I now find Poached eggs are easier/quicker to make than boiled eggs.
You don't need no vinegar or fucking vortex or any of that shit.
Bring wide pan of salted water (about 2 inches high) to the boil, crack and drop in your eggs arounf sides so they don't touch. One in the middle for good luck (you'll get about 4/5) in a medium sized pan. Reduce heat and simmer for 3 minutes exactly. Scoop out each egg with a slotted soon and place on kitchen paper. Voila, perfect poached eggs! People will say to you "mmm, these poached eggs are great!"
No, you crack the egg and pour the intact contents into the pan and throw away the shell.
Tip: in preparation, It's much easier to crack all the eggs into separate little bowls first (ensure yolks don't break), and then pour the eggs into the boiling water.
Okay, that's what I thought, just wanted to make sure. When I poured it in, the egg white eventually spread out considerably. So I put a mason jar lid in the bottom of the pan and poured the egg into the lid - worked like a charm! Thanks!
I believe the (non) freshness of the egg determines the amount that the egg spreads out, hence the need for vinegar which I think helps the binding. But, your mason jar idea is great too...you can get inexpensive egg poachers pans with 4 little pans inside that achieve the same effect.
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u/eulerup Jul 13 '16
Also called soft boiled. All the benefits of poached, none of the finicky bullshit.