Poached Eggs. I love'em but I can't seem to cook the perfect one?

Question

You know the sort. Soft yolk surrounded by tender but solid white which will sit proudly on top of my buttered toast.

Any suggestions????

Answer 1

put sum clingfilm in a cup then put the egg in and tie the top of the cling film and take out of cup then put in boiling water till its done

Answer 2

It isn't easy to cook a good poached egg but please keep trying.

I find the best way to cook a poached egg is:-

To every one litre of water put one tablespoon of vinegar. This could be malt vinegar or white wine vinegar.

Use a large wide pan, And be sure it is deep enough to allow at least an inch of water over the eggs to prevent them from sticking to the bottom of the pan. Bring the water, vinegar and a little salt to boiling point with a lid off. Then turn the water down to a simmer.

The next part is very important. You must use very fresh eggs.
The fresher the better. The eggs must not be more than three or four days old.

Crack the eggs into the simmering water. The white should curl up over the yolk. The cooking process takes about two minutes.

When the eggs are cook lift eggs out of the water with a slotted spoon and drain on kitchen paper towel.

Answer 3

Pour water into a large skillet to a depth of about 2 inches.
Bring to a boil.
Break an egg into a cup.
Carefully slide the egg from the cup into the boiling water.
Add as many as 6 eggs to the water.
Immediately reduce the heat so the water barely moves.
Cook for about 4 minutes, or until the yolks are still runny but the whites are firm.
To test, lift an egg out of the water with a slotted spoon and gently press the thickest part of the white with a finger. If it feels firm to the touch, it's done.
Drain lightly, season and serve

Answer 4

Firstly you need fresh eggs, as older ones the whites become watery, and don't form aroud the yolk.

Bring a pan of water to the boil, add a dash of vinegar - I prefer wine vinegar rather than malt vinegar. urn the heat down as you don't want to be boiling vigourously, agentle simmer i more than enough. Stir the water around so as to form a votex. Then gentle pour an already brken egg into the centre. This motion should help form the yolk around the yolk.

Depending on the size of the egg, it will take 2.5 to 4 mins for a firm white and a soft yolk. You' have to experiment a little.

Lift out with a slotted spoon. lay on some kitchen paper to dy the excess water from the egg,

Answer 5

Poached Eggs
with Anchovy Sauce and Smoked Bacon.
Serves 4

For more detail on the do's and don'ts of poaching eggs, click here.
M
Anchovy Sauce
2 eggs ¼ cup fresh lemon juice
1 tsp. salt 1 cup olive oil
Fresh ground black pepper One 2oz. tin flat anchovy filets; (include the oil from the tin)
M
Buttered Croutons
4 1 ½" thick slices of white bread 4 tbsp. butter
M
Poached Eggs
4 eggs Two strips smoked bacon, chopped
1 tbsp. white vinegar 1 tbsp. chopped chives
M
First, make the anchovy sauce. In a blender, combine the eggs, salt, pepper and lemon juice. Pulse the mixture until combined, about 20 seconds. With the blender running, slowly add the olive oil until the mixture takes on the consistency of runny mayonnaise. With the blender running and the anchovies until they are thoroughly combined into the sauce. Keep the sauce covered and refrigerated until ready to use. Serve the sauce at room temperature.

For the buttered croutons, heat the oven to 375°. Using a 2" round cookie cutter, cut the slices of bread into four rounds. Butter each bread round and place on a rack over a cookie sheet. Bake the croutons in the oven until golden, about 20 minutes. Serve while warm.

Heat a skillet over medium heat. Add the chopped smoked bacon and cook until it is golden brown and crisp. Drain the bacon on paper towels.

In a 6-quart saucepan, heat the water and vinegar to a gentle boil. Crack the eggs one at a time into a small bowl. Using the handle of a slotted spoon, stir the water in a circular motion to create a "whirlpool" effect. Gently pour in the egg and poach, gently stirring, until the yolk is just set, about 1 minute.

Remove the egg from the water and drain on a kitchen towel.

Immediately place the warm poached egg on top of one of the buttered croutons. Spoon some of the anchovy sauce on top of the egg. Garnish with some of the smoked bacon and chopped chives.

Answer 6

I cook them in a small omelet pan. Place a bout a 1/4 inch of water in the pan and heat til it just start to boil. Crack your eggs into the water and lower the heat to a simmer. Let them cook til the yolk is the right consistency for you. Remove the cooked eggs with a slotted spoon or spatula so the water drains away and place them on your toast. Even better, I cook up a couple of sausage patties in a separate pan and layer the poached eggs onto the sausage.

Answer 7

The secret to the perfect poached egg is a teaspoon of vinegar in the cooking water. It helps the egg white not try to escape and stay nice and pretty and manageable.

Answer 8

One thing which hasn't been mentioned so far...

Once the water is boiling, put the egg in (still in it's shell) for about 15 seconds. Then take it out, stir the water and then proceed to cook the egg in one of the methods above. The egg will hold together better.

Answer 9

I love them too but am equally useless. My husband is excellent though and cooks them by using the smallest pan possible with vinegar and boiling water. Add a little salt then gently break the egg into the pan. leave them until the white becomes solid and firm and remove with a slatted spoon. Good luck

Answer 10

Put a teaspoon of vinegar into a pan of lightly salted water, bring to a slow simmer and slide egg in, simmer 5-7 mins. Should be perfect. Or buy an egg poacher.

Answer 11

I had this problem, some1 suggested adding vinegar. UGH
So Peirce the yolk and cook in a cup in the microwave with a spotting of water for a minute