A cup of coffee, toast, an egg - an almost perfect picture that you can imagine as a breakfast. A simple boiled egg looks somewhat prosaic, much more noble than a poached egg. That is, the same egg, but boiled without the shell. Such a dish can be easily prepared at home, even in the absence of a special device - poached maker.
It is necessary
- - an egg;
- - salt;
- - water;
- - vinegar, lemon juice or citric acid.
Instructions
Step 1
As a rule, various sources recommend washing bird eggs thoroughly before cooking to avoid contamination of salmonella. In fact, only eggs of domestic chickens need this procedure, and only because the shell is soiled with the products of the bird's vital activity. The egg will be heat treated one way or another, so you don't have to waste time washing clean egg shells from the store.
Step 2
Take a small saucepan and add cold water. Place a saucepan of water on the fire and heat until the water turns white, that is, to the stage of white bubbles.
Step 3
Add a pinch of citric acid or half a teaspoon of vinegar or lemon juice to the water. This measure is necessary for the egg white to curdle faster, not allowing it to "disheveled" in the water. Salt the water.
Step 4
Now, avoiding boiling, that is, reducing the heat under the saucepan, drive the eggs one at a time into a small container, for example, a coffee cup, and then release the egg directly into boiling water, that is, practically lowering the edge of the egg cup into it. At the same time, you need to pour the egg into the water in one fell swoop, not gradually.
Step 5
Cover the saucepan with a lid, preferably transparent, and when the water begins to boil, quickly remove the saucepan from the heat. Leave the eggs in the water without opening the lid for 10 minutes.
Step 6
After the specified time has passed, remove the eggs one at a time using a slotted spoon. Let the water drain and serve breakfast.
