Egg poaching: Best method?

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#3333107 19-Jan-2025 04:51

I now only make onsen eggs (automatically). However, you need a temperature control for this and it takes 45-60 minutes. 😊
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#3333125 19-Jan-2025 09:18

The secret is simple. Super fresh eggs.

Everything else is just tinkering.

Oblivian

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#3333129 19-Jan-2025 09:56

dafman:
The secret is simple. Super fresh eggs.

Everything else is just tinkering.

Yep. Noticed that from getting straight from farms down the road. Anything fresh I can get them cafe style with a pot and swirl easy.

Anything older it's already started to separate and get a bit more stringy and less body/fluff in the whites.

Pre bubble boil/simmer and ~3mins while you toast. Does make it fun when doing more than 2 however.

geekIT

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#3333138 19-Jan-2025 10:23

Fascinating to learn how all you guys poach your eggs but what I asked was, has anyone tried an electric poacher?

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Oblivian

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#3333159 19-Jan-2025 11:43

geekIT:
Fascinating to learn how all you guys poach your eggs but what I asked was, has anyone tried an electric poacher?

I know someone that uses the $26 kmart cooker. But that's not poached.

You'll have to excuse everyone taking the title on face value. It does ask for best method.

And not has anyone used a custom poacher.

networkn

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#3333160 19-Jan-2025 11:50

eracode:

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.

Interesting, because in our experience it creates harder whites at the bottom and often nigh raw on top.

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eracode

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#3333161 19-Jan-2025 11:58

Oblivian:

And not has anyone used a custom poacher.

What’s a custom poacher?

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

networkn

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#3333162 19-Jan-2025 11:59

geekIT:

Fascinating to learn how all you guys poach your eggs but what I asked was, has anyone tried an electric poacher?

Actually, no you didn't. You asked for the best method. It's right there in the title.

Most methods listed will work fine with practice. In the past I bought 30 eggs and tried lots of methods and practiced the one that had best results.

eracode

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#3333163 19-Jan-2025 11:59

networkn:

eracode:

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.

Interesting, because in our experience it creates harder whites at the bottom and often nigh raw on top.

That can happen if you put too much water in the pan and the bottom of the cups are sitting in water.

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

networkn

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#3333164 19-Jan-2025 12:00

eracode:

That can happen if you put too much water in the pan and the bottom of the cups are sitting in water.

Nice catch.

Oblivian

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#3333166 19-Jan-2025 12:03

eracode:
Oblivian:

And not has anyone used a custom poacher.

What’s a custom poacher?

Devices specifically specifying egg poaching.

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eracode

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#3333167 19-Jan-2025 12:10

Oblivian:
eracode:

Oblivian:

And not has anyone used a custom poacher.

What’s a custom poacher?

Devices specifically specifying egg poaching.

Oh - you mean devices like this?

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

RunningMan

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#3333168 19-Jan-2025 12:11

networkn:

eracode:

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.

Interesting, because in our experience it creates harder whites at the bottom and often nigh raw on top.

Ultimately, that's steaming, not poaching which is what the OP was asking about. Poaching is in the water, steaming is cooked by the steam.

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#3333175 19-Jan-2025 12:54

RunningMan:

eracode:

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.

Ultimately, that's steaming, not poaching which is what the OP was asking about. Poaching is in the water, steaming is cooked by the steam.

Actually, I believe the correct name for this is coddling.

I have good success with glad wrap. Start with a square of glad wrap in a cup, or i prefer to use our smallest ss bowls. Push the glad wrap down into the bowl and squirt the bottom with a bit of cooking oil. Add the egg. Pull the wrap out by the 4 corners, give it a twist and drop into boiling water for 4 minutes - I jam the open end underneath the lid. Tip it out of the glad wrap onto your plate.

I had an eggs bene at the Coffee Club once, and found a bit of glad wrap in my egg, so i figure they use a similar method.

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#3333178 19-Jan-2025 13:09

networkn:

geekIT:

Fascinating to learn how all you guys poach your eggs but what I asked was, has anyone tried an electric poacher?

Actually, no you didn't. You asked for the best method. It's right there in the title.

And even if you hadn't, I doubt this would have gone any differently. 😀

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