This evening's attempt was slightly better but was really just a poached fried egg as it were. Oh, and yes that is a fish cake underneath the pitiful egg. Suggested serving tip on the wrapper - darn nice it was too.
So, how do you poach?
Tuesday, 13 April 2010
Poached eggs. Help required!
This evening's attempt was slightly better but was really just a poached fried egg as it were. Oh, and yes that is a fish cake underneath the pitiful egg. Suggested serving tip on the wrapper - darn nice it was too.
So, how do you poach?
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i'm no good at poaching either, i just gave in and bought the poaching pods, life is too short!
ReplyDeletegood luck though,
cate, x
I don't! Lol. Like you, i end up with eggy water. Sorry i cant be of any help. I'd go for the poaching pods too.
ReplyDeleteSal. X
Hi.
ReplyDeleteFresh eggs. As they stay together (they don't make good fried eggs as the yolk and the white stand too upright). So large (ish) saucepan of boiling salted water (must be boiling else you end up with the eggy water xx) break your fresh egg into a cup then plop it into the boiling salted water. Good luck (fresh duck eggs make fantastic poached eggs)
My fella is a chef and he told me a trick that is to add vinegar to the water as it helps the whites cook or something. I did find this website too http://simplyrecipes.com/recipes/easy_poached_eggs/
ReplyDeleteMy comment was written before I saw poppies. It looks really pretentious but it wasn't meant like that at all. I mentioned my fella as I know not that much about eggs!
ReplyDeleteI'm an 'in pan' poacher (with vinegar in the water). You need the freshest of eggs and I find it helps to break them into a cup so you can ease them into the water more gently.
ReplyDeleteMy kids love them on toasted english muffins.
They never look as flash as those ones done in little cups, though. Maybe I should try them...
I must say though that the egg on the pic looks pretty darn tasty mmmmm
ReplyDeleteThis has always baffled me too...Mr Moorish can make poached eggs...I am in awe...I'm hoping they'll teach me on my cookery course...otherwise I guess it is persistance?! Will come back and share secrets if I learn! xxx
ReplyDeleteooo I like Poppy Cottage's tips!
ReplyDeletePoached eggs - I feel very strongly on this subject!
ReplyDeleteFresh eggs in cooked in simmering water lifted out with fish slice and drained briefly on kitchen towel.
Do not add vinegar because it spoils the taste of the eggs. The key is the freshness of the eggs.
I've found a cute little gadget that cooks the eggs to perfection, and strangely, it can also be use to bake cupcakes. It's called a Poach Pod and you can get it from Lakeland :)
ReplyDeleteLovely blog! The eggs look yummy too... who cares if they're not so poached? Mine look a little like that and we eat them all up :)
ReplyDeleteThe trick I find is to stir the water like mad before you drop the egg in and then just have it on a rolling boil, not bubbling . There is always a bit of eggy fluff in the pan afterwards..just throw it away and pretend your egg is perfect.I do use a drop of vinegar.
ReplyDeleteAbsolutely no idea soz! I don't bother making them as I get excactly the same results! ;-)
ReplyDeleteA technique I read, and has worked well for me, is to do the traditional saucepan with simmering water, with a dash of vinegar to keep the whites together, and crack the eggs into a glass and then pour them in (3 eggs per glass works well), but the trick is, once you pour them in, cover the pan and remove it from the heat, and let it sit for 5-7 minutes. The residual heat cooks the eggs while there's no pesky boil threatening to break them.
ReplyDeleteThen remove with a slotted spoon and dry on a paper towel quickly.
It's worked well for me - the only egg I broke, I broke because I was fiddling with it when I took it out of the water.
Hope that helps!