About a month ago, I wrote about some silly Microwave device for poaching Eggs that I'd unwisely purchased. On its first use, the wretched thing exploded and I was left with a spectacular Eggy clear-up job. It (I actually bought two of them) went directly to the dustbin.
As a result, I received several alternative suggestions of how best to poach my Eggs, one of which came from Corinne.
Corinne suggested that I fill a small frying pan with water, bring to the boil, add a drop of vinegar, then drop-in the Egg. In other words 'Fry the Egg in Water'.
In fact I placed a 'Crumpet Ring' into the boiling water, then dropped the Egg into that. It kept the Egg 'tidy'. I didn't time the process, but I think it took about 3 minutes.
The Egg came out perfectly, and was served on well buttered 'Luxury Toast' (no crusts).
This will certainly be my method of choice from now on. So, thank you Corinne, your suggestion worked PERFECTLY. I recommend it to everyone. I also recommend the Crumpet Ring.
Well done. ,but I think Corinne is written 1"r"2 "n".
ReplyDeleteYou are probably right. I shall change it. Thanks.
DeleteInteresting. How does the vinegar help? - A.K.
ReplyDeleteIt gives the eggs a slight 'tang'. I often put a splash of vinegar in my curries, and even soups.
DeleteI do love a "tip" that works! Eggcellent!
ReplyDeleteThis tip was 'spot-on'. Corinne is an eggzample to all of us.
DeleteI always cut the crusts off my toast too. Your egg on toast looks just like mine.
ReplyDeleteNeatness does not always promise 'Haute Cuisine', but in this case it did make a difference.
DeleteA little vinegar - which I always add to the saucepan when boiling or hardboiling an egg - helps the white set if the shell breaks. So guess that it helps set the white when poaching too.
ReplyDeleteI always do that too; Lady M thinks I'm nuts!
DeleteI dislike vinegar in my poached eggs. It is always an unwelcome surprise at some hotel breakfasts to discover they have used that method.
ReplyDeleteMy 1 minute microwave, boiling water mug method still works best for me, and only ever one minor explosion. I put a lid on it anyway, just in case.
Enjoy your posh egg on toast!
I have only ever had TWO explosions in my Microwave. The first was using the 'mug method', and the second was the silly 'plastic poacher'; the latter being by far the biggest explosion. I'll stick to Corinne's method from now on.
DeleteCrumpet's ring? Oh you are so naughty!
ReplyDeleteI would have put 20p on you making that joke YP! I won!
DeleteAye
DeleteThe humour of a twelve year old
I will try that method. Dr Reese says all oils are bad for you, and eggs are good for you. He eats four eggs a day.
ReplyDeleteIt depends on the oils you use. Diesel of course or kerosene will not be good ! Lol
DeleteI drink a soupspoon of Walnut Oil every day (when I remember), and plenty of Olive Oil. Don't use non-bio Sunflower Oil; I've seen what they spray on it before harvesting. Un-filtered Rapeseed Oil can be OK.
DeleteI do use a tiny smidgeon of extra virgin olive oil in a small pan, just to stop the egg sticking to it. If making a stir fry I get it started in a small frypan with olive oil. I like the idea of using walnut oil. I whizz up nuts in a mini chopper, to make it easier to eat them.
DeleteI can no longer eat NUTS.
DeleteJe n'aime pas, vraiment pas, les oeufs pochés. Je prépare par contre des omelettes, des oeufs brouillés (les deux avec beaucoup d'herbes fraîches) et encore des plats à base d'oeufs.
ReplyDeleteTous délicieux.
Huguette
That's strange because the only egg dish I cannot eat is 'Scrambled Eggs'. I don't know why, as I love ALL other recipes!
DeleteThere is a lady speaking about a certain Dr. Reeves an influencer about nutrition, not at all recognized. He is an usupartor and has ZERO medical knowledge. Cannot understand why people follow him.
ReplyDeleteStick with Olive Oil, and Walnut Oil. And occasionally 'Bio' Sunflower Oil for frying.
DeleteDr Reeves is great. I follow him religiously. Of course Anon you have picked that up from my blog. I am that lady. lol You were quick off the mark there.
DeleteI do not know your blog , but I have a neighbour who follows this pseudo nutrition specialist who is telling a lit of nonsense. Ym
DeleteLOL
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ReplyDeleteVICTORY! The egg is a miracle to be conquered. Forget what end it came from. It's a gift! A poem to mark the occasion.
The Egg Boiler
by Gwendolyn Elizabeth Brooks
Next, I will cast a a spell. And this is blank,
Glitters, and stands. I scan a paper sheet.
You'll want to know what I am up to,—Frank,
And all you others, —evaluating feet
The stanza's-length. What I am up to, yes,
Is this: the boiling of an egg. To win
This minute-triumph over nothingness,
This gusty glory that I fold within
My narrow kitchen, this successful siege
Against the raw and the unyielding shell:
I set the timer, and I rule my liege
The yellow sun, and do it rather well.
Let poets pack their clouds and go away—
I have created morning for today.
Delian Smith's Aunt would sing three verses of Onward Christian Soldiers to time her eggs. Woodrow Wyatt would boil his for EXACTLY four and a quarter minutes. And a certain Herr Hartberg of Berlin wrote his Boiled Egg Polka so that one could listen to his music for exactly the correct time.
DeleteThat's hilarious!
ReplyDeleteI collect rubbish info of that sort!
DeleteI agree Cro stick to olive oil and walnut - and rapeseed oil. As to "Dr" Reeves, as Anon, above, has pointed out his PhD is from an unaccredited online "university". You can get one as well for about $8,000. Far from being a doctor with integrity, he is, i think, a bit of a nut job who thinks colonoscopies are a bad idea.Colon cancer rates went up when colonoscopies became more prevalent. Yet another person who doesnt understand the difference between causation and correlation.
ReplyDeleteLOL Here we go again. Feeding your obsession. Traveller, the expert in everything.
DeleteThat poached is aesthetically pleasing. A perfect picture of scrumptiousness. Did you and Kimbo have them for your breakfast this morning?
ReplyDeleteNo, we had a Cheese Omelet, with Toast and Marmalade. I was feeling lazy.
DeleteLooks wonderful
ReplyDeleteEasy, tidy, and delicious.
DeleteCro, I always use a 'pancake ring' when cooking my eggs in a non-stick fry pan. Just spray the ring and the pan with a little butter spray and fry for 2 minutes, take the ring off, flip, and fry one more minute. Perfect!
ReplyDeleteIs your 'Pancake Ring' the same size as my 'Crumpet Ring'? Fried or Poached, they would both end-up tidier.
DeleteYes, my pancake ring looks the same size as your crumpet ring... only mine has a handle. Makes very neat pancakes or eggs.
ReplyDeleteDifferent places, different names.
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