Heh, its funny.. I can't find any instructions on how to poach eggs.

Well it could because poaching is against the law, but I'm sure if you follow a pheasant home and watch the nest long enough you could nick an egg or two, or what about the ducks in the park? Chickens could be more difficult unless you have a local keeper. But they aren't too expensive really, so why not buy some.


Joke over.
You're really not looking very well then, there is a recipe with poached duck egg on this very site, by Curtis Stone. One by Tony Tobin, Clodagh McKenna, and this one is good.[link]


For perfection of course, Delia [link]

Or just type perfect poached egg into a search engine.

This is how I do it:
Take the eggs out of the fridge for half an hour before starting
The eggs should be as fresh as possible
Put a wide shallow pan on the stove and fill to a depth of a couple of inches (5 cm) with boiling water
Add a teaspoonful of white wine vinegar
Adjust the heat so that the surface of the water is just shimmering
Break an egg into a saucer
Slide the egg into the water very gently with the edge of the saucer in contact with the water.
Wait for the water to come back to the boil and let the egg cook so that all the white becomes opaque; about 4 minutes.
Carefully remove the egg using a slotted spoon and either use immediately or immerse in cold water to stop it cooking. In this way you can prepare a batch of poached eggs and reheat them just before use.

I like your sense of humor Rosti but I also noticed your food and cooking knowledge too on previous posts Sorry I can't be of any help with the poached eggs Completlysane if you're really looking for recipe but I see Gastrovolpe has already helped you out

Given the choice, I would use the vortex method, where you whisk the water really fast and drop the egg into the whirlpool. If the eggs are fresh, the white wraps itself around the yolk and stays nice and compact. 3 mins usually does the trick.

HOWEVER, I don't find this very practical if doing more than one egg. As I run a B&B, I often need to do several at once and the method advised by Rose Prince in the New English Kitchen is very practical (though I would guess some foodies would not consider it authentic). She advises lining a cup (I use a ramekin) with cling film, then breaking the egg in and pinching the film at the top to seal it. I also squirt the film with spray oil to prevent sticking and (if I remember) will season the egg before cooking. Give them about 4 minutes, though another advantage is that you can pick them up and give them a gentle squeeze to test the done-ness. Then just snip off the top and slide them onto your toast!