29 September, 2017
Poached Eggs, How to make Poached Eggs
Poached Eggs! Where the eggs are cooked in simmering water!
Poaching is something that has scared me and held me back all these years simply because I was worried that the egg will not be called poached but dispersed.
No, I am not joking truly one of the most difficult ways to cook eggs is poaching eggs. Once you master poaching eggs it opens new and exciting options that are endless.
So what is a poached egg?
An egg that is cooked in gently simmering water is a poached egg. A perfectly done poached egg has a soft and runny yolk and with a hardening crust and no raw white remaining.
A poached egg is eaten as it is or it can be used as a topping.
You too can poach an egg perfectly all you need is to follow these tips from BBC Good Food. Of which I followed the first 3 tips and the last 2 tip. But I used a round cookie cutter to poach my egg as the first one dispersed.
The eggs are really fresh.
Add a small dash of vinegar to a pan of steadily simmering water.
Crack eggs individually into a ramekin or cup.
Create a gentle whirlpool in the water to help the egg white wrap around the yolk.
Slowly tip the egg into the water, white first. Leave to cook for three minutes.
Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
Drain onto kitchen paper – nobody wants eggy poaching water making their toast soggy or wilting their salad.
In case you want the yolk a bit less runny cook for a minute more.
The other egg dishes you may want to check out are Bhuna Masala Egg Curry, Anda Bhurji Wraps/ Scrambled Eggs Wrap ~Indian style, Egg Chat.
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