wrote in message ...

On Sun, 24 Aug 2014 19:29:48 -0500, "MaryL"
> wrote:

>
>
>wrote in message ...
>
>On Sun, 24 Aug 2014 15:52:28 -0400, James Silverton
> wrote:
>
>
>>>
>>I've tried the vortex method and it's nothing like as easy as the shows
>>make it :-(
>
>Try bringing the water to the boil, turning back to very gentle
>simmer, carefully put the egg into the water from a small cup or
>similar so it can be tipped in very gently, turn heat off, put lid on
>pan and leave until set as you like it. Works every time, I found
>the whirlpool method too messy.
>
>Cooking them in plastic is not really poaching them, to poach they
>have to contact the water. BTW I don't put vinegar in the water, not
>needed and adds a flavour I don't particularly want.
>
>~~~~~~~
>You're right about the vinegar. It really isn't needed, and I have done it
>both ways. The only advantage of white vinegar is to add some "brightness"
>to the egg whites. It only takes a small amount, so that should not add
>flavor to the water.
>
>I use the vortex method, although a gentle swirl is enough. Like you, I
>tip
>the egg very gently into the water from a small bowl or cup (one egg at a
>time). I haven't tried turning the heat off, but I may try that next time.
>I just watch carefully, and I have had good results every time.
>
>MaryL

I like the yolks to be runny, so I find around 4-5 minutes is okay,
depending a bit on the size of the eggs. I usually use the extra
large ones.

~~~~~~~~
Thanks! I also like the yolks to be runny but not the whites. I'll try
your method.

MaryL