The perfect poached egg

I do loads and have never bothered with the swirly thing or vinegar.

The key is fresh eggs. I use Burford Browns and I test each one in a glass of water before poaching (looking for as close to horizontal at the bottom of the glass). If the round end tilts up too much it's a little too old for poaching and the white will go everywhere.

I pour boiling water from the kettle into a frying pan (metal with deep straight sides) so it's about an inch deep then turn on the heat and wait for the bubbles to appear on the pan surface. Then break the eggs in (start stop-watch) and give them 1 minute with the heat on gentle. Then the heat goes off...

If I'm doing toast then at 5 mins the bread goes under the (fully hot) grill. At about 8m30s -> 9m the toast is usually done and is then buttered, the eggs lifted from the pan and drained and served, with runny yolks.
 
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Need a deep pan(sauce pan almost full) bring water to the boil.
if you aren't a fast egg cracker, then break egg into a small dish.
When water is boiling, reduce heat and as soon as bubbles stop, drop egg in, whack heat straight back up again.
Usually add vinegar as well, but i can't decide if it actually does anything. Remember they are never perfect and restaurants clean them up.

9mins for poached egg :eek: you must be joking,
 
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I let the water get to a point where there are very small bubbles (couple drops of vinegar), pour the already cracked egg in the centre from a mug/cup.

I then simmer it until I can feel it getting tender - I test this by poking the white, it should have some resistance. I then drain it on kitchen paper. Only do one at a time, otherwise you get a massive mess.
 
Saw/read somewhere that boiling the egg in it's shell for 30seconds to 1 minute before cracking it into simmering water helps retain it's shape. Never tried it though.

Must have been Saturday Kitchen as it's the only cookery show I watch, whilst making scrambled eggs. :p
 
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About 5-6 cm of simmering water in a pan with 1 desert spoon of white wine vinegar, crack the egg and slowly open it and let it drop into the water. 2 minutes for an awesome runny poached egg. Just make sure to keep the water simmering gently. Never failed :)
 
For me Fresh eggs are the key, anything else will result in disapointment, then it's just a question of bringing the water to a gentle simmer and sliding the eggs in. I find a vigerous boil encourages the eggs to fall apart.

I have to admit most of the time I use poaching pods as they are just more reliable and we don't normally have really fresh eggs in the house.
 
I'm so lazy I fill a mug about a third full with lukewarm water, crack egg gently into mug, microwave on full power until it makes a pop sound and then remove and serve.

Recommend putting plate over mug in case it explodes, never have for me though. Can also pierce the yolk to reduce this risk but I reckon it goes better without.
 
I've been unbelievably hit and miss with my poached eggs. Some times it seems as though I've cracked it (guffaw!), only for the next time it to be a complete mess.
The cling film method seems pretty good though. The way I do it is to make a well of film over a mug, smear a tiny about of oil on it so the egg doesn't stick and then break the egg into the clingfilm. Worked well for me.. this time. :p

I've never tried Eggs Benedict before and was looking for a a guide on Youtube the other week. I think I'll give that one a miss for now!
 
Jolteh said:
Kinda defeats the object though doesn't it? You may as well boil it in the shell if you're gonna use cling film.
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Not really. Try it :)
It's not as good as a proper one, obviously, but it comes out very different to a boiled egg.

glitch said:
I've had a clingfilmed poached egg served up to me in a Michelin-starred London restaurant. I wasn't impressed.
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Of course! I wouldn't be too impressed if a mate served up a clingfilm one tbh :D

I use clingfilm if I need to do quite a few at once and have other things to be getting on with. Otherwise I'll do it properly.

Either way, it's better than those poaching tray things.
 
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Robbie G said:
One thing I must try, which sounds amazing, is eggs 'Arzak', which involves infusing the egg with duck fat and truffle oil!!
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I think the poached egg I had at arzak was slow poached:
https://picasaweb.google.com/110801...hkey=Gv1sRgCMG53LfOpcK-Sw#5604335982755491426

(on the right, not a good pic of the egg itself)

Using the Herve This method which is described below:
http://fromlabtokitchen.blogspot.com/2009/10/make-your-own-slow-poached-egg.html

I would use 63C though which is how Sat Bains does it. And this isn't much use for when you want to get it done quickly!
 
Boil the water in the kettle and when boiled pour into the pan with a splash of vinegar, wait for it boil again

Add the eggs

Wait for the bubbly white foam crap to appear and rise to near the top of the pan

Turn off the heat, wait for one min

Extract perfect poached eggs from the pan
 
best method i've read about used some cling film, make a ball type shape with the cling film, crack the egg into it, boiling water, drop the egg wrapped in cling film in, allow to cook for 4-5 minutes, voila :p
 
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