BS: Egg poaching

Subject: BS: Egg poaching
From: Big Al Whittle
Date: 20 Oct 25 - 09:26 AM

Due to Denise's dietary restrictions, we're having to move over to poached eggs from fried.
I watched about ten videos on youtube as to the best way to poach eggs. Finally I was very impressed with an American cook, so to be like him I got a stainless steel poacher, and ramikins to put the eggs in.

What is best time to poach your eggs. So far I 've done 3 minute ones -a bit squelchy.

And five minute eggs - yolk not runny enough.

Anyone know any poached egg recipes?

Subject: RE: BS: Egg poaching
From: Backwoodsman
Date: 20 Oct 25 - 09:32 AM

That’s odd - we have a poacher, a kind of steel circular frame with four plastic ramekins, which we use in a lidded pan, and six minutes makes the eggs perfect, whites solid and the yolks nicely runny. I wonder if the pan you use has an effect on timing?

Subject: RE: BS: Egg poaching
From: Manitas_at_home
Date: 20 Oct 25 - 10:33 AM

I have a small plastic case with a snap lock. You add a little water, break the egg into it and microwave for 1 minute.

Subject: RE: BS: Egg poaching
From: The Sandman
Date: 20 Oct 25 - 11:01 AM

a saucepan lid with olive oil in, over a saucepan ofwater , covered with a plate upsided own will work

Subject: RE: BS: Egg poaching
From: Joe Offer
Date: 20 Oct 25 - 11:29 AM

I use a saucepan of water and bring the water to a rolling boil.
I crack the eggs into a whiskey glass, and then slide the eggs into the water.
I turn the heat off and cover the pan when the water settles, and set the timer for 3 minutes and 45 seconds, sometimes four minutes.

Works quite well - most of the time. It's important to keep my wife out of the kitchen while I'm doing this. She tends not to get out of the way when I need to get a spoon or fetch the toast or whatnot. We've had some disagreements about this. ;-)

Subject: RE: BS: Egg poaching
From: Big Al Whittle
Date: 20 Oct 25 - 05:57 PM

sorry to keep going on about food but I'm having to be very careful with what Denise eats. so many foods seem to upset her. I admit I'm struggling a bit.

Subject: RE: BS: Egg poaching
From: Dave the Gnome
Date: 21 Oct 25 - 03:19 AM

Strictly speaking, those eggs done in a ramekin (plastic or other) are coddled rather than poached but as I use one of those pans myself and refer to the eggs as poached, I'll let you off :-)

Poached should be in the water itself and the easiest way I find is to half fill a cup with hot water, crack an egg into it then, and this is important, pierce the yolk and cover the cup (I use a saucer) before microwaving it for about a minute. If the egg doesn't look quite done just do it for another few seconds until it is right. Strain the water off using a slotted spoon and serve.

If Denise can have fish, Al, you can also poach fish. Haddock and and smoked haddock are particularly good simmered gently in water or milk for 5-10 minutes depending on size.

Subject: RE: BS: Egg poaching
From: Big Al Whittle
Date: 21 Oct 25 - 06:54 AM

thak you Dave.

Subject: RE: BS: Egg poaching
From: Backwoodsman
Date: 22 Oct 25 - 04:00 AM

You’re right about coddled v. poached Dave, but I very much prefer the result of coddling - neat shape, none of that horrid stringy stuff you get with poaching, so I don’t bother about the difference, I still call them ‘poached’ as you do.

Y’know, years ago I used to talk to other blokes about football, girls, and guitars. And now I’m talking to them about aches and pains, pills, and poaching eggs! I hate getting old! ;-) :-)

Subject: RE: BS: Egg poaching
From: MaJoC the Filk
Date: 22 Oct 25 - 12:23 PM

.... When coddling eggs, having the eggs exposed does make it easier to test the state-of-hardening of the yolks.