poached eggs

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1  2  | Next 
avatar
pianocolours

poached eggs

hello. I started with the book "How to cook" and I'm trying out to poach the eggs. Delia Smith says in her book to simmer for one minute and then leave it in the water for 10 minutes. It just doesn't work. I've tried it several times, the egg yolk gets hard. Always. Thank you for advice.

avatar
sam from worthing

poached eggs


do you know i asked a couple of years back about how to poach an egg.

everyone said to use the delia method - which i had done previously.

but it also never works for me.

I even brought these egg poacher's that are silicone, they are worse than useless too.

I was even thinking of getting one of those pans, that look like a frying pan with lid, that has 4 mini dishes in - not explaining that very well am i... my mum had one donkeys years back.

been so long since i had a nice poached egg on toast. yummy.

so i shall watch this post with interest.

avatar
Welshcookie

Poached eggs

Loathe as I am to criticise Delia it must be pretty obvious that if you cook a poached egg for 1 minute and then leave it in water from boiling to not much cooler for 10 minutes, the yolk will be hard.

May I suggest boiling for 1 minute then leaving in the water for 3 minutes, and see how that is.

In reality all that needs to be cooked is the white. But treat it gently.

I suspect that professional kitchens place the poached eggs in cold water as soon as the whites are cooked,to hold them until required, but I have no real knowledge of what they do.

If you boil/simmer an egg in shell for 6 minutes the yolk will be more than half hard with just the centre liquid.

avatar
Doncook

poached eggs

I always use a frying pan with 1/2 inch of boiling water, turn the heat down to simmer put the eggs in and wait a few minutes, gently pour the hot water over the eggs with a spoon until the egg whites have cooked, lift out onto fresh toast. Yummy.
enjoy......Don

avatar
Thistledo

Poached eggs

Always use my designed-for-the-job pan with the 4 cups and a lid. It works very well and looks far more attractive that a splodge of white trying to surround a yolk.
We've also done the method where you have rapidly boiling water in a good sized pan, whisk it until you get a whirlpool and drop an egg into the middle of it. Leave for a minute or so then turn the heat off. You can see (with a slotted spoon) if the white's cooked and the yolk beginning to set.
A lot of this is trial error in my opinion.
For one poached egg I butter a ladle and use that as the poacher in shallow simmering water.

avatar
Welshcookie

Poached eggs

I think the point of Delia's method is to hold poached eggs for the recipes on the following pages. I did not think her method was specifically for immediate eating.

avatar
pianocolours

poached eggs

Thank you! This makes me feel a lot better. Yes, Delia, you are a great cook but this recipe makes me feel rather stupid! Please review it or at least explain!

avatar
Essex Girl

Poached Eggs

I do mine in the same way as Don above, that way you can monitor them until they're done to your liking.

avatar
Gravy Queen

Poached eggs

I think its just really simple and takes only minutes. Shallow simmering water in a frying pan, give them a few minutes and thats pretty much it.

avatar
queen jean

poached eggs

yes bit water in frying pan drop egg in simmer for few mins and bobs ya uncle ,as my mother would say

avatar
violet eyes

poached eggs

I can't remember who it was on here that told us how to poach an egg by putting the egg still in it's shell into the boiling water for a very short time ( sorry the memories gone again) maybe for just a few seconds but not long and then to crack the egg into the simmering water to poach. I tried it once and it probably worked but I went back to my old way of doing it. Just in simmering water. Some say use vinegar, I don't. I think you need to know your eggs, are they fresh, I would never poach an egg that is more than a few days old. The white goes everywhere but around the yolk.

avatar
Gerry

age for poaching eggs


" I think you need to know your eggs, are they fresh, I would never poach an egg that is more than a few days old. The white goes everywhere but around the yolk. "
3-4 days, no longer but not newly- laid. I've heard that shop eggs are never younger than a month old.

avatar
violet eyes

poached eggs

We used to know the age of our eggs, we bought them from a place where the bloke told us they were freshly laid that day and we believed him. So if I wanted to poach one I would leave it a day or two because otherwise the white was odd, can't really explain it but I didn't like it that way. But they were ok to fry when very fresh.
We often had double yolkers and I once had 3 yolks in one egg.

avatar
pianocolours

poached eggs


"
" I think you need to know your eggs, are they fresh, I would never poach an egg that is more than a few days old. The white goes everywhere but around the yolk. "
3-4 days, no longer but not newly- laid. I've heard that shop eggs are never younger than a month old.
"


Its in the book "how to cook"
in the chapter of the eggs. Delia Smith says that the eggs with the red lion mark are dated that the expiry date would be 4 weeks. So if this is true, then you can get fresh eggs from the shop.

avatar
Welshcookie

Eggs

The free-range eggs I buy are stamped with the producer code, but not with a lion.

Eggs are fine to use for six weeks after laying.

 
Page :  1  2  | Next 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com