Poached eggs are a traditional French dish made from broken eggs that are placed in hot water and boiled in a shellless pouch in constantly boiling water. This cooking method gives you a very soft, creamy yolk wrapped in protein. The most popular use of poached eggs is in sandwiches and salads. Also, the egg can be served as a separate dish, for example, with some kind of sauce.
It is necessary
-
- 4 large chicken eggs,
- frying pan or saucepan,
- spoon-slotted spoon,
- roll of paper towels.
Instructions
Step 1
Use a saucepan or skillet that is the right size (depending on the number of eggs). Put it on the fire and drizzle 2-2.5 cm of boiling water.
Step 2
After a while, you will see tiny bubbles appearing at the bottom of the pan. Then break the egg, bring it as close to boiling water as possible and let it fall. Check immediately for an egg sticking to the bottom of the pot or pan.
Gently nudge it with a spoon. If the egg floats, then everything is fine, if it is still cooked, separate it from the bottom. Do the same with the rest of the eggs.
Step 3
Let the eggs simmer for 1 minute. Next, remove the pan or pot from the heat. Leave the eggs in hot water for 10 minutes for a firm white and soft yolk.
Step 4
Prepare paper towels. Use a slotted spoon to remove the eggs. Hold the egg slotted spoon over a paper towel for a few minutes to absorb the excess water. If the protein has spread, remove the rags with a knife.
Step 5
Serve the eggs right away, until they are dry.
Enjoy your meal.
