I've stopped dropping them into bubbling water
I've actually found that they're better and a nicer shape if they start to cook a little before it gets all 'turbulent'.
So I let the water get very hot, when the small bubbles are just moving things about, but it's not bubbling and raging, and I drop them in then.

Let them gently get a bit more solid, then tun it up for a blast. Tease them a bit in case they have settled at the bottom, let them cook, take em out with a slotted spoon.

Oh and remember vinegar in the water, it stops them roaming.

*waves back* Alright me luv! How's Hovis?
( Roota zweeeeeoooooowm, Sat 19 Dec 2009, 10:01, 1 reply, 16 years ago)

Eggsellent, I shall try this!
I saw on hairy bikers where they cooked the eggs in their shells for 30 seconds before poaching, that seemed to work too!

Hovis is good ta. Cold, but good. Off to do battle with Christmas Shoppers soon, which will be fun... But I'm all about curry tonight, oh yes!
( Devil_In_Tights the *real* DiT!, Sat 19 Dec 2009, 10:11, Reply)

Ah, so the hairy bikers, too, are fans of the 'limited turbulence' model ;)
Have fun today and enjoy that curreh.
( Roota zweeeeeoooooowm, Sat 19 Dec 2009, 10:13, Reply)

that's a fucking good idea
I was thinking of poached eggs this morning myself.

I favour the "add vinegar to the pan and swirl the water in a circle before dropping in the egg" method

Only just getting out of bed has made me feel kinda smug today, although my lower back hurts for some reason...
( Vipros. clever got me this far, then tricky got me in, Sat 19 Dec 2009, 11:09, Reply)

I've always done that, but find it works great for the first egg, then gets a bit awkward
My lower back pain has moved to my neck/shoulders.
A change is as good as a cure.

IT'S SNOWING!!
( Roota zweeeeeoooooowm, Sat 19 Dec 2009, 11:25, Reply)