www.sausagemaking.org

I saw this tip the other day:

1) Bring a large pan of water to a simmer.

2) place the whole eggs in the water for 10 secs, then get them out.

3) When you can handle them, crack them into the water and poach for 1 1/2 to 2 minutes.

They are awesome...

The initial dunk gels the white enough that it doesn't spread in the water, any longer than 10 secs and the outermost layer of white cooks enough to stick to the shell and gets left behind.


Dave

Top tip, I shall be trying this one.

Thanks Dave

Jen

I use the Gary Rhodes approach for poached eggs. Boil the water add the vinegar and swirl the water with a whisk until a small vortex develops in the middle of the water... pop the egg in and the swirlling motion makes the egg poach in a perfect oval with no scraggy bits hanging off it.

Have never wanted to know how to do eggs like that after witnessing a Chinese lady drop two eggs in sugar water .She sat next to me at breakfast and it had lots of scraggy bits .Did not help that I was a bit hungover.But will give it a try.

Hi
shared with a bloke years ago who dropped eggs into boiling fat. Kind of fried-poached.

Never wanted to eggs like it after I tried one, fatty & crunchy

George

Just try it I may never fry another egg ever...

Try the fench Canadian sugar shack method

poached in maple syrup...




ARGHHHHHHHH