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How to make poached eggs
The famous French breakfast – poached eggs. The dish is served with fresh baguette or croutons. Fresh vegetables and sour cream sauce are served as additions. The dish is easy and very quick to prepare. They can be served warm or cold. The popular dish poached eggs is on the menu of many restaurants. If you don't know how to make poached eggs at home, then this step-by-step recipe with photos is for you.
Ingredients
Show ingredients
- chicken eggs – 3 pcs;
- vinegar (9%) – 4 tbsp;
- vegetable oil – ½ tsp;
- salt, pepper, vegetables – to taste and preference.
Preparation
In this recipe, we will consider three variations of making poached eggs.
Prepare the products, washing them with soda under running water beforehand. Prepare three bowls.
In each bowl, break one egg. Do not salt. The yolks should remain intact.
Poached eggs are made very quickly, in a matter of minutes.
First method
We put a small pot, up to one liter, on the stove and pour in water. We heat the water to boiling and immediately turn off the heat or set to the lowest heat. Do not salt the water.
Using a spoon or whisk, swirl the water in the pot so that a vortex is created. The spoon should be kept away from the walls and closer to the center of the pot, this will help create a better vortex.
The prepared egg from the bowl is sent directly into the vortex. In the hot water, the white immediately starts to whiten (cook), and the water in the vortex wraps the white and prevents it from spreading.
The egg cooks literally for two to three minutes. Using a slotted spoon, transfer the egg to a plate.
Second method
We place the same pot with clean water on the stove and bring the liquid to a boil. In the second cooking option, we need the prepared egg in a bowl, vinegar, and clean water in a separate bowl.
The water has boiled, we send a few tablespoons of vinegar into the water. We turn off the heat of the water, as in the first case, we spin the vortex in the pot. While the water is still boiling, the aroma of vinegar evaporates at this moment, and it will not be felt at all in the finished dish.
We send the egg to the center of the vortex. Vinegar enhances the speed of the white coagulating, making the egg more rounded compared to the first option.
If the white slightly spreads, its shape can always be adjusted using scissors, cutting off the excess. Boil for two to three minutes. The finished egg is transferred to a small plate.
Third way to make poached eggs
We lay out food wrap in a cup or bowl. We pour a few drops of vegetable oil onto the wrap and using a silicone brush, we grease the wrap.
We pour the prepared egg into the bowl with the wrap. At this moment, if desired, the egg can be salted and seasoned with pepper.
We fold the food wrap into a ‘bag’, while the egg remains in the middle.
At this time, the water in the pot has already boiled, we turn off the heat, but there is no need to spin the vortex anymore.
We lower the ‘bag’ with the egg into the hot water. Slightly hold it in the air.
We boil for up to three minutes, or to your liking.
We take the boiled egg out of the water and remove the wrap. Thanks to the oil we used to grease the wrap, the egg can be easily extracted.
The third method of making poached eggs is ready, we transfer it to the plate.
Poached eggs are ready. Each variation turned out different in shape, but we achieved the main thing – the yolk did not leak and remained in the middle of the white.
We serve the dish, salt, pepper, and serve on the table.
In cross-section, you can see the density of the yolk in different variations. This, of course, depends on the cooking time.
Choose your favorite method of making poached eggs and cook with pleasure. Bon appétit!
