Egg & Water Soup

25 Oct

I used to have this little egg poaching pan, it had four small plastic tubs that sat in a ring above a shallow pan of boiling water. It was efficient and worked but the eggs usually came out uniformly rubbery and in the the shape of helmets.

Poached eggs need to be cooked direct in water I believe and have always preferred them so, but of course I am unable to make these myself. However, without my little pan and some spinach and bacon in the fridge what was I to do? I had to give it a go…
Here are my poached eggs:
egg1Yes I created a little spinning funnel of boiling water, yes I added a little vinegar, no it didn’t work.
I managed to salvage a whole yolk from this pan of what looks like Chinese soup without any ingredients in and had another go.
This time it worked to a fashion, and so I managed to fashion this:

egg2It wasn’t what it looked like in my head but it was edible.
Look at that little lonely yolk that lost all its whites down the sink…


3 Responses to “Egg & Water Soup”

  1. Jo Wadsworth 25/10/2013 at 1:21 pm #

    There’s only one real secret to good water-poached eggs. Forget vinegar and whirlpools – use the freshest eggs you can. Their membranes are tighter so they keep the eggs more intact – I’m sure Heston has a more precise scientific explanation.

    A gentle rolling boil helps too. And leave it in for as long as your toast takes to pop.

  2. Jenny Eatwell 25/10/2013 at 7:12 pm #

    I’m in total agreement with Jo. The most important part of a poached egg’s instructions is the bit that is always left out. Find the freshest egg you possibly can. If you can be there to catch it as it leaves the hen, then so much the better. The fresher your egg, the better chance you have of it poaching perfectly. Now remember, just buying a new box of 6 eggs won’t do it, as eggs have often been away from their hens for up to a week by the time they hit the supermarket. So you may have to go off piste to find a perfectly fresh egg. Local greengrocers (if you’ve got one) are often good for finding fresh eggs – and sometimes health food shops. If you’ve a local farm shop, that can be another good source. Don’t be downhearted – I can’t begin to tell you how many failed poached eggs I went through before I worked it out. 🙂

  3. Alice Can't Cook 11/11/2013 at 11:50 am #

    Thanks both, it’s difficult because you never know you want a poached egg until you want it and happily have some in the fridge – which have usually been there for a few days!
    I might stick with fried. 🙂 XX

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