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.

Subject: RE: BS: Egg poaching
From: Mr Red
Date: 24 Oct 25 - 02:48 AM

Doesn't temperature control to an extent?

Yea Yea, boiling water 100°C at NTP**. But........

1) normal mercury on the barometer (variable)
2) Above Sea Level (consistent)
3) temperature profile
    a) eggs out of the fridge, consistently?
    b) water temp at the start of the cooking. ie start at (say) 50°C from the tap.
4) how consistent are the eggs?
    a) hen,
    b) age plus storage at the shop (very variable)
    c) size
5) time
6) more experimentation.
7) Let us know, when you become an............... eggspert.
8) I'll get my coat.

**Normal Temperature & Pressure

Subject: RE: BS: Egg poaching
From: The Sandman
Date: 24 Oct 25 - 08:44 AM

Is it a criminal offence to poach eggs

Subject: RE: BS: Egg poaching
From: Donuel
Date: 24 Oct 25 - 09:07 AM

A touch of vinegar helps a poached egg to be more cohesive.
Boiling with vinegar also helps to peel hard-boiled eggs in larger amounts.

Subject: RE: BS: Egg poaching
From: Long Firm Freddie
Date: 24 Oct 25 - 09:58 AM

Delia's method: No metal poachers, no vinegar, no swirling, only a little water, cook for two minutes and leave in the hot water for another ten minutes. But the eggs must be very fresh.

What Would Delia Do?

LFF

Subject: RE: BS: Egg poaching
From: The Sandman
Date: 24 Oct 25 - 10:13 AM

What would Delia do?
sing like a canary, while poaching the egg