Between these two things... you'll always be successful poaching eggs. Im a chef btw... so listen up good... cos aside from whats said... I'll explain something else at the bottom that you need to know about poaching.
VVV
1. learned a trick to poaching eggs and it works.
In a small sauce pot or soup pot I bring some water to a boil, making sure I've salted and peppered it :). I then take a spoon and stir it so I get a whirlpool effect, with this still going on, I crack the egg into the water. The turning of the water helps to make the white part of the egg cook around the yolk and coat it, instead of breaking apart in the pot.
2. When I poach eggs I add a little vinegar to the water. About 1/2 a teaspoon - 1 teaspoon. It helps the white stay together.
Make sure the water is at a rolling boil when you do it and put the eggs into the centre of the whirlpool.
Once you get the hang of doing it that way (its pretty easy)... you can poach as many eggs as you want in one shot that will fit in the pot.
And if you break the eggs into little cups as suggested... it helps to place them into the pot but also lets you see something VERY important about the egg itself...
Eggs are made up of several parts.
Next time you crack one into a bowl or cup... have a good look at it.
The egg white... there's TWO parts to it.
The thin albumen... and the thick albumen
The thick albumen is closest to the yolk.
If you cant see it by looking at it... then the egg is too old to poach.
You NEED the thick albumen...thats what gives poached eggs their round shape and the thin will detach in the water.
The fresher the egg... the more viscous and "solid" the thick albumen will be which is what you need for successful poached eggs.
If the thick albumen is broken down by age of the egg... doesnt matter what you do... you cant poach them in the traditional way.
Omelettes...
Can be done a number of ways... whipping the whites first and adding the yolks last or just as you'd do for scrambled mix.
3 eggs and a dash of cream with a dash of salt and pepper (and whatever else you like).
For those watching their cholesterol levels... leave the yolks out completely and just whip the whites. (simply fill the bottom of the pan with the mix and finish in the oven)
Easiest way to make and fold an omelette IMO
Pour your mix into your hot pan (use a nonstick or cast iron sprayed)
Using a spatula... begin almost as you would making scrambled... run your spatual through the mix and let the runny mix fill the spaces.
This starts the omelette cooking faster.
Once you've done that a little... put it in the oven to finish it.
Then fill with your favorite ingredients but ONLY on the half that's opposite end of the handle
Put your omelette back on the stove...heat on high for a few seconds while you shuffle the pan to make sure the omelette is loose from the bottom.
Here's the real important bit.
Then pour the omelette (filled end first) onto the plate.
The weight of the ingredients will help guide it onto the plate... and just as it gets to halfway out of the pan... use the pan itself to flip it in half.
Most people are tempted to fill the "side" of the omelette and try to place it on the plate by rolling their wrist inwards.
Try doing by lifting your arm UP. You need the height to get the pan on an angle to use the weight to tip it out.
Kinda awkward first try... but after a while you'll get the hang of it... and a perfect omelette every time.
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