Poached Eggs

Dave said:
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.
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Yeah I agree, I've seen a similar video where it isn't boiled. But definitely using a bowl/something to enter it in was the turning point for me to making better poached eggs.
 

This is usually the method I follow.

Fresh eggs are essential, get them the day before or on the morning you're going to cook.

I also ignore the vinegar step, i've heard that it doesn't do anything other than make your eggs taste like vinegar and from experience I have to agree.
 
Boil a kettle poor in to a pot or wok, crack eggs dump them in, turn on heat just enough to keep hot never had a problem regardless of how old the eggs were
 
Call me uncultured but I like packet chicken noodle soup you make up with water. Now when it's nearing its full cooking time..I'll throw an egg in to poach...extra protein & a poached egg covered in flavour. You're welcome lol.
 
CD32 said:
Call me uncultured but I like packet chicken noodle soup you make up with water. Now when it's nearing its full cooking time..I'll throw an egg in to poach...extra protein & a poached egg covered in flavour. You're welcome lol.
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Are you talking about the Knorr packet soup?

I blimmin love that stuff, and the Florida spring vegetable one
 
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