What's the best way to poach an egg ?

Question

just crack it into a pan of water or use one of those so called egg poacher pans ?

Answer 1

Make sure the water is boiling then stir it so it is spinning when you crack the egg into it.

Answer 2

How to poach an egg 1. This method is not at all frightening or hazardous, but bear in mind that for successful poaching the eggs have to be really fresh – less than four days old. The key to a well-poached egg is to keep the water at a bare simmer throughout the cooking. Place a suitably sized frying pan over a gentle heat and add enough boiling water from the kettle to fill it to 1 inch (2.5 cm). Keep the heat gentle, and very quickly you will see the merest trace of tiny bubbles beginning to form over the base of the pan.
2. Now carefully break the eggs, one at a time, into the water and let them barely simmer, without covering, for just 1 minute. A timer is essential here because you cannot guess how long 1 minute is.
3. After that, remove the pan from the heat and let the eggs sit calmly and happily in the hot water, this time setting the timer for 10 minutes. This timing will give perfect results for a beautifully translucent, perfectly set white and a soft, creamy yolk.
4. Now remove each egg by lifting it out of the water with a draining spoon and then letting the spoon rest for a few seconds on a wodge of kitchen paper, which will absorb the excess water. As you remove the eggs, serve them straight away.

Answer 3

Well we don't have one of those poacher pans so I get a non stick saucepan [a small one] and half fill it with hot water from tap, put the stove on about 6 [so it isn't going to boil and break up the egg!!] and then crack the egg into a small cup and lower it into the water and tip in the egg; comes out real nice for me: oh yeah....I add a bit of salt before I put the egg in......!

Answer 4

I think the buttery taste of an egg cooked in a poacher pan with a tiny blob of butter is the best. I have heard that if you just crack it into a pan it is best to have a drop of vinegar in the boiling water.

Answer 5

You got to boil water in a pan and add at least two tablespoons of vinegar. This stops the egg from separating and going all over the place.

So long as you use vinegar, you will be ok when poaching the egg. If you got a special pan - all the better.

Answer 6

I found that it's easiest to use a pan of water as long as you add a few drops of vinegar to the water. Vinegar really did hold to keep the whites together. Get the water boiling, turn down the heat, drop in the egg and use a spoon to "gather" the egg together. As long as the water is not boiling rapidly, the egg came out really nicely. Good luck with your eggs!

Answer 7

crack into pan of boiling water...put a wee bit of vinegar in the water. Poach for about 3 minutes if you like the yolk a bit runny.

Answer 8

I learned this trick in a diner:

Boil a large pot of water. Crack an egg into a large ladle, then very slowly lower the egg ladle into the boiling water. Then tilt the ladle and slowly bring the ladle out of the water, leaving the egg behind. Hope this helps!

Answer 9

I prefer them from a poacher just dropped into a saucepan does make them a bit watery. Put a small slice of cheese on the top while it's cookink it's bloody lovely.

Answer 10

rolling boil with the water, some white vinegar in the pan and whisk the water so it is swirling fast before putting in the egg. perfect everytime!