When I was just learning to cook, a poached egg seemed to me like something from the realm of the highest cuisine: it’s no joke, boil an egg without a shell, and not even break it on the way to the plate! But when I somehow mastered boiling such eggs, it turned out that the problems had only just begun: my shapeless “jellyfish”, although they had a satisfactory consistency, and spread their yolk over asparagus or crispy toast, were not much like the neat, pretty poached eggs that I had seen in the portfolio of foreign chefs. How do they do this?! Well, friends, remember this day, when Captain Jack Sparrow was almost captured, I told you the secret of the perfect poached egg!
How to Cook the Perfect Poached Egg
If you think that in the introduction to this recipe I went too far with tragedy, then maybe just a little. Indeed, I tried a bunch of methods - twisting a funnel in water, adding vinegar, carefully selecting the freshest eggs, but the poached eggs still turned out so-so - chunky octopuses that you can eat, but it’s awkward to show off.
Solved my problem. As it turned out, the egg white is heterogeneous, it contains both dense and liquid fractions - and it is the latter, no matter how careful you are, that spreads in the water in long “tails,” mercilessly disfiguring the appearance of the finished poached egg. To avoid this, before immersing in water, you just need to pour the egg onto a slotted spoon: all the liquid protein will drain through the holes, and the poached dish will turn out neat and beautiful. The result consistently turns out to be an A minus, so my headache about poached eggs is behind me.
However, I promised to teach you how to cook perfect poached meat, and not poached with an A minus, didn’t I?..
Well, poaching a six on a five-point scale is also not a Newton binomial. You will laugh, but this will help us again: if any product is able to demonstrate the full potential of this modern method of heat treatment, it is eggs. Firstly, the egg does not need to be vacuum packed - it naturally has an excellent "packaging". Secondly, both the white and the yolk are made up of dozens of different proteins, each of which coagulates at a different temperature - and that is why a difference of half a degree gives a fundamentally different result. For example, it turned out to be news to me that the yolk actually curls faster than the white, and soft-boiled eggs are obtained because the white has had time to cook, but the more deeply hidden yolk has not yet.
For perfect poaching we need a temperature of 62 degrees. Set the temperature of the water bath to this value, wait until the water warms up, and put the eggs in the water for 1 hour. About 10 minutes before the end of “cooking” the eggs, put a saucepan of water on the fire, add salt and bring to a temperature close to boiling: let the water not bubble, but just steam slightly. Now remove the eggs from the water, break them (the egg will have a dense consistency, ideal shape, and only the white will be slightly transparent) into a slotted spoon, let the liquid fraction drain and lower it into hot water directly on the slotted spoon for 10-15 seconds. After this, your ideal poached dish can be taken out - the white has completely set, the yolk has retained a creamy, barely thick consistency, and any dish, be it a warm salad or a warm salad, will turn out perfect.
A poached egg is a favorite breakfast treat for many gourmets, but not everyone can afford to cook it correctly. In this recipe we will teach you how to cook a perfectly beautiful and tasty poached egg.
5 minutes. Video recipe Print
Pour 2 liters of water and put on fire. Bring to a boil.
Add some salt and add a spoonful of vinegar (I personally deviate from the standard and add only 1/3 of a spoonful).
Using a spoon, make a quick funnel of water. Break the egg; if you don’t have much experience, it’s better to break it into a plate and then just pour it into the pan.
Place the egg exactly into the funnel and cook the egg for 1 minute.
Remove using a slotted spoon so as not to damage the egg.
The egg can be eaten as is for breakfast, or put on toast and garnished with bacon and tomato.
If you don't succeed the first time, don't be discouraged! Few people were able to cook a poached egg even on the third try. This requires a little experience, but if you love this delicacy, you will definitely gain it.
The water should not be on high heat or bubbling.
Add the egg as soon as the water boils.
Using a whisk, make a funnel. It is thanks to this that the white will wrap around the yolk and give it its shape.
All you need is fresh eggs and they should be at room temperature.
Cooking poached eggs in cling film
Cooking time: 3-4 minutes.
Number of servings: 1 serving.
Preparation:
Deep saucepan, small bowl, high-quality cling film. Ingredients Chicken egg – 1 pc. Olive oil.
How to cook a poached egg using the sous vide technique?
In this case, the poached egg simmers for a long time at a low temperature. The eggs are simply dropped into warm water. With this method, the only downside is time; the poached egg takes about an hour to prepare using the sous vide technique. On the plus side, the appearance for serving on the table is much more beautiful.
The technology itself is simple. The egg is placed in a colander, thereby allowing excess protein to drain. Place in water at 62 degrees for one hour. During this time, the egg has time to cook, leaving the yolk liquid and tasty.
How to choose ingredients for a dish?
- The first and most important thing is fresh eggs! Otherwise, the dish may not work out and will simply go bad.
- The eggshell must be intact and without deformation.
- If you shake an egg near your ear and suddenly hear gurgling, then this egg is completely unsuitable for a poached dish.
Perhaps these are the three main tips for preparing a dish.
General principles for making perfect poached eggs
- A poached egg is best cooked at 97 degrees Celsius.
- The poached egg takes only 2-4 minutes.
- You can check readiness by pressing your finger on the protein. It will be elastic and the yolk will be runny. This is ideal.
- You can store poached eggs for up to 3 days, sealed in cling film. Heat the egg in boiling water for 20-30 seconds.
Calorie content of poached eggs:
- Calorie content per 100 g - 157 kcal.
- Number of servings - 2
- Cooking time - up to 5 minutes
A poached egg is a traditional French breakfast dish made from cracked eggs placed in hot water. Simply put, these are eggs boiled in water without the shell. During the cooking process, the white envelops the yolk, which ultimately remains inside the white itself.
Poached eggs are the basis for preparing various dishes. You can make sandwiches and sandwiches for breakfast. Many cooks also add poached eggs to soups and broths, and to numerous salads.
A poached egg is prepared by carefully pouring it from its shell into barely simmering water and simmering slowly until it holds its shape. The fresher the egg, the less likely it is that the white will spread and become shapeless. These tender and barely “set” eggs form the basis of many dishes. Familiar examples are eggs Benedict and eggs Florentine. They can be served with baked potatoes or on toast, with or without sauce, as a side dish for broths or hearty soups.
Poached eggs can be prepared in advance: they are well preserved during the maintenance period, which helps to distribute the amount of work more rationally. Slightly undercook the eggs and keep them in cold water. Just before serving, heat the eggs in low boiling water.
Eggs are most often poached in water, but other liquids are also used - red wine, broth, cream. To help the egg whites curl better and not spread too much, add vinegar and salt to the water before curling. Other ingredients - seasonings, garnishes and sauces - are listed in specific recipes. Choose a frying pan or saucepan deep enough so that the testicles are completely submerged. The diameter depends on the batch size. You will need cups for the raw eggs, as well as a slotted spoon or slotted spoon to remove the eggs from the water, a paper towel to pat them dry, a paring knife for trimming, and utensils for storing and serving. An instant thermometer will help you monitor the water temperature.
Poached egg in a bag
Repackaged eggs, or Arzak eggs, in honor of the popularizer of this method of preparation - the Spanish chef Juan Marie Arzak. This method is essentially an adaptation of the first one in a modern manner - in both cases, eggs without a shell are boiled in something that replaces it.
Preparation:
Grease the inside of a small plastic bag with butter and crack an egg into it. Pull the edges of the bag with a rubber band as close to the contents as possible - this will give the egg a better chance of retaining its shape - and cook for 4 minutes 20 seconds, holding the bag with the egg so that it does not touch the bottom.
Poached eggs in the microwave
Ingredients
- chicken eggs - 1 pc.
- salt - 2 pinches
- water - 100 ml
How to cook a poached egg in the microwave:
- Take a small container if you have a tiller;
- Carefully break the shell over the container so as not to damage the yolk;
- Fill it with water so that it is completely covered. Pour it in a thin stream along the wall of the dish. Water can “break” the white and yolk, then they will turn out to be untidy rags. We try not to overfill the water - this will slow down the cooking process;
- Add a couple of pinches of salt to the water and place the container in the microwave;
- Turn on the oven at full power for 1-2 minutes. Cooking time depends on the size of the eggs, volume of water, and microwave power. It is advisable to check its condition every 30 seconds if preparing for the first time. As soon as the protein has hardened (turned white), leave the bowl for another 30 seconds and turn off the oven;
- We take out the container and carefully take out the dish. To do this, you can drain the water through a sieve or catch it with a slotted spoon.
