That’s right, perfect poached eggs. It’s time, I think, to pull together *dramatic movie dun-dun-DUUHNN* a definitive guide to poaching eggs, beyond the pods.
Since I started writing this blog, through its evolution from pure baking to a more rounded focus, one thing has been a constant. The typefaces have changed, my home has changed, and the URL has changed, but this one thing has, for almost three years, remained the same.
I have consistently been haunted by poach pods.
A little how-to on silicone poach pods has been my most popular post for a long time, and by a huge margin. They’re there 11 months of the year, hanging out at the top of blog stats. Tripping me up when I’m looking at actual recipes. Because, let’s face it, we can do better.
I love eggs, as does my flatmate, to the point that we sometimes completely over-buy and yet we never, ever have to throw them away because they’re too old. We’re far from being the only ones: when I asked on Twitter what foods people refuse to scrimp on, almost everybody said free-range eggs.
I love that you can call eggs any meal you want, that you can eat them any which way at any time of day without it raising eyebrows. You can eat most foods at strange times of day, really — I’m pretty sure that’s what leaving home is about, the trade-off between getting your washing done for you and being able to eat completely weird food — but with eggs it’s kind of legitimate.
The very best I’ve had come from a chicken farm near home, where the chickens roam free in huge enclosures and, before they started running down the dirt track to the main road too often and had to be fenced in, used to peck at your shoes if you stood still for long enough while they ran around your feet. They’re so good that I’ve been known to lovingly transport them more than 100 miles from home to my flat, knowing that at the end I’ll be rewarded with the brightest orange yolks that make them perfect for just about everything, even if they are sometimes a bit strangely shaped.
Anyway. Too often I read recipes and have the wrong eggs. I have medium when it says large, or I’m left wondering whether large in American recipes is the same as a UK large. As in women’s clothes, the sizing seems to be different everywhere you look.
So here we go! Egg sizes translated.
In UK specifications, as follows:
Small – 53g or under – old-fashioned size 5/6/7
Medium – 53-63g – old-fashioned size 3/4/5
Large – 63-73g – old-fashioned size 1/2/3
Extra large – 73g or over – old-fashioned size 0/1