Poached eggs

suelld

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!

I'd heard that poached eggs could be done in the microwave so I put one in a buttered cup in hot water from the kettle and set the timer for 40 seconds.
There was an almighty bang and the egg had exploded. I was shocked as I thought the microwave was wrecked. There were bits of egg everywhere, what a mess to clear up, DH came to the rescue and did most of it, bless him.

Never again!

Boil a saucepan three quarters of water with 2-3 tablespoons of vinegar ( I prefer white ). Crack the egg into a small bowl. As the water comes to the boil, turn down the heat and stir the water to create a whirlpool then gently tip the egg into the middle of the whirlpool. This will cause the egg to hold together and not stick to the bottom of the pan. Turn the heat back up until it looks like about to boil then turn the heat off. Remove egg after a couple of minutes with a slotted spoon.
If you want to make in number, remove after 2 minutes and place into a bowl of iced water….. stops the cooking. When ready to eat return to a pan of boiling water, which drops the temperature and then bring back to boil. Ready to serve when hot enough.

PS super book

I recently bought “French Cooking for One” by Michele Roberts. I live alone but enjoy cooking for myself and eating well. Anyway .. “boil a pan of water, add tsp of red wine vinegar (not sure colour matters). Break egg(s) into cup, rapidly stir boiling water with knife blade to form whirlpool, then slip egg(s) into this. After 3 minutes egg should be cooked (although I’ve just cooked one in about 2 mins). Works every time

Ladyleftfieldlover

My sister makes poached eggs frequently. I had tried all the different methods - egg poachers, making little whirlpools, adding vinegar. Never worked. What my sister does is this, and it always works:

Put a kettle on and bring to boil
Pour boiling water into a medium saucepan
Turn hot plate to medium - 6 on my hob
Break egg into small dish
Carefully pour egg into bubbling water
Set timer for 2 minutes
Remove egg with a slotted spoon and place carefully on kitchen paper to drain
Trim away scrabbly bits of white
Serve on hot buttered toast

I use a similar method to your sister, and it works, but only if the eggs are fresh.

So, don't buy your eggs in supermarkets. Either keep hens yourself, or find a farm where you can buy eggs that are newly laid.

I do add vinegar to the water, and I don't bother with a timer, as I judge the eggs to be ready when the white clouds over and the yolk takes on a slightly pink hue.

I often have two or even three eggs in the water at once.

I've used egg poachers from Lakeland for a few years now. Lightly oil the poacher and cook eggs for 5 minutes .....perfect!

I lightly grease a small pan then fill it with boiling water from the kettle. Break the eggs into a dish, gently slide the egg into the water while at the same time swivel the water with a wooden spoon. Put the heat on very gently so that it doesn't boil over. Gently keep pushing the water round. Now and then flipping the water over the egg. Turn the heat off, put a lid on and let the egg sit in the water until it looks done. Gently lift the egg out with a slotted spoon to let the water run out. Place it on warm buttered toast. Practice needed for the first couple of times but before long you will be making perfect poached eggs! Fresh eggs do make a difference. Best of luck

Bring a shallow pan of salted water to the boil, turn down heat and crack egg/s in, turn hear back up for a minute and switch off, prepare your toast and then serve from the saucepan.

Don't over think it.

Yes, I’ve started to refrigerate newest ones nowsome now for just that reason. It really made a difference.

Super fresh eggs are vital, whatever else you do to them! No success with older eggs.

I hate them, can't bear the runny yolks. Give me an omelette every time

What henetha says.

My little silicone egg poachers work just fine. I grease them well with butter and simmer them for a few minutes.
It's important to put a lid on the saucepan, else they don't cook properly on top. Turn heat down.

In frying pan put half inch of water. Bring to boil add egg. Put domed pan lid over egg and let boiling water cover egg with steam. Watch over as it can all boil over and make a mess. After minute or so perfect poached egg. Voila!

I am useless at poaching eggs-it’s as if the top and bottom aren’t talking to each other at all!! So instead-as it’s only ever made for us or grandchildren-I use room temperature large eggs, boil them for 4 min, plunge into cold water then remove the shell and cut into 4 on toast. Amazingly it always comes out like a poached egg should be inside

I cooked poached eggs tonight (to go with muffins, asparagus and bacon) and they were perfect. I used the method I’ve already talked about. No vinegar, no swirling.

I do generally pay for mine. 😀 sorry

FriedGreenTomatoes2

My late mum used to boil water in a pan, add a drop of malt vinegar, swirl the water and slide the eggs in. Perfect every time, looked impressive but I’ve never tried it!

This is how I do them

Obviously crack the egg into the bowl of boiling water!! lol

This may sound a bit unorthodox but it works brilliantly I wouldn’t do any other way now.
Some boiling water in a bowl and pop in microwave for 45 seconds. Depending on size of eggs and your preference to how soft the yolk is - you can add or subtract a few seconds but it works fab every time and no mess.
No vinegar no oil no swirling !!

I don't like the texture of eggs poached preferring eggs scrambled.
Having read this though, I feel challenged to try to perfect this art.
Hubby likes them and makes his own with silicone shells.
I must learn the whirling water technique. He's going to be eating a lot of poached eggs !!

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

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 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.

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.