How do you poach an egg?

[azorne]

So a few months back, I found my father's old copy of the Larousse Gastronomique (dating from 1991, lol), and I began trying out all the recipes. While I'm no Gordon Ramsay, I'm not that bad at French food either, save for one small dish. HOW DO YOU POACH AN EGG? Every attempt of mine has ended in miserable, miserable failure, and no poached eggs means I can't make eggs Benedict.

So guys and gals, any tips?

[Sonic Boom]

Ok, pour boiling water into a frying pan on the stove. Keep the water simmering on medium heat.

Crack the egg into a small egg-bowl. Make sure the yolk stays intact.

Place an egg-ring into the simmering water and then carefully pour the egg into the ring.

Cover the pan with a lid and turn off the heat. Leave for 3 minutes.

After 3 minutes, scoop the egg out with a slotted spoon.

[azorne]

Thanks, I'll try that out. I've seen some recipes online that use cling film, have you tried them out? I wpuld, but I'm scared the whole thing will melt.

[CcRoder]

Be careful with the cling film, but it can be used. Here's how to make the perfect poached egg. Here you go! (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/sep/16/how-make-perfect-poached-egg)

[The Chameleon]

You shoot it, lol jk I don't know sorry

[azorne]

Haha, Pierce, you really should try one. On another note, I'll try the cling film method soon :)