Poached Eggs: The Secret of the Right Point

The poached eggs are done to the delight of many meals, especially at breakfast and in the famous brunches. The trick is in the point of cooking.

Poached Eggs The Secret of the Right Point

Eggs fried, boiled, scrambled or omelette, are the most known ways you can take advantage of this food so nutritious and versatile in the kitchen. The poached eggs have been gaining ground in breakfast and brunch more elaborate. The way of preparation is different from all the others, and the result is a gem soft clear and firm, as it would be on a frying, but without the inconvenience of calorie.

To make the poached eggs is essential to pay attention to the cooking time: if you pass the point you can easily get a boiled egg! Another important tip is to use eggs is very fresh to achieve a greater consistency of the egg whites.

HOW TO MAKE POACHED EGGS?

Pay attention to the steps and the correct time of each step to get the desired result. Then, practice so that each preparation is better than the other.

 

Poached Eggs The Secret of the Right Point 2
– Ingredients –

  • 1.5 liters of water
  • Fresh eggs at room temperature
  • Vinegar (optional)

– Mode of preparation –

  1. To start the preparation of the poached eggs, bring a saucepan of water on to heat. This water may not boil, or it will affect the taste, but it should be well hot at the time of placing the egg.
  2. Use a pot broad and shallow to support 1.5 liters of water and for the egg to slip gently inside.
  3. You can use 1 or 2 teaspoons of vinegar as an ingredient is optional for the case that you want an egg more bright and with better appearance. If this is the case, the egg will be left with the taste of the vinegar, and thus, once ready, place the egg in another pan with very hot water and a little salt for 2 minutes to take the taste of the vinegar and seasoning.
  4. When the water is heated, but not boiled (between 71 and 82 degrees), reduce the heat, break the egg carefully in a small container. It is recommended to make an egg each time. If it happens the yolk from this egg should be used for another recipe, since it would not serve to poach.

Poached Eggs The Secret of the Right Point 3

  1. Use a spoon to stir the water in circles, creating a whirlpool in the centre, and then pour gently the egg in the water.
  2. During the first 10 seconds, go placing the clear on top of the yolk for the egg to get the form. Then, wait 3 to 5 minutes for the egg to cook and the white is fully set, with the yolk thicker.
  3. Then, remove with a slotted spoon and, if you have used vinegar, do the procedure in hot water with salt previously mentioned. Serve then, still hot, accompanied with bread, vegetables, salads or even alone.

TIP 1: If you find it difficult to prepare the poached eggs loose in the pan, you can use containers that give shape to the egg, such as forms of silicon, or an aro for eggs, putting them inside the water before you pour the eggs for the baking. So they will win way more easily.

TIP 2: To make more than one egg at the same time, it is necessary to have more practice, because the process must be agile so that the water does not exceed 100 degrees. Place a maximum of 4 eggs at a time so not to mix.

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