Add to shopping list. Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low water should still be simmering around the edge. Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool.
Tip egg into water. Cook for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm. Using a slotted spoon, remove egg from water. Skim foam from water. Optional — rotate one more time at around the 1 minute mark to improve the poached egg shape;. Remove — check for doneness by lifting one out with a slotted spoon, and gently probing the yolks and whites. Look for set whites but runny yolk — or cook to your liking! Drain excess water — When cooked, remove with a slotted spoon, then place on paper towels to remove excess water.
The heat will dry the surface within 10 seconds or so, otherwise pat it dry gently. TIP: Do not leave on paper towel for much longer than 1 minute, it may dry out too much and stick. Move to a plate after this time and pat surface dry further if required. For those of you who are interested, here is an explanation for specific directions in the Easy Method.
Or, to Dozer! When buying at the grocery store, choose the carton with the longest shelf date and be sure to strain them. The height the egg falls will also affect the success of your poached eggs.
So I use teacups so you can submerge it in the water then gently roll eggs out onto the base of the pot. Also, the ability to roll the egg out of the teacup helps with shape, essentially taking the place of the motion of the water in the Whirlpool Method covered below. Fridge-cold eggs have tighter whites than room temperature eggs which is why they are easier to separate when cold, but they whip up better into a stiff foam for things like Pavlova when they are at room temperature.
Hence, using fridge-cold eggs helps the poached egg keep its shape rather than disintegrating into a mess when dropped into the water.
As for vinegar flavour, it actually takes quite a lot of vinegar to make the poached eggs taste vinegary. I rarely bother. If you add enough for the eggs to absorb it, this will actually make the whites harder. The speed of the vortex you create has far more of an impact on egg elevation. There is nothing worse than a watery poached egg placed served on toast.
Nobody wants poaching water soaking into their bread!!! So always drain the egg on paper towels or a clean tea towel before serving. Leave it for at least 10 seconds so the residual heat steams the surface dry. This is the classic method whereby water is swirled into a vortex before dropping an egg into the centre. The motion of the water makes the egg wrap around itself as it sets, forming that perfect poached egg shape.
Just for your own interest, many most?? But it takes practice! I am not there yet, I keep destroying one of the eggs. The structure of old eggs is not good enough to withstand this method of cooking. Firstly, strain and place eggs in the teacup, as described above for the Easy Method.
Also bring the water to a boil then lower heat, as described above. Yep, been there, done that! Drop egg into middle of vortex — use teacup to careful drop an egg into the vortex.
Bring the teacup to as close to the water surface as you can, but ensure the lip of the teacup does not touch the water because it will break the spinning motion. Leave to spin — leave the egg alone in the vortex as it slows and eventually stops spinning naturally;.
Lift with slotted spoon and poke to check; and. Drain on paper towels or clean tea towel before serving.
Move it onto a plate. To poach and serve loads of poached eggs, , just cook poached eggs using one of the above methods. Once cooked, simply slide them into a bowl of cold water. Cooked eggs are so dense, they do not absorb any of the water. This is how bistros and cafe prepare for busy weekend brunch service — ie they poach a stack of eggs ahead, then reheat to serve! To reheat, bring a pot of water to the boil, then turn the heat off. Then take 6 to 8 eggs out of the icy water using a slotted spoon, and lower into the pot.
Leave for 30 seconds, then remove and drain on paper towels. Cooked poached eggs can be stored in water in an airtight container for up to 2 days in the fridge, then reheated per the above. Make it extra special by making your own Crusty Artisan Bread — super easy, no kneading required. Eggs Benedict — on English muffins or other bread of choice, topped with a ham, bacon or smoked salmon, a poached egg then Hollandaise Sauce.
This garlic sauteed spinach is perfect for the job. Over asparagus — another classic way to serve poached eggs. Take it over the top with Hollandaise sauce! Think fried rice , curried rice or even my popular mushroom rice.
Or gild the lily and pop one onto a plate of creamy risotto for a flamboyant finishing flourish …. On Caesar salad — add a classy twist to Caesar salad by leaving out the boiled eggs and topping each serving with a poached egg instead;. For a classic French Salad Lyonnaise — a dressed mix of bitter leafy veg and crisped speck lardons, topped with poached egg. On stewed or baked beans — eggs and beans are best mates. Try my homemade Heinz Baked Beans or Southern Baked Beans with Bacon piled over toast, with a poached egg on top for an extra-decadent touch.
With potato rosti — either teamed plain with these crispy potato pancakes or stacked with some added protein smoked fish, crumbled feta, ham , for a lovely European take. After the eggs have finished poaching, just place them in an ice water bath and store them in the fridge for up to 2 days.
Alright, are you feeling confident in your egg poaching skills? To summarize all the information above, this is how to poach an egg:. All comments are moderated before appearing on the site. Thank you for sharing your feedback! This worked perfectly — thanks for the tutorial!
Thanks for the recipe. Took mine out just a bit under 3 min because my water was hotter but it was perfect. Thanks a million for your tips. For the first time my poached eggs came out beautiful, so perfect. Excellent, easy peasey. Thank you for such a thorough take on this! Thank you for your tutorial I am going to try this morning. Thank you! Worked beautifully thank you!!! How nice! I can perfectly poached eggs!
I have always avoided trying to make poached eggs because everyone told me how difficult they are to make properly. I just made some following your video and they came out perfect! Thanks for a great tutorial! This recipe was perfect! To the point and easy to understand. Thank you. Your videos and instructions are so clear, and so well tested! Happy to hear you stumbled upon Downshiftology Glenn! Hope you continue to find tons more recipes to try across the website :.
Hello and welcome to Downshiftology! Please read my disclosure policy. Jump to Recipe Jump to Video. Prep Time: 5 mins. Cook Time: 3 mins. Total Time: 8 mins. Servings: 1 egg. Author: Lisa Bryan. Print Pin Review.
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