How do I make the perfect poached egg?!
How do I make the perfect poached egg?
Every Sunday we have poached eggs on toast. They always come out a blobby mess despite putting vinegar in the water.
Answers:
i have a trick for you
break the egg into some cling film
then wrap the egg in the cling film
then pop into the pan of simmering water
perfect poached eggs!
POACH THEM PERFECTLY...
small saucepan salt and vinegar..when boiling turn water in pan until it,s like a whirlpool then crack egg into centre
crack the egg into a cup first and then carefully pour it into the sausepan slowly
After the water starts to boil.....take a large spoon, and stir the water in circles until it forms like a whirlpool, the drop the egg in the middle as the water is still turning. That will help spin the egg whites around the yoke and then let it sit there to finish to your liking. Works great!
swirl the boiling water around so that it looks like the waters going down a drain....then plop the egg in ...not from a height....and leave until all the white is opaque :P xxxx
i do the same as james... great!!
bring the water to a boil, then add the viniger with a pinch or two of salt. crack the egg in a bowl first then slide the egg into the pot. boil until cooked.
Get the water boiling then 'spin' it so you get a vortex in the middle, drop the egg into the vortex then the next on top and so on. Allow to boil for 3 minutes. Still add the vinegar.
What is a perfect poached egg ?
My definition is an evenly shaped egg, cooked , roundly /oval formed, soft yolk.
The proper way to cook the egg.
Bring water with good tablespooful of distilled vinegar,& salt to boil.
Break egg carefully, add to water, which is still boiling.
Instantly egg will shape ovally. The white will encircle the yolk.
The water will continue boiling, foam arises.
The trick is to control the boiling water.Depending on your
pan , & source of power...i.e. gas / electricity.
The egg should cook , off boil, but allow time, & you do not want overcooked yolk.
Not an easy thing to make perfect every time.
You can cheat, & use the old plastic/metal egg steamers, as they did for the ABC restaurants back in the early 60's
But,.Poaching, really means cooking , by immersion in hot liquid.
I even have in my possession a metal egg poacher , developed for use for British Museum Coffee Shop, early 70's.
I trained at the Connaught hotel ( 5 star, Savoy Group) back
in 70's. I used to have to poach 30 eggs a time to perfection.
These were placed in cold water with ice to prevent further
cooking.Cooled, Placed in .dariole moulds, garnished with truffles, pimento, & olives, set in aspic jelly.Known as "Oeuf
en gelee "
They were served as an Hors d'huevre, with melba toast.
God forbid, if the yolk was hard. It had to be bavereuse,
just done....otherwise Head Chef threw a wobbly !!
Sorry for going on, but it is not easy, just a technique you
develop.
Will be pleased to tell you how to make perfect omelet , (correct English spelling) next time , if you wish ?
Hey Zoom - brilliant idea! Why didnt i think of that?? Must give that a go ASAP!!! Cheers! x