the egg into (and then in the water) any good?
For reference, this is a pretty good example of the sort of thing I end up with:
We had loads in London recently for breakfast, and they were always a lovely mozzarella type ball with an amazing runny yolk.
The yolk bit I'm fine at, so timing is not an issue, it's keeping the egg as a nice compact 'ball'.
I've tried the swirling water technique with mixed success, and often I make two eggs, and I cant see how you so the second when the first has already started cooking.
I used to use too much water, now I use a pan with 2 inches or so deep.
I had some success with cling film, but it's so much of a faff! How do restaurants do it?!?!
Are those holder things you place the egg into (and then in the water) any good?
For reference, this is a pretty good example of the sort of thing I end up with:
