The Poached Egg Experiment

Having read a few articles recently about “how to cook the perfect poached egg” one in particular stood out, it suggested  using cling film, I thought I should try it out!

Take a cup or ramekin and let the cling film drape in to form a receptical for the raw egg, crack the egg into the hole and then twist the cling film to seal and drop into boiling water.  I cracked another directly into the water to see the difference. I didn’t add any vinegar or use any other trick just 2 identical fresh eggs (from our Rhode Island Red & Black Rock hens).

Results as in the photos, below, the cling film method is messy & doesn’t give a nice finish, the vinegar option I dislike due to the sometimes overpowering taste of vinegar.  In conclusion I still prefer the direct immersion method into gently boiling water, with a spoon add a swirl (vortex) to the water just before you drop the egg in as close to the water as possible, the secret factor for poached egg success is VERY FRESH EGGS they will stay together naturally.

About cwildman

Local Food Evangelist, 5th Generation Butcher based in the Yorkshire Dales, England. Town End Farm Shop, Artisan Butchery & Charcuterie, Home of The Yorkshire Chorizo.
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1 Response to The Poached Egg Experiment

  1. Pingback: Malmaison, Leeds Loves Food « Yorkshire Dales food blog

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