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20 Oct 25 - 09:26 AM (#4230372) Subject: BS: Egg poaching From: Big Al Whittle 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? |
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20 Oct 25 - 09:32 AM (#4230373) Subject: RE: BS: Egg poaching From: Backwoodsman 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? |
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20 Oct 25 - 10:33 AM (#4230376) Subject: RE: BS: Egg poaching From: Manitas_at_home 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. |
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20 Oct 25 - 11:01 AM (#4230378) Subject: RE: BS: Egg poaching From: The Sandman a saucepan lid with olive oil in, over a saucepan ofwater , covered with a plate upsided own will work |
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20 Oct 25 - 11:29 AM (#4230380) Subject: RE: BS: Egg poaching From: Joe Offer 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. ;-) |
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20 Oct 25 - 05:57 PM (#4230387) Subject: RE: BS: Egg poaching From: Big Al Whittle 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. |
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21 Oct 25 - 03:19 AM (#4230399) Subject: RE: BS: Egg poaching From: Dave the Gnome 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. |
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21 Oct 25 - 06:54 AM (#4230411) Subject: RE: BS: Egg poaching From: Big Al Whittle thak you Dave. |
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22 Oct 25 - 04:00 AM (#4230457) Subject: RE: BS: Egg poaching From: Backwoodsman 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! ;-) :-) |
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22 Oct 25 - 12:23 PM (#4230495) Subject: RE: BS: Egg poaching From: MaJoC the Filk .... When coddling eggs, having the eggs exposed does make it easier to test the state-of-hardening of the yolks. |