How To Make A Perfectly Poached Egg

12 responses to “How To Make A Perfectly Poached Egg”

1. 

   Emily

   February 28, 2011

   I agree with the website. Shallow water not quite simmering slowly put the egg in and then let it cook. I do not do the vortex thing because it never works for me. A teaspoon or two of vinegar can help sometimes too.
   You can also poach an egg in a mug in the microwave too but it is fiddly to get the times right.

   Log in to Reply
2. 

   Que

   February 28, 2011

   Vortex works but only for one egg. This is not an option if you want to do multiple eggs – they just glue themselves together and timing to 4 minutes is difficult. The best tip I ever saw was to use to large spoons to bring the egg together as soon as they have been lowered into the water. Works for multiple eggs.

   Log in to Reply
3. 

   Taggrip

   February 28, 2011

   Instead of vinegar or the vortex method, the technique taught to me by my dad has always worked best for me. Simply place the egg in the water and gently roll it around for 20-30 seconds, take it out of the water with a spoon and crack it into the water carefully. The slightly cooked white around the outside of the egg holds it all together.

   Log in to Reply
4. 

   Country mick

   February 28, 2011

   Bugger the vortex etc. Crack the egg into some cling wrap, bring up the ends and twist it together, chuck that into the pot of boiling water. Nil mess, perfect egg. 🙂

   Log in to Reply
   1. 

      TrendyTim

      February 28, 2011

      That was on masterchef, but you need to use commercial grade cling wrap, regular wrap supposedly isn’t the best to use.

      Log in to Reply
      1. 

         countrymick

         March 4, 2011

         Used the standard stuff at home, just don’t let it touch the sides.

         Log in to Reply
5. 

   GeeeEssss

   February 28, 2011

   I’ve found that a frypan with enough water to float the egg in, but not too much more is ideal. Added to this is the remnants of the previous evenings bottle of champagne. Works best with vintage french, and of course is a romantic meal !

   Log in to Reply
6. 

   Peter Shuttleworth

   March 1, 2011

   it’s simple, use egg rings in a fry pan and fill the water to the top of the rings.

   Log in to Reply
   1. 

      Gareth Harvey

      March 2, 2011

      Thats how i do it…. works like a charm

      Log in to Reply
7. 

   Liam

   March 1, 2011

   Log in to Reply
8. 

   vik

   March 2, 2011

   Best method: Use ridiculously fresh eggs. Straight out of the chicken if you can. They’ll poach without any trickery whatsoever.

   Failing that: use eggs straight from the fridge. The older the eggs are, the more vinegar you’ll need to add to the water.

   Log in to Reply
9. 

   Stan Reynolds

   April 9, 2012

   Egg rings is foolproof method but of course they do not look as good as free form.

   Log in to Reply