How to cook a poached egg at home? TOP 4 recipes with photos. Tips and secrets of chefs. Video recipes.
Poached egg is a French egg dish traditionally served for breakfast. The peculiarity of its preparation is that delicate protein petals envelop the soft and creamy yolk. It is easy to get such a consistency of eggs if you know the subtleties, tips and secrets of experienced chefs. In this article, we offer a classic poached egg recipe and other interesting ways to prepare it. And we will also clearly show video recipes on how to cook the perfect poached egg.
Chefs tips and secrets
- The main rule is that the eggs must be fresh, then the protein will not disperse and turn into rags, but will cover the yolk in a bag. If it is not possible to take eggs from under the chicken, then separate the fluid part of the protein. To do this, break the egg over a strainer through which the excess will pass, and use the rest for cooking.
- To make the dish not only satisfying, but also beautiful, take the largest eggs.
- The egg should be at room temperature.
- When boiling eggs, the water should not boil too much. This will damage the yolk.
- Poached eggs are always prepared without shells.
- The density of the yolk depends on the cooking time. If you boil an egg for 3 minutes, the yolk will turn out to be soft and creamy, 5 minutes - denser, longer than 7 minutes - you will get a hard-boiled egg. But the traditional poached egg is where the yolk spreads when the protein is pierced with a fork.
- Add not only salt to boiling water, but also lemon juice or white vinegar. They provide the most important thing in the dish - they help coagulate the protein so that it envelops the yolk better. White vinegar is best, but apple cider vinegar or regular table vinegar is an alternative.
- To avoid damaging the egg, first break it into a bowl and then transfer it to a cooking container.
- Do not cook more than 2-3 eggs in one container. They will stick to each other, and due to the large number of eggs, the temperature will drop, which will negatively affect the final result.
- Poached eggs are consumed on their own or used as a basis for various dishes, for example, eggs Benedict. Also, poached eggs are added to soup or broth, complement spaghetti or vegetable salads, sandwiches and sandwiches are made with it.
Poached eggs - a classic recipe
Poached eggs boiled in hot water without shell. Their taste is very delicate, creamy and soft. Every chef can cook them if you follow the instructions below.
- Caloric content per 100 g - 59 kcal.
- Servings - 1
- Cooking time - 5 minutes
Ingredients:
- Eggs - 1 pc.
- Water - 1 l
- Table vinegar or white vinegar - 3 tablespoons
- Salt - 0.5 tsp
Cooking poached eggs according to the classic recipe:
- Wash the eggs, dry with a paper towel, break the shells and gently release the contents into a small bowl.
- Boil water in a wide saucepan, salt to taste, pour in vinegar and stir. Turn the heat on until the water boils slowly.
- Dip a large spoon or whisk into boiling water and stir in a circular motion to form a funnel in the middle.
- At this moment, immediately release the egg into the formed funnel. Thanks to her movement, the white will envelop the yolk.
- Wait 1 minute so that the white does not begin to envelop the yolk and stir gently so that the egg does not stick to the bottom.
- Boil the eggs for no more than 2-3 minutes to get a creamy yolk.
- Remove them with a slotted spoon and lightly press on the yolk with your finger to determine the density.
- Transfer the poached eggs to a container of cold water to rinse off the vinegar.
- Put the finished poached egg on a plate and carefully cut off the uneven edges of the egg white with culinary scissors.
3 ways to make poached eggs
Many housewives are afraid to pour a raw egg into a pot of hot water, while they want to feast on poached. There is a solution. You can quickly and easily make a poached egg using a variety of kitchen utensils.
Poached eggs in the microwave
Use the microwave to prepare a gourmet breakfast of delicious poached eggs. It is much faster and easier than cooking it on the stove.
Ingredients:
- Eggs - 1 pc.
- Water - 120 ml
- Salt to taste
- Ground black pepper - to taste
Cooking poached eggs in the microwave:
- Pour water into a suitable mug or microwave safe cup.
- Carefully break the shell so as not to damage the yolk and release the egg into this mug of water.
- The egg must be completely submerged in water. Top up with water if necessary so that the egg is covered with water.
- Place the cup in the microwave, cover, close the door and cook a poached egg at 850 kW for 1 minute.
- Take out the egg and look at it. The white should be hard and the yolk runny. If the protein is runny, return the egg to the microwave and cook for another 15 seconds. Then check the egg again.
- Remove the poached poached with a slotted spoon and place it on a plate. Season with salt and pepper to taste.
Poached eggs in a bag
A poached egg can be cooked using regular plastic wrap or a bag, which will definitely prevent the protein from spreading over the pan. This does not require any skill.
Ingredients:
- Eggs - 1 pc.
- Vegetable oil - 1 tsp
- Salt to taste
- Ground black pepper - to taste
- A small bag or piece of cling film
Cooking poached eggs in a bag:
- Cover a small bowl with a bag and grease it with vegetable oil.
- Carefully break the egg so as not to damage the yolk and pour the contents into a bag.
- Gather the ends of the bag and tie them as close to the egg as possible.
- Pour water into a saucepan, bring to a boil and screw the heat so that there is no strong boiling.
- Dip an egg in a bag into boiling water so that it is completely covered.
- Boil the poached for 3 minutes and remove the egg from the water.
- Cut the bag and remove the finished egg.
- Season with salt and pepper to taste.
Poached in silicone molds
For the preparation of poached eggs, special poached makers are sold in supermarkets. But if there are no such containers, then ordinary silicone molds for baking muffins or muffins will do.
Ingredients:
- Eggs - 1 pc.
- Salt to taste
- Olive oil - 0.5 tsp
- Table vinegar - 1 tsp
- Water - 1 l
- Silicone muffin cups - 1 pc.
Cooking poached eggs in silicone molds:
- Grease silicone molds with olive oil.
- Gently break the egg so that the yolk remains intact, and pour into the prepared mold. Salt it and cover with a silicone lid.
- Pour water into a saucepan, put it on fire and boil.
- Reduce heat to low, pour in the vinegar and send the egg dish into the pan. Make sure that the water does not overflow into the container with the egg.
- Cook the poached poached in silicone molds for 5 minutes.
- Remove the egg tray from the water, leave to cool for 1 minute and remove the lid.
- Turn the mold over and remove the egg.
