AlanHo Posted September 7, 2015 Report Share Posted September 7, 2015 I have no doubt that you will all consider that I am a complete ignaramus - but until now cooking a poached egg has always been a nightmare. I have tried all the old wive's tale secrets like salt or vinegar in the water - strirring it and plopping the egg into the vortex and any manner of things. I have even bought plastic pouches that are supposed to float in the water but I have generally finished up with a pan of discombobulated bits of white and just a yolk devoid of any white getting harder by the second. We spent the week-end up in the Lake District to visit a couple of old friends and stayed in a lovely B&B in Grange Over Sands called Corner Beech House. I can thoroughjly recommend it. The room, service, broadband, off road parking, breakfasts etc.were wonderful and I asked the kitchen slave (husband) how he got the poached eggs so perfect. He said "It's easy - I use a thermometer to heat a pan of water to exactly 80 degrees centigrade - do not stir it - and crack the egg in gently. Leave until it reaches the required degree of doneness and hook it out with a slatted spoon". He's absolutely right - I tried it today and Bingo - a perfect poached egg. And it only took me 78 years to learn the trick. Quote Link to comment Share on other sites More sharing options...
Irene Posted September 8, 2015 Report Share Posted September 8, 2015 Were you required to maintain the 80° throughout the cooking period? Quote Link to comment Share on other sites More sharing options...
AlanHo Posted September 8, 2015 Author Report Share Posted September 8, 2015 I did - but I guess you could take the pan off the heat - it would then take longer. Do what I did - experiment with a few eggs Quote Link to comment Share on other sites More sharing options...
Irene Posted September 9, 2015 Report Share Posted September 9, 2015 It just seemed a bit extreme to have to maintain a specific temperature. My methods work for me: Poached EggsBring a pan of water (only sufficient to cover the eggs) to the boil - I use a low sided pan with a wide base. When the water begins to bubble gently, add the egg(s) one at a time - break each egg (shell) into a ramekin or cup and carefully add them to the bubbling water. Cover the pan with a see-through lid and turn off the 'ring'. The residual heat should cook the egg(s). Watch carefully to ensure that it doesn't boil over. I often remove the pan from the hot ring until they are ready to lift out with a slotted spoon. Have a sheet of folded kitchen paper ready - you can touch the base of the 'spoon' to absorb excess water from each egg. Boiled Eggs Tip: it's best to allow eggs time to warm up to room temperature first if they are stored in the fridge. Place the eggs in a saucepan and cover with water from the cold water tap. Cover with a see-through lid and bring it to the boil on the hob (mine is electric: halogen, I think). As soon as it begins to boil, turn OFF the ring and start the timer for 2 minutes. Remove from the ring immediately when the timer sounds. Drain the hot water and replace with water from the cold tap (to stop the eggs from further cooking in their own heat). Place the eggs into egg cups and slice the top off the eggs. The method for boiled eggs would not work if you use a gas hob. ;) Quote Link to comment Share on other sites More sharing options...
AlanHo Posted September 9, 2015 Author Report Share Posted September 9, 2015 For boiled eggs we use a Lakeland egg pricker to pierce the shell in the middle of the more rounded (rather than the sharpish pointed) end of the egg. There is an air sac inside which expands when in the hot water and cracks the shell (sometimes). Piercing the shell allows the air to be released from the sac Quote Link to comment Share on other sites More sharing options...
Boris Posted September 9, 2015 Report Share Posted September 9, 2015 Yet another "indispensible" item from Lakeland ?http://www.lakeland.co.uk/10897/Egg-PiercerWe must have a complete set of everything they have ever invented in the kitchen - 75% of which I am sure we have never used :D Quote Link to comment Share on other sites More sharing options...
AlanHo Posted September 9, 2015 Author Report Share Posted September 9, 2015 Boris - that's the one. A great little tool. We have also got their egg topper - but not the one in your link - ours is more like a pair of scissors with curved toothed blades. I can't find it on their website now. Quote Link to comment Share on other sites More sharing options...
Boris Posted September 9, 2015 Report Share Posted September 9, 2015 http://www.lakeland.co.uk/18788/Boiled-Egg-Topper Interesting description of how it works ! - "clacking" Quote Link to comment Share on other sites More sharing options...
Boris Posted September 9, 2015 Report Share Posted September 9, 2015 My wife says that she could not survive without her http://www.lakeland.co.uk/4418/MagiPull Quote Link to comment Share on other sites More sharing options...
AlanHo Posted September 10, 2015 Author Report Share Posted September 10, 2015 Now that we have solved the problem of producing the perfect boiled eggs - perhaps we should turn our attention to producing "The perfect toasted soldiers" to dip in the perfect boiled eggs. White, brown, granary or what. Thick sliced, thin sliced or DIY Electric toaster, grill or toasting fork and open fire Butter or yucky monosaturated fat or even worse Flora or Benecol spread. Toast the bread, butter it and then cut into soldiers..... or....... cut the bread into soldiers and then toast it to get it crisp all round and apply butter last. Quote Link to comment Share on other sites More sharing options...
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