Poached eggs

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Tavish

Poached eggs

I'm an experienced poached egg cooker. I cook them every week probably for as long as I can remember, but this year the eggs have started falling apart, the white separates from the yolk and doesn't seem to cook properly? I've tried different eggs, changing my pan, adding vinegar, sinfully using those silicone poachers in which the yolk went solid and the white was still runny, and my last resort will be to try bottled water next week! I'm at my wits end as they are unattractive to eat and I hate uncooked white. Has something happened to British eggs or do you think I'm right and it's my water!

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Welshcookie

Poached Eggs

It is probably the eggs.

What kind? How old? What temperature?

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Lindsey, Food Editor

Poached eggs

Hello Tavish,

As you probably know, Delia keeps it really simple when it comes to eggs. As eggs is the subject of our next cookery school we have poached quite a few recently but we didn’t experience any of the separating that you describe. We always use barely simmering tap water (without anything added) but it is essential that the eggs are fresh. We always check the dates but also we check them in a container of cold water to make sure that sit horizontally at the bottom of the water. During testing the farm fresh eggs that we used were beautifully fresh but we were pleasantly surprised at how fresh the eggs were that we bought from supermarkets too.

Best wishes

Lindsey

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Tavish

Boiling water

Thanks I've tried all types of eggs and the ones I used at the weekend were very fresh, maybe I am boiling the water too vigorously. I'm always worried they will fall to the bottom and stick. I'll try 'barely simmering' and test them before cracking and see what happens.

 
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