QUOTE
They are possibly not as popular as other types of eggs, but this is probably due to the fact that they are slightly tricky to prepare.
A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan.
Use a saucepan or a deep frying pan, which allows you to fill it with about 3 inches of water. The eggs should be covered with water during cooking and the 3 inch depth of water ensures that the eggs will not stick to the pan.
Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.
By using the freshest eggs possible, eggs that are less than four days old, you are more likely to achieve a perfectly poached egg that keep its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.
Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon of vinegar for each pint of water. Bear in mind that the vinegar may slightly flavour the eggs, so do not use too much or a vinegar that is too strong if you are not so keen on a vinegary tasting eggs.
Copyright 2001-2008 helpwithcooking.com
A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs.
Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan.
Use a saucepan or a deep frying pan, which allows you to fill it with about 3 inches of water. The eggs should be covered with water during cooking and the 3 inch depth of water ensures that the eggs will not stick to the pan.
Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.
By using the freshest eggs possible, eggs that are less than four days old, you are more likely to achieve a perfectly poached egg that keep its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly.
Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon of vinegar for each pint of water. Bear in mind that the vinegar may slightly flavour the eggs, so do not use too much or a vinegar that is too strong if you are not so keen on a vinegary tasting eggs.
Copyright 2001-2008 helpwithcooking.com
How to Poach Eggs Successfully Poached eggs are a perennial breakfast favourite. But cooking them just right can be tricky. Here's our best advice.
- Take your freshest eggs out of the fridge (they should be cold)
- Bring at least 5cm of water to the boil, then reduce the temperature to the lowest simmering point possible.
- Add one teaspoon of vinegar or lemon juice to the boiling water.
- Break the egg into a small bowl or saucer.
- Either create a whirlpool or wait for all the tiny bubbles of the side of the pan to disappear before very gently sliding the egg into the water.
- Cook the egg for about 3-4 minutes.
- Lift the egg out with a slotted spoon and drain on a paper towel.
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