Quick poached egg ?

littlelily613
littlelily613 Posts: 769 Member
in Food and Nutrition
I've never made poached eggs before, but am thinking of making on tomorrow for breakfast. How long do you poach it in order for the white to be completely solid and the yolk to be completely runny?

Replies

  • mamamudbug
    mamamudbug Posts: 572 Member
    Bump bc i'm working on it but not there yet.
  • Bookers23
    Bookers23 Posts: 187 Member
    Sweet spot is between three and four minutes. Don't forget a splash of vinegar in the simmering not boiling water. You will have a mess without the vinegar, keeps the egg whites close and tight.
  • littlelily613
    littlelily613 Posts: 769 Member
    Sweet spot is between three and four minutes. Don't forget a splash of vinegar in the simmering not boiling water. You will have a mess without the vinegar, keeps the egg whites close and tight.

    Thanks for the tip! I never would have thought of that!
  • littlelily613
    littlelily613 Posts: 769 Member
    Bookers, your advice worked perfectly! Thanks again! I left it in for about 3 and a half minutes, and it came out over-medium, definitely runny enough to serve its purpose and no icky gooey white stuff. Yay! Mamamudbug, if you haven't tried it that way, give it a go because it worked for me.
  • mamamudbug
    mamamudbug Posts: 572 Member
    Definitely going to have to try it. The undercooked whites gross me out. Can you taste the vinegar?
  • neanderthin
    neanderthin Posts: 10,209 Member
    Can you taste the vinegar?
    Shouldn't. lemon juice and some fresh tarragon is nice as well.
  • mlwatts2
    mlwatts2 Posts: 244 Member
    Great topic thanks!!! I love my Mom's poached eggs but seeing as I am 29, married, with 3 kids it is time I learn to make my own! Definitely trying this!!
  • leannems
    leannems Posts: 516 Member
    We do the same exact thing as Bookers23, but add these tips too:

    We use a wide, low pan, and place some canning rings in the bottom. We crack an egg into a bowl, and pour the egg from the bowl into the water, aiming it at a canning ring. The egg stays in the ring while it cooks, keeping the whites tight. Use a silicone spatula around the edges of the ring to keep the egg from sticking. So long as your water continues to simmer, you can use several canning rings and do several eggs at once.

    I like them over grilled asparagus. YUM!
  • ckish
    ckish Posts: 341 Member
    Hi,

    I have an instant hot water dispenser so for a quick poached egg I just fill a cup or small bowl with hot water, drop in an egg or two, and zap .in the microwave for 30 seconds for one or 60 seconds for two. I don't miss the vinegar at all. And it's become my favorite way to eat eggs.
  • littlelily613
    littlelily613 Posts: 769 Member
    Definitely going to have to try it. The undercooked whites gross me out. Can you taste the vinegar?

    Nope. I couldn't taste it at all and I put in a pretty good splash of it.
  • mamamudbug
    mamamudbug Posts: 572 Member
    Finally made them. They turned out wonderful. Thanks!
  • dididede
    dididede Posts: 61 Member
    Thanks Leannems, just tried this and it works! Healthy fried eggs which are actually poached! Nice one x
  • annwyatt69
    annwyatt69 Posts: 727 Member
    Sweet spot is between three and four minutes. Don't forget a splash of vinegar in the simmering not boiling water. You will have a mess without the vinegar, keeps the egg whites close and tight.

    Great tip! Thanks for sharing!
  • mareeee1234
    mareeee1234 Posts: 674 Member
    Boiling water on the stove

    Crack egg into water

    Cook for about 3 mins

    EASY
  • Capt_Apollo
    Capt_Apollo Posts: 9,026 Member
    Sweet spot is between three and four minutes. Don't forget a splash of vinegar in the simmering not boiling water. You will have a mess without the vinegar, keeps the egg whites close and tight.


    this.

    i also find that the best way to make it is to crack the egg in a seperate bowl, and then when the water is boiling, turn it down a little, and then using a spoon stir the water to make a whirlpool. have the bowl in your other hand, and when you get the whirlpool nice and going, pour the egg into the center of it all at once (but don't splash!). this will ensure that the white completely surrounds the egg. only do one egg at a time, and pick it up with a spoon or spatula that has holes on the bottom, and lay it on a dish with a paper towel.

    it takes a while to time the cooking of it right. i'd rather have one that has a solid yolk then an undercooked one.
  • cappri
    cappri Posts: 1,089 Member
    I really want a poached egg now. I never knew the vinegar trick before, I'm going to have to give it a try.
  • Tamefearnua
    Tamefearnua Posts: 62
    I use a non stick wok,gently simmer salted water, add eggs direct (no vineger for me), remove after 3 minutes with slotted spoon

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