Perfect poached eggs

[Aggers]

It's years since I poached an egg but I used to be quite good at it, using nothing but
a saucepan of boiling-hot water. My secret was to add a splash of vinegar to the water
before sliding in the egg from a saucer. This prevented the egg from spreading. I've never
used an egg poacher but my wife does.

I'm allergic to eggs now unless they are hard boiled.

[debih]

The bags aren't really worth it then Jo.

True Di, you might as well buy a poaching pan Jo, one with the little cups, and do them that way.

Oh no - they aren't the same.

They are lovely, but not the same as eggs poached in water.

I am going to get some poaching cup thingys.

[Fugitive]

I hate vinegar too! Makes my teeth curl so won't be using it. Vinegar makes the chips soggy and ruins the taste of the fish. So this Sunday when I cook the Full English I am doing poached eggs. I shall grumble if they make the toast soggy

[Gal]

I have developed a love for poached eggs recently - sloshing a tiny bit of vinegar in the water really doesn't affect the taste of the egg at all.

I used to use those poaching pans but found I could never time it right and the yolk was always solid, or I couldn't get all the white out of the container...disaster!

Now I do as WM says re the boiling water, gentle swirl, slosh of vinegar, break egg into pan, turn spoon over, lift out - done in a minute Lovely poached egg every time

[Ally]

I have developed a love for poached eggs recently - sloshing a tiny bit of vinegar in the water really doesn't affect the taste of the egg at all.

I used to use those poaching pans but found I could never time it right and the yolk was always solid, or I couldn't get all the white out of the container...disaster!

Now I do as WM says re the boiling water, gentle swirl, slosh of vinegar, break egg into pan, turn spoon over, lift out - done in a minute Lovely poached egg every time

I do exactly the same too Gal..except for the vinegar as we don't have any.

Perfect every time.

[Fugitive]

Trial run on two poached eggs yesterday using the saucepan method! Result=Disaster.

First egg the white went into thready strands. Got it out of the saucepan with slotted spoon and the yolk broke!

Second egg all over the place. Lost the will! Couldn't be fussed to drain it properly so soggy toast!

Back to fried in future

[Workingman]

Back to fried in future

Aww, well just remember, the fat has to be smokin' hot so the eggs get crispy 'skirts' and there needs to be enough of it to spoon over the yolk so it's not snotty. We can't be having any of these 'hotel egg' rubber wotsits, horrible things.

[Fugitive]

Oh no to Frilly Skirts but a yes to spooning over the hot 'oil' to cook the yolks!

[Diflower]

Oh no to Frilly Skirts but a yes to spooning over the hot 'oil' to cook the yolks!

Ditto
I can still remember exactly my mum standing next to me teaching me how to fry a perfect egg, and they always are

[Fugitive]

Just tipping the pan so the fat/oil was on the edge and flipping a light coating over the yolk so it had a film over it. Happy memories of the same with my Mum too Di