I don’t know what possessed me to try and cook poached eggs for breakfast. Well, I do. It was the Waitrose magazine coaxing me into trying one of those cheffy, swirly poached eggs that look so elegant.
Mine looked like this.
And this was my second attempt. I did actually eat the first one, but it was practically hard boiled and in much the same stringy state as this one.
I am not sure what I’m doing wrong. This frustrates me. When I follow a recipe to the letter, why doesn’t it work? Water was simmering, water was swirled to the point of spinning over the sides of the pan, drops of vinegar in egg, egg slipped in to the middle….and instantly it dissipated throughout the water looking like I’d just sneezed egg white into the pan.
No doubt on another misguided day I will try again, but until then I will stick to these:
They might come out looking like a pair of boobs *sniggers* but at least they cook properly.
Sarah I always find poaching a bit hit or miss. I tried the pods but find that they ruin the flavour, the eggs are less eggy!
But I think scrambled, baked, boiled are all better.
Aha! See next post!