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Jacopo

Poached eggs

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I love poached eggs. They're one of my favourite things to have as my weekend Breakfasts. 2 toast, 2 rashers of bacon (a rasher on each piece of toast) with a poached egg sitting on top each piece of bacon with a little black pepper. Excellent.

However it appears that lately my poaching technique is letting me down. Massively. I've never had any issues in the past and I've always prided myself on my poaching ability yet I don't quite know what I'm doing wrong now. As a result, I'm now getting a poached yolk with all the egg white all stringy and not attached to the yolk. Still tasty but I feel I'm being cheated out of my full egg! There has been no changes in my technique so I don't know why suddenly they're going wrong.

  • Boil small pan of water (with a tiny splash of vinegar) Once the water boils, I turn the heat on the hob to the lowest setting, just to maintain the temperature.
  • Using a fork, stir the water vigourously to create a vortex effect.
  • Quickly crack the egg(s) into said vortex and allow to cook.

It's never failed me until this last fortnight. I can't figure why the eggs aren't staying intact. I'm worried Rllmuk :( My weekends aren't the same without my perfect poached eggs. Please help!

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How fresh are the eggs you are using?

Are you using older eggs?

I'm seeing a pattern here. I shop at the weekends and I've generally got eggs left the following week. I guess this is what it is. Fresh eggs for weekend breakfasts! Thanks guys. +1's all round.

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Yeah, the fresher the better. If you crack a fresh egg next to an older one you will immediately see the difference in terms of how the white sits, even just on a plate. If you are going to use older eggs, either use the cling film method, or crack them into an inch or so of water in a frying pan, but even the latter wouldn't be great with eggs that are past their best.

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So have all six eggs. Every time.

:lol: Good idea! Why did I never think of that?!

I've been using this method since I saw Heston doing it, works great:

I agree with Davros regarding the cling film method, it does indeed sound fiddly. I'd never heard of it until it was suggested on here. I've never had issues (egg freshness aside) so I can't see the benefit to it.

However, the video as posted by redbloodcel looks pretty cool. I reckon I'll give that a try tomorrow (long weekend FTW! :))

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The main advantage of clingfilm is that it's a piece of piss and my eggs look like the ones in that video every time! Don't see how it's fiddly personally. Just use a ramekin or something, put the cling film in, crack the egg, twist it up, boil, unwrap.

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I am a fan of the poach pod , so much so I wrote this poem in December 2010

If you have an egg to poach
And you need a helping hand
Don't give up and kill yourself
Pop over to good ol lakeland

... and ask for item reference number 12116

  • Upvote 1

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Mine come out perfect just by bringing a big pan of water to almost boiling and cracking them in. Keep adjusting heat so it's just nearly boiling but never at a rolling boil. Leave in til they look done.

Really easy and simply.

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