Comments on: Poached Eggs

By: Roger

Roger — Wed, 12 Aug 2015 08:51:32 +0000

Great tip Madeline. For me it is practice,see that I am still not there yet. But whirlpool and vinegar works for me. One by one tho.

By: Madeline

Madeline — Tue, 04 Aug 2015 11:37:16 +0000

hi Sue
I found an even easier way to make perfect poach eggs. Simply take a muffin pan and a sheet of Glad Wrap. Spray some Spray en Cook on the Glad Wrap and put it into the Muffin “hole”. Break an egg into the”hole”, bring the ends of the Glad Wrap together and tie tightly with kitchen string. You can make a couple of bags like this. Boil some water ( about 3 quarters to the top) in a pot. Once boiling, drop 3 to 4 of the egg bags into the water and cook for about 3 to 4 minutes – depending on how hard or soft you want the poached eggs to be. You can turn the bags around whilst in the boiling pot. Once you are happy, simply take it out of the pot, onto a plate, cut the bag open with scissors and there you there you go! Enjoy

By: tank lanning

tank lanning — Fri, 19 Jun 2015 07:59:12 +0000

That whirlpool thing is for the pros Sue. There are some really cool plastic holder type things these days that make it a whole lot simpler, and deliver the most sensational poached egg :)

By: Jessie

Jessie — Fri, 19 Jun 2015 07:53:31 +0000

Hey Sue.
Don’t make a whirlpool! That’s a myth. Also, then you can only make one at a time. I find if I have quite shallow water (like 3cm) that’s just below a rapid boil, it works really well.

Also, don’t crack the egg directly into the water. Crack into a teacup or something similar and pour sloooowly into the water (let the white almost start to cook before dropping the yolk in, without breaking up the egg). Hope that makes sense!