It’s been a long while since we experimented with poached eggs – I thought that I had tried all of the possible methods. I was wrong!
Yesterday’s Times had a recipe for minced beef has with “perfect poached eggs”. Now that’s a statement that must be tested.
Bring a pan of water to the boil (ore realistically boil a kettle, put water in the pan, heat it up until it’s boiling again). TURN THE HEAT OFF, crack in the eggs and wait 6-7 minutes.
Eggs in a pan. 4 of them. All at once. One has a broken yolk but that’s down to my egg-cracking skills (or lack thereof) and not the fault of the method.
The eggs sat at the bottom of the pan, with the only floofing the white that came off as they first sank.
I took the eggs out with a slotted spoon and put them on some kitchen paper so that there wouldn’t be too much water on my plate. I don’t recommend that especially – it was difficult to get them off. So one of these eggs is now upside-down.
My eggs were at room temperature and I started timing 6 minutes from when the last egg went in, and they were pretty good. The broken yolk was a bit hard but the others were runny.
Pros: you can do lots of eggs at once
Cons: nothing in particular – less fun than the typhoon method and slightly slower as the water is no longer boiling, but seems pretty reliable.