Classic way
Ingredients:
- 2 chicken eggs
- 2 tsp. apple or white wine vinegar
- 2 cherry tomatoes
- salt, ground black pepper to taste
Preparation:
Boil 1 liter of water in a saucepan. Reduce the heat until the water is barely simmering and add the vinegar.
Carefully break the eggs, without damaging the yolk, into small cups (one in each). Bring the cup with the egg closer to the surface of the water and carefully release the egg into the water, then do the same with the second egg. Using a silicone spatula or spoon, check to see if the egg is stuck to the bottom of the pan; if it is, carefully separate it from the bottom.
Cook the eggs for 1-3 minutes, depending on the desired consistency of the yolk (the shorter the cooking time, the more liquid it will be). Remove the cooked eggs from the pan, pat dry with a paper towel, transfer to plates, season with salt and pepper, and serve immediately with tomatoes and lettuce.
Dishes with poached eggs
Toast with grilled asparagus and poached eggs
Serves 2
- 2 large slices sourdough bread
- extra virgin olive oil
- 12 asparagus stalks
- 1/2 tsp. sweet smoked paprika
- 2 chicken eggs
- parmesan or other savory cheese for serving
- 4 mint sprigs, leaves, for serving
Cooking method:
Bring salted water to a boil, lower the heat until the water simmers. Heat a grill pan over high heat and toast the bread. Transfer it to a plate or board and drizzle with olive oil. In the same pan, fry the asparagus on all sides, sprinkle with paprika and place on toast.
Cook the poached eggs in low boiling water for 3 minutes each. Remove them with a slotted spoon and place them on top of the asparagus. Sprinkle with grated cheese and mint leaves and serve.
Bruschetta with leeks and poached egg
Ingredients:
Serves 2
- 25 g chives, finely chopped
- 3 tbsp. l. extra virgin olive oil
- 8 stalks young leeks
- 1 tbsp. l. rapeseed oil
- 2 slices ciabatta
- 1 clove garlic, cut in half
- 1 ripe tomato, cut in half
- chicken eggs 2
- 50 g sheep's cheese, grated
Cooking method
In a small bowl, toss the chives and olive oil and set aside. Preheat the grill pan. Brush the leek with rapeseed oil and fry for 5 minutes until soft. Keep warm. In the same pan, fry the ciabatta slices on both sides, then grate them with garlic and tomato. In a saucepan, bring water to a low boil and cook the poached eggs for 4 minutes each. Place the toast on plates, top with leeks, eggs, chives with butter and grated cheese.
Spicy rice with vegetables and poached eggs
Ingredients:
- rapeseed or olive oil
- 7–8 green onions, finely chopped
- 2 cloves garlic, thinly sliced
- 2 bay leaves
- 4 boxes of cardamom
- 3 tsp. coriander seeds
- 3 tsp. cumin seeds
- 1 tsp. ground turmeric
- 2 red chili peppers, chopped
- 300 g basmati rice
- 400 g baked vegetables (parsnips, turnips, beets, potatoes), chopped
- chicken eggs 6
- white wine vinegar
- 200 g spinach or savoy cabbage, chopped
- bunch of parsley, chopped
- bunch of mint, chopped
- juice of 2 limes
- seeds of 1 pomegranate
Cooking method
Preheat the oven to 180°C. Pour a little rapeseed (olive) oil into a large heatproof saucepan and saute the green onions, garlic and bay leaves over low heat for 10 minutes until the onions are soft.
Crush cardamom and coriander seeds in a mortar and add to a saucepan along with cumin, turmeric, chili and a couple of pinches of salt. Cook over medium heat for 3 to 4 minutes, stirring, until fragrant.
