poached eggs

[duntocher]

Hi
i recently bought an egg poacher pan but find it makes
the whites taste like rubber any clues how i can get the
whites to taste as they did when submerged in boiling water

thanks

[Ethel]

Throw it away. These things don't poach eggs as poached eggs need to be submerged in water and the results are quite foul.

I use a small frying pan with a lid. When the salted water is simmering, crack the egg(s) in to, put the lid on, turn the heat off and serve after 3 or 4 minutes

[ethandron]

i too use a small frying pan, but without a lid and no salt in the water. apart from that, just the same as ethel. lift the egg out of the water on a slotted spoon or spatula, and rest it on some folded up kitchen paper to absorb the excess water. no need for a special egg poacher.

[duntocher]

hi ethel and ethadron
thanks for your replies inclined to think throw the pan out
a good answer. I don't normally have any problems poaching eggs, but thought the poacher pan would be
better, but alas no. i normally use a little vinegar in the water, no salt
however thank you both for your answers

[Ethel]

Maybe you could keep the pan and throw the insert out, if it is removable

[mrs_overall]

I agree the eggs need to be submerged. A few drops of vinegar keeps the white white.

[duntocher]

thanks every-one for your speedy response
i'll go back to the original method, will throw out
the insert but keep the pan.

thanks