Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them. Turn off the heat and cover the pan. Set a timer for 4 minutes or count out loud to 60, four times. At this point the egg whites should be completely cooked, while the egg yolks are still runny.
Note that the timing depends on the size of the eggs, the number of eggs in the pot, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, want firmer egg yolks, or are poaching more than 4 eggs at once, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time. Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve. One way to help your poached egg whites stay together is to remove some of the thin wispy egg whites before you add your eggs to the hot water.
An easy way to do this is with a fine mesh sieve. Place the raw egg into a fine mesh sieve over a bowl. The very thin egg whites will drain out through the sieve. Then gently ease the raw egg into your pot of simmering hot water. Notice how there is much less stray egg whites with this method? Turn off the heat and cover the pot or just lower the heat to low , and cook for 4 minutes until the whites are cooked through.
You may need to add more time if cooking at altitude or poaching more than 4 eggs at once. Remove from the pot with a slotted spoon. If you don't want to futz around with trying to keep the eggs from spreading or bumping into each other, the easiest way to make poached eggs is with an egg poacher. The "poacher" is actually coddling the eggs, not truly poaching them, but if what you want is an egg with a cooked white and runny yolk, this is an easy way to do it.
To use an egg poaching pan, remove the cups from the pan that you intend to use. Put a drop or so of olive oil in each of the egg cups you are using and spread around. The cups are stick-free, but the oil helps.
Crack the eggs into the egg cups, one egg per cup. Total Time: 0 hours 3 mins. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg or two, or three! With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a tornado, add the eggs.
The swirling water will help the egg white wrap around itself as it cooks. Using a slotted spoon, remove the egg or eggs to a plate. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.
As it turns out, you have to add quite a bit of vinegar to have any vinegar taste transfer to the egg. Well, this is true. This does help to create a more spherical shape as the egg white wraps around itself.
Well, that liquidy white is what creates all those white wispies. The is because as the egg falls in the water, the yolk sinks first and the white trails behind. You can still make poached eggs in a more shallow pot, but the shape will be flatter — similar to a fried egg. Ramekin: Most say to crack the egg first into a ramekin, then pour the egg into the water. This truly is the 1 most important factor in determining the success of your poached eggs.
Fresh eggs have firmer whites, less liquidy whites and just hold their spherical shape better. I prefer a 3 minute poached egg. And if you plan to poach a batch of eggs ahead of time and reheat later, just keep in mind that reheating may firm up the eggs a little more as well.
After the eggs have finished poaching, just place them in an ice water bath and store them in the fridge for up to 2 days.
Alright, are you feeling confident in your egg poaching skills? To summarize all the information above, this is how to poach an egg:. All comments are moderated before appearing on the site. Thank you for sharing your feedback! This video was super simple to follow and my first time try was a success!! My poached eggs were pretty and tasted great, were perfectly cooked. Thank you! This worked perfectly — thanks for the tutorial! Thanks for the recipe.
Took mine out just a bit under 3 min because my water was hotter but it was perfect. Thanks a million for your tips. For the first time my poached eggs came out beautiful, so perfect. Excellent, easy peasey. Thank you for such a thorough take on this! Thank you for your tutorial I am going to try this morning. Worked beautifully thank you!!! The egg will also burst or explode if the cooking time or heat is too excessive.
Cover the dish securely with a plastic food wrap. Realizing that different microwave wattages and cooking at different altitudes will affect the cooking time, it will be necessary to experiment in order to achieve the best results, allowing a little longer or a little less time for the desired hardness.
When cooking only one egg, as a general rule for average elevations of 1, feet, set the desired time around 40 seconds at a medium cooking power for the first stage of cooking. A time of 40 seconds for a medium size egg and 45 seconds for a large egg will usually give it a soft consistency.
After cooking the egg for the first phase, allow it to remain covered in the cup, in the microwave for 15 seconds or so and reset the microwave for 10 to 15 seconds at a medium power level.
Cooking the egg in two phases allows the egg to cook slowly, moving from a soft poached egg to a hard poached egg if desired by adding a few more seconds and letting it stand slightly longer either between or after the cooking phases. If the egg yolk or white explodes, reduce the time for the phase causing the reaction.
Also, consider cooking the egg in three phases, each one with a decreased amount of time to succeed with a perfect result.
Achieving the desired results can be accomplished by doing some testing and watching the egg during the final cooking stage. Since all microwaves differ in cooking power and corresponding temperatures, test the results several different ways to determine which is best for the desired results or hardness. Poached Egg Reviews.
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