Increase heat and add rice and a little oil if required. Stir to coat the rice evenly with the spices. Pour in 800 ml of cold water - it should cover the rice by about 1 cm. Cover with a lid and place in the oven for 25 minutes.
Place the baked vegetables on a baking sheet, sprinkle with oil, salt and place in the oven to warm up 10 minutes before the rice is ready.
Place a low saucepan of water over medium heat, pour in a little wine vinegar and bring to a low boil. Break the eggs one at a time into a bowl and carefully pour into the water. Cook for 2-3 minutes each.
Remove the cooked rice and vegetables from the oven and mix. Add spinach or kale, herbs and lime juice. Divide the rice among bowls, top with a poached egg and serve with a sprinkle of pomegranate seeds.
Salad with arugula and poached egg
Ingredients:
- Arugula - 30 g
- Salad - 1 handful any mix
- Tomato - 150 g
- Loaf - 40 g
- Chicken eggs - 3 pcs.
- Garlic - 2 teeth.
- Wine vinegar - 0.5 tbsp.
- Vegetable oil - 4 tbsp.
- Sugar - 0.5 tsp.
- Salt - to taste
- Black pepper - to taste
Preparation:
Soak the salad in cold water for 20 minutes and drain in a colander. Place the salad mix on a plate. Distribute arugula evenly on top. Wash the tomato with hot water and cut into small slices. Distribute over salad. Sprinkle a little salt on top. Cut off the crusts from the loaf and cut into small cubes. Heat a frying pan and dry the loaf in it over medium heat, shaking and turning occasionally. At the end, add a chopped clove of garlic and fry the loaf with it for another 30 seconds. Filling. Peel the garlic clove and pass through a press. Pour wine vinegar, vegetable oil, a pinch of sugar, a pinch of salt into a bowl or mug and stir and shake until smooth. Finally, add the garlic and stir again. Pour evenly over salad. Boil a poached egg. Place our croutons, poached eggs on top, sprinkle with black pepper and serve immediately! My testicles shouldn't get cold!
Eggs Benedict
Ingredients:
- Poached eggs - 2 pcs.
- bread - 2 slices.
- Smoked meat
- slicing - 2 slices
- Butter - 5 gr.
- Hollandaise sauce - 2 tbsp. l.
- Salt, pepper - to taste
Preparation:
If the dish is being prepared for breakfast, the poached eggs can be prepared a day or two before. But the hollandaise sauce should be fresh and still warm. Therefore, the algorithm is as follows: Prepare poached eggs. Prepare hollandaise sauce. Lightly fry the bread slices and cover with a very thin layer of butter. Place a thin layer of meat on top of the bread (ham, bacon, ham, sausage) and poached eggs on top of the meat. 6. Top everything with hollandaise sauce.
Italian poached eggs
Ingredients
- 1 tbsp. 5% vinegar
- 2 tsp salt
- 4 chicken eggs
- 4 slices white bread
- 100 g mozzarella cheese
- 1 tomato
- 4 tsp pesto sauce
- salt to taste
Cooking method
Pour water (5–7 cm) into a saucepan, boil, reduce heat, pour in vinegar, add 2 tsp. salt, bring to a gentle boil.
While the water is heating, place a slice of mozzarella cheese and a slice of tomato on each slice of bread and place under the oven broiler to melt the cheese, about 5 minutes.
Break the egg into a bowl. Then carefully tilt the bowl over the pan so that the egg gently “slides out.” Repeat with remaining eggs, one at a time. Cook until the egg whites have curled and become white and firm. The yolks should thicken but remain soft. Cook for a total of 2-3 minutes. Carefully remove the eggs with a slotted spoon and place on a clean towel to absorb excess water.
Place an egg on toasted toast with cheese, top with a spoonful of pesto and salt to taste.
People familiar with this unusual dish have heard that it is not easy to prepare it without chef skills. The instructions on how to cook poached eggs at home take up 2 pages and frighten anyone who decides to learn how to do it. But coping with the task is easier than it seems. All you have to do is choose the ideal cooking method and remember a couple of professional tricks.
What are the methods for boiling eggs without shells?
