How not to poach an egg

On January 23, 2010 / By tania / In Cooking, Food, Living / Reply

I was feeling a bit adventurous one day, so I decided that it would be the day I’d try poached eggs. Not try eating them — I’ve had them a few times at restaurants, and I really liked them — but cooking them. From what I’ve heard and read, they’re a bit trickier than, say, boiled eggs, so as with any enterprise with the potential for disaster, I took photos.

Egg #1:
First I boiled some water, adding a dash of white vinegar.
Egg-poaching

Then I cracked an egg into a ramekin which was oven/microwave safe, so I figured it will be ok in boiling water.
Egg-poaching

After the water boiled, I let it cool down to simmering, then dropped the ramekin containing the egg into the pan.
Egg-poaching

Apparently my eggs weren’t very fresh, the whites dispersed immediately.
Egg-poaching

Still, I finished cooking it.
Egg-poaching

This was the result. Fail. I ate it anyway. It was still a good egg.
Egg-poaching

As you can see from how runny it is, I fear no salmonella.

Egg #2
So next, I thought I’d try another tactic — plastic wrap! I lined a ramekin with plastic cling-wrap.
Egg-poaching

Then I cracked an egg into it.
Egg-poaching

Then I tied the plastic wrap into a pouch with the egg inside, leaving some room for expansion and whatnot, then dropped it in a pan of simmering water.
Egg-poaching

This was the result. Less of a fail, but fail nevertheless. It was also still good, so I ate it.
Egg-poaching

Now if you’ll excuse me, I’ll be going back to boiled egg and oatmeal for breakfast.

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