How to cook poached egg

Egg poached refers to French cuisine and is traditionally served for breakfast. The difficulty of creating this original dish is that the egg is brewed without the shell, while retaining its shape. The yolk is a creamy consistency, and the tender protein envelops it like flower petals.

Some believe that the poached egg can only be tasted in a restaurant. However, accurately following the rules, every housewife is able to cook this interesting dish.

So, how to cook a poached egg?

The freshness of eggs is the first thing you need to know about when starting a dish. Only the freshest eggs are suitable for cooking, they should be no more than four days, otherwise, when immersed in water, they will spread out. And if the eggs are too fresh, the protein will solidify around the yolk excessively tightly.

If the freshness of eggs can not be determined, you can add a little vinegar (1 tablespoon per 1 liter) to the water, this will help keep the shape. If the egg is not fresh enough, you can boil it for 10 seconds in the shell on a small fire.

The second mandatory rule - water can not be brought to a strong boil, but only until the appearance of small bubbles. During the whole cooking such bubbles should be stored on the bottom and walls of the pan.

To cook an egg poached you need a large enough pot with thick walls and a wide bottom. The dishes should be filled with water for 5-6 centimeters and put on a weak fire. The water is heated until the bubbles appear.

There are two options how to boil an egg poached - to break the egg immediately into the water or first into the bowl, from which it should slide smoothly into the liquid. It is important to check immediately whether the egg has stuck to the bottom of the dishes.

Accuracy during the immersion process is the most important guarantee of success. You can use one cook's cunning - vigorously stir the water and lower the egg into the resulting funnel.

After successfully immersing the egg, you need to cover the dishes with a lid and keep on the fire for a couple of minutes. Then remove the pan from the fire, and for a while leave the egg in the water, optimally for 10 minutes.

The determination of poached eggs is another test of the cook's skill. The ideally prepared dish is characterized by a creamy yolk and a tender, but rather firm protein. The egg should reach this state in about 4 minutes.

If you are sure that the egg is already ready, then it must be taken out of the water with a noise, which is then put on a paper towel for a short time, so that the glasses are superfluous. The correct form of the poached egg is oval, while the yolk is completely enveloped in protein.

To the table, the poached egg should be served immediately, not allowing it to become diluted. If there is a need to prepare a dish in advance, then let the ready eggs lie down in cold water for a certain amount of time, and before serving, warm them up by placing them in hot water.

Talking about how to boil an egg poached, each mistress can share her own preferences. For example, water can be successfully replaced with milk, broth and even wine. The classic recipe does not imply the addition of salt during cooking, as this shines the protein. And yet, salt is sometimes used to improve the taste of eggs.

The choice of dishes using the poached eggs is very diverse. It can not only be served to the table as an independent dish, but also become the basis for other dishes, for example - Benedict eggs, which can also be served for breakfast. Egg poached is great for adding to soups and broths. With it also get a delicious and original sandwich. And the poached egg will harmoniously fit into the salad.

Now you know how to cook poached eggs so that everyone is happy and full, and later asked to repeat this dish. Bon Appetit!