If you were unable to prepare a dish, this does not mean that the path to cooking is closed. It’s worth trying other simple, quick methods. Moreover, there are many recipes on how to cook a poached egg. Will help:
- an ordinary saucepan in the classic method;
- special overseas plowing machine;
- tight bag, cling film;
- parchment;
- plate, mug, microwave;
- silicone, metal mold.
The first will require certain skills or ordinary luck. It is not always possible to add the required amount of salt and vinegar, swirl the water, and pour the egg into the funnel so that you get an even oval. With other methods, there is no need to monitor the form. The ideal shape of the product will be given by the dishes, film, paper in which it is prepared.
If you have a high-tech sous vide at home, you're in luck. It is unwise to buy an expensive device just for the sake of a dish, but using the one you already have is useful. You won't have to do anything. Heat the sous vide water to 64°C, add one or more eggs and leave for 50 minutes. Afterwards, all that remains is to cool the resulting product in the cold, peel it and serve it as a perfect oval.
How long to cook a poached egg
During the cooking process, the main thing is not to yawn. An egg without a shell sets quickly. There is a risk of missing the moment with a half-baked yolk. To poach an egg with the correct consistency, spend 5 minutes without leaving the pan.
The classic method, like the others, gives only conditional cooking time. It usually takes from 1 to 4 minutes, but due to the size, category of eggs, and water temperature, the time varies. Take better care of your protein status. Once it has completely curled up, the egg can be pulled out.
We cook the poached meat in hot water; there is no need to monitor the heating. If you put the product in a cold place, nothing will work. Wait for small bubbles to appear on the surface of the liquid - harbingers of boiling - and get to work.
How to cook poached eggs: recipe
The classic recipe involves simple things that can be found in everyone's kitchen. All of them are listed in the table below. When using special metal, silicone molds, microwaves, multicookers, sous vide, the set will change accordingly.
Before each method, the egg must be thoroughly washed. Products from the store are tested for salmonella; the risk of infection is low, but it’s worth protecting yourself. Still, the dish does not undergo complete heat treatment. Just water for washing will not be enough. Take a brush, detergent or baking soda and gently scrub the shell to remove all dirt.
While you wash, let the water heat up. This step is not relevant if you cook in a microwave, oven or slow cooker. Add salt and vinegar to the liquid. Wait for it to boil. Dry the egg and break it into a separate container. If you have a mold for boiling eggs without shells, use it.
As soon as the water begins to boil, turn down the heat. A bubbling liquid will not work - it will tear the white and yolk into flakes. Now all that remains is to bathe the raw egg in boiling water and wait the allotted time. Once cooking is complete, be sure to immerse the dish in cold water. This will stop the cooking and keep the yolk runny.
Two ways to cook a poached egg. Tips that make cooking easy.
At first glance, everything is simple, but in the process, cooking may not go according to plan. To avoid confusion, use 5 tricks from professional chefs.
- Take eggs that are as fresh as possible – no older than 3 days. Those that have just been taken from under the chicken have a dense protein, as if covered with an invisible film. It’s not easy to dishevel this one; it definitely won’t fall apart in water. To test freshness, place the egg in cold water. The dietary stuff will remain at the bottom.
- Buy a product in the “extra” category. The yolk of these is large and bright. This will not greatly affect the taste, but the dish will look more impressive.
- When the water boils, set it aside on a cold burner. This manipulation will slightly reduce the temperature of the liquid. It will stop bubbling and will cause less damage to the introduced product. As soon as the whites have set a little, return the pan to the heat.
- Don't skip the salt and vinegar step. These ingredients will increase the density of the water and make heating more even. In addition, in an acidic and salty environment, the protein coagulates faster.
- If you find eggs that are not fresh, break them into a sieve. This way the completely liquid part will drain in advance and will not fall apart into rags during cooking.
As you can see, there is nothing complicated in the process. It’s only those who don’t think to try that fail.
In a saucepan
The secret to cooking poached meat in a pan is simple. It is necessary to heat the water to the described state and spin it so that a funnel forms in the middle. Pour the broken egg into the center and watch for the formation of an oval.
