Poached eggs

I'm a culinary moron but I have a classic ordinary "poaching pan" with four plastic egg holders.
I grease the plastic egg holder generously. I boil water in the kettle and add sufficient boiling water to the pan to wet the bottom of the plastic egg holders. I then transfer the pan( egg cracked directly into the plastic egg holder)onto the stove and simmer the boiling water until the egg is cooked.Lid is left on the pan. I test whether the egg is cooked or not by sight and/or by picking up the egg holder to see how solid /runny it is.
I rarely have a disaster- not a sentence I can often write in respect of things culinary.
My OH has contempt for my use of the poaching pan because his method is to crack it directly into boiling water.

I use a non stick poaching pan that takes four eggs.Pour in hot water, an inch or two on a hot hob, then add a bit of butter into each cup, crack an egg into all four cups when butter is melted, cover with lid and cook for five minutes, but I also use a wooden skewer to test the egg white is cooked.Works for me.

It never occurred to me that egg poaching was a problem, I’m no cook but love a poached egg now and agin.
I just have my own method which is to use a small frying pan and tip boiling water from the kettle in. No vinegar or anything then when it’s boiling hard again tip in the egg or eggs no more than two. I do keep a close eye on this but honestly no problems ever.

Shallow frying pan with salt and a dash of cider vinegar, when simmering add eggs, do not allow water to boil, if you have a lid place this over for a minute.

"Poaching Eggs" is a hill some hotel owners have died on in 4 in a Bed]the make or break moment as to whether the full English will get a thumbs up, there is an optimum moment it seems in the poaching not long enough the white isn't set, too long and the yolk is no longer runny. I like the idea of them, but Eggs make me feel queasy, especially runny yolks.

I poach my eggs in exactly the way that FGT's mother did it .
I'd boil some water add some vinegar and swirl then add my eggs .
Eggs which are very fresh are best .
Older eggs have weaker whites and tend not to hold their shape .
Grandma used malt vinegar .
I use white wine vinegar .
We've both poached eggs in old buttered tea cups in water.

I use a poached egg pan, such as you describe with 4 little removable egg wells. Almost Fill pan ( so the egg wells just seat not float) with water and bring to boil, then set to simmer. Put tiny pat of butter or margarine in each well and allow to melt. Pick up each well in turn and encourage the melted butter to cover each inner surface. Once all wells to be used are greased, add the eggs, then the lid, and watch. I use a blunt knife gently touched to the white about half way between the edge of the yolk and the well ( is it almost firm?) to check if the eggs are almost cooked.
Medium eggs usually fit ok.

I was told by someone running the kitchen in a B and B to bring a pan of water to the boil, drop the egg in, bring it back to the boil and immediately turn the heat of, lid on and time for exactly three minutes. Serve. I have never had a badly cooked egg since doing it this way.

Fresh eggs work best. I have my own chickens and have a poached egg every day - just break it into boiling water and then let it simmer - when it begins to looks OK lift it out with a slotted spoon and test it by gently pressing the white and if it doesn't seem set enough pop it back in for a minute or two.

Use a low sided pan, boil water with vinegar and stir so it's slightly moving round the pan. Put each egg into a spoon and gently slide it into the water. Wait depends on how large/cold/fresh the eggs are but you can usually tell they're done by touching them with a spoon. Slotted spoon to remove from pan.

Poachies are fab! From Amazon . Got for my parents too. Maybe give them a try ? 😃

Friedgreentomatoes, that's my go to as it was my mothers. Perfect every time.

Faierynan

I was told by someone running the kitchen in a B and B to bring a pan of water to the boil, drop the egg in, bring it back to the boil and immediately turn the heat of, lid on and time for exactly three minutes. Serve. I have never had a badly cooked egg since doing it this way.

This is what I have started doing! I read it somewhere and I have had more poached eggs this year than the last decade!

I still regularly use the pan with 4 separate little containers we had as a wedding gift 55 years ago. Once the water in the pan is boiling and I’ve put a dob of butter in each dish, I break the egg into it and cook for about 5/6 mins. We love poached eggs on smoked haddock. I use the steamer with lid on top if large saucepan - 2 more wedding gifts!

Use a small frying pan not a saucepan, boiling water from the kettle and add salt. Return to the boil gently break and add the eggs. Reduce the heat and let the eggs sit in the hot water. It's easy to see when they are done to your liking. Drain them carefully and blot the underside of the spoon with kitchen paper.Serve and enjoy.

I use a shallow frying pan. Bring water to a gentle rolling boil… add a little vinegar and salt. Crack eggs into a cup then gently slide into water. Switch off the heat and leave for 4 mins. Drain with a slatted spoon

I use an egg poacher from lakeland. A knob of butter in the cups bring water to the boil then turn it off. Break the eggs into the cups , lid on bring to a simmer and 3 minutes later you have a poached egg or two. To be pedantic, these are not strictly poached, but coddled.

I use a frying pan with an inch of water in the base. When water is hot crack egs into it. When setting, gently put a spatula underneath each egg so they don't stick.
Finally, as cooking spoon water over the eggs so that yolks set.
Great every time.

I use these in the microwave from Temu. Little ‘spike’ in the centre to crack the eggs … into the little pots either side with a tiny spalsh of water underneath… close lid … done in c. 90 secs/ 1 min 10 secs … it takes a little experimenting to get perfect, but I do mine in short bursts of time, til they are right for me . Every egg is different. Put them on for too long and they can splat the lid off. But speedy and dishwashable!

Just do what so many are saying here and what mist chefs do.....

# Deep Frying Pan
# Boiling water.
# Egg broken into a small shallow bowl.
# Pour egg into the boiling water.
# Add other eggs if wanted (and to suit
the size of the pan.
# Cook in the boiling water fir 3-4-
minutes.
# Remove with slotted spoon on to generously buttered toast!!

Can't go wrong!
.

Try this method.
All you need is some clingfilm and a cup.
It was recommended years ago by Jamie Oliver

Watch this video

www.youtube.com/watch?v=p633fYhNyqw

We have some green silicon ‘cups’ which float in the water. We do have to put a lid on the pan. They are tricky to remove from the hot water- they have a hole in the edge and I suspect there’s a device for hooking them out, but I’ve never bothered to properly look for it. We do lightly grease them.
The best poached eggs I have ever made was with small eggs. Jamie Oliver used to have a TV show where an invited celebrity would cook a dish with him for a restaurant full of their friends. Someone did something with poached eggs once, and he said that the best eggs to poach were pullets eggs (I think pullets are just young hens.) apparently the ratio of yolk to white is just right for a perfect poached egg.

I saw this hint on Gransnet and have used it ever since. Break egg into a cup, add a little water, microwave for 30 secs. If not done add another 10 secs. It's served me well over the years.

Take a small frying pan and spray it with oil. Heat. Crack egg in
to pan. Put lid on. Continue to heat gently. The egg will
cook in the Steam. Lift egg out when yolk has just set. Place egg
on buttered toast. You have a cross between a fried egg and a poached egg. It always works!

I'm 80 and never yet achieved the perfect poached egg. Gave up years ago.