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Poaching eggs is a healthy way to prepare eggs because you don’t need butter and oil. Eggs can be eaten immediately after poaching, added to salads or sandwiches, or used to make eggs Benedict. Properly poached eggs will have a smooth, unbroken yolk perfectly surrounded by a glossy, oval-shaped white. It sounds difficult to create such a perfect egg but it is actually very easy, you don’t even need to use an egg poacher. The following tutorial will help you create an eye-catching poached egg to invite your friends for breakfast!
Use a pan to poach eggs
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Choose the right pan for poaching eggs. Choose a wide pan with a shallow bottom, and one trick to poaching eggs easily without special tools is to slide the eggs into a pan with simmering water available. The pan should hold about 1.5 liters of water or 10cm high water level.
Put water in the pan. Fill about 2/3 of the pan with water and bring to a gentle boil.
- Milk can be substituted for water if you want the eggs to have a richer taste.
If you want to shape the eggs, add 5-10ml of white vinegar to the water. This is not strictly necessary, but will improve the shape of the eggs because vinegar causes the egg whites to solidify.
- Other types of vinegar (such as balsamic, red wine vinegar, apple cider vinegar) work and sometimes make poached eggs taste better, but will affect the color of the eggs.
- Larousse Gastronomique recommends adding 1 tablespoon of vinegar to 1 quart of water. In contrast, chef Michael Romano recommends 1 teaspoon of vinegar per quart of water. [1] X DK Research Source , <i>The Cook’s Book</i>, p. 131, (2005), ISBN 1-74033-454-X
- Lemon juice also helps to shape the eggs but affects the taste of the eggs. Some people recommend adding salt but it interferes with the egg freezing process so it’s best not to use it.
- If vinegar is used, the eggs will taste vinegar. Chef Michael Romano said that in restaurants, poached eggs are often put in another pot of hot water seasoned with salt but no vinegar to add flavor to the eggs and remove the vinegar smell. [1] X DK Research Source , <i>The Cook’s Book</i>, p. 131, (2005), ISBN 1-74033-454-X
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Choose eggs. The fresher the egg, the better the poached egg will be because the white is thick. Therefore, choose eggs as fresh as possible; Freshly laid eggs can be poached without vinegar as it will freeze immediately.
Poach the eggs slowly. For best results, you should poach one egg at a time. Poaching a lot of eggs will make them stick together. If you want to poach many eggs at once, you should only add up to 4 eggs because more will be difficult to calculate the time and difficult to avoid the eggs sticking together. The following instructions are suitable for poaching 1 or 4 eggs at a time.
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Crack an egg into a ramekin mold, small bowl, or ladle. Work gently so as not to affect the shape of the egg. Or you can crack the eggs into a small flat plate to help them slide into the pan of water more easily. Do not break the egg yolk when breaking the egg.
- To avoid the possibility of breaking the eggs when transferring from the bowl or plate to the pan, some people prefer to skip this step and crack the eggs directly into the water. If you want to do so, be careful and only crack one egg at a time. Note that when breaking an egg into a cup without hitting the water directly, it will take time for the egg to return to its shape as a small “cocoon”. You’ll have to try a lot to see what works for you.
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Reduce the heat so that the water boils slightly and turns to simmer. Water just needs to be simmering enough and has a temperature of about 70-80ºC.
- You should not put eggs in boiling water of 100ºC because the eggs will be hard and not tasty.
Stir the boiling water a few times to reduce the temperature before adding the eggs one at a time.
Carefully slide or crack the egg into the center of the pan of water. To keep the egg’s shape, you can make the water move around the egg in a circle.
- Chef Michael Romano recommends the pouring method so that the whites cover the yolks, which should be shaped like this for about 20 seconds or until the whites form. [1] X DK Research Source , <i>The Cook’s Book</i>, p. 131, (2005), ISBN 1-74033-454-X
Wait 3-5 minutes until the eggs are cooked. A mature egg is when the whites form and the yolks begin to thicken.
If you’re poaching a lot of eggs at once, don’t make the water swirl. Place the side of the first bowl close to the surface of the water. Then, quickly gently pour the egg into the water.
- Quickly repeat this operation for the other eggs, each added about 10-15 seconds apart. Make plenty of space in the pan for the eggs. Depending on the size of the pan, you should only poach about 2-3 eggs at a time.
- Carefully remove each egg after it has been cooked for about 3 minutes.
Use a slotted spoon to remove the eggs. Quickly remove each egg from the pan onto a plate, letting the water drain all the way down the pan before removing the eggs. Larousse Gastronomique recommends putting the eggs in cold water and placing them in a towel to drain. Chef Michael Romano recommends putting eggs in boiling salted water for about 30 seconds and then placing them on a dry towel to dry.
