poached eggs

[paulz]

Try as hard as I might, I can never get my poached eggs to cook properly. In the Microwave they seem to explode, the stove top pan the yolk cooks before the white. I can't stand them cooked in boiling water so what's the secret? {I'm after a soft yolk & firm white] thanx

[sddsddean]

I used to do them in the microwave. Use a plastic ramekin dish, very well greased with butter or marge. Put the egg in and prick the yolk with a cocktail stick(this will stop it exploding). Put in the microwave and cover with a bit of kitchen towel (in case you didn't prick it well enough!!) and cook for 30 -45 secs according to how you like it (takes a bit of practice to get the time just right). Remember, eggs carry on cooking after you remove them from the heat. This is true of all cooking, but especially prevelent in microwaves, so bring them out a bit underdone.

[gilf]

My dad used to cook some fried egg with a hole in the middle which you break an egg into so the yoke is in the hole, You end up with the white on one side and the yoke showing through the other. Its called Witches Eyeball. Great with beans on. On the subject of poached eggs spin the water with a wisk first the break the egg into the center and this keeps the white together in a ball rather than all over the place.

[gilf]

Oops that should have been fried bread with a hole in the middle.

[BenDToy]

My wife advocates the following additional tips; Put the egg in boiling water for about 10 seconds and take it out again before breaking it into the pan. Also stir the water around in the pan, and break the egg in while it is still swirling. She assures me this helps to keep the egg from breaking up.

[Rabelais]

Your wife advocates excellent advice BenDToy. All of the above techniques are advised, the adding for a few seconds before cracking, the stirring of the water before adding the egg are to get good edge definition and a round shape. In addition to these vinegar can be added to the water, this also speeds the denaturation of the albumen, allowing better edging to the egg leading to less trailing white strands of albumen