A funnel of water will swirl the liquid protein and prevent it from spreading throughout the entire container. In most cases, for beginners, the egg has a small tail. It is formed due to the fact that the product enters the water too slowly. Pour it in one fell swoop, don’t be afraid, or carefully cut off this tail after cooking.
And one more thing: don’t skimp on the size of the pan. The egg should float freely inside and not touch the walls. If you don’t have a wide vessel, use a tall frying pan.
Poacher for boiling eggs
Such a rare device in Russian kitchens as a plow maker is a small container with holes. It holds 1 chicken egg. It is made of heat-resistant material so that the dishes do not crack in water. In fact, any small molds that are not afraid of high temperatures can act as the missing plower. It is also correct to use a familiar slotted spoon as a replacement for unusual kitchen utensils.
The preparation in this case is not much different. Grease the plow bowl with oil and break an egg into it. Heat the water in a saucepan until just before boiling. Dip the device into the liquid and boil it. The cooking time is no different from the usual method.
After 3-4 minutes, remove the poacher and lower the dish into cold water. The oval will turn out almost perfect - the protein will fray quite a bit.
In film
For this method, you will need cling film for storage or baking, mugs with low walls or small square containers, and the product itself. The film is cut into squares of approximately 20*20 centimeters, placed with the middle on the bottom of the mug in 2 layers. The edges of the polyethylene should rise along the walls.
An egg is poured into the center. The edges of the material are gathered together and rolled so that the product remains enclosed in the film. Meanwhile, the water is heated almost to a boil, and the polyethylene structure is lowered to the bottom of the pan.
Whether the liquid bubbles or not does not matter here. In any case, the dish will not fall apart and will have the correct shape. The only disadvantages of this method are the grooves imprinted from the twisted film, but this does not affect the taste in any way.
In the package
The principle is the same with the package, but it’s easier to get it at home. One of the bottom corners of the bag is placed in a mug. The future poached mixture is poured into this part of the bag, the free edge is twisted and the workpiece is lowered into boiling water. Cooking time in a bag is the same 2-4 minutes.
Even though food wrapped in plastic may look almost perfect, it is not the healthiest option. The film is not designed to withstand high temperatures. When heating the material along with food, the latter can absorb plastic particles and negatively affect the functioning of the body.
If you like this method, take a special baking sleeve. It is thicker, denser than regular storage bags, and the grooves on the protein will be more noticeable. But such food will not cause harm to health.
At home, the bag can also be replaced with parchment. It won’t have time to get wet in a couple of minutes, and it won’t leave particles of polyethylene on the food.
In the microwave
Poaching in the microwave is the easiest and fastest way. You won’t have to bother with boiling water, nor with cooking. It will take a maximum of 1.5 minutes to cook. For the recipe you will need a mug without shiny elements, any small microwave-safe container, an egg, 200 ml of water, salt, and spices to taste.
The process consists of 5 steps.
- Place the mug on the table. Trying not to damage the yolk, break the egg inside.
- With one hand, tilt the container, and with the other, pour in water in a thin stream. Do this as carefully as possible so that the protein retains its original shape and does not fall apart into rags. The liquid must completely cover the product, otherwise it will explode and stain the entire inside of the microwave.
- Season the workpiece. Be sure to add salt, optionally pepper, dill, basil, and other spices.
- Place the mug in the oven at full power. Cooking time takes 1-2 minutes. If you are still unsure of the microwave’s capabilities, open the door and check the semi-finished product every 30 seconds.
- When the protein coagulates, take out the mug. Using a slotted spoon, remove the finished food onto a cold plate or empty the first container of liquid.
In addition to the microwave, it is permissible to use other heating devices such as multi- and double boilers. Here, creating a culinary masterpiece will take more time; you will have to tinker with the technology. But if there is no other option, spending a little more resources is completely justified.
To create poached eggs in a slow cooker or steamer, take a heat-resistant dish the size of an egg or foil. If you found only the last one, cut a piece of 15*15 centimeters, crumple the edges in a circle. You will get a kind of cup.
