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(Redirected from Poached eggs)
A 'Poached egg' is an egg that has been cooked by poaching. No oil or fat is used in their preparation and so they are healthier than other methods. Poached eggs are used in Eggs Benedict and Eggs Florentine.
In modern parlance, the term "poached egg" is also applied to a quite different method of preparation, where the egg is suspended in steam (see poached egg (steamed)).
The egg(s) are cracked into boiling water in a deep or shallow pan and simmered until the egg white has mostly congealed, but the yolk remains soft. Most chefs, including Delia Smith, seem to agree that the 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.
A certain amount of practice is necessary to prevent the white of the egg dispersing into the water. One way to help prevent this effect is to add a small amount of white vinegar to the water. It also helps to vigorously stir the water to create a vortex just before dropping the cracked egg into the water. The water should not boil during cooking or this will also tend to dissipate the egg. Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented[1].
Poached eggs are commonly served over toast, however they are used often as additions to Corned beef hash too.
★ List of egg dishes
★ Poached egg (steamed)
★ Instructions on how to achieve a poached egg as described above
★ Photographic comparison of egg poaching methods
★ Video on how to make the perfect poached egg using clingfilm
Poached eggs sprinkled with moccha salt, served on sourdough bread.
A 'Poached egg' is an egg that has been cooked by poaching. No oil or fat is used in their preparation and so they are healthier than other methods. Poached eggs are used in Eggs Benedict and Eggs Florentine.
In modern parlance, the term "poached egg" is also applied to a quite different method of preparation, where the egg is suspended in steam (see poached egg (steamed)).
| Contents |
| Preparation |
| See also |
| External links |
Preparation
The egg(s) are cracked into boiling water in a deep or shallow pan and simmered until the egg white has mostly congealed, but the yolk remains soft. Most chefs, including Delia Smith, seem to agree that the 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.
A certain amount of practice is necessary to prevent the white of the egg dispersing into the water. One way to help prevent this effect is to add a small amount of white vinegar to the water. It also helps to vigorously stir the water to create a vortex just before dropping the cracked egg into the water. The water should not boil during cooking or this will also tend to dissipate the egg. Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented[1].
Poached eggs are commonly served over toast, however they are used often as additions to Corned beef hash too.
See also
★ List of egg dishes
★ Poached egg (steamed)
External links
★ Instructions on how to achieve a poached egg as described above
★ Photographic comparison of egg poaching methods
★ Video on how to make the perfect poached egg using clingfilm
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