The correct recipe for poached eggs

Of all the cooking methods for egg dishes, the recipe for poached eggs seems to be the most difficult. And the result looks much more refined than the usual scrambled eggs - a delicate elastic protein with a cream yolk inside is good as an independent dish for breakfast or as an ingredient of the original dish. Opinions about the preparation of this delicacy can be completely different, although in reality everything is not so difficult. Look through to find out exactly how to cook poached eggs, a recipe with photos that illustrate the process in detail. Then the mysterious dish will not scare you. So, we are preparing the poached egg.

The recipe is classic: what are his secrets?

If you did it right, the egg should be almost perfectly round, with a reliable protein coat around the cream yolk. Protein should not slip untidy fluffy flakes, this indicates that it mixed with boiling water, which means that the technology was broken. To ensure success, remember a few secrets. First of all, use exclusively fresh eggs. Fresh protein will be more dense, it does not spread, but gathers around the yolk. This property will make it more accurate. The second secret: the water should not boil too violently. Bubbles in boiling water will destroy the protein bag and make it untidy. Reduce the heat so that there are just small bubbles in the water. Only when the protein turns white, the fire should be increased. The third secret - add vinegar to the water. But only a little bit, otherwise the taste of eggs will deteriorate. With this trick, you reduce the temperature at which the protein is curled, and therefore simplify and speed up the procedure. The classic recipe for poached eggs quite admits such a method. Finally, the fourth rule: to act as accurately as possible. Smash the egg in a cup or ladle, which then need to slowly lower into the water. So the protein will not fall, but gradually plunge into boiling water and grab uniformly and beautifully. Gently remove the auxiliary object, leaving the eggs to cook until cooked. Now you know all the secret tricks. It's time to learn directly the recipe for poached eggs.

Cooking process

Boil the water in a saucepan, add a little vinegar and reduce the heat to a minimum. The surface of the water must be calm and level. Gently break the egg into the cup without damaging the yolk. Lower the container into the boiling water, slightly tilting it to get water on the product. Wait a few seconds until the protein turns white. After this, slowly and gently remove the cup, leaving the egg to float in the water. The recipe for poached eggs suggests a very short cooking time - just a few minutes. If you want a liquid yolk, it will be enough and sixty seconds, for a cream yolk, you can wait about three minutes. After this time, remove the egg from the water and put it on a paper towel or napkin. If in the process of preparation still turned out protein filaments or flakes, they can be cut. You can serve the dish on a fresh toast or with a salad of greens.