- If the edge of the egg is not pretty, you can cut it beautifully with a knife – this is the chef’s secret.
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Move up. Poached eggs should be eaten as soon as they are removed from the water and drained. Eggs cool very quickly and as they cool, they lose their taste.
- Serve with a few slices of crispy toast.
- Serve with baked beans, grilled tomatoes, and sausage.
- Serve up with salad.
- Sandwich in the center of the pita bread.
- Serve with vegetables.
- Enjoy poached eggs with English butterscotch muffins and topped with Bearnaise or Hplandaise sauce, perhaps a little bacon or grilled ham for a side dish.
- Serve as eggs Benedict.
Use an egg poacher
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Apply the steps listed in the method above. However, in the step of adding eggs, you will put the poacher into the pan first. This tool has a hook to hook onto the side of the pan; you just hook it into the pan before you put the eggs in.
Put the eggs in the poacher.
The process is the same as above, then remove the poaching tool when the eggs are cooked. Drain the eggs and serve as described above.
Use a silicone egg poaching cup
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If you have the opportunity to go to a kitchen supply store, buy 1 silicone egg blanching cup or the whole set (a set usually includes the pan and transparent lid). This product is inexpensive and very easy to use.
Put the cup in the pan of water.
Bring the water to a simmer and crack the eggs into a cup.
Cover the pan and simmer for about 8 minutes (at sea level).
Use a knife to separate the edge of the poached egg from the cup and place the cup upside down on the toast.
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Move up.
Poach eggs to eat later
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Although they are advised to eat eggs immediately after poaching, Julia Child and some other chefs like Michael Romano say you can still poach eggs to eat later because you have to be busy cooking for many people.
Poach the eggs as directed above.
Then simply dip the poached eggs in ice water to chill. Place eggs in the refrigerator until they are ready to be enjoyed – eggs stored in the refrigerator will keep for about a day.
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When you need to eat, just put the eggs in boiling salted water and simmer for about 20-30 seconds (not longer than 1 minute) and you can serve immediately. Do not cook the eggs longer than that. That way you can serve poached eggs in the ways listed above.
If the yolk is broken in the water
If the yolk breaks in the water, don’t worry. Simply use a slotted spoon and gently stir the water from the edges of the pan to create a round shape for the eggs. Then just move up as stated above.
If you’ve been stirring carefully but it still doesn’t work and the eggs don’t form, remove the eggs with a slotted spoon (when cooked). Serve eggs with a slice of crispy garlic bread or French toast. Add your favorite seasonings, vegetables, and sauces (like Hplandaise, mayonnaise or Thousand Islands). This will hide the broken egg.
- Leftovers such as spaghetti, kebabs, lobster, beef tongue, meringue, rolls and soups can be served as accompaniments to attract diners’ attention.
- Note: This fire extinguishing method is suitable for 1 egg. With lots of eggs, you can hide them in toast or add to other dishes.
Advice
- You can also poach the eggs in a small nonstick saucepan. Since this saucepan still contains enough water to submerge the eggs, you can poach 2 eggs at once and easily handle them without breaking them.
- The mold used for poaching eggs will help you create a beautiful shape for the eggs. It’s the kind of metal mold that’s available at any kitchen supply store.
- You can purchase nonstick, steel, or microwave-specific poachers for poaching eggs. See the instructions on the tool to do it properly.
- Don’t use too much oil.
- A can of tuna with two lids removed will become a poached mold as a workaround.
Warning
- If the yolk breaks when you crack an egg or when you put it in water, the egg is spoiled. You should remove the egg and use it for another dish if possible; maybe someone will want to eat scrambled eggs.
- Don’t put eggs in 100ºC boiling water! This will affect the taste and texture of the eggs because the boiling water causes the eggs to break. The general rule is to bring the water to a boil then reduce the heat to a simmer (or gently boil) before poaching the eggs.
- Store cooked eggs only when they have been properly prepared.
X
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 75 people, some of whom are anonymous, have edited and improved the article over time.
This article has been viewed 33,349 times.
Poaching eggs is a healthy way to prepare eggs because you don’t need butter and oil. Eggs can be eaten immediately after poaching, added to salads or sandwiches, or used to make eggs Benedict. Properly poached eggs will have a smooth, unbroken yolk perfectly surrounded by a glossy, oval-shaped white. It sounds difficult to create such a perfect egg but it is actually very easy, you do not even need to use an egg poacher. The following tutorial will help you create an eye-catching poached egg to invite your friends for breakfast!
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