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Poached eggs

Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
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For 4 Poacheds eggs, you will need:


  • 4 eggs
  • 2 tablespoons white (spirit) vinegar

Nutritional information:

Whole recipe
Calories
387
19%
Proteins
31g
12%
Carbohydrates
0g
0%
Fats
29g
4%
 Per 100 g 
Calories
143
7%
Proteins
12g
4%
Carbohydrates
0g
0%
Fats
11g
2%
 Per piece 
Calories
96
5%
Proteins
7g
3%
Carbohydrates
0g
0%
Fats
7g
1%
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  • Recipe seen 103,140 times
Rating
  • Already noted 5 times
  • Average note : 2.4/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 37 min.
Resting : 2 hours
Cooking : 3 min.
Start to finish : 2 hours 40 min.
Preservation : Several days in the fridge, in a closed jar.


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How much will it cost?

 For 4 Poacheds eggs : 0.71 €
 Per Poached eggs : 0.18 €

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 Note : These prices are only approximate. Read more...



Step by step recipe:


1
1st important point: Remove 4 eggs from the fridge at least 2 hours in advance, you should use eggs at room temperature for the cooking time indicated below to work.
Poached eggs : Photo of step #1
2
Bring a pan of unsalted water to boil. When boiling, pour in 2 tablespoons white (spirit) vinegar, and reduce heat to a simmer (very very slow boiling).

That is the 2nd important point: your water should not be salted (salt disturbs the cooking of egg white), and simmering, not boiling, because big bubbles boiling produce irregular and ugly poached eggs.

Prepare a bowl of cold water.

Poached eggs : Photo of step #2
3
Break the first egg into a cup.
Poached eggs : Photo of step #3
4
Slip egg smartly into simmering water...
Poached eggs : Photo of step #4
5
...and immediately gather the white around egg yolk to prevent egg spreading out too much.

If you have difficulty doing that, try this tip: with a tablespoon give one or two turn to the pan to make a small vortex in the water, then add egg and the vortex will do the gathering job for you.

Poached eggs : Photo of step #5
6
Leave cook for 2 minutes and 30 seconds (3 minutes maximum). This cooking time is the 3rd important point for a perfect result.
Poached eggs : Photo of step #6
7
After this time, remove egg from hot water and put it immediately into the bowl of cold water to stop the cooking.

Leave it in, and continue with all eggs.

Poached eggs : Photo of step #7
8
With scissors, trim off any irregular lumps and trails of egg white to get as round and even an egg as possible.
Poached eggs : Photo of step #8
9
Then put on a cloth to dry.
Poached eggs : Photo of step #9
10
Do this with all eggs, your soft-boiled eggs are ready.
Poached eggs : Photo of step #10

Remarks:

Poached eggs are use in many recipes, cold or hot, but are always delicious.

If you want to reheat them, put in the microwave for 15 seconds, or leave 3 minutes in a bowl of hot tap water (not boiling).

If you make poached eggs in advance, the day before for example, leave to stand in a bowl of salted cold water in the fridge.

White vinegar is used because wine vinegar would stain the egg red.

Recipes which use it: 2

imageimage
Eggs Benedict Eggs meurette

Source:

Home made.

Last modified on: January 8th 2013

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