Egg poaching: Best method?

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geekIT

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#318446 18-Jan-2025 15:34

I've tried many ways of poaching eggs over many years but I've yet to be amazed and delighted by any particular method.

Lately I've noticed a few electric boiler\poachers online. Are they any good? All I want to do is poach two eggs simultaneously without fuss.

BTW: I've tried boiling swirling water, floating rubber cups, pan inserts, full pan kits (I have a Grosvenor stainless 6x cup pan with a glass lid) and none are simple, easy and efficient. The dedicated electric units sound good but I'd like to hear from someone who's actually used one, rather than rely on hypey reviews.

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#3332997 18-Jan-2025 15:38

A small amount of white vinegar in swirling simmering water works for me.

eracode

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#3333000 18-Jan-2025 15:56

We use one of those poaching saucepans with the cups that steam the eggs when the water boils in the base of the pan. Works great every time.

Sometimes I just sit and think. Other times I just sit.

Dingbatt

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#3333002 18-Jan-2025 16:38

To me, adding vinegar to the water taints the taste of the eggs. Everyone is different, but for me, it’s a no no.

After observing hotel chefs, I changed from using a pan to using a pot and easing the egg into the simmering water from a saucer. Then just leave it alone until ready and get it out with a slotted spoon.

The advantage with the steamers and individual cups is perfectly shaped eggs, but being a lazy bugger, the less dishes to be washed the better!

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Stu1

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#3333005 18-Jan-2025 17:01

RunningMan:

A small amount of white vinegar in swirling simmering water works for me.

can’t beat that method

RunningMan

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#3333006 18-Jan-2025 17:16

if you can taste the vinegar, then probably using too much. Doesn't need much, at a guess 20ml in a large pot of water.

johno1234

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#3333009 18-Jan-2025 17:28

I’ve given up. Too hard and too slow.

Scramble in the pan right after taking out the bacon.

SirHumphreyAppleby

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#3333010 18-Jan-2025 17:33

Use a sieve to remove the loose whites. Gentle swirl, insert egg. Egg must be fresh.

EDIT: No vinegar necessary.

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Shindig

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#3333011 18-Jan-2025 17:33

White vinegar in the smallest sauce pan, start to heat

Boil the kettle, add boiling water to the saucepan

Allow water to get to a boil, not too rapid but more than little pin head bubbles. Some turbulence to the water is good

Crack three of these eggs - https://www.whangaripoeggs.com/our-free-range-eggs - into an individual low profile ramikin

(I have found these eggs are the best poaches that produce high-end cafe calibre looking eggs. They have very little thin albumen so the thick albumen solidifies on hitting the water.

Pour each egg into the water, almost folding the egg onto itself. At the point of pouring, move forward so you are pouring the rest of the white over the egg. I can do a video if necessary.

Lid on, turn heat down to low\medium.

Cook for 4-6 mins. While waiting, grab a slotted spoon and a piece of kitchen roll.

First egg in, first egg out. Scoop with slotted spoon, allow the water to drain. Place kitchen roll on the top, and securing with the spare hand, tip the spoon to drain any water from the top.

Repeat.

Serve on 2 slices of homemade toast (I have a recipe for the bread).

Salt and pepper.

Browse GZ while eating.

The little things make the biggest difference.

mentalinc

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#3333049 18-Jan-2025 20:21

Came to say basically what Shindig has said.

I use a coffee mug not ramekin as safer to hold the handle while lowering it into the water (let the water go into the mug then tip the egg into the simmering water).

I tend to aim for circa 3 mins or so

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eracode

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#3333066 18-Jan-2025 21:10

RunningMan:

A small amount of white vinegar in swirling simmering water works for me.

Fine - if you’re cooking one at a time. What if you have two people wanting two eggs each and they want to eat at the same time? A four-cup steamer pan solves this.

Sometimes I just sit and think. Other times I just sit.

RunningMan

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#3333067 18-Jan-2025 21:13

From my recollection of primary school maths that would be 2 x 2 = 4, so cook 4 eggs?

eracode

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#3333069 18-Jan-2025 21:16

RunningMan:

From my recollection of primary school maths that would be 2 x 2 = 4, so cook 4 eggs?

If you’re responding to me: Yep - it’s pretty complicated but nothing wrong with your primary school maths.

Sometimes I just sit and think. Other times I just sit.

RunningMan

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#3333070 18-Jan-2025 21:17

eracode:

If you’re responding to me: Yep - it’s complicated but nothing wrong with your primary school maths.

Yep, but it looks like your post was edited so my reply doesn't make as much sense.

kiwifidget

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#3333071 18-Jan-2025 21:23

I'm super fussy about poached eggs.

Not too hard, not too runny, have to be just right.

After 25 years Himself is approaching perfection.

He just boils a pot of water, then turns it down, breaks the eggs straight in from the fridge.

He prefers runny so the last eggs in are his.

Remove with a slotted spoon while I burn the toast.

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maoriboy

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#3333085 18-Jan-2025 22:40

My very low fuss method is to set a pot of water to boiling, crack eggs into a mug and lower then in once a rolling boil is achieved. Immediately turn down the heat to very low (2 or 3 on my ceramic cooktop) then put down the toast. Once the toast is popped, butter them and fish out the eggs. They come out soft and runny almost every time.

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