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Tips for poached eggs?

Answered on September 12, 2014
Created June 19, 2011 at 10:52 PM

Any tips for poached eggs?

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 16, 2011
at 03:55 PM

Spam for first post. And not at all an answer to question. )-:

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 16, 2011
at 03:55 PM

Spam for first post. )-:

03281912f1cb9e4e771a8a83af302e3a

(1204)

on June 21, 2011
at 12:29 AM

The eggs have to be as fresh as you can get them, and as omnivorous as possible. Pickle Juice works in a pinch, FYI

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on June 20, 2011
at 01:31 PM

Second the vinegar trick. That is really what makes this an easy way to poach. It causes the whites to hold together.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on June 20, 2011
at 07:00 AM

I'll try this! I have tried EVERY method known to man of poaching eggs, and I always have loads of stringy bits. The WORST is stirring the water first - the egg turns into ribbons of white with a yolk somewhere in the middle! The old fashioned metal egg "poachers" are OK but they really make a steamed egg in butter...

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on June 20, 2011
at 03:40 AM

Too Funny Ryan!!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on June 20, 2011
at 12:18 AM

Thanks! I will try the swirling current.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on June 20, 2011
at 12:08 AM

Thank You Will!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on June 19, 2011
at 11:42 PM

Awesome! I will try this for sure!

A64ed062eb5e2c3407122fcf16c5de6b

(715)

on June 19, 2011
at 11:10 PM

Ditto - I use a conical coffee cup filled halfway with water per egg, no turning. The egg comes out nicely shaped. Just watch the egg while cooking, when it turns opaque you have a little more time until it's soft cooked.

0dbd7154d909b97fe774d1655754f195

(16131)

on June 19, 2011
at 11:05 PM

Yes. This is the only way I can get them out perfectly.

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8 Answers

best answer

5
98bf2ca7f8778c79cd3f6c962011cfdc

on June 19, 2011
at 11:00 PM

Microwave them. They come out perfectly. I know some here are anti-microwave but I tried for years to make nice poached eggs and it never happened. Now I crack two into a bowl of water and nuke. I don't add vinegar or pierce the yolk or cover the bowl which a lot of the online recipes or tutorials say to do (and you certainly can if you like). I just turn each egg once during cooking. You'll have to play with timing in your own oven but my two eggs take about 1 1/2 minutes.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on June 19, 2011
at 11:42 PM

Awesome! I will try this for sure!

4e184df9c1ed38f61febc5d6cf031921

(5005)

on June 20, 2011
at 07:00 AM

I'll try this! I have tried EVERY method known to man of poaching eggs, and I always have loads of stringy bits. The WORST is stirring the water first - the egg turns into ribbons of white with a yolk somewhere in the middle! The old fashioned metal egg "poachers" are OK but they really make a steamed egg in butter...

0dbd7154d909b97fe774d1655754f195

(16131)

on June 19, 2011
at 11:05 PM

Yes. This is the only way I can get them out perfectly.

A64ed062eb5e2c3407122fcf16c5de6b

(715)

on June 19, 2011
at 11:10 PM

Ditto - I use a conical coffee cup filled halfway with water per egg, no turning. The egg comes out nicely shaped. Just watch the egg while cooking, when it turns opaque you have a little more time until it's soft cooked.

6
5cb7957d386e0c095a05f7e0df1ab462

on June 19, 2011
at 11:49 PM

Make sure you use the freshest eggs possible, the egg white starts to break down as it gets older and makes it harder to poach as it won't maintain it's shape. The eggs should be at room temperature, so if you keep your eggs in the fridge make sure you pull them out about half an hour before cooking.

Fill a pot with about 10cm of water and a splash of white vinegar and bring to a low simmer, you don't want the water to be boiling. Break the egg into a teacup and gently slide it into the water. Lift the egg out of the water with a slotted spoon when done to your likeness.

03281912f1cb9e4e771a8a83af302e3a

(1204)

on June 21, 2011
at 12:29 AM

The eggs have to be as fresh as you can get them, and as omnivorous as possible. Pickle Juice works in a pinch, FYI

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on June 20, 2011
at 12:08 AM

Thank You Will!

9a5e2da94ad63ea3186dfa494e16a8d1

(15833)

on June 20, 2011
at 01:31 PM

Second the vinegar trick. That is really what makes this an easy way to poach. It causes the whites to hold together.

1
F99858355e6b9c8f99d1991f96d33cf1

on July 16, 2011
at 03:31 PM

I never have a problem with this method unless I break the yolk cracking the shell: Boil water with vinegar added (a splash or two), then turn down low. Crack eggs one at a time into a bowl and turn gently in to non-boiling water. I cook for five minutes, a bit less for more runny yolks.

1
D9706b13da08495733c48662d6ccdc31

on June 20, 2011
at 02:59 AM

Line a small bowl with cling film/wrap, extending at least twice the size of the bowl and spray with a little olive oil or rub with a little butter. Crack your egg into the bowl and twist up the top of the cling wrap, encasing the egg.

Hang the egg in the simmering water by draping the twisted part of the cling wrap over the edge of the pot.

When cooked, remove the cling wrap and your egg will have the lovely look of a restaurant poached googy! As an added bonus no wash up, just rinse your pot, no residue!

Nom nom nom

1
7cf45aaa9478fcef7dd16914088ce480

on June 20, 2011
at 02:37 AM

You should be immediately banned from this site. Paleo hacks does not support poachers.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on June 20, 2011
at 03:40 AM

Too Funny Ryan!!

1
967229edcc94a66580110324524feb49

(688)

on June 20, 2011
at 01:25 AM

I use a heavy ziplock bag. Dont let it touch the bottom. No dishes and a perfect egg.

1
Medium avatar

(5136)

on June 20, 2011
at 12:10 AM

Don't get the water to a rolling boil, just get it very hot/lightly simmering. Then when your water is ready, take a spoon and stir the water in one direction, so that's its swirling somewhat strongly - then put your eggs in. If you are doing more than 2 at a a time, I suggest you break the eggs into a bowl beforehand.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on June 20, 2011
at 12:18 AM

Thanks! I will try the swirling current.

-1
7fa3179192781c7e3317753c487382d1

on June 20, 2011
at 07:33 PM

I know a lot of folks who don???t eat eggs (they???re allergic, for health reasons, or concerns about animal cruelty). Here???s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 16, 2011
at 03:55 PM

Spam for first post. And not at all an answer to question. )-:

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 16, 2011
at 03:55 PM

Spam for first post. )-:

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