Poaching eggs?? i have just bought a egg poacher pan with . ?

Question

which is the best way to start with cold water or hot water and how long for a perfect poached egg????????

Answer 1

You need the water to be at a rolling boil, (bubbly) but not so the water is splattering out the side. If you add it to cold it will just break up into tiny bits.  Add some salt to the water and cook for about 2-3 Min's depending on how well you like the egg. Lift out with a spoon with holes in it and crack some black pepper on top

Answer 2

Do you still have the receipt for the poacher?

POACHED EGG

This is a bit fiddly, but it is the best version of solo eggs. In Scotland, these are known as “drappit” eggs.

Serves 1

INGREDIENTS

2 eggs*

500ml of water

1 teaspoon of vinegar

METHOD

Break the eggs into 2 cups and pick out any bits of shell.

Put the water and vinegar in a saucepan on a medium heat. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Slide the eggs out of the cups into the water. They should hold together, although there will probably be some white froth on the surface, which should be scooped off. If the eggs appear to be sticking to the pan, wait until they are fairly well cooked before trying to dislodge them.

The eggs are ready when the white is just solid. The yolk should then still be runny. This takes about 2 or 3 minutes.

Fish the eggs out with a spoon. If the white is still a bit runny, put the egg back into the water and continue to cook for a little bit longer.

If any hot water has become trapped in any bubbles in the white, burst them with a fork and drain it off.

ADDITIONS & ALTERNATIVES

Serve on 2 slices of hot buttered toast.

TIPS

It is better to slightly undercook eggs than to overcook them, as they end up like rubber.

IMPORTANT NOTE

Undercooked eggs are unsuitable for babies, toddlers, pregnant women, elderly people or people who are unwell.

* Use fresh eggs at room temperature. There is no need to keep eggs in the fridge.

Answer 3

cold water bring to boil and simmer for 3 minutes but you will have to experiment as what size is the poacher like a small omellete pan ?

Answer 4

Did it not occur to you that those "poaching pans" don't actually POACH eggs - all they do is quietly fry them - after all, you have to put a tiny amount of butter in each little dish before you drop the egg in, and then those little pans just touch the water in the pan. As the egg doesn't come in contact with any water let alone be submerged in it, it can NOT be poached in this manner.

Answer 5

I am with the first poster on this one but if what you have is a frypan with a sort of container for eggs to sit in...start with simmering water and make sure you don't cook them for too long.

In my opinion - If you add a little vinegar, use fresh eggs and start with simmering water they will turn out much better in a frypan of water without the poaching attatchment.  I think they turn out less rubbery, its not as scarey and horrible as it sounds.  

But as far as eggs go I reckon poached eggs are great...have fun.

As for the perfect poached egg that depends on how hot your water is, what your poaching them in and how runny you like your eggs.  

Answer 6

Poached eggs is my one and only speciality.

1)   Put about an inch of water in saucepan to boil.

2)   Cut a cheesy muffin (from Sainsburys) in two and put in the toaster.

3)   Break shells and put the eggs into a bowl.

4)   The water will now be boiling.   Stir  the water quickly and tip the eggs into the water (this stops the eggs sticking).

5)   The cheesy muffins will now be ready.   Butter them

6)   The poached eggs start bubbling up in the saucepan.   They are ready.

7)   Fish them out of the water with a spoon with holes in.

8)   Put on the cheesy muffins and add sea salt and black pepper.

9)   Yummy.   I think that I will have them for my tea tonight.

Answer 7

Throw the poacher away.

Now get a non stick frying pan put in half an inch of water, bring to the boil, put in egg and cook - easy

Answer 8

Go with boiling water with a little bit of vinegar, and cook for as many minutes as you like depending on what softness of yolk you prefer