Thread: poached eggs

Originally Posted by Fluids

I always use the trusty egg ring ... grease a frypan, grease the egg rings, shallow water level in a frypan, heat to close to boiling, break eggs into egg rings, and gently spoon a little of the water over eggs, then as the sides of the egg white firms up, very gently lift the egg ring away from the egg ... turn off the heat and cover the pan with a lid for a few minutes .... cooked whites, hot runny yolk .... yum !!!

Yep, I do it similar.

Start off like a fried egg, but pop in a tablespoon or two of water and pop on a lid. A soon as the top of the egg glazes over, lift it out and pop it on some bread or toast.

Nibble around the edges untill your left with just the bite size yolk. Pop the whole thing in your mouth for a runny burst of eggy goodness.

(makes the missus dry reach too. . She likes her eggs as hard as cricket balls. - yuk!)

Ordered a bacon and egg sandwich in Glen Innes once, and told the feller to take out the egg while it was still runny. The white still hadn't set yet, and the look of absolute horror on his face as I yummed it up was priceless.


EDIT - what really tops off a nice egg is a bit of Seelachs, or some caviar.

Originally Posted by Fluids

I always use the trusty egg ring ... grease a frypan, grease the egg rings, shallow water level in a frypan, heat to close to boiling, break eggs into egg rings, and gently spoon a little of the water over eggs, then as the sides of the egg white firms up, very gently lift the egg ring away from the egg ... turn off the heat and cover the pan with a lid for a few minutes .... cooked whites, hot runny yolk .... yum !!!

^x2 Although I don't bother greasing the rings but I do add a dash of venegar.

I just put about 1/4 inch of water in the pan, bring to a hard boil, put the egg in and after about 30 second, gentley roll the egg and by the time I turn my third egg (always have 3 poached eggs), now gentlely start removing the first egg onto my buttered toast.
ight have to go and cook some now
cheers
blaze

All this is making me hungry!

... and I've never heard of the vinegar trick. Must try it.

Soft, gooey, runny free range eggs on hot buttered toast

Break your eggs into a cereal bowl, pour in enough boiling water to cover and microwave on high for 1 minute.

Oh.....you're speaking of camping

Need to invent an LPG microwave

Hi,
run a little butter around the bottom of a small ramekin dish or similar.

Break 2 eggs into the dish, and place in a boiling billy with a bout 20mm of water, replace the billy lid.
Steam until cooked to perfection, lift out and run a knife or similar around the edge to release the egg a little, then place it on a piece of freshly buttered hot toast, add a little tomato chutney to taste.

cheers

Just my $0.02:

Water very still, not swirling works for me.

Water at about 90 to 95 degrees C. Boiling water is ok in theory but it does tend to result in the water moving about too much and that separates the whites.
A few drops of white wine vinegar or even plain white vinegar should be fine - it binds and firms the egg whites to prevent them from separating.

Drop the egg in gently and it should be fine - some wispy white threads will float off but don't worry about them.

Eggs in, toast on. Depending on the size of the eggs and how hot your campfire is and how cold your butter is, the yolks should still be runny!

Serve with freshly cracked black pepper, a pinch of sea salt and a dollop of HP sauce or some chilli chutney! And bacon. And avocado. And grilled tomatoes. Ok I'm drooling on the keyboard now at the thought of Sunday breakfast.

N.B. More vinegar in the water will bind the whites together better but it does tend to flavour the whites unpleasantly. Unless you love vinegar of course.....in which case go nuts!

Loving allthe camp cooking ideas in this section of the site by the way - some top ideas I can't wait to use!

Rob

Water needs to be just moving on a gentle simmer, use lemon juice in place of vinegar if vinegar is too strong. If you have a large ss spoon you can break the egg into it then gently lower into the water, i do them one at a time and cook just long enough for the white to roll around the yolk then remove while i do more then when i have enoguh done for all of us i lower the other pre cooked eggs into the water just to reheat then serve.
This is the best way if you have 20-30 eggs to do in a restaurant/hotel enviroment.