Poached eggs - a disaster

shamrock2004

Hi all

I have tried countless times to make poached eggs, but each and every single solitary time, the water becomes an nebulous milky white (from the egg whites) and it results in a mess. I can't see the eggs anymore and when I manage to remove what is left of them, the pot is covered in egg white.

I habe tried using / not using a vortex when feeding the eggs into the pot.

I have tried adding vinegar.

I always use large free range eggs.

I have tried praying to the madonna.

Nothing works. Did anyone else have this problem before? Any other suggestions?

Do you have pastry cutters? Put these in bottom of saucepan and drop eggs into them.

highly1111

€1 microwave poacher from homestore and more is the best kitchen tool I ever bought.

murphyebass

I can never understand why poaching an egg is made out to be a science.

Put egg in simmering water.

Leave for a few minutes depending on how well done you like it.

Take out and eat.

As for eating I suggest lots of cracked black pepper and a small bit of salt.

Put the egg over brown soda bread "buttered" with tomato relish, few rashers.

Egg should be pierced and run all over above.

God I'm hungry.

The Hill Billy

Be sure to use fresh eggs.

Whistlejacket

Get eggs that were laid at most 24 hours earlier i.e. from someone who keeps hens.

Bought eggs, no matter how fresh, are several days old by the time you get them and they tend to spread all over the place. A really fresh egg will stay in a little dense clump in the water and poach perfectly.

waffleman

I got 2 sets of poach pods from amazon:

http://www.amazon.co.uk/gp/aw/d/B000P6FD3I/

No mess and perfect eggs every time

hidinginthebush

- Get a ramekin dish / small teacup
- Line with cling film, with a bit extra hanging out over the side
- Plop egg in
- Tie the edges of the cling film up so the egg is now in a neat little parcel
- Drop into simmmering water for about 4 mins (it takes longer cooking them this way)

Easy peasy, no mess, you can do a good few eggs at a time and there's none of that fluting around of swirling water, adding the right amount of vinegar, slotted spoons etc.

Mrs Fox

shamrock2004 wrote: »

I habe tried using / not using a vortex when feeding the eggs into the pot.

I have tried adding vinegar.

I always use large free range eggs.

I have tried praying to the madonna.

Nothing works. Did anyone else have this problem before? Any other suggestions?

There's your problem there, Ted. You prayed to the wrong Madonna.

faceman

I feel your pain OP. If intelligence is measured by your ability to make poached eggs then I'm still in junior infants.

I've used microwave poachers and it's not the same. The egg white congeals and it's more like a boiled egg or an egg cake than the proper fluffy poached ones.

Will try the cling film trick.

challengemaster

https://www.youtube.com/watch?v=pAWduxoCgVk

kylith

I never could poach eggs, then I got a tip from a woman who runs a B&B; use a frying pan, not a saucepan.

Boil your kettle. Pour about 2" of water into a small frying pan over a medium heat. Do not let it get anywhere near a boil. Slide your egg in. You pretty much just want it sitting in hot water, you can use a spoon to waft some hot water over the top of the egg once the white is set. Take out with a slotted spoon.

wobbles-grogan

Only thing you need to do is not have the water boiling hard.

SIMMER. So, bring it to the boil and turn the hob down to the 1/4 of full.

That'll do it. Need nothing else. No vinegar, no vortexes.
Nothing.

Cept for the smoked salmon at the end of course.

CJhaughey

I wouldn't use cling film in boiling water, there is evidence that toxins and plasticisers leach out of plastic in contact with hot water or oil and into the food.
Maybe some kinds of wrap like Saran wrap would be OK, but personally I don't think that its safe.
Your call.
I have only ever used frying pans to poach eggs and have never had a problem with them breaking up, a rolling boil is not what you need just a gentle heat so the water isn't even moving.

beertons

highly1111 wrote: »

€1 microwave poacher from homestore and more is the best kitchen tool I ever bought.

This. 40 seconds late, nom nom.

onlinemonkey

waffleman wrote: »

I got 2 sets of poach pods from amazon:

http://www.amazon.co.uk/gp/aw/d/B000P6FD3I/

No mess and perfect eggs every time

Id second these, although I got mine in homestore and more

SQ2

I use the frying pan. Water just off boiling, a few shakes of white vinegar. Crack the egg onto a plate and slide into the water from there. Bingo.

faceman

kylith wrote: »

I never could poach eggs, then I got a tip from a woman who runs a B&B; use a frying pan, not a saucepan.

Boil your kettle. Pour about 2" of water into a small frying pan over a medium heat. Do not let it get anywhere near a boil. Slide your egg in. You pretty much just want it sitting in hot water, you can use a spoon to waft some hot water over the top of the egg once the white is set. Take out with a slotted spoon.

