How to Poach Eggs
March 31, 2009 | In: Cooking
Poach An Egg
We’ve all enjoyed eggs most often in our breakfast. Whether fried, hard boiled or poached, they always add variety to our breakfast or brunch.
Eggs are rich in protein and there are various ways to cook them. For the health conscious people, though, poaching an egg is one ideal way to enjoy your breakfast. The trick in poaching an egg is to use just enough water and not oil. The eggs have to be fresh as well because they can poach better.
Now here are the things that you will need for this procedure.
- A wide saucepan or frying pan
- Fresh eggs possibly less than four days old
- Water
- White vinegar
- Draining spoon or any wide spoon
- Kitchen paper
- Timer
Fill your saucepan or frying pan with water about an inch high and place the pan over medium heat. You can add a dash of vinegar to the water for better results. As the water heats, you will observe the formation of tiny bubbles in the base of the pan.
As you see this, it’s time to break your eggs into the water. Do it gently as much as possible so the yolks are centered. Allow the egg to simmer slightly for one minute making sure not to cover the pan. It’s best to have a timer to make sure that you’re following the right time.
After one minute, take the pan away from the heat and leave the eggs in the hot water. During this time, you time it for about 10 minutes. This is just the right time to achieve a perfect poached egg with a creamy yolk.
When your 10 minutes is up, remove the egg immediately from the pan using a wide spoon. A draining spoon is best so that water is removed right away. You can also use kitchen paper to absorb excess water from the egg.
A poached egg should be served right away because it can get cold easily. You wouldn’t want a cold egg for breakfast, would you?
There are other options in poaching an egg. You can use a tuna tin can, egg rings, mason jar rings and plastic wrap. For the tin can, make sure to open the top and bottom parts. Put this on the pan and drop your egg inside the ring. Let the egg settle there as the water starts to simmer and then remove the pan from the heat. The idea behind using the tin can and rings is to make the egg in a perfect circular shape.
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