Looking for all sorts of techniques. Quick and easy, to elaborate as you want.
I like having poached eggs when I eat out for breakfast, but really don’t know how best to make them.
This pan is the closest thing I could find online to what I use. Mine does not have a non-stick insert - all aluminum, and was probably purchased in Woolworths in the 80s when I got my first apartment. Growing up, my family used a similar rig, but for 4 eggs.
I really enjoy cooking, and tell myself that some day I will master the true poaching technique of swirling the water and cracking the egg right in it. Not yet though. The only time I’m fixing a poached egg I’m also trying to make the toast finish at the right time and usually at least one other thing, like not overcooking the bacon so I’m happy to “cheat.” It’s only for me, anyway. Nobody else in my house will eat a poached egg.
Steal them from the lord’s estate.
I have a little thing for the microwave- you put your cracked eggs in with a little water, cook on half power for a minute and a half, et voila! Easy poached eggs.
Here’s how you do the egg-in-moving-water thing, a la Gordon Ramsey:
I got these because I’d never poached eggs before. They work really well. Now some days my dogs get a poached egg on top of their food and they are filled with glee. Although if I’m being perfectly honest, my dogs are filled with glee almost every time I set their food bowls down.
Dammit!
(Putting my flashlight post away.)
I got these for Christmas last year or the year before and have since had easy peasy poached eggs at home all the time. I limit the number of times I make eggs benedict, but I love me some poached eggs.
I don’t poach my eggs, but I frequently ‘steam’ them. It’s kind of similar to poaching, I think.
First I fry up some bacon in a cast-iron skillet. Remove the bacon and chop it up. Cube a potato and chop an onion and fry them up in the bacon grease. (You can partially cook the potatoes in the microwave oven so the onions don’t over-cook, or else add the onions later.) When the potatoes and onions are done mix in the chopped bacon, salt, and freshly-ground black pepper . Make a couple of depressions in the top of the mixture and crack an egg into each one. Cover with a lid or foil until whites are set. Eat with Tabasco or Crystal.
I make perfect poached eggs, and Ilearned how from the Dope.
First off, the “swirling” thing is not really necessary. In theory, it gathers the tendrils of egg white, but I’ve never found it necessary.
What is necessary is five things:
Vinegar
Salt
Water
Eggs
Pot
Anything involving a ring or a special pan is not really poaching. Poaching is done in water. Here is my technique:
[ol]
[li]Large saucepan filled with 3" of water.[/li][li] Added “splash” (roughly 2 tablespoons) of white vinegar.[/li][li] Added “pinch” of salt (roughly 1/2" teaspoon)[/li][li] Brought to a boil.[/li][li] Removed from heat.[/li][li] Broke egg into bowl.[/li][li] Poured egg into water from bowl to avoid breaking yolk.[/li][li] Left everything alone for 3 minutes (I like my yolk very runny.)[/li][li] Success![/li][/ol]
Step #5 is the most important. The heat from the burner draws the egg to the bottom of the pan.
I poach mine in stock, in a blini pan. The pan’s deep enough and holds enough water that it does poach, but small enough to contain the size of the egg so it cooks neatly, without all those flannely bits.
The egg needs to be in the water. Ramsay’s method is good; I use a variation where I add a touch of vinegar to the water and don’t bother putting it in ice water (it’s just fine for one that way). Just break the egg into the moving boiling water (I don’t use much water – just enough to float the egg, but when you’re starting out, it’s easier to remove the egg if the water is deep), let it cook, then remove it with a slotted spoon very carefully. Let it drain and put it on a buttered English muffin.
The vinegar is the really important bit. There must be a chemical reaction that keeps the egg together, and if you omit it, the white tendrils form. I suspect a lot of people avoid it fearing that it will impart a vinegar taste to the eggs, but it is undetectable to my palette. The other important bit is the shape of the bowl you use to place the egg into the water. I use a thin Corelle bowl with smooth sides and slide the egg into the water gently. If I’m making more than one egg, I crack eggs into this bowl one at a time, putting them into the water at intervals (I hate making more dirty dishes than necessary).
It’s also important to use fresh eggs, because the egg white becomes thinner as the egg ages, which can prevent the egg from staying together nicely while poaching.
Works for me!!!
I’ve watched some other TV chef tell us how easy it is, and have tried it. The result wasn’t awful but did leave an awful lot of egg whites behind in the water. Messes up the ratio of my sandwich.
Can you do more than one egg at a time?
I’ve used the swirling water, and non-swirling. The swirling is just fun, and when it works just right the egg gets a nice shape, but otherwise doesn’t really matter to me. I’ve never used vinegar. I also use Johnny’s technique when making corned beef hash.
You can do a couple of eggs in the water, but even with jumbo eggs it’s tricky to get the yolk done just right without the whites going stiff or falling apart.
I use a one quart pot, and do four eggs at a time. I crack one egg into the bowl I use, then slip it into the water. Crack another one and slip it in clockwise of the last one, working my way around at 30 second intervals. Let them all cook, then start pulling them out with a slotted spoon at 30 second intervals. If I’m going to do more than that, I’ll bring the water back to a boil, kill the heat and repeat.
This is the best way I’ve found. by putting the smaller container in the larger pot, everything doesn’t get disturbed by the bubbles from the boiling water. The timing is perfect as well.