Secrets on poaching eggs

Question

I've tried before but I end up with bits everywhere in the water, even though I make the little whirlpool. How can I get perfect poached eggs?

Answer 1

Miss Cymru...

what a great suggestion that link was. I laughed out loud and got a simple and brilliant solution to an age old problem. I wish I had asked this question, you'd get the points!

Answer 2

mack a whirlpool and add bit of vinegar in the pan and then add the egg  

Answer 3

Salt will make the eggs tough. It's the vinegar: it makes the long protein molecules of the egg go "Oo" and curl up. You will still always get some stray bits, though.

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.

You can get a special pan for poaching eggs, but now you know how to do them this way, you don’t need one.

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

Answer 4

use a really fresh egg.  Also, crack the egg onto a small plate, and slip it into the whirlpool from the plate.  Make sure the water is simmering - not boiling too rapidly.

You can put a bit of vinegar in, but I dont think that really helps.  I also read somewhere that if you put the whole egg in the water briefly, then take it out and break it into the water it helps keep it together.  I tried it twice, but it ended in disaster!

Answer 5

Check this link. It's pretty funny and comes up with a genius solution in the end. I've tried it ....it works!

http://www.b3ta.com/features/howtopoacha...

Answer 6

A little vinegar in the water...the only thing that works!

Answer 7

the eggs have to be totally fresh as the white holds together much better than an older egg.

a drop of white vinegar in the water, wait until the whirlpool has slowed down before cracking the egg in.

good luck

PS Ms Cymru - that is the funniest thing I have seen in a long time - might try the clingfilm method myself!

Answer 8

take it slower when you add the eggs to the water and only use fresh eggs

Answer 9

Drop some salt in the whirlpool before the egg.

Answer 10

The secret to perfect poached eggs finally revealed . . .

Answer 11

very fresh eggs.

Answer 12

white wine vinegar in the water, dont swirl too hard. dont have the water bubbling,.

Answer 13

i´d add a little vinegar to water.

also the user sandra or ruthy  spams and uses yahoo to advertise her p**n site full of that publicity.i know because that publicity has viruses.

also this is an english speaking yahoo!thanks!

Answer 14

On a recent cookery programme one of the chefs lined a ramekin dish with buttered cling film,with plenty of film hanging over the edge,he broke the egg into it then twisted or tied the top before taking it out of the ramekin and slipping it into boiling water.Hey presto,a beautifully shaped poached egg.