A thread to define the ULTIMATE FOOLPROOF AND PERFECT method for poaching an egg

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If you don’t mind. Thanks.

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Maureggcio Poachettino

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There was a video of a woman giving the precise times to leave in the water but I can’t find it anymore.

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I have quite shallow water, maybe 2cm. Little splash of vinegar. Get the water properly going. Egg in, lid on. Take out when it’s at desired done ness

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Haven’t made one for ages but

  • boiling water (fairly deep), 1tsp vinegar, bit of salt
  • use a spoon to make a whirlpool in the water
  • crack the egg into the centre of the pan while the water is still moving
  • cook for about 2m15s
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  • Boil quite deep pan of water, heavily salted with a splash of rice vinegar
  • Once water boils, carefully pour cracked egg into water from teacup from 1″ above surface level
  • Take water off heat, let egg sit for between 3-4 minutes, depending on how runny you want yolk
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I dont eat eggs but i believe the method is water plus vinegar, no struggling against the tide.

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Feel like I’m going to be shamed, but use these:

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Pan of boiling water, silicon thing with egg in, lid on, minimum heat, six minutes, done…

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Vinegar makes it go weird. Get a rolling boil going of lightly salted water, crack the egg into a cup or mug, drop it into the water from as close to the surface as you can get it, 90 seconds, done.

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  • Put about an inch of water in a big saucepan, soemtimes add a bit of salt if I feel fancy
  • Get the water boiling
  • Carefully place the egg in the water, usually crack it into a ramekin and use that to slowly tip it in
  • Boil on full whack for 1 Min
  • Take the pan off the heat and leave the egg in for another 2 mins
  • Use a slotted spoon to take the egg out, place on some kitchen towel to dry. Pat dry on top.
  • Eat
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nah, coddled

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Thanks, would love a coddle m9!

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coddled eggs

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Most important factor imho is: freshness of egg

I dunno how long it takes to get from farm to Tesco, but if you’re using supermarket eggs then for good poaching results you need to be using them in the first 3-4 days after buying them, max

You could give the best chef in the world a ten day old egg and they’d still end up with a stringy mess if they tried to poach it

(If you do insist on using a geriatric egg, then strain it through a sieve after cracking it)