Thread: poached eggs

Try a billy or camp oven (larger dia is better) of almost boiling water and start swirling the water around gently drop your shelled egg(s) in for 3 minutes. Some of the white will come away but it always works for me.

Originally Posted by shining

Try a billy or camp oven (larger dia is better) of almost boiling water and start swirling the water around gently drop your shelled egg(s) in for 3 minutes. Some of the white will come away but it always works for me.

so you drop the egg into the middle of the swirl?

a tiny amount (bottle cap full) of vinegar in the (almost boiling) water should keep the egg white together time in depends on how you like you chook fruit cooked.

Hey Kelvin,

Poached eggs are about the only thing I can cook (well excluding cheese on toast)

I do them in clingfilm.

Put a light spray of oil on the clingfilm (gladwrap or what ever its called), break the egg into it, then get all the air out and tie them up.

Then put them in the water.

Works brilliantly - thanks masterchef! - also no mess atall!

Rgds
Pete

Originally Posted by Psimpson7

Hey Kelvin,

Poached eggs are about the only thing I can cook (well excluding cheese on toast)

I do them in clingfilm.

Put a light spray of oil on the clingfilm (gladwrap or what ever its called), break the egg into it, then get all the air out and tie them up.

Then put them in the water.

Works brilliantly - thanks masterchef! - also no mess atall!

Rgds
Pete

i have tried this once before.....might have another go as i hate the whites falling off and floating around the pan

I use the slosh of vinegar method. I leave them in as long as it takes to cook and butter me toast I like em runny.

Haven't tried the swirl - will give that a go.

Not to sure on whether you need the glad wrap - doesn't really make that much mess.

Yes, love my poached eggs, bit of bacon, fried tomato, ground pepper....yummm.

I have found that poaching eggs well depends greatly on the freshness and quality of the eggs being used.

When I can get them, "Farmer Brown's Eggs" from Dunedoo are quite possibly the best in Australia, and miles ahead of anything I have tried before. Have the water at the barest of simmers with a pinch of salt for flavour, and the eggs just stick together perfectly in the water. The eggs have a great richness and flavour as well. Lesser eggs do not acheive such results, though.

Be careful to to over boil or over swirl the water, as it will break the egg apart. I haven't clingfilmed before.

Sam

Originally Posted by weeds

so you drop the egg into the middle of the swirl?

No not in the centre....in the moving current towards the outside. Haven't tried the vinegar but the current seems to help keep it together.