Papa’s poached eggs {using Poachies}17

Posted on May 21, 2012 by ChristieBreakfast, Cookware Tests

For a long time I avoided trying to make poached eggs. I put them in the ‘too hard basket’ and simply got my fix ordering them every time we went out to breakfast instead. Lazy, I know.

Until one day I saw the ‘whirlpool’ method and I was fascinated – I immediately went into the kitchen to try it out. I swirled the water with a wooden spoon, poured in a few drops of white vinegar and cracked in an egg still cold from the fridge.

It did not turn out very well. Which really pissed me off.

However, I had got the bug, and the perfectionist in me began a 30 day experiment for the perfect poached egg. Sadly, I did not document any of it (it was way back in 2008) however, I can tell you that if you use the whirlpool method then the best thing to do is use a whisk to swirl the water and make sure your eggs are at room temperature before you start.

All of that is irrelevant, though, if you have a few Poachies on hand (but I promise to blog the above perfect method one day).

What are Poachies? Well, let me tell you. They are little bags that you use to poach eggs perfectly. Apparently, anyone can do it!

Not convinced? Neither was I. That’s why I decided to get my hubby Dillon to do the testing of these. He is an absolute non-cook (but is currently practising making spaghetti carbonara every weekend!) and is barely ever allowed in the kitchen (unless he’s making me a cup of tea. Which he does brilliantly, thanks hub!).

Perhaps your husband/boyfriend/girlfriend/partner is a non-cook too? Perhaps you would occassionally like breakfast in bed? READ ON!

Four steps to poached egg perfection, as demonstrated by Dillon.

He’s not just making it look easy, it really is a piece of cake – ah, egg.

Simply remove from the water with tongs and drain on paper towel. Then tear open the paper bag and serve.

Voila! My Mother’s Day breakfast in bed. Excellent work Dillon!

A few last thoughts that you might also be wondering. The bags are completely compostable and recyclable, there is no need for any oil or fat when using them and you can cook several eggs in the one pot. Plus, they’re quite good value at around $5 for a bag of 20.

What is your secret to poached eggs? (Or do you avoid them, fearing they are too hard to perfect?)

Christie x

Fig & Cherry was sent the Poachies bags to review with compliments of Wiltshire and The Image Bureau (thanks Colleen!).

Wiltshire Poachies are available in packs of 20 bags RRP $4.99 from Woolworths, Big W, Harris Scarfe and other good retailers.

  • I bought some of these on the weekend. Looking forward to trying them out. I LOVE poached eggs, but have tried a few different methods and never had much success.

    Hoping I can have some luck with these, Dillon does make it look super easy ;)

    • Hi Leigh, Glad to hear you’ve got your hands on some. I think you will be pleasantly surprised. Would love to hear how you go! Christie

  • How good are they? :D Need to get some of these

  • I think i am going to have to get some of these. I am a shocker when it comes to poaching eggs!

  • I am quite fussy with my poached eggs and unfortunately when it comes to cooking them myself, I am a bit of a failure and only have them at home when my mum’s around to cook them (of course hers are perfect!)
    I will give these bags a whirl – thanks!

  • Kinda like a tea bag for your egg! Great idea if you’re a beginner.

  • I reckon there’s just one trick to poached eggs – super fresh eggs. If you have eggs just a day or two old, you cannot go wrong. No swirling, no vinegar, just simmering water and break the egg in and it comes out perfect with runny yolk with a glaze of set white over it and an nice compact white every single time. If I don’t have super fresh eggs, I make an omelette instead.

  • Hey, thanks for the praise! I thought these were brilliant even before I found out they were reusable.

  • They look really good. Mine always turn out perfectly except when we have visitors! My sister came to stay for a few days I happily made poached eggs on nice toasted bread but they looked awful, all peculiar! I do agree about the whirl pool method although I did have a disaster with vinegar once…it curdled the egg…I’m not sure if I added too much or the egg was bad. I do find using a shallow pan like a small frying or omelette pan works for me.

    It looks like the poachies work perfectly though…What are they made from Chrisitie?

    Happy cooking.
    Deb

    • Hi Debby, they are made of paper! I can fully understand how annoying it is when you perfect something and then stuff it up in front of friends and family, annoying! Christie

  • Lisa

    Oh my gosh ! I need these…and i am going to experiment with hubby who is the same as yours Christy…and he recently asked me about poached eggs (being a health freak) and I said “all too hard” ! This may be the new thing in our house. Thanks :-)

  • I have wasted too many eggs over the years experimenting with poaching. I will be getting myself a packet of these!

  • This is the silliest thing in the world. All you need to poach eggs is very fresh eggs, simmering water with a little shake of white wine vinegar, and a gentle swirl – a chopstick works best to achieve this.

  • I always do them in a frying pan with a shallow water bath and egg rings, perfect poached eggs everytime, just not the cafe style where they are a little ball.

  • wow never heard of these before but looks like they work a treat. i’ve tried the whirlpool poaching method too with mixed success.

  • Mel

    HI Christie
    Great site!
    The idea is fantastic and when the seam does not split, they are great. Unfortunately out of the 20 pouches over 12 pouches came apart and the egg just fell through the bottom. Bad batch maybe?

    • Hey Mel, Maybe that was a bad batch!? I didn’t have any troubles with the eggs falling through. I’d get in touch with Wiltshire – I’m sure they would want to know about a possible bad batch! Christie

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