Help me Grannies (Totally Off Topic!)

[quanita]

ok well here's the deal right...
I love ceasar salads and breakfasts with poached eggs and I only ever have them when I am out...
I have a cookbook that I turn to for everything and it has very basic things in it, so I know
1- I'm poaching eggs in water
2- I have to avoid the water bubbling

:o but how on earth do I do it? :o
I use a pot/saucepan right?! and then boil the water as if I am going to boil an egg and then crack the egg in the water? All I get is a sort of egg white and yolk soup with all the water in the pot :confused:

I don't know what I'm doing :cry: :help:

[GailS]

I had a poached egg last night...not that I'm an expert, but I just put a little water in a small fry pan/skillet (just enough to cook with, not enough to cover the whole egg) and crack the egg into it without breaking the yolk. I never touch the egg until the white is almost all cooked, then I take a small spoon or spatula and spoon the hot water over the top of yolk until it's pink. But I think a lid on the pan would be better. Mine always turn out this way.

[quanita]

Thanks Gail, I've been submerging the eggs :)
what a total doofus :lol:

[Vallie]

I do mine in the microwave! Get a middle size bowl, put cold water in it about a third full, break a couple of eggs into it. Place plastic wrap or another plate or lid over it and zap! My microwave is pretty powerful so instead of the highest setting (10), I put it on 7 or 8. It doesnt take long, usually 1.5 minutes. Sometimes it explodes!!! :lol: Some recipes say to prick the yoke to stop it exploding. Try 1 minute, then a little longer to see how it goes. Then I scoop them out with a slotted spoon. I love Morrocan spice, so I sprinkle some on them. Now I feel hungry! :lol:

[mariafer]

I do what Gail does but I put a lid on it to steam it.

[GrandmaCrys]

I don't care for poached eggs, so I don't cook them! But my mother always made hers the way you first described. She brought the water to boil in a pan and broke the egg right into the water, totally immersing it. It remained till the white was set and you dipped it out with a slotted spoon. The whites were firm and the yolks soft.

She always served them in a mug with torn up bread. YUK! :lol: :lol: :lol:

[bethliz]

oh i do it that way to..in a deep saucepan...but i use lots of white vinegar with mine...love that taste....i wait until the water has boiled...i break the egg into a cup first and then poor from cup into saucepan...let it cook...still boiling slowly and use a slotted spoon to fish her out...love them...cheers liz