how to make the perfect poached egg?

Answer 1

Bring some water to the boil - enough to cover the egg, then add a teaspoon of vinegar (stops is getting stringy), then take the water off the heat, crack the egg in gently, put back on a VERY low heat - you don't want it bubbling, and wait 5 or 6 minutes or longer - you can see when the white is cooked thoroughly. Give it a minute or two longer than you think it needs, so you don't get any unexpected runny white bits (YUK!) then lift out with a slotted spoon.

Answer 2

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

Perfect Poached Eggs:

4 min 1 min prep
8 eggs

water (1 1/2-inch in bottom of pot or a deep skillet)
2 tablespoons vinegar
8 eggs

1. Pour 2 tablespoons of vinegar into the poaching water.
2. Crack open eggs one at a time, into a small bowl.
3. Bring the water to a boil, then reduce temperature.
4. When water reaches a gentle simmer, pour egg into a ladle.
5. Gently transfer eggs into simmering water.
6. The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
7. Poach the eggs for 3 minutes spooning the simmering water over the eggs.
8. When the whites become opaque and feel firm to the touch they are done.
9. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
10. Serve immediately.

Answer 4

Check out your local hardware shops
If you are lucky you may be able to find a poaching pan.
It's like a little saucepan with a holder that fits over the pan (where the water goes) and 3 little round metal dished that drop into 3 holes in the holder
You put water in the base and boil it, drop in the holder, crack your eggs into the little dishes and put them into the holes. Place on the lid and simmer till cooked.
Viola Perfect poached eggs every time

Answer 5

Bring a small pan of water with a dash of vinegar in it to the boil, turn the heat down a little, now with a spoon stir the water until it's swirling around, and launch your egg off a saucer into the middle of the swirling water. The white should easily coat the yolk and protect it. You will get little stringy bits of white and a little scum, but after about two minutes you'l have the perfect poached egg. Lift out with a slotted spoon - don't bother with a proper egg poacher, believe me, it's far too grizzly to wash up!!

Answer 6

Fresh eggs
Saucepan of water at a rolling boil
dash of vinegar.

Either break the eggs directly into the water or break into a cup and pour into water from there. Some people swirl the water around before putting the egg in so that the egg white will cling to the yolk.
Pull the outside of the egg into the yolk with a slotted spoon as it cooks, as soon as the white solidifies (about 1 1/2 to 2 minutes) remove with slotted spoon, place on kitchen paper to drain water...remove, put on toast then eat and enjoy!

Answer 7

See this link. It's rather funny and shows how to poach the perfect egg in the end.

Answer 8

All the above are true (boiling water, Vinagar, swirling the water etc) but before you crack the egg into the water put the egg in the boiling water for 10-15 secs with the shell on. This firms the egg up slightly and holds it together perfectly. Try it, it works a treat.

Answer 9

trying breaking an egg into a stainless steel measuring (1/2 cup) boil water in a frying pan half way up the measuring cup, put egg in cup and set in boiling water cover pan for 2 Min's on low heat. or break two eggs into a coffee cup with 2 tbs water cook for 20 sec on high in microwave

Answer 10

buy a poaching pan otherwise vinegar in water place a biscuit cutter or something similar in water and put eggs in till cooked. comes out round and looks good.