Have you ever tried this? Any chance you could record a video of yourself doing it and sharing?

It's just that I don't believe you...

NotInventedHere

Put an egg in a large paper coffee filter. Put it in a pan of boiling water. Volia

waffleman

onlinemonkey wrote: »

Id second these, although I got mine in homestore and more

Out of interest how do you use yours?

I use 1 cal butter flavour spray on the pods before puttin the eggs in

Usually 5 minutes simmerin with the lid on the pot cooks them through and keeps the yoke soft (not runny)

MissFlitworth

Can't poach eggs. The only thing that people commonly recommend that I haven't given a go is very, very fresh eggs, cos I live a distance from the possibility of asking a farmer for eggs. End up with spegghetti whites floating around a yolk, no matter what I try. A little galaxy of ruined breakfast. So I use these (well, the Aldi equiv)



and poached eggs are mine

Had never thought of just using coffee filters NotInventedHere!

kylith

faceman wrote: »

Have you ever tried this? Any chance you could record a video of yourself doing it and sharing?

It's just that I don't believe you...

A wise man once said "You don't have to believe me, it's completely true"*

There's a photo in this post that shows the result if that helps.

*Well, it was Zig, but there's nothing to say Zig can't be a wise man. Well, alien. Well, puppet

draiochtanois

This post has been deleted.

boccy23

I use a tip from the Hairy Bikers. I put the egg in for 20 seconds first. Then break it in. Works every time.

Now I'm hungry. :mad:

catho_monster

I love poached eggs, never do a vortex, never use vinegar, get the water to a boil then drop it down so theres just a tiny bit of movement so the egg doesn't sit on the bottom. Oh, and I crack it into a cup first and lower that into the water.

On the off chance you wanna try something crazy, take a look at this video:
http://www.foodandwine.com/blogs/2014/05/05/the-one-fool-proof-way-to-make-perfect-poached-eggs

Tbh, I can see the logic of it but I've never needed to and would hate to waste the other bit of egg. But if you're desperate it might be worth a try!

faceman

catho_monster wrote: »

I love poached eggs, never do a vortex, never use vinegar, get the water to a boil then drop it down so theres just a tiny bit of movement so the egg doesn't sit on the bottom. Oh, and I crack it into a cup first and lower that into the water.

On the off chance you wanna try something crazy, take a look at this video:
http://www.foodandwine.com/blogs/2014/05/05/the-one-fool-proof-way-to-make-perfect-poached-eggs

Tbh, I can see the logic of it but I've never needed to and would hate to waste the other bit of egg. But if you're desperate it might be worth a try!

You're my hero!

El_Duderino 09

kylith wrote:

I never could poach eggs, then I got a tip from a woman who runs a B&B; use a frying pan, not a saucepan.

Definitely try this method with the shallow pan.

kylith wrote:

Boil your kettle. Pour about 2" of water into a small frying pan over a medium heat. Do not let it get anywhere near a boil. Slide your egg in. You pretty much just want it sitting in hot water, you can use a spoon to waft some hot water over the top of the egg once the white is set. Take out with a slotted spoon.

I agree with this except I think you need the water to be very near boiling. If it's boiling mad, then the bubbles will break up the egg. I get the water to a brisk boil and then turn the heat down. Give it a few seconds to stop bubbling. The water is hot so it sears the egg and keeps it together.

kylith

El_Duderino 09 wrote: »

Definitely try this method with the shallow pan.



I agree with this except I think you need the water to be very near boiling. If it's boiling mad, then the bubbles will break up the egg. I get the water to a brisk boil and then turn the heat down. Give it a few seconds to stop bubbling. The water is hot so it sears the egg and keeps it together.

That's why I use water fresh from the kettle. My cooker rings take too long to cool down enough to keep the water hot enough without bubbles.

adox

The vortex is optional and is more for asthetics than anything else. It does make the whole egg very neat.

It really is one of the simpler things to cook. As stated, just crack the eggs into water that is off the boil and let them cook slowly. Use a slotted spoon to check them if you want or, if using in a saucepan with a lot of water, wait until they rise near the top and they will be done(with a runny yoke).

Soilse

Easiest ever way is once water is boiling turn down heat so water is simmering crack an egg into a sieve (fresher the better but whatever is freshest in store does me)

Thisgets rid of all the extra watery stuff in egg that causes the mess (older the egg the more watery stuff)

Drop into your water and 3-4mins later remove

Adding vinegar/salt seems to dry egg out or give it a funny taste so don't do it

I bring a small pot of water to the boil, then reduce the heat so that it's very hot but not simmering. I then add a pinch of salt.

