Jinkse21 Posted April 27, 2013 Share Posted April 27, 2013 I woke up this morning all excited to make my first poached eggs (as much as I love to cook, I can't believe this is my first attempt at it!).....it was just.horrible! I put the eggs in using a little cup..pretty....then white stuff spread everywhere! The method I found said to put a cover on and turn off the heat and leave for 4 minutes. I didn't leave it on that long and I am glad I didn't but they still got over-cooked. One broke in the pan so the did not make it onto the plate but it did make into my mouth! . Guess I need to find another method! However, I quickly got over that when I covered it with some freshly made hollandaise thanks to my new best friend, the immersion blender! It turn out thicker than I thought it would but it's still yummy! Hollandaise, wild mushrooms, a slice of beef liver and the failed poached eggs are a distant memory! Link to comment Share on other sites More sharing options...
Kirsteen Posted April 27, 2013 Share Posted April 27, 2013 I don't know if you can get anything like this over there http://www.lakeland.co.uk/15206/Lakeland-20-Poachets but they're absolutely brilliant. they're made of paper like a teabag - you just crack the egg into it, put it in boiling water and it keeps the whole egg nicely together. Link to comment Share on other sites More sharing options...
Grandmamadukes Posted April 27, 2013 Share Posted April 27, 2013 Sometimes I poach my eggs on top of steamed greens, not in a steamer just a regular saucepan. Cook the greens a few mins in small amt. of water or broth, make an indent for the egg, each egg gets its own indent. Cover and simmer 3-4 mins or until eggs are done how you like them. I then carefully, using a large slotted spoon, ease the whole thing onto a plate so as not to break the yolk yet. I am almost neurotic about getting the white cooked but the yolk runny like a sauce. I end up drinking the cooking liquid when it cools. Link to comment Share on other sites More sharing options...
Nadia B Posted April 27, 2013 Share Posted April 27, 2013 http://mobile.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html Sieve method works great! Link to comment Share on other sites More sharing options...
kb0426 Posted April 27, 2013 Share Posted April 27, 2013 I have a special spoon for straining away the "loose white" of the egg, resulting in lovely poached eggs! Adding vinegar to the water also helps. Practice practice practice! Link to comment Share on other sites More sharing options...
Jinkse21 Posted April 27, 2013 Author Share Posted April 27, 2013 http://mobile.seriouseats.com/2013/03/how-to-poach-eggs-easy-way-poached-breakfast-video.html Sieve method works great! I am SO trying this tomorrow morning!! Thanks! Results to come! Link to comment Share on other sites More sharing options...
SpinSpin Posted April 27, 2013 Share Posted April 27, 2013 The way I poach my eggs is to bring water to a simmer in a pot, crack my eggs into a tea cup or a small pyrex bowl and once the water is to a simmer, I stir the water to get a whirlpool going. once I have the water swirling, I tilt the cracked eggs into the whirl pool. I nudge the eggs around a bit to make sure they are not sticking to the bottom of the pan and then let them simmer for 2 1/2 minutes. I take them out with a slotted spoon and let them drain for a sec on a paper towel. Works like a charm! You can also do eggs ahead of time like this, and then slide them into tomato sauce to serve or use on a salad (very French bistro!) NOTE: please be sure not to stir the water once eggs are in the water, or at least not as hard as you did to create the whirl pool. I only say this because I tried to explain to a friend how to poach eggs and she ended up making egg drop soup because she didn't listen to me about not stirring the water after the eggs go in. Link to comment Share on other sites More sharing options...
Justin91 Posted April 29, 2013 Share Posted April 29, 2013 If you use vinegar it holds the egg whites a little tighter, just be gentle putting the egg in. I have never tried the slotted method... Link to comment Share on other sites More sharing options...
Jinkse21 Posted April 29, 2013 Author Share Posted April 29, 2013 I used the sieve method yesterday morning and had 2 decent poached eggs though I probably could have cooked them just a tad bit longer but I was scared they'd get over-cooked again. I'll probably stick with the sieve or finally pull out the poached egg maker we got as a wedding present 5 years ago! Link to comment Share on other sites More sharing options...
Jinkse21 Posted May 11, 2013 Author Share Posted May 11, 2013 Found my Farberware egg poacher....another epic fail! Does anyone have one of these and know any secrets to successful poached eggs? I am determined to make the perfect poached egg!!! Link to comment Share on other sites More sharing options...
Shelda17 Posted May 20, 2013 Share Posted May 20, 2013 However, I quickly got over that when I covered it with some freshly made hollandaise thanks to my new best friend, the immersion blender! It turn out thicker than I thought it would but it's still yummy! I assume you made the hollandaise with ghee? And that worked? I haven't tried it with my immersion blender. Didn't even think about it. I found a post on epicurious saying that's a great way to make a small amount: http://www.epicurious.com/articlesguides/blogs/editor/2010/04/almost-instant-hollandaise-.html Link to comment Share on other sites More sharing options...
Jinkse21 Posted May 20, 2013 Author Share Posted May 20, 2013 I did use ghee and still still tasted yummy. Now I just have to work on getting it thinner... Link to comment Share on other sites More sharing options...
LauraLish Posted June 27, 2013 Share Posted June 27, 2013 MMMMM.. hollandaise!! Yet another food that I proclaimed as off-limits on my "diet" that can now be added into regular rotation. I too use the whirlpool method. I lose a bit of albumen so it's not perfect, but it works for me. Bring water to simmer, stir briskly with a spoon, drop egg into center of whirlpool (as close to water without burning yourself), watch it twist into a tight little bundle, simmer a couple minutes, pull it out with slotted spoon. Link to comment Share on other sites More sharing options...
ksassy71 Posted June 27, 2013 Share Posted June 27, 2013 I have these silicon egg poachers that work fairly well if holding together is a huge deal. http://www.worldmarket.com/product/eggshell-egg-poacher-set-of-2.do?camp=ppc%3AGooglePLA%3Anone%3A40004153099adwords_groupingFood_Prep_Tools&device=c&network=g&matchtype=&gclid=CM2AlIKAhbgCFep7QgodrCoAPg Otherwise, I just make sure my water is HOT and use a spaghetti grabber to get it out. Works much better than anything else! Link to comment Share on other sites More sharing options...
Jinkse21 Posted June 27, 2013 Author Share Posted June 27, 2013 I forgot about this post! Ever since my last epic fail, I have not made poached eggs...I buy them at restaurants! Maybe I will try again this weekend...maybe..... Link to comment Share on other sites More sharing options...
malie Posted June 28, 2013 Share Posted June 28, 2013 I forgot about this post! Ever since my last epic fail, I have not made poached eggs...I buy them at restaurants! Maybe I will try again this weekend...maybe..... ----- Don't be afraid!! I think poaching is the easiest way to prepare eggs, next to scrambling maybe. Alton Brown is my guru: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe/index.html I never bother with the whirlpool as I am always poaching at least five eggs at a time. I do mine in a shallow 10-inch saucepan. Never had the slightest problem using his method! Link to comment Share on other sites More sharing options...
SpinSpin Posted June 28, 2013 Share Posted June 28, 2013 I do 3 at a time doing the whirlpool method--the trick for me is having the eggs in a cup and sliding them in one at a time a second apart. LOVE poached eggs! Link to comment Share on other sites More sharing options...
Jinkse21 Posted June 29, 2013 Author Share Posted June 29, 2013 So, I tried the swirly pool method this morning with a little vinegar and salt in the water. Very close but ended up cooking a little too long so the yolks were over-cooked and not the lovely golden liquid I love. Tomorrow is another day!! Link to comment Share on other sites More sharing options...
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