2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Of all the ways to prepare egg dishes, poached eggs seem to be the most difficult. And the result looks much more refined than a regular scrambled egg - a delicate elastic protein with a creamy yolk inside is good as an independent meal for breakfast or as a component of an original dish.
Opinions about the preparation of this delicacy can be completely different, although in fact everything is not so difficult. Browse for exactly how to cook poached eggs, a recipe with photos that illustrate the process in detail. Then the mysterious dish will not scare you. So let's cook a poached egg.
Classic recipe: what are its secrets?
If you got it right, the egg should be almost perfectly round, with a secure white shell around the creamy yolk. The protein should not spread into untidy fluffy flakes, this indicates that it has mixed with boiling water, which means that the technology has been violated. To ensure success, remember a few secrets. First of all, use only fresh eggs. Fresh protein will be more dense, it does not spread, but gathers around the yolk. This property will allow you to do everything more accurately. The second secret: the water should not boil too violently.
Bubbles in boiling water will destroy the protein pouch and make it untidy. Reduce the heat so that there are just small bubbles in the water. Only when the protein turns white should the fire be increased. The third secret is to add vinegar to the water. But only a little, otherwise the taste of the eggs will deteriorate. With this trick, you will reduce the temperature at which the protein coagulates, which means that you will simplify and speed up the cooking procedure. The classic poached egg recipe allows for this method. Finally, the fourth rule: act as carefully as possible. Break the egg into a cup or ladle, which you then need to slowly lower into the water. So the protein will not fall, but will gradually plunge into boiling water and seize evenly and beautifully. Carefully remove the auxiliary item, leaving the eggs to cook until cooked. Now you know all the secret tricks.
It's time to learn directly the recipe for poached eggs.
Cooking process
Boil water in a saucepan, add some vinegar and reduce heat to low. The surface of the water should be calm and even. Carefully crack the egg into the cup without breaking the yolk. Lower the container into boiling water, tilting it slightly so that water gets on the product. Wait a few seconds for the egg white to turn white. After that, slowly and carefully remove the cup, leaving the egg to float in the water. The recipe for poached eggs involves a very short cooking time - just a few minutes. If you want a liquid yolk, sixty seconds will be enough, for a creamy yolk you can waitabout three minutes. After this time, remove the egg from the water with a slotted spoon and place on a paper towel or napkin. If, during the cooking process, protein strings or flakes are still obtained, they can be cut off. Serve the dish on fresh toast or with green salad.
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