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Add vinegar, take the boiling water off the heat, swirl water with whisk, then drop in a really fresh egg
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Don't bother .Get some poaching pods from Lakeland and save yourself a lot of horrible snotty eggs .
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You put them in the water fiorst in their shells for a little while to start to firm, then when you crack them they stay lovely and together:)
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small shallow pan of simmering water with tbsp vinegar!
drop egg in for few mins until white goes opaque!
lift out with slotted spoon! serve on buttered toast!
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Just go to Loch Fyne - I can vouch for the eggsellence of their poached egg & smoked haddock & champ - had it on Sunday in fact :+)
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drop the egg in the shell in the boiling water for about 10 to 15 seconds, then take off the shell and drop it into the swirling water.....it will hold its shape much better....the Lakeland things leave the egg white too rubbery for my taste.
I loveeeeeeeeeeee Eggs Benedict, either classic or versions like a muffin underneath, spinach, thick steak tomato and then the poached egg and the Hollandaise (freshly made, naturally).
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Hey, stick to your smoked salmon and scrambled eggs
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Boil the thing in the shell. There is no discerenable difference between a boiled egg and a poached egg (unless you eat the shell as well).
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Without getting into the argument about whether eggs should be kept in the fridge or not, don't use eggs straight from the fridge. Add them to the pan when they're at room temperature.
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Question Author
I might try all these tonight, guys ... x
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The advice above is all well and good but if your egg isn't fresh then you are on a hiding to nothing!
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Question Author
Mums gives me the eggs when her chickens poop them out in her garden, so they're pretty fresh.
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If you're out poaching eggs you may as well poach a few chickens while you're there.
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What argument about whether eggs should be kept in the fridge or not?
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Question Author
Should they be kept in the fridge?
You don't want them out making the place look untidy.
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If god had wanted us to fly he would have given us wings and if fridge manufacturers had wanted us to leave eggs lying all over the place they wouldn't have made those little egg compartments in the fridges.
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Question Author
Yes "lying all over the place" is a good description.
You go in people's kitchens, and they have eggs on pottery chickens, or little wire baskets, and I always think ...
"Hello! This is a flat in Brighton, not a farm in ... [wherever they have farms]"
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Excellent, you have proper eggs not the evilness the supermarkets sell! Cook from room temperature.
A large saute pan or deep frying pan, a gentle simmer in the water and a splash of white wine/cider vinegar and a pinch of salt, cook for ~3 mins.
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