Poached Eggs - New EDC

[Itsnotartitsdinner]

We had these too for breakfast. However i think next time I will cut twenty to thirty seconds off the cook time. I like them runny.

[Augusta]

I thought I would give the poached eggs a try in the new EDC as I was fascinated how this could work without the egg disappearing through the basket ha ha. I firstly have to say that I must be the worlds worst at poaching eggs, I try to avoid it as much as possible but this method in the thermy has changed all that, I now feel like Jamie Oliver because they came out perfect so I will never have a problem when visitors ask for poached eggs for brekky yeeea.

[Frozzie]

Loved poached eggs and was umming and arrring about whether to get the new edc as did not like the old one which I also purchased o/s but after reading comments and reviews think I will get this one

[Wonder]

to be honest Frozzie it was just OK, poached egg on wholemeal toast isn't a favourite but it's normally quick and nutritious.

[Frozzie]

Thanks wonder.. Will try the recipe first ..have the photo you posted ... As I do like poached eggs when done well ...also with hollandaise, smoked salmon and baby spinach..

Only use the French recipe for hollandaise though as don't like the others

[charlieboy]

Looking forward to trying this.  I love poached eggs - I only learnt how to do them earlier in the year after attending Jamie Oliver cooking classes

[Kimmyh]

Thanks wonder.. Will try the recipe first ..have the photo you posted ... As I do like poached eggs when done well ...also with hollandaise, smoked salmon and baby spinach..

Only use the French recipe for hollandaise though as don't like the others

I've tried the EDC recipe for hollandaise and it was ok, but not as good as I've had at restaurants. How does the French recipe differ?

[Frozzie]

Will check exactly when get home .. In car from qld to syd.. Few hours to go

The main diff was time and temp.,. Only three mins French recipe .. Others say 6 to 8 which is way too long.. Ingredients if I remember were fairly similar with only slight diff

[Itsnotartitsdinner]

Interested too Frozzie as mine was far too thick for my liking.

[Frozzie]

Ok sorry got in very late last night then a busy first day back at school..

Ok the differences are 1/2 tsp salt and pinch of pepper instead of a pinch of both
50g warm or room temp water
Butter is the same however I have used 100g without any affect to the sauce.. Well very slight.. You dont really notice..

The main difference is method... Still put butterfly in and all in bowl then its 4 mins, 70 degrees speed 3.

[Wonder]

Funny how different everyone is. we like ours thick and really like the old edc recipe although use a reduced based of white wine vinegar, water, salt and white pepper as per Stephanie Alexanders recipe.

[Frozzie]

Yes all different however never heard of using vinegar in hollandaise??  I like it what I consider a normal consistency.. Not runny not thick..

[Kimmyh]

Thanks frozzie, much appreciated. Will try next Sunday.

[meganjane]

I haven't tried this way of poaching eggs. I did try a new one recently that could be adapted to the Thermie.

Boil water in a saucepan and prick the large end of two or three eggs. Place in the boiling water and cook 6 minutes exactly. (Not sure if it changes for more eggs). Plunge immediately into ice cold water for a few seconds. Using a cloth in your hand, remove egg from cold water and crack gently all over. Remove the top half of the shell with your fingers, then place a teaspoon into the shell - can vex end facing shell and slide around to remove the rest of the shell.

These were easier than they sound and perfectly cooked. No dripping water, no mess. You could do the same by boiling water in the Thermie and placing the eggs in the basket to boil as normal.

[Halex]

Will be making these soon. Love runny poached eggs so I will try 2mins 30 seconds.

Have to say have had a quick look through the new EDC & I love it