Place the mold in the bowl of a multicooker or steamer. Pour some water into the bottom of the first one. Break an egg into a mold, add salt and set to boil. Five minutes is usually enough, but as always it is better to monitor the process. Devices have different power levels and may require more or less time. The lid must be closed for the first 2 minutes, then removed - this will prevent the yolk from curdling for a long time.
In silicone form
It is impossible to make a poached egg in a silicone mold without heating devices. Success is guaranteed only if you have an oven, microwave, multi- or double boiler. You will need the same egg, water, spices and the same size molds.
Pour water into the silicone container, not reaching 2 centimeters from the edge. Once the liquid has calmed, carefully crack the egg on top. Add salt, season with other spices to taste and send to cook. In an oven preheated to 150 degrees, it will take about 7-9 minutes to create poached eggs, in a microwave - 1, in a multi- and double boiler - 5.
A poached egg is an egg boiled without the shell in hot water. Its white is quite firm, while the yolk is soft and creamy. However, if you do not follow several important rules, then instead of dense poached meat you will end up with a shapeless mass.
5 Secrets to the Perfect Poached Egg
- Take only fresh eggs. The white of an old egg in hot water will not set around the yolk, but will spread out.
- The egg should be at room temperature.
- To improve protein coagulation, pour a little lemon juice or vinegar into a container of water. It is best to use white vinegar, but apple cider vinegar or regular table vinegar will work as an alternative.
- To prevent damage to the egg, break it into a bowl before transferring it to the cooking container.
- Do not cook more than two or three eggs in one container. First, they can stick to each other. Secondly, due to the large number of eggs in the container, the temperature will decrease, which will affect the cooking time and the final result.
How to cook a poached egg
1. In a saucepan without special tools
thedailymeal.comPour 5-7 cm of water into the pan and heat it up.
The water in the pan should be hot, but not very boiling, with only a few bubbles. In a bubbling liquid, the egg will simply disintegrate.
Add some salt, pepper and vinegar. It is not necessary to use spices at this stage; you can sprinkle them on the finished egg.
Then, using a whisk, make a funnel in the pan: in such a whirlpool, the whites and yolks will not spread. Place the egg in the pan not into the funnel itself, but closer to the wall. If you want the yolk to be very runny, cook the egg for 1.5–2 minutes. To make it thicker, cook for about 4 minutes.
Carefully remove the egg with a slotted spoon, place it on a paper towel folded in several layers and blot lightly.
2. In a saucepan using a bag or cling film
Pour a tablespoon of water into each compartment and carefully place one egg into each compartment. Place in an oven preheated to 200°C for 12–15 minutes. The shorter the cooking time, the more liquid the yolk will be.
5. Microwave
thekitchn.com There are even special molds for preparing poached eggs. However, this can easily be done in a regular mug or bowl with a wide bottom.
Fill it halfway with water, add vinegar and break an egg into it. Cover the mug with a saucer and microwave on full power for a minute. If the egg seems too runny, cook it for another 15 seconds.
6. In a slow cooker
eatsmarter.com You will need silicone or other heat-resistant containers. For example, muffin tins or small glass bowls. Grease them with liquid oil and break one egg at a time. Can be seasoned with spices.
Pour 1-2 cups of hot water into the cavity of the multicooker, install a wire rack and place the ramekins on it. Close the multicooker, set the “Steam” mode and cook the eggs for 2 minutes. Then open the lid and cook for about 2 more minutes.
Bonus: How to Make Breaded Poached Eggs
Ingredients
- 4–5 eggs;
- 100 g breadcrumbs;
- ¼ teaspoon ground black pepper;
- 1–2 cloves of chopped garlic;
- ¼ teaspoon salt;
- 50 g flour;
- vegetable oil - for frying.
Preparation
Pre-boil 3-4 poached eggs in any way convenient for you. In one bowl, beat 1 raw egg. In another bowl, mix breadcrumbs, pepper, garlic and salt. Dredge the poached eggs first in flour, then dip into the bowl with the egg and finally roll in the breadcrumb mixture.
Place the eggs in a frying pan with heated oil. The oil should completely cover the eggs. Fry them for 2-3 minutes on each side until golden brown.
