A poached egg is a French cuisine dish that is notable for the fact that the eggs are boiled in water without the shell. During cooking, the protein envelops the yolk, preventing it from spreading. Poached eggs can be used to make sandwiches; they are often added to salads and broths. How to cook a poached egg according to the rules?
Ingredients for poached eggs
To prepare this French dish, you need the following ingredients: water, an egg, white vinegar and salt.
The water needs to be heated, salt to taste and pour in 2 teaspoons of vinegar. The egg must be carefully broken into a small cup, in no case damaging the yolk, otherwise the dish will not work.
Cooking secrets
The eggs should be the freshest, only in this case the protein will not turn into rags, but will envelop the yolk. It is better to give preference to large eggs. Vinegar promotes coagulation of the protein, as a result, it gently envelops the yolk.
The egg should be dipped in boiling, but not boiling water. First, you need to mix it with a whisk to form a funnel. It is in the funnel that you need to lower the egg.
To obtain a creamy yolk consistency, 2-3 minutes are enough, after which the egg can be removed with a slotted spoon.
How else can you make a poached egg?
If you do not want to experiment with pouring a raw egg into boiling water, you can use cling film, previously oiled with olive oil. Place the cling film in a bowl, break the egg into it and tie it gently. After that, a kind of bag can be safely lowered into water and cooked for 4-5 minutes.
