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Comments (9)
31 Mar 2009 03:16 AEST
katie
From glebe
I recently learnt how to cook the perfect poached egg by watching this vid ... http://www.lifestylefood.com.au/recipes/295/poached-egg-with-pancetta-and-frisee
I used to be terrified and only ate poached eggs when I was out to breakfast... but now it works out for me every time! So good with this salad, with asparagus, on toast (or with pangratta) and even on some soups.
27 Mar 2009 04:48 AEST
SQUIZLIZ
From Coffs Harbour
I find that a good pinch of cooking salt in water just coming to the boil rather than vinegar makes perfect poached eggs.
26 Mar 2009 04:42 AEST
Meredith
From Norwood
A friend taught me his mother's method. I now use it all the time for poaching an egg. Using a non-stick frypan in good condition. Smear a smidgeon of butter on its surface. Heat the pan to moderate heat, enough to set the egg. Crack in Fresh Free-range egg(s). When base of egg is set, pour in 1-2 Tablespoons hot water, add a lid and steam to set white. Drain off any excess water and use an egg-slice to serve egg. ALWAYS WORKS!!!!!!!
26 Mar 2009 04:38 AEST
Mich
From Yokine
When i try just breaking them into the water they simply distintegrate. I find that if i break the egg into a soup ladle, and then gently lower that into the water and slowly tilt to pour out the egg I'm usually pretty successful in keeping them together.
25 Mar 2009 08:58 AEST
MICRO MAN
From SUNNY COAST
I RECENTLY TAUGHT MY 85YR OLD FATHER , A NO MESS WAY TO POACH EGGS. USING A SMALL MICROWAVE RAMEKIN , ADD WATER , INTO IT ADD ONE CRACKED FRESH EGG , MICROWAVE ON 4 ( JUST ABOVE DEFROST ) FOR FOUR MINUTES OR LONGER DEPENDING ON HARDNESS OF YOLK , AND AT THE END POUR OFF THE WATER AND SPILL EGG ONTO TOAST / BACON , WHATEVER SUITES YOUR TASTE .. EASY AS .
25 Mar 2009 04:53 AEST
Kate
From Newport
Like David, i simply bung them in a pan of simmering water, adding only a little salt to the water. If the eggs are fresh and at room temp, out they come PERFECT. If the eggs are not as fresh as they should be, or if they're from the fridge, I use egg rings in the water to keep them from spreading. I reckon vinegar just makes them taste like ....well ....vinegar.
I've heard you can put cling wrap in a sml bowl and crack the egg into it, then tightly close the top and bung in a pot.
17 Mar 2009 07:57 AEST
Ian
I agree. The perfect poached egg is very difficult to achieve. I get best results when the water is at a very slight simmer. Go easy on the vinegar. A few drops is all you need. Someone out there must have the answer.
17 Mar 2009 01:44 AEST
Poachedegg beginner
I started trying to make poached eggs but I still cannot do. It may be that Im using the wrong type of vinegar. I will persevere! Any suggestions??
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