Perfect poached eggs?

[Lastcenturymum]

I know I have read the secret to these..is it something like this?

Have the water just simmering, (size pot?) add vinegar (qty?) break egg into a cup and stir the water so it's swirling in a circle then gently drop the egg in? (quickly?)

Any refining tips? How many do you do at once? We just can't get decent poached eggs here when going out for breakfast, so I've giving it a crack this weekend. Not sure I will bother with bacon as it's as really soft and slimy feeling (not off, just that is the way they manufacture it)

Thanks.

[beaniebabez]

I have seen it done using a bit of cling wrap and cracking the egg into it..cooking it in there..
Also seen cracked into a cup,then added to the bubbling water.

I dont go off a measurement really when I make them.. I use a egg.. put some water about 2 and half cups into a smallish pot,I add a splash of vinegar and a small pinch of salt..Wait for the water to boil,swirl it and then put the egg in..I dont have any problems doing it this way.

[sueliz]

Go to Big W, go to the kitchen area, find the frypans. Search amongst those for an egg poacher saucepan, (costs about $30).
Easy to use, easy to cook, and MUCH easier to clean up afterwards!
(I always found when we poached eggs, we would get that cooked egg white on the pan that would take ages to scrub off)

[jag5000]

yep.. go for the glad wrap technique LCM!!! it's the best! the only way to get 'restaurant' poached eggs.

someone else explained it well here (http://www.bubhub.com.au/community/forums/showthread.php?t=70630)

my only other tip is to use good wrap.. not el cheapo stuff. Doesn't work otherwise

no good bacon??? OMG how do you survive!?! I thought with all the big Irish/English breakfasts there there would be.. poor you :( :p. I wonder how I could get a care package of good bacon over there??? LOL

[Lastcenturymum]

Thanks for those tips and links.

When we go out for eggs they use the poacher like mum had, and don't want to collect more hardware here to bring home, I want the 'testicles on toast' kind as I call them :D which sounds like the gladwrap method...hm hope that doesn't get too messy..will have to try.

Oh Jag, there are so many preservatives in bacon it should be fine...:D We actually get a 'crisped' bacon here at one place and it's really nice, share it between the two of us - and getting coarse ground pepper is another challene..but we struggle on:rolleyes:

[~Bec~]

Make sure the eggs are room temp before hand.

Use a slotted spoon when scooping them out of the water and let them drain on some kitchen paper first.

I luuuuuuuurve poached eggs but we got a coddled egg pan (the fry pan with the little scooped out eggy things).

[Lastcenturymum]

Hmm. Ok first attempt. 6/10. I missed the bit about room temperature. Doh. Did the gladwrap thing, but they stuck to the gladwrap a but -it's a very clingy one! (which is really the point of it:p) Hubby was pretty impressed, next time it will be room temp and I will try the cup into simmering, swirling boiling vinegary water :thumbsup:

[~Bec~]

Also, you need to drop them into the water very close, um, not from a height (hope that makes sense). I can't cook poached eggs. I love them but I just end up with a poached yolk. My mum on the other hand does fabulous poached eggs and keeps telling me all these secrets. I'll stick to coddled eggs, much easier.

Use a large slotted spoon to scoop them out and drain on some kitchen paper. If it works out well let me know and we'll be 'round for breaky :)

[Amara]

I put about a cm or so of water in & add a splash of vinegar. Heat it til it bubbles then turn it down so there are no bubbles. I cook 2 at a time. I use eggs straight from the fridge. Crack an egg into cup then pour it into the water & do the 2nd one straight afterwards. Cover the eggs with a saucepan lid. This results in perfect poached eggs. I also use an egg slide to lift them out one by one and drain on paper towel. For best results don't put them on your toast or your toast may go soggy.

I remember seeing a TV chef do them once & they said the correct way of doing it is to boil the water then turn the heat off. Add the eggs & then "cook" them over no heat with a lid on the pan, then drain on paper towel. Basically my way is much the same but I do keep a little heat on them.

[Lastcenturymum]

OK! Update!!:D Very happy with today's effort. I gave em 9/10 and hubby started off with 7.5, thought about it and finally gave me a 9/10 too (maybe it was the look on my face!!:laughing:)

I sure had more water than 1cm though, I wonder if that makes them 'flatter'? Anway I think tipping in quickly probably keeps them more together and les stringy. They sure don't take long and one split a bit coming out and trying to 'blot' it on paper towel, but the yolk didn't run. Couldn't do it for a crowd with getting toast ready etc but very happy with them and will do them again.

Thanks for all the tips girls:thumbsup:

[MilkOnTap]

Mmmmm - You've inspired me to do poached eggs for breakfast!!!