How to cook a poached egg: 4 recipes

A poached egg is very popular among noble strata of the population, and this is not surprising. With proper preparation and original presentation, the dish will conquer even the most sophisticated gourmet. Traditionally, the egg is laid on bread, the yolk is cut, sprinkled with cheese and herbs. However, many add poached to salads, first and second courses. Traditionally, the egg is cooked in a special form - arable land. However, there are cooking options in the pan. Consider the popular recipes for poached eggs.

Poached egg in a pan

1. Prepare a heat-resistant container in which the egg will cook. The pan should not be too deep. The best option - a capacity of 1.5-2 liters. with a height of not more than 10 cm.
2. Pour potable or filtered water into the pan, fill the container 70%. Set the burner to medium power, bring to the appearance of the first bubbles (slight boiling). Tip: Experienced French cooks advise replacing water with high fat milk. Such a simple trick will improve the quality of the finished dish, making a poached egg creamy, tender.
3. Vinegar is used to improve protein clotting. In the end, the egg will take on a beautiful shape, you do not have to collect it with a slotted spoon in parts. Vinegar is added in an amount of 20 ml. for 1 liter water / milk. Tip: if possible, use white vinegar, it will not stain the egg white in an ugly yellowish tint. But if there is no such option, pour in apple, wine or table.
4. As the main component, choose only fresh eggs (recently laid). They have a dense protein that coagulates without vinegar. Decide on the number of servings, cook 1–4 eggs at a time. Tip: Try to cook 1 egg at a time. A larger number interweaves, creating a large lump. The following instruction does not cancel the practical recommendation, but it is for boiling 1–4 eggs.
5. Choose a deep small bowl, soup ladle or flat dish. Break the egg, but do not damage the yolk. In the future, from this capacity the egg will be sent to the water.
   Tip: some housewives prefer to break up the raw materials immediately into boiling water. However, this option is only suitable if you are preparing 1 serving. Try 2 ways to find the right one for yourself.
6. By the time all the preparatory measures were completed, the water was already boiling decently. Reduce the heat or turn off the stove at all so that the liquid cools slightly. Stir her. Tip: you can not send eggs to boiling water (100 degrees). The optimum temperature is 73-80 degrees. If you place the product in a liquid with the highest rate, the dish will turn out tough and tasteless.
7. When the water has partially cooled, create a “funnel” by stirring it with a tablespoon or slotted spoon. Carefully move the egg to the center of the pan, continue to stir in a circle for 20-25 seconds (until the protein solidifies). Tip: if you cook 2–4 eggs at a time, do not stir the water before sending the product inside. Dip the eggs into the liquid one at a time, keeping to the interval of 15-20 seconds.
8. If you follow the rules, a poached egg will be ready in 4-5 minutes. The yolk should be moderately dense and thick, and the protein should be hardened.
9. Remove the eggs with a slotted spoon or a tablespoon. Place in a pan with hot water, pour salt, leave for half a minute. This move must be done in order to eliminate the vinegar taste.
10. After all the manipulations, dip the poached egg in cold water so that it coagulates better. Dry on a cloth, serve to the table. If the edges are torn, give them shape with kitchen scissors.

Poached egg in a slow cooker

1. Modern household appliances are suitable for cooking poached eggs. Pick up special silicone molds in advance. Cupcake slots fit.
2. Pour 600 ml into the cavity of the multicooker. boiling water. Prepare a sieve of a double boiler, install silicone forms in it in the quantity how many portions you will prepare.
3. Break an egg into each compartment, do not salt. Close the appliance lid, set the function "Steamer". Do not allow condensation to get into the eggs, so after a minute of cooking cover the mold with foil.
4. Since each multicooker has its own power, the cooking time varies. On average, a poached egg is cooked for 4 minutes, the report comes from the moment the first bubbles of water appear (the beginning of boiling).
5. After the set time has passed, turn off the device. Open the lid immediately and carefully remove the tacks from the mold. Turn out the silicone baskets by placing the eggs on a plate. Correct the edges with scissors.

Poached egg in the microwave

1. To prepare eggs using a microwave oven, it is recommended to purchase arable land in 2 compartments in advance. However, if this is not possible, use in-depth dishes (glass or ceramic bowls).
2. Put the water to heat, but do not bring to a boil. Turn off the kettle 10 seconds before the end of the procedure. Fill the selected containers with hot water, add a little vinegar (1-2 ml.) In each cell.
3. Break the eggs into the compartments of the mold, set the microwave to maximum power. Send the dishes inside, cook for 45 seconds. After the set time has passed, remove the dish with a slotted spoon.
4. Prepare new dishes. Pour 85 degrees water into it, salt to taste. Place the poached egg in the liquid, let lie for 15 seconds. During this period, the dish is salted, the taste of vinegar is removed.

Poached egg in cling film

1. As a bag for cooking eggs, a dense cling film is used. Cut a piece measuring 20 * 20 cm. Lubricate the part to which the raw materials will be sent with vegetable oil.
2. Place the film in a recessed container (bowl). Break the egg into polyethylene, try not to damage the yolk. If this still happened, change the raw materials with a new one.
3. Wrap the edges of the film to get a sealed bag. It must be the same size as the egg (exclude air). Pour water into the dishes, bring to a boil.
4. Do not twist the funnel, do not pour water into the liquid. Send the egg bags into the cavity, cook for 4-5 minutes. After this period, carefully remove the finished product, unfold, taste.

How to serve a poached egg

1. Traditionally, a poached egg is laid out on a slice of toasted bread in a toaster, then sprinkled with cheese, herbs and chopped olives.
2. Some gourmets pre-grease a fresh loaf with tomato sauce, then place the main ingredient and cut the yolk.
3. In addition, a poached egg is added to salads, vegetable stews. You can boil and fry red beans, then season it with olive oil and send a couple of poached eggs in a bowl.

Poached egg is consumed immediately after cooking. After 1 hour, the dish loses its appeal and taste. Browse popular recipes using cling film or bag, microwave, pan, and ordinary stove. Choose your option by trial and error, bring it to automaticity.

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