How To Poach Eggs Food
PERFECT POACHED EGGS
A simple, straightforward, foolproof recipe that works every time!
Provided by Sherrid555
Time 7m
Yield Serves 1
Number Of Ingredients 2
Steps:
- Fill a large pan with water, add a splash of malt vinegar and bring it to the boil
- While the water's boiling, crack each egg into a ramekin - this makes it much easier to get them in quickly
- Once boiling, use a whisk to swirl the water round quickly, tip both eggs in, set your timer to 2 minutes and leave well alone! Remove the eggs with a slotted spoon and serve...
HOW TO POACH EGGS PERFECTLY
Steps:
- Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg (or two, or three!) into a small cup.
- With a spoon, begin stirring the boiling water in a large, circular motion.
- When the water is swirling like a tornado, add the ;eggs. The swirling water will help the egg white wrap around itself as it cooks.
- Cook for about 2 1/2 to 3 minutes.
- Using a slotted spoon, remove the egg (or eggs) to a plate.
PERFECT POACHED EGGS
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
- TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
- Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
- Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
- Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.
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- Boil Water. Use a nonstick skillet and bring about 2 inches of water to a boil. Step 2: Add Vinegar.
- Add Vinegar. Next, add a little vinegar. This keeps the whites from spreading too thin. It also adds a little seasoning. Then, reduce to a simmer.
- Prep the Eggs. Get small bowls ready for your eggs; this way the eggs will keep their shape and you'll be able to cook them all at the same time.
- Slip the Eggs Into the Water. Now, slip the eggs into the water one at a time. Work your way around the pan clockwise, so you know which eggs are done first.
- Cover the Pan and Use Gentle Heat. Cover the pan and turn off the heat. The key to poaching is a gentle heat that will give your eggs a firm white and a loose yolk.
- Time to Serve. In just 4 minutes, the eggs will be delicate and delicious — ready to serve. Carefully scoop them out of the pan, drain them and transfer them to serving plates.
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Cuisine FrenchTotal Time 15 minsCategory BreakfastCalories 572 per serving
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Cuisine FrenchTotal Time 15 minsCategory BreakfastCalories 572 per serving
- Put a large pot of water on the stove and bring it to a simmer. It's ok if it boils, you'll just need to let the water cool a little before starting.
- Once you see bubbles forming on the bottom of the pot and rising to the surface in a stream your good to go.
- Give the simmering pot of water a gentle stir in one large circular motion, then gently crack your eggs into the water. You don't need to use a special dish, as long as the eggs are fresh and you can crack the eggs quickly and without making a mess.
- You'll see the egg white start to pull together and coagulate as it sets in the hot water. Cook the egg for at least 2 minutes.
HOW TO POACH AN EGG | ALLRECIPES
From allrecipes.com
Estimated Reading Time 2 mins
- Use the freshest eggs. Egg whites turn runny with age, so the fresher the egg, the firmer the whites. Make sure to check the date on the carton before you buy.
- Use a ramekin. Crack each egg into a small ramekin or glass bowl. You will be able to see and remove any bits of shell, and if the yolk ends up getting cracked, you can dispose of the egg without dirtying your poaching water.
- Add a splash of vinegar. Vinegar in the poaching water helps keep the whites together; it firms up the proteins on the outer surface of the egg, making the egg rounder and the white less wispy.
- Don't drop the egg into boiling water. Dropping a raw egg into boiling water is the recipe for scrambled egg soup. Get the water hot by bringing it to a boil over high heat, THEN lower the heat until the water is just barely simmering.
- Set the timer. It doesn't take long to poach an egg. Cook for 2-3 minutes for soft yolks and about 4 minutes for medium to firm yolks. For hard cooked eggs, bump the cook time up to 5 minutes.
- Dry before serving. Remove the eggs from the poaching water with a slotted spoon so the water can drain off. Then, blot the bottom of the spoon onto a clean kitchen towel to remove any remaining water.
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- Fill a saucepan with enough cold water to easily cover eggs. Add vinegar. Bring to a rapid boil over medium-high heat.
- While water is heating crack eggs into individual small bowls or cups; one egg per cup (see notes on cooking multipule eggs at once). If preparing poached eggs in advance, prepare a medium bowl with an ice water bath and reserve, cold.
- Once the water comes to a low boil reduce your heat to maintain a sloid rolling simmer. Take a clean whisk and whisk teh water to create a whirlpool.
- Working quickly, so as not to lose the spin of the water, gently slip eggs into the water, one at a time. Cook to desired doneness.
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