I do like Poached Eggs, but I hardly ever prepare them. I have a dedicated 4 Egg stainless steel Poaching pan in France, which doesn't get much use; I don't know why.
A while back I heard of a poaching method that sounded quick and easy. You half-filled a mug with boiling water, dropped the Egg into it, and microwaved for a minute. It worked but was slightly over-cooked. 40 seconds would probably have been enough. There was also a slight explosion.
Someone later gave me these two silicone poachers (below), that float on boiling water whilst the Eggs are cooking; I put some butter in the bottom. They work well, but take much longer; about 5 minutes.
Recently another method kept cropping-up on my Facebook page. I was very taken by its simplicity, and guaranteed success, so I ordered TWO. They arrived almost at once.
Yesterday morning I was very eager to try my new purchase (below). One puts a small amount of water in each section, pops in the Eggs, and microwaves for one minute; having first pricked the Eggs all over with a toothpick.
At about 45 seconds there was an almighty explosion, and the interior of the microwave was completely pebble-dashed with half-cooked Egg. It then took me about half an hour to clean the interior of the bloody oven.
The two brand new Egg poachers went directly to the dustbin.
My advice is, if they appear on your Facebook page, and you are tempted; DON'T BUY THEM.
They are lethal.
I also have aa 4 egg poacher. Works well but does take a little longer. .. Still gives you time to do the toast.. Doesn't explode tho, haha.
ReplyDeleteExactly. A much safer option too.
DeleteI purchased one of these. I don't prick the yolk and mine doesn't explode. A medium egg takes 45s. I have to ensure that the lid is locked shut.
ReplyDeleteI made sure the top was secured, but it just blew it off. I wonder if my Microwave is set too high?
DeleteI simply drop the eggs into boiling water and know they are done when the toast pops up.
ReplyDeleteOf course they aren't a perfect shape but that doesn't matter to me.
DeleteThat's the old-fashioned, well-tried, method of our ancestors. It always worked for them, as it does for us!
DeleteBoil salted water in a saucepan, give the water a swirl and drop in the eggs, let water gently bubble. It never fails, BUT ensure the eggs are room temperature
ReplyDeleteYes, far more sensible, and SAFE.
DeleteThat made me laugh. Explosions in the microwave - very messy. I only ever need one cooked egg, the extra large ones are just right to add to a meal. Small nonstick pan on the gas hob, smidgen, (less than a teaspoonful), of extra virgin olive oil, ten seconds on one side, flip, turn gas off, another ten seconds, egg ready.
ReplyDeleteI do tend to fry most things (healthily), but I was hoping to ditch my frying pan for a while. My son will come for an early breakfast tomorrow and I'll use the yellow poachers. We usually have a Full English.
DeleteFriend of mine taught me this: put some clingfilm in a cup, drop the egg in, then take out the cling film with egg, screw up the top edges to enclose the egg and then drop the whole thing in water. Works quite well!
ReplyDeleteWhat a very good idea. I will definitely try that!!!
DeleteI often have poached eggs for breakfast. In fact I had two this morning. I have a reliable small non-stick frying pan. I put boiling water in there - about an inch deep. I break two FRESH eggs into ramekins then with the water simmering I slide the eggs into the water. The cooking takes a little longer than you might think - just under four minutes. Enough time to prepare a slice of toast. Then lift the eggs out of the water with a non-metal fish slice - for drainage. Perfect and easy every time. In culinary circles it is known as The Yorkshire Pudding Method.
ReplyDeleteThat does sound very simple and effective. I've not really had much luck with poaching, so I think in future I shall return to the simple old-fashioned ways. Too many explosions are worrying.
DeleteUne méthode toute simple 1 litre d'eau 3 cuillers de vinaigre faire bouillir , créer un tourbillon et glisser l'oeuf ( sans la coquille ) dans l''eau. 3 à 4 min après l'oeuf est poché.Simple comme bonjour.
ReplyDeleteHuguette
That was my own method exactly for many years, I don't know why I stopped using it.
DeleteThe crap that gets sold through Facebook.
ReplyDeleteAnd it sounded so good too. I'm not usually fooled!
DeleteThe "Yorkshire Pudding route" is the way to go! Fresh eggs get the best results, too. Now I'm hungry for a poached egg.
ReplyDeleteIs method is like frying eggs in water. I will certainly try that; in fact I might try it this morning.
DeleteI love poached eggs but have never attempted to make them. Maybe I should give it a go...what's the worst that could happen?
ReplyDeleteEXPLOSIONS!. Don't use any of the microwave methods.
Delete