Poached Egg - recipe thread

[SNOOBS]

After seeing this thread I did the cling film method and it was superb

 

[Spider]

I think vinegar in the water makes it taste nicer anyway so I always use that. I try swirling the water round but I;m not sure it actually does much, the main thing is to make sure the water isn't too hot. I've heard the technique where you switch the gas off when the egg goes in but I'm always a little scared of that!

 

[mejonaNO12 aka riskit]

just by chance i did a double poached egg sarnie this morning.

how i do it is pan of boiling water with vinegar in. swirl the water around STUPIDLY quick, then drop the egg slowly into the middle and watch it FORM into an eggy ball. i then take it out 30 seconds later. and it is perfect. YOLK EXPLODES as you take the bite of the sarnie. fantastico

 

[Safe.]

why did you make a thread on poaching an egg

 

[barney]

why did you make a thread on poaching an egg

because he wanted to poach a f***ing egg??!

 

[Safe.]

why would you tell some one on a forum?

 

[Safe.]

I know him so shut up Barney

 

[SNOOBS]

if tim had never made this thread i would never have found out how to poach an egg so well

 

[barney]

I know him so shut up Barney

i still answered your little question little boy

 

[Paxton Dazo]

i still answered your little question little boy

dont mean to split hairs but he's about 6 foot 3.

 

[Vankleek Hill Seagull]

Hey, if the clingfilm method works, then we're all winners. And we won't look so f***ing stupid in the kitchen either.

 

[Spiros]

Bring a pan (frying pan is ideal) of water to simmering with just about 1" of water in it (for you youngsters, 25.4mm).

Break the eggs into the water carefully so as to keep them together.

TURN OFF THE GAS or remove the pan from the heat, and leave it alone.

Make yourself some lovely toast, and a nice cup of tea.

Wait 11 to 12 minutes, lift them out carefully with a slotted spoon, drain on a bit of kitchen towel and pop it on top of your toast. A little hot chilli sauce and hey presto, a perfect poached egg.

Slight variation is to fill the frying pan with boiling water from the ketle and break the egss into the water while the heat is still on under the pan. Turn the heat out after one minute. 3 minutes later use a slotted spoon to remove the eggs in the order you put them in - that should give you a perfectly poached egg with a solid white and a runny yolk. Been using that method for a few years now and it's never failed me once.