Poached Eggs
Poaching eggs is a method of boiling them without their shells. Acidifying the water with vinegar speeds up the coagulation of the egg, but also makes the outer layer of egg white harder. The easiest way to prepare an even result is to crack the egg into a tight sieve so that the liquid part of the egg white drains out and then slide the egg very gently into the boiling water. A few seconds after dropping the egg into the water, it is wise to carefully move it with a spoon so that the egg does not stick to the bottom of the cooking pot. In about 3-5 minutes, a poached egg is ready: the egg white has coagulated, but the yolk is liquid and runny. Poached eggs are nice to use in preparing various dishes. They can be served with a salad or put on a sandwich for breakfast.
Preparation time: 10 minutes
Level: Not too difficult
Quantity: for two
Ingredients:
4 eggs
Sea salt and black pepper to season.
Preparation:
- Bring water to a boil in a saucepan or deep pan. The water layer should be at least 6-7 cm thick.
- When the water boils, reduce the heat to low so that boiling is minimal.
- Crack the egg into a fine sieve, let it drain for about ten seconds to remove the most liquid part of the egg white, and carefully slide the egg into the water.
- Do this with all the eggs.
- A few dozen seconds after sliding the eggs into the water, carefully move them with a spoon so that they do not stick to the bottom of the pot or pan.
- The poached eggs will be ready in about 3-5 minutes; remove the eggs from the water with a small sieve or slotted spoon and serve on a bed of lettuce or toast.
Ready!
