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Poached Eggs

Discussion in 'La Cuisine' started by beachBOYken, 22 Oct 2021.

  1. beachBOYken

    Capodecina

    Joined: 18 Feb 2007

    Posts: 10,882

    Location: London

    How do you make the perfect poached egg?

    I'm not sure what went wrong the other morning but the white went all frothy and fell away from the yoke in the saucepan, anyone know why this may of happened?
     
  2. robfosters

    Caporegime

    Joined: 1 Dec 2010

    Posts: 40,904

    Location: Welling, London

    Did you put vinegar in the water?
     
  3. beachBOYken

    Capodecina

    Joined: 18 Feb 2007

    Posts: 10,882

    Location: London

    Yep, funny thing was, the egg was a Burford brown, the next egg I tried (supermarket standard) was fine.
     
  4. Shadowness

    Mobster

    Joined: 17 Sep 2006

    Posts: 3,627

    Location: Gloucestershire

  5. robfosters

    Caporegime

    Joined: 1 Dec 2010

    Posts: 40,904

    Location: Welling, London

    Just a dodgy egg then.
     
  6. beachBOYken

    Capodecina

    Joined: 18 Feb 2007

    Posts: 10,882

    Location: London

  7. K.C. Leblanc

    Sgarrista

    Joined: 13 Sep 2003

    Posts: 8,176

    Location: Glocestershire

    Fresh eggs are essential for poaching.
     
  8. beachBOYken

    Capodecina

    Joined: 18 Feb 2007

    Posts: 10,882

    Location: London

    Ah ok, might try using a ladle as well next time and slowly placing into the water, I usually place into a small cup first.

    Is swirling around needed or best to just place it into water and leave it?
     
  9. bJN

    Mobster

    Joined: 23 Nov 2009

    Posts: 3,617

    Location: Norwich

    Swirling does nothing to help. I've pretty much followed this on Instagram and never gone wrong
     
  10. Begbie

    Caporegime

    Joined: 20 Oct 2004

    Posts: 25,293

    Location: ....

    No need for vinegar, swirling etc. Correct temp and adding egg via a bowl/cup by allowing water into the egg and letting into the water. Vinegar just makes the egg a bit rubbery.


    Yep, this is exactly how you should do poached eggs.
     
  11. Zenduri

    Soldato

    Joined: 17 Mar 2009

    Posts: 5,413

    Location: Nottingham

    very fresh eggs and lower the egg into the water in something like a ramekin
     
  12. Cleisthenes

    Sgarrista

    Joined: 29 Jul 2013

    Posts: 8,166

    This. Never have a problem with the eggs I get from my parents or my partner's parents. Even if they're good quality eggs they'll still go off like any other.
     
  13. Hedge

    Capodecina

    Joined: 18 Oct 2002

    Posts: 18,661

    Location: Somewhere in the middle.

    Used this method and its the only way I've ever had perfect results every time
     
  14. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 20,462

    Location: Hertfordshire

  15. beachBOYken

    Capodecina

    Joined: 18 Feb 2007

    Posts: 10,882

    Location: London

  16. jsmoke

    Capodecina

    Joined: 17 Jun 2012

    Posts: 10,826

    I bought one of those egg maker, the poached eggs it makes are pretty good.
     
  17. DrToffnar

    Mobster

    Joined: 25 Jan 2013

    Posts: 3,843

    Freshest egg possible, then strain the loose white of in a sieve. If it's fresh you won't loose much at all. The remaining albumen will hold the yolk cleanly during poaching (providing you're careful of course). It's the only method I've found to be largely fool proof and you can even poach several eggs at a time.
     
  18. Martynt74

    Capodecina

    Joined: 20 Feb 2004

    Posts: 17,648

    Location: Higher Walton

    One of the best things ever posted on OCUK as far as i'm concerned. I always struggled prior to this being shared a year or so ago. Was it @Craig1981?
     
  19. hood1971

    Wise Guy

    Joined: 11 Apr 2003

    Posts: 1,304

    Fresh eggs, correct water temp and a Joseph Joseph spoon. Never had an issue poaching, even when doing 8 eggs at a time.
     
  20. Dave

    Mobster

    Joined: 30 Oct 2004

    Posts: 4,948

    Location: Sacramento, CA, USA

    My pseudo-Ramsay issue with the above Instagram post is that they aren't technically poached, they are boiled :p

    I slide the eggs in from a ramekin when the water temperature is around 75 deg C, if the eggs are a little old then we use a ring mould / scone cutter to make sure they stay put.