How do you poach an egg in boiling water?!
Answers: Is it with vinegar to stop it breaking up?
You have to make a little "whirlpool" in the water. I have seen my fiancee doing it and it's something like that.
"The perfect poached egg: break the egg into a cup, being careful not to break the yolk. Bring a small pan of water to the boil. When it is boiling rapidly, stir fast with a large spoon to create a vortex. Pour the egg into the centre of the vortex, place the lid on the pan and turn off the heat under it. Leave for exactly 2 minutes."
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only a little bit of water and cook it for about 4 minutes!
I am an expert with this:
Allow the water to boil;
Using a wooden spoon swirl the water around like a whirlpool effect:
Then crack the egg into the centre of the "swirl"
Tada!!
bring some water with a bit of salt and vinegar in it to the boil, turn down to a simmer crack your egg in it and take it out about two minutes later.
ya can do the whirl pool thing that some have mentioned but its not really necessary.
poach egg
1 First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. Add a couple teaspoons of vinegar to the water. Vinegar allows the egg whites to congeal more easily.
2 Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the eggwhites closer to their yolks. This will help the egg whites hold together. Use slotted spoon to lift any eggs up from sticking to the bottom of the pan.
3 Turn off the heat. Cover. Let sit for 3-4 minutes, until the egg whites are cooked.
4 Lift eggs out of pan with a slotted spoon.
One trick to make the eggs stay somewhat contained is to take a ring from a mason jar and place it in the pan. Drop the egg over the mason jar ring and let it settle in the ring, then turn off the heat and cover.
do it in cling film......,pop clingfilm in a cup,pour the egg in,then pop the parcel in boiled water until cooked,remove cling film off the egg,thats how a chef did it on a programme,i think it was james martin
You can use a poaching pan - with small recepticals for the eggs and with water underneath - when boiling the water the eggs poach in their recepticals.
However you could try breaking the egg into a cup and then slowly pouring the egg into boiling water - This should enable the egg to cook on the outside fast enough to keep it all together.
Vinegar doesn't do anything to the egg, it's just one of those tips that people keep using because that's what they've been told to do.
I use a stock pot full of hot water, I stir the water in one direction to cause a miniature maelstrom and when the water (simmering, not boiling) has enough momentum I throw the egg in the middle, the white gets wrapped around the yolk at the same time that sets, giving perfect poached eggs every time.
As long as the water is only at a "champagne" boil, ie only the tiniest of bubbles you need neither vinegar or to create a vortex
Turn off heat, crack egg gently into water, close to surface, et voila
Boil water in a pan, add a little salt and vinegar, make wirlpool with a spoon, add egg. cook for 4 mins.
i put a small amout of water in a cast iron skillet with some salt. when it starts to boil then slowly crack the egg in the water and leave it alone until it looks almost done on the sides. i spoon some of the water over the top to make sure the top is done. that is how my dad liked it. I hope this helps!!
I use a little vinegar and use a spoon to create a whirl pool.
I bring my egg up to room temperature on then add to a mug of hot water. I find that helps to firm up the white.
Salted water with a little vinegar added, the vinegar does help the white set. Heat till small bubbles start to appear at bottom of pan (do not boil). Slide the egg in close to the surface of the water as possible. The whirlpool effect never works for me, I gently move the pan in a circular motion till the white starts to set, same principle I spose. Gently heat for 3 mins. Enjoy, I love em.
NO WITH SHELL STILL ON