Poached eggs: Difference between revisions
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''<span class="reviewTitle">Rustic looking!</span>'' | ''<span class="reviewTitle">Rustic looking!</span>'' | ||
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| Allow each egg to drain properly, as soggy toast is horrible | | Allow each egg to drain properly, as soggy toast is horrible | ||
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Image:Poached egg in a saucepan gathering the white.jpg|The swirling water gathers up the white | Image:Poached egg in a saucepan gathering the white.jpg|The swirling water gathers up the white | ||
Image:Poached egg swirl the water.jpg|swirl the water with another spoon and then slip the egg into the middle of the pan | Image:Poached egg swirl the water.jpg|swirl the water with another spoon and then slip the egg into the middle of the pan | ||
Revision as of 10:15, 9 December 2022
| Poached eggs | |
|---|---|
Best recipe reviewRustic looking! 4.2/5 Every one looks different! The Judge |
| 2 perfect poached eggs. The huge one is a double-yolker from our girls | |
| Servings: | Serves 1 |
| Calories per serving: | 78 |
| Ready in: | 6 minutes |
| Prep. time: | 3 minutes |
| Cook time: | 3 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
While you can make poached eggs using a purpose made egg poacher, it is just as easy to cook them using a normal saucepan or frying pan. The trick is to swirl the water vigorously first and then gently lower the egg into the centre of the pan using a ladle or a saucer.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Method
- Don't attempt more than 2 eggs at a time in the same pan
- Fill a small frying pan about 4 cm (1.5") with boiling water and lower heat to a simmer.
- Add a pinch of sea salt
- Break each egg into its own saucer
- Slide each egg off the saucer into the water. Do both in a short space of time if you can
- Wait 3 minutes...
- Remove each egg with a slotted spoon
- Allow each egg to drain properly, as soggy toast is horrible
-
The swirling water gathers up the white
-
swirl the water with another spoon and then slip the egg into the middle of the pan
-
Slide the egg off a saucer
Chef's notes
Don't let the water boil, it will break up the egg white. Don't stir the water again. Skim the white residue if you wish.
Serving suggestions
- Serve with hot brown buttered toast, using only real butter.
- Pat dry and refrigerate for later use in a salad.
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