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this is a simple way to make the perfect poached egg. family approved.
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Signing UpStep 1What do i need to make this perfect poached egg?
eggs,
Tbsp measuring glass,
White vinegar,
Plate,
Bowl,
Wash Cloth(CLEAN),
Wooden spoon,
small pot (medium pot for more than one egg),
toaster,
bread,
water
Tbsp measuring glass,
White vinegar,
Plate,
Bowl,
Wash Cloth(CLEAN),
Wooden spoon,
small pot (medium pot for more than one egg),
toaster,
bread,
water
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To poach an egg you need a lot less water. The egg should not be covered with water at all. A lid causes the top of the egg to be steam cooked. The egg will have a regular shape when done yet the yoke will still be semi liquid. If one is really picky one should acquire poaching rings. Using these rings will enable a perfectly circular poached egg to be cooked. I have not seen poaching rings for quite a few years now but they must be out there somewhere.
An egg is boiled when it is cooked in its shell wether soft or hard (boiled)…
Vinegar is used to prevent to get too many filaments forming from the white of the egg in the boiling water (mafbailey tells you about other methods for the same end). Nonetheless most of the time you end up with an egg with long "strings" of boiled white. Usually after drying the egg in a clean unbleached (!) cloth people usually cut those filaments with a knife for a better presentation such as you see here.
Some people in France poach them with red vinegar because they do add a drop of vinegar on the final dish according to their taste. Myself I don't like even the idea, but a recipe is done to suit the taste of the one who eats the dish !…
Try poached eggs on a spinach dish : cook spinaches in a purée, top it with roasted dices of bacon and croutons roasted with butter (do not add any garlic on these roasts as it will be too strong and ruin the taste of the whole dish) plus one poached egg per person. This makes a cheap family main dish.
When I was a kid it was the only way my mother could have us eat spinach (of course how little "green" she put on our dish it was always too much, there was never enough croutons and bacon, and she had a fierce battle to have our dish cleaned of all food after we gulped our favorite part : bacon, crouton and poached egg … but that's an other story ! …)
This method is the one used by most people, vinegar or not, and is what most folk would mean by the term "poached egg". There are different methods (such as spinning the water and dropping the egg into the centre of the vortex), using a wok to keep the egg in the centre of the pan, using less water on a softer boil to prevent white mess... However, these are all geared towards the same outcome.
A boiled egg is an egg that is boiled in its shell.
Also, the lid is not used in cooking the egg, only to bring the water to a boil.
I agree that "boiled egg" implies the egg AND the shell...
This method looks very good and tasty! I'll definitely ask my husband to prepare them for me!
Thank you!
Otherwise I thought it was a great tutorial. I think I'm going to make a poached egg right now.
Thank you!
Btw. I totally made an two poached eggs after I left that comment. They were delicious. And as far as people saying stuff about poaching rings. I really don't think they're necessary. My eggs came out pretty round.
Thanks
Never having poached eggs before and wanting to try for so many years; you have motivated me to try this as i love poached eggs.
I notice that you use a bowl to carefully deliver the eggs to the pot. Is it ok to have 2 or three eggs in the bowl at the same time? I mean, would that make the eggs cook as a single clump or something? or do you, crack an egg into the bowl, then deliver the egg to the pot and then crack the next egg?
cheers!
I like the bowl trick though, when I tried to make poached eggs it went all funny because i didn't get it close enough to the water when I slipped it in.
What's the vinegar for though?
Which came first: The chicken or the egg?