Poached eggs

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Scotkat

Poached eggs

Have posted this ? on the wrong discussion page!! You can tell I am new to this. What I wanted to know is, does anyone know how to get the poached eggs like they are served up at breakfast in hotels. They always have the yolk enclosed in the white but mine tend to spread out in the pan. I know about using the freshest of eggs but I can only get mine from a supermarket. Would love to get a perfect poached egg.

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JAMES

Poached eggs.

If I do them, which is very rare as I don't eat them, I do them in cling film. Take a ramekin, and a piece of heat proof cling film, place the sheet over the ramekin so there is a dip.

Crack egg into it. Gather up cling film so they egg is contained and secure, I use a clip like you might do with a bag or rice etc.

Then place into the water as usual.

Fish out with spoon with holes in, unwrap and serve.

x

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Saffy

poached eggs

That's a good idea James. I've got a poacher/coddler and although it works fine, aesthetically I prefer the look of eggs poached the proper way, but can never get the eggs to stay together.

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Dottie May

Poached eggs

Mine always turn out fine. Using two eggs - have a large saucepan of just simmering water. Couple of splashes of vinegar. Break eggs into two small dishes. I then swirl the water around with a wooden spoon and carefully drop in eggs one at a time. The whites seem to envelop the yokes. Simmer for approx. 3-4 minutes. Take out with slotted spoon and place on two pieces of toast. Think you will find this is the way Delia suggests. Good luck.

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Dottie May

Poached eggs

I should have said "Think you will find this is similar to the way Delia suggests"

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Darkginger

Poached eggs

Am a bit of a poached egg Philistine - I use an omelette pan, and bring 2" deep water to a shimmering simmer in it, then simply slip an egg in - no vinegar, no swirling, then cook it until the white's set. It works. I like James' method too - if I want more white on top of the yolk, if you see what I mean, as opposed to the more fried egg shape I get with y standard method. The secret is to keep the water shimmering, but not bubbling - easier on some stoves than others! The fresher the egg, the better this works.

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Thistledo

Poached eggs

I have my 4-egg poacher which always works well and looks attractive when served.
It's not unknown for me to do one poached egg in a buttered ladle lowered into shallow simmering water. Ideal for one.

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SonyaK

Poached eggs

"Take a ramekin, and a piece of heat proof cling film, place the sheet over the ramekin so there is a dip."

James - on another thread you said you wouldn't give cling film house space!!!

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JAMES

Poached eggs.

I don't have to now, Sonya! Since I got rid of the ex I don't have to make poached eggs! LOL!

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romaine ahern

Poached Eggs

Hi, I have two poached eggs for breakfast every day as I have hens. My way is very simple and, to be honest, I have found it foolproof for me. I do not use anything by a saucepan of simmering water, two fresh eggs at room temperature and a spoon! I bring the water to simmering point so that there are plenty of bubbles in the water, but not boiling. I then use the spoon to swirl the water in a circular motion so it forms like a little vortex. I have already cracked the two eggs (together) in a little cup and when the swirl is moving nicely, I merely gently tip the eggs into the water. Put a lid on a watch carefully ensuring the water does not boil. The whites of the eggs swirl around the yokes forming a nice little dome. To be honest when my hens are not laying I do buy best quality supermarket eggs or farm eggs if my brother in law does not have any and the whites can be quite flimsy so perhaps that is your problem. I never store eggs in the fridge only at room temperature. Hope that may be of use?

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Dottie May

Poached eggs

Romaine - your way and mine are pretty similar apart from me using a splash of vinegar.

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WINIFRED CHISHOLM

POACHED EGGS

The chaffy thing to do is give the water a good stir, about 20 seconds before adding the egg
WINIFRED CHISHOLM

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Tompeters

POACHED EGGS

Ditto Dottie but salt not vinegar. Keys to success; Fresh eggs, do not boil, put each egg into small cup/glass and let into swirling water gently. I've often read that you don't need to swirl but my grannie taught me (b 1890) and it's fine so if it aint broke why fix it?

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Tompeters

Poached eggs

Suggest not to use cling film as plasticisers are absorbed into the yolk fat, in theory. Probably trivial risk but why take it when it"s so avoidable? Especially not for bairns.

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Welshcookie

Clingfilm

Why would the clingfilm touch the yolk? Surely the white would keep them separate?

I only ask, as I have never felt the need to use anything other than simmering water, salt and maybe a dash of vinegar.

 
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