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Ingredients

Adjust Servings:
4 eggs
2 l water
4 tsp salt
4 tbsp vinegar, 5%
Poached Eggs

Poached Eggs

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegetarian
Cuisine:
  • 25
  • Serves 4
  • Medium

Ingredients

  • 4 eggs

  • 2 l water

  • 4 tsp salt

  • 4 tbsp vinegar, 5%

Directions

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Honestly speaking, my poached eggs used to be a failure. But I have always liked their “festiveness” and the combination of the texture and the flavor of a runny yolk and a soft white. I used do cook them in a plastic wrap, but that method wasn’t very suitable for me. So I was looking for a method that would work for me. I tried pretty much everything: swirled whirlpools, increased the amount of salt, slipped eggs in bubbles – nothing worked. But then I found this recipe and finally managed to poach eggs perfectly without fuss. Besides, it is useful to know that poached eggs can be cooked beforehand and kept in the fridge.

I recommend you try this recipe to treat your loved ones with poached eggs with different sauces in different dishes.

Tips:

  • Eggs should me fresh. The fresher an egg is, the better shape it has.
  • Eggs should be cold, right from the fridge.
  • Water shouldn’t boil, that means that there should be no bubbles coming to the surface.
  • Add 2 tsp vinegar 5% and 2 tsp salt in 1 l water. It helps whites to quickly set.
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Steps

1
Done

In a pot, big enough for eggs not to be close to each other, pour cold water, add salt, vinegar and bring to a boil. Reduce to simmer; keep water temperature just below the boiling point without any bubbles throughout the cooking process.

2
Done

Carefully crack an egg into a mug or a small bowl.

3
Done

Place the bowl close to the surface of the hot water and gently slip the egg into the water.

4
Done

The egg will sink to the bottom; white curds will try to come up to the surface. It means that the egg white has started to set.

5
Done

If 2 min after slipping you see that the egg is too close to the bottom and it may have stuck, lift it with a spatula.

6
Done

Cook for no more than 4 min for set whites and runny yolks.

7
Done

In order not to overcook the egg, you should prepare a bowl with cold or better ice water.

8
Done

Remove the egg with a slotted spoon, cut off any excess white curds.

9
Done

Transfer the egg to cold/ice water.

How to serve:

Before serving, place the egg in boiling water for 30 sec.

How to keep:

Poached eggs can be kept in cold water in the fridge for 24 h.

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Baerlauchcremesuppe – Wild Garlic Creamy Soup
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Pasta with Chicken Fillet in Creamy Blue Cheese Sauce

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