Welcome to our Coffee Break forum! Here you can chat to other members, not just about cooking, food and recipes, but anything that takes your fancy. Share your stories, culinary or otherwise. So. What’s on your mind today?
How do you get the perfect poached eggs that you get for breakfast in hotels? I know that fresh eggs are best for poaching but I can only get free range from the supermarket. They always have a perfect enclosed yolk but mine tend to spread out a bit in the pan. I always add a splash of white wine vinegar to water.
I've tried most ways but prefer to poach them in a shallow frying pan with one or two inches of simmering water in it, splashing some of the water over the yolk while they are cooking. They can also be turned over when you do them that way.
I've answered on the other thread you also started.
Best 3-4 days old, which doesn't help unless you or friends keep hens.
Gerry, spot on lady !Never have understood accepted wisdom they have to be so fresh. Of course they will spread if albumen is still "young".I love a poached egg but would not bother until I knew it had been laid a few days before.Therein lies disaster !
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