I crack a VERY fresh egg into a ramekin.

I stir the water for a few seconds with my right hand, then gently lower the egg into the middle of the swirling water with my left hand, letting it go from the ramekin.

Then I leave it for 1-2 minutes until it looks done (cooked white, runny yolk), and remove gently with a slotted spoon.

The gentle swirl helps bind the strands of white back onto the egg, I find.

onlinemonkey

waffleman wrote: »

Out of interest how do you use yours?

I use 1 cal butter flavour spray on the pods before puttin the eggs in

Usually 5 minutes simmerin with the lid on the pot cooks them through and keeps the yoke soft (not runny)

Pretty much the same except I use butter and 4 mins with the lid on.

RasTa

Microwaving eggs should be illegal.

Diamond Doll

RasTa wrote: »

Microwaving eggs should be illegal.

I have the little pods for microwave poached eggs and I've given up on them, they just don't turn out right. Sure they're edible, but they're not like real poached eggs.

Scrambled eggs in the microwave, however, are fantastic! Just as nice (if not nicer) than scrambled eggs done on the hob.

RasTa

This little piggy wrote: »

I have the little pods for microwave poached eggs and I've given up on them, they just don't turn out right. Sure they're edible, but they're not like real poached eggs.

Scrambled eggs in the microwave, however, are fantastic! Just as nice (if not nicer) than scrambled eggs done on the hob.

Nope, do it this way and do a taste comparison. No milk ever needed

https://www.youtube.com/watch?v=PUP7U5vTMM0

dibkins

Why is "no butter" a selling point? Weird.

Dial Hard

Water brought to a boil then reduced to a bare simmer. I do use vinegar, mostly cause I like the slight sharpness it adds.

Freshest eggs you can get your hands on, and at room temperature. Don't even attempt to poach an egg that's even remotely chilled.

Crack egg into a ladle or shallow teacup and slip gently into the water. Then don't touch it again til you're taking it out to eat. I generally find that even if the white initially looks like it's going everywhere, it will "regroup" if you don't touch it.

I don't "get" those microwave poachers. If the naked egg wasn't fully immersed in water, then it's not poached, sorry.

Gerry Stafford

Mostly agree with Kylith above. A fry pan is perfect. The size of the pan should be determined by the number of eggs you want to cook. Important It must be deep enough to allow the water cover the eggs. Otherwise you have to spoon the water over the eggs and this a pain in the ass.

Re boiling the water in a kettlevand then transferring to the pan. Why not boil the water in the pan. Simpler & safer

Important. Have the eggs at room temperature.

Bring water to the boil then lower the heat. If it is activly boiling you will just disperse the whites.

Drop the eggs into the hot water. Leave till cooked.

For cooked white and soft yolk 4 minutes will do it. Adjust for your own preference. Over six minutes will result in bullets.

Lift out with a slotted spoon in the order you put them in. I.e. first in first out.
They will continue to cook in their own heat so eat right away

Diamond Doll

Gerry Stafford wrote: »

Re boiling the water in a kettlevand then transferring to the pan. Why not boil the water in the pan. Simpler & safer

Is it not waaaay more energy-efficient to boil it in the kettle?

hidinginthebush

hidinginthebush wrote: »

- Get a ramekin dish / small teacup
- Line with cling film, with a bit extra hanging out over the side
- Plop egg in
- Tie the edges of the cling film up so the egg is now in a neat little parcel
- Drop into simmmering water for about 4 mins (it takes longer cooking them this way)

Easy peasy, no mess, you can do a good few eggs at a time and there's none of that fluting around of swirling water, adding the right amount of vinegar, slotted spoons etc.

Learned this on boards a few years ago. Perfect eggs every time.

Gerry Stafford

Re more energy efficient to heat the water in a kettle

Depends
If you have an electric kettle and you measure the exact amount of water and especially if your stove top is gas then the kettle is probably more efficient.

If your kettle heats on the hob, be it gas or electric, the direct heating in the pan will likely be more efficient since
a/ You will be heating only the exact amount of water you need
b/ You will be heating a single container, the pan, as opposed to 2 the kettle and the pan.

Busi_Girl08

Poached eggs certainly have an interesting texture and flavour after being scraped off the inside of your microwave

Dial Hard

Gerry Stafford wrote: »

Re boiling the water in a kettlevand then transferring to the pan. Why not boil the water in the pan. Simpler & safer

It's way quicker to boil the kettle and certainly no more dangerous.

This little piggy wrote: »

Is it not waaaay more energy-efficient to boil it in the kettle?

