Poached egg

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Austin Prefect

Original Poster:

179 posts

1 month

Tuesday 17th December 2024
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Whenever I've attempted poached egg in the microwave I end up with solid yolk and runny white. Is this because I didn't warm the water enough before putting the egg in?

jonathan_roberts

493 posts

17 months

Tuesday 17th December 2024
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There is no better way to poach an egg than the way all chefs do it. If there was they’d all do it differently. Deep pan of just off boiling water, splash of Vinegar, swirl, drop egg in. 3.5 mins. Slotted spoon onto paper towel.

Anything else you’re just wasting your time in the long run.


Mabbs9

1,311 posts

227 months

Tuesday 17th December 2024
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jonathan_roberts said:
There is no better way to poach an egg than the way all chefs do it. If there was they’d all do it differently. Deep pan of just off boiling water, splash of Vinegar, swirl, drop egg in. 3.5 mins. Slotted spoon onto paper towel.

Anything else you’re just wasting your time in the long run.

Seconded

TIGA84

5,339 posts

240 months

Tuesday 17th December 2024
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It's an incredibly inexact science doing them in the microwave - even with the poaching cup things.

They really do need to be done in a pan to get them right. You can do 2 in a small milk style pan with a boiled kettle just as well in under 5 mins.

I don't think the microwave really works in the convenience vs result stakes on a poached egg, once you've nailed the technique it really is easy to do. Boil kettle and make tea, use remaining water in small pan on simmer heat, small bubbles. Splash of white vinegar, swirl, crack eggs in, toast in toaster. 3 mins and remove to drain. Butter toast, milk in tea, eggs on toast. Done. 5-6 mins tops.


unseen

192 posts

170 months

Tuesday 17th December 2024
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I crack the egg into a sieve first - let it run off a bit and then put it in the pan (makes for a neater looking poached egg / stops all the loose white bits everywhere)

simon_harris

1,915 posts

43 months

Tuesday 17th December 2024
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honestly I think the big pan (bigger the better) makes more difference than swirling the water, but the real game changer if you are cooking for more than yourself is cooking them most of the way before taking them out and putting them into ice water, before then returning them to the pan en mas to finish just before the need to be served.

FredericRobinson

3,980 posts

241 months

Tuesday 17th December 2024
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Fresh eggs are the key, and you're unlikely to get them in a supermarket

Mobile Chicane

21,390 posts

221 months

Tuesday 17th December 2024
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FredericRobinson said:
Fresh eggs are the key, and you're unlikely to get them in a supermarket
Very true.

21TonyK

12,084 posts

218 months

Tuesday 17th December 2024
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Fresh eggs, large pan of simmering water, white wine vinegar. I swirl, others don't.


miniman

26,914 posts

271 months

Tuesday 17th December 2024
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I find 2 mins is more than enough before the yolk starts to harden. I really struggle to get a nicely formed “ball” even with swirling.

48k

14,399 posts

157 months

Tuesday 17th December 2024
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FredericRobinson said:
Fresh eggs are the key, and you're unlikely to get them in a supermarket
This. No vinegar, no swirling, no other nonsense, it's fresh eggs that are the key.

Badda

2,988 posts

91 months

Tuesday 17th December 2024
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Any egg.
Swirl.
3 mins.

bigandclever

13,968 posts

247 months

Tuesday 17th December 2024
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This heathen does the 'wrap them in cling film with a bit of paprika & salt' method. 3mins30secs in boiling water, perfect every time. Bit wasteful of cling film, yes, but you can do loads at a time.

Desiderata

2,646 posts

63 months

Tuesday 17th December 2024
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The key for me is not to let the water boil. Anything between about 90°c (tiny bubbles) to 99°c (simmer but not boiling).
Personally I use my toaster as the timer ( pop the toaster down after the eggs are in the pan and take out the eggs after the toast is done and spread with butter). A quick grind of black pepper on top and Bob's your uncle, perfect every time.

AndyAudi

3,298 posts

231 months

Tuesday 17th December 2024
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Not the “best way” but if it’s something you do a lot & for health reasons or whatever & you don’t want to fry.

A really simple way is to crack the egg into water that’s 1-2cm deep frying pan (someone will tell me that’s not poaching but it is) & flick hot water onto them with a fish slice or spoon to cook the tops. Poaching rings can be used too if your eggs are older and more likely to spread.

As has been said though freshness is key, cage/barn/free all the same just buy the ones with the longest date you can.

Austin Prefect

Original Poster:

179 posts

1 month

Tuesday 17th December 2024
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Thanks everyone.

Lotobear

7,469 posts

137 months

Tuesday 17th December 2024
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I put the whole egg into the simmer for around 30 secs then remove and crack it in.

tog

4,660 posts

237 months

Tuesday 17th December 2024
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48k said:
This. No vinegar, no swirling, no other nonsense, it's fresh eggs that are the key.
Freshness, freshness, freshness. Supermarket eggs can be weeks old. Find a farm shop which has its own chickens and you should find the freshest eggs. Don't worry about fancy breeds or any of that nonsense that the supermarkets will charge you more for - just fresh eggs please. (Although not still warm from laying - day old is best they say.)

cml24

1,460 posts

156 months

Wednesday 18th December 2024
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If you swirl, how are you doing more than one per pan?

Should I have many more pans on the go?

blueg33

39,317 posts

233 months

Wednesday 18th December 2024
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Vinegar ruins a poached egg IMO, makes it rubbery tastes yuk.

I just use fresh eggs