From poaching pans to wrapping eggs in clingfilm, creating a whirlpool to saying a prayer, we've tried it all when it comes to poaching eggs. But it's time to consign these strange methods to history because there's really no need.
Getting it right - You will need:
Eggs. You definitely can't do this without eggs
1 tbsp white wine vinegar (any vinegar will do but white wine is best)
Pan of water
Ramekin or cup
Slotted spoon
Kitchen paper
1. Bring your pan of water to a simmer and add the vinegar – there's no need to stir.
2. Crack your egg into a ramekin and drop into the water as close to the surface as possible.
3. Add more eggs. Leave for two to two and a half minutes if you like them runny or four minutes for firm.
4. Remove with a slotted spoon, drain on kitchen paper and serve on a hot buttered crumpets. Delish
Old eggs: the fresher the egg, the more tightly the whites stay together – so get them fresh from the shop.
A rolling boil: don't let your water get too hot. Simmering is just a few small bubbles rising gently to the surface. Nothing too lively.
Falling from grace: if you drop your eggs from a great height they're going to be harmed in the process.
Over-egged: nothing's sadder than a hard egg if you like yours runny. Test an egg for doneness by bringing it out of the water with a slotted spoon and giving it a poke. If it's soft it's ready."
1 tbsp white wine vinegar (any vinegar will do but white wine is best)
Pan of water
Ramekin or cup
Slotted spoon
Kitchen paper
1. Bring your pan of water to a simmer and add the vinegar – there's no need to stir.
2. Crack your egg into a ramekin and drop into the water as close to the surface as possible.
3. Add more eggs. Leave for two to two and a half minutes if you like them runny or four minutes for firm.
4. Remove with a slotted spoon, drain on kitchen paper and serve on a hot buttered crumpets. Delish
Egg on your face - Avoid these all-too-easy poaching pitfalls:
Old eggs: the fresher the egg, the more tightly the whites stay together – so get them fresh from the shop.
A rolling boil: don't let your water get too hot. Simmering is just a few small bubbles rising gently to the surface. Nothing too lively.
Falling from grace: if you drop your eggs from a great height they're going to be harmed in the process.
Over-egged: nothing's sadder than a hard egg if you like yours runny. Test an egg for doneness by bringing it out of the water with a slotted spoon and giving it a poke. If it's soft it's ready."
Original article here
How about a nice poached egg for breakfast tomorrow? Of course you could always have a nice slice of gluten free loaf to go with it, or just a tasty rasher of bacon or slice of ham.
All the best Jan
5 comments:
I had no idea you could make pouched eggs as firm yolks... I'll have to try them out... I always thought pouched eggs had to be runny and I like my yolk cooked ;-) ♡
The egg in this looks delicious. Will mine turn out the same. Perhaps I will get someone else to do it. Darling ...
Ben
Hi Launna - many thanks for your comment. You should give them a try, they are delicious
Hi Ben - many thanks for your comment. Poached eggs are delicious - try out the tips in the article, I'm sure the result will be good - I hope so!
All the best Jan
I have yet to poach an egg -- but I'll give it a go :)
Hi PlumPetals - many thanks for your comment. Do give poached eggs a go, it's great for a change.
All the best Jan
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