- For this technique, it is preferable to use fresh and temperate eggs.
- The expected result is a regular-shaped egg that is close to its original state. The egg whites must be properly coagulated and the yolk should be almost liquid.
- Two factors allow the coagulation of egg whites: the temperature and acidity of the vinegar.
Best way to Poach an Egg Easily
1. Fill a container with cold water and ice cubes.
2. Bring water to a boil in a sauté pan, skillet or small saucepan.
Note: Allow 2 to 3 inches (6 to 8 cm) for water.
3. Break the egg into a ramekin.
4. When water is boiling, add white vinegar in a ratio of 3 1/2 tbsp of vinegar for 2 pints of water (50ml of vinegar for 1l of water).
Note: Add the vinegar at the last moment because it loses some of its acidity and thus its coagulating power due to evaporation.
5. Slide the broken egg carefully into the simmering water. Avoid dropping the egg from too high. You can use the swirl technique if you want to, but it’s not always necessary. Just create a swirl in the water with a table spoon just before adding the egg. Cook for 2 and a half to 3 mins.
6. Retrieve the egg with a slotted spoon and reserve it in ice water to stop the cooking and rinse off the vinegar.
Note: If you make a lot of poached eggs, add vinegar from time to time.
7. Cut the trimmings of the eggs (the thin white parts that are not well gathered with the rest of the egg.
8. Put on absorbent paper.
Note: If you are to poach eggs to serve hot, keep them not completely cooked and just before you set up the dish, put the eggs in hot water to simmer for a few minutes to finish cooking.
So, don’t you think it’s not so complicated after all to make poached eggs?
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