We've had several discussions here about how to poach eggs. Anyone tried Nigella Lawson's method . .

M

mistral

Well-known member
Caught a Nigella Lawson show on the Create Channel the other day and tried her method of poaching eggs. I did so be cause those recipes that have you strain runny white out really bug the stuffing out of me; I guess they seem so wasteful . . .

Any way, she brings a small pan of water to a simmer, adds a little salt AND a small amount of vinegar. She then gets a small bowl, puts a tiny amount of vinegar in, cracks the egg into tje bowl then gently adds the egg to the water. This method works nicely for me. I lose very little of the "runny" egg whites. The whole egg, while not perfect looking, does seem to hold together better from this little pre-vinegar dip before cooking and I don't have a lot of egg white flowers blowing around in the water.

Has any one else tried this method?

 
No...I've been straining super-fresh eggs and just get a little loss. I end up scrambling those

whites later on when I've accumulated enough.

Does it pick up the vinegar taste? I've been eliminating that and really enjoy the clean, clear taste of the whites now.

 
I haven’t tried it but I’m curious as to whether you noticed any change in the texture of the

egg whites. I don’t know how to describe it, but a bit of chalky feeling? Just different than a usual poached egg white. I sometimes do the straining but thought what I discarded is what usually ends up still floating around in the pan after the eggs are cooked.

 
Hers by putting some vinegar in with the egg before going in the water would help set the white.

I do the microwave method with absolute perfection and now clouds of white going out 'cause it's molded by the teacup.
Another way to get it molded is to have simmering water. Put canning jar rings in the water. Slip the egg into the ring.
I also have had good luck getting compact whites by having simmering water with a little vinegar. Swirl the water and slip the egg into the vortex.

 
I have not noticed any change in texture. . .

Slight chalkiness, hmmm. I had been doing the simmering water with vinegar (at least an ounce). Never noticed any vinegar flavor; I usually tip my finished eggs onto a clean, folded dish towel and dry both sides before placing on some toast to eat. Texture is always that of a poached egg, no chalk.

The egg-in-vinegar first seems to work pretty good, and no straining necessary.

 
I always dry both sides of my poached eggs on a clean towel, No vinegar flavor. . .

I have had vinegar flavor when I do not dry them, or dry them inadequately. I learned to dry my poached because I hate soggy toast!

 
I do, sort of. I've given up on the vinegar as I don't find it necessary. I put the egg into a

custard cup and hold it in the simmering water. I then let a little water slip into the cup, hold it for a few seconds and carefully slip it into the water. I end up with a bit of wild egg white but it all adheres to the egg.

I don't sway from this method now as it really does work for me, every time.

 
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