A quick and easy recipe, the poached egg is usually served at breakfast. There are several methods to easily make a poached egg. When you learn how to poach an egg, you have a choice between using the traditional method and the twist technique. One other technique can give conclusive results but with differences in the final presentation of the egg.
Let us remember that the twist technique is not only easier to achieve, but also the fastest to execute for successful poached eggs. To ensure the success of the two methods, make sure you are using the right ingredients.
The traditional technique of poached egg
For this poached egg recipe, use only a pan and a plate ready to receive eggs. First, fill a pot of water with a tablespoon of vinegar. Bring the water to the boil and break each egg in turn.
This technique prevents the egg white scattering in the water thanks to the presence of the white vinegar. Thus, the egg white will automatically cover the egg by taking the appearance of an extremely thin white film. Cooking will take just three minutes. Take care to remove the egg from the boiling water with a spoon or a strainer.
The twist method to poach an egg
For this recipe, you will need plastic wrap food, a little oil and a pan.
The preparation of poached eggs in foil
First, cut out several sheets of plastic film that you will have in each pot. This will prevent the eggs from sticking to the walls of the pot after cooking. Then, crack the shells of the eggs and pour the contents into the pots that will soon become shell replacements. It is advisable to allow sufficient film beyond the edges of the pots so you can remove the poached eggs at the end of cooking. Before adding the eggs, cover the walls of each pot with a little oil using a kitchen brush. As soon as the eggs are inserted, securely attach the end of a wire with food grade plastic and rotate so the egg does not overflow.
Once this is done, boil the water in the pan. Then, use pots according to the capacity of the pan.
The release of eggs
The cooking time of poached eggs in foil will be 3 and a half minutes. Once they are cooked, place the pots on a flat plate and cut the knot of the film flush. Then gently remove the plastic so as not to break the egg. If necessary, use a spoon so the egg does not roll.
With the twist technique, you can use one pot for all the eggs trapped in their plastic wrap and cook on a rotating basis. But in this case, before turning to dive the eggs in a pan of warm water, continue cooking until the release has been made.
Tips for successfully poached egg
A trickle of olive oil will enhance the taste of the poached egg for cooking. For the traditional technique, it is best to use white vinegar and add a few pinches of salt. But above all, we must also ensure the freshness of the eggs. To find out, dip each egg in a bowl of cold water. If it floats, it means that it is not as fresh as it seems to be; if it remains at the bottom of the container it means that it is fresh.
It is strongly recommended not to poach eggs that are not fresh for the simple reason that the white is more likely to coagulate on contact with hot water instead of spreading in the pan, especially when poaching eggs following the classic recipe. In the case of eggs poached in foil, the white may break the mold. Also Read : Floating Islands Recipe