For pretty much everything bar induction, yes.

Gerry Stafford wrote: »

Re more energy efficient to heat the water in a kettle

Depends
If you have an electric kettle and you measure the exact amount of water and especially if your stove top is gas then the kettle is probably more efficient.

If your kettle heats on the hob, be it gas or electric, the direct heating in the pan will likely be more efficient since
a/ You will be heating only the exact amount of water you need
b/ You will be heating a single container, the pan, as opposed to 2 the kettle and the pan.

I don't know anyone who doesn't have an electric kettle. Genuinely. Also, I only ever boil the amount of water I need, whether it's for a cup of tea, a pot of spuds or a couple of poached eggs. And lastly, the boiled water heats the pan if you use the kettle, not the energy from the stove.

No offence, but you seem to be needlessly over-thinking and over-complicating what's really a very simple process.

hidinginthebush

[Deleted User] wrote: »

Learned this on boards a few years ago. Perfect eggs every time.

Big time! When I learned how to do it I think I had poached eggs for breakfast for two weeks straight.

katydid

murphyebass wrote: »

I can never understand why poaching an egg is made out to be a science.

Put egg in simmering water.

Leave for a few minutes depending on how well done you like it.

Take out and eat.

.

BECAUSE IT DOESN'T WORK LIKE THAT FOR EVERYBODY!!:mad:

shamrock2004

Thanks boardsies. Some interesting tips. In fact I had actually watched jamie oliver's video on youtube and he said you don't need vinegar, nor a vortex. I think the problem may be that the water wasn't hot enough. I'll use boild water from the kettle next time. Also re the freshest eggs, I bought the largest free range eggs I could find which were well in date but next time I'll root around the back of the shelf thanks again everyone!

Day Lewin

Veteran egg-poacher here, decades of experience and have taught many.

The MOST critical thing is freshness of eggs, if you try one and it flies around in strings, don't use any more from that batch, they're stale.
Bring water to boiling - full boiling - then turn off the heat
Slip in a fresh-enough egg (clings together in a plump cushion, not flying round in strings) into still, very-hot water.
(The only reason to use vinegar is that it slightly hardens egg whites. If the egg is fresh, you shouldn't need it.)
Wait a good four or five minutes, lift out with slotted spoon, place on buttered toast.
Bliss!

PS I do sometimes use those rings that are like pastry cutters: it keeps a dubious egg hanging together. Not the finest method though.

katydid

katemarch wrote: »

Veteran egg-poacher here, decades of experience and have taught many.

The MOST critical thing is freshness of eggs, if you try one and it flies around in strings, don't use any more from that batch, they're stale.
Bring water to boiling - full boiling - then turn off the heat
Slip in a fresh-enough egg (clings together in a plump cushion, not flying round in strings) into still, very-hot water.
(The only reason to use vinegar is that it slightly hardens egg whites. If the egg is fresh, you shouldn't need it.)
Wait a good four or five minutes, lift out with slotted spoon, place on buttered toast.
Bliss!

PS I do sometimes use those rings that are like pastry cutters: it keeps a dubious egg hanging together. Not the finest method though.

I'm going to be brave and try it tomorrow morning with an egg fresh from the chicken coop. If it doesn't work, I'll scream!

shamrock2004

katemarch wrote: »

Veteran egg-poacher here, decades of experience and have taught many.

The MOST critical thing is freshness of eggs, if you try one and it flies around in strings, don't use any more from that batch, they're stale.
Bring water to boiling - full boiling - then turn off the heat
Slip in a fresh-enough egg (clings together in a plump cushion, not flying round in strings) into still, very-hot water.
(The only reason to use vinegar is that it slightly hardens egg whites. If the egg is fresh, you shouldn't need it.)
Wait a good four or five minutes, lift out with slotted spoon, place on buttered toast.
Bliss!

PS I do sometimes use those rings that are like pastry cutters: it keeps a dubious egg hanging together. Not the finest method though.

Where can I find the freshest eggs?

Day Lewin

Sorry, I can't tell. You might go by the Best-before date on them but I haven't found this reliable. If I try to poach an egg out of a box, and it goes into shreds, or flattens out, I'd fry the rest.

They don't need to be new-laid-this-very-day, fresh: just - maybe within this week.

Also, if it's not firm after four/five minutes in that water, you could cautiously turn the heat on again: but no swirling roiling boiling water, just a bare simmer will do.

fred funk }{

It's all about the freshness of the eggs folks. Fresh egg whites should have the consistency of thick glue and naturally stay together once cracked into the pan. The other methods are necessary if the egg isn't fresh.