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The same can be said for toast, fish and chips, roasting a chicken... Sure, the traditional methods may give a better result, but the microwave will be easier and quicker. :wink:

People are very forgiving when it’s clear that excellence is on display.

Rolling boil? Blimey, that's risky - don't the yolks burst?

My grandmother had one of them! Again - that's coddling not poaching though, isn't it?

Oi. Et tu, Brute?

Ha. Now that's interesting. Confession: isn't any method that removes the egg from contact with the water - yours and Wrong Direction's, for example, not really "poaching", more "coddling"? Nothing wrong with that - and they are both methods I will try in future - but with some guilt about...

One egg at a time then? What if you want to make four? EDIT: just seen your other post. So for four poached eggs, you'd either have them in sequence, or have four pans on the go??

Tried this. The eggs clump together if you put more than one in the same vortex; and it's impossible to make more than one vortex per pan (and I'm not having one pan per egg). Also, if you're making four poached eggs, the cooking time could be as much as a minute different between first and...

Go on then - technique?

Oi.

In many ways, I agree. I just can't get them right - my technique never quite works perfectly.

Those "loose bits" are the debris from my first cut of the toast and egg. I ate that bite, and thought "F*ck me, they're good. I'd better tell NSC". Prior to that cut, there was no debris. However, on your general point, my presentation is always woeful.

3 eggs, whisked with a decent glug of full cream milk and a teaspoon of double cream, the tiniest pinch of salt and a couple of turns of the white pepper grinder. Melt 1/2 oz of butter in a non-stick saucepan over a low/medium heat. Pour egg mixture into saucepan and stir constantly until set...

Anyone want to lay claim to the Silver medal? Come on, second's still pretty good.