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.
187,3293.8/5 for 13 ratings
Last modified on: January 8th 2013
For 4 Poacheds eggs, you will need:
- 1
4 eggs - 2
2 tablespoons white (spirit) vinegar - Total weight: 230 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 37 min. | 2 hours | 3 min. | 2 hours 40 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 2 hours
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.
Stage 2 - 10 min.
Bring a pan of unsalted water to boil. When boiling, pour in 2 tablespoons white (spirit) vinegar, and reduce heat to a simmering water.
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.
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.
Stage 3 - 1 min.
Break the first egg into a cup.
Stage 4 - 1 min.
Slip egg smartly into simmering water...
Stage 5 - 1 min.
...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.
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.
Stage 6 - 3 min.
Leave cook for 2 minutes and 30 seconds (3 minutes maximum). This cooking time is the 3rd important point for a perfect result.
Stage 7 - 1 min.
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.
Leave it in, and continue with all eggs.
Stage 8 - 2 min.
With scissors, trim off any irregular lumps and trails of egg white to get as round and even an egg as possible.
Stage 9 - 1 min.
Then put on a cloth to dry.
Stage 10 - 20 min.
Do this with all eggs, your soft-boiled eggs are ready.
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.
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.
Nutritional information
How much will it cost?
- For 4 Poacheds eggs : 0.59 €
- Per Poached eggs : 0.15 €
Recipes that use this recipe: 5
 |  |  |  |  |
Source
Home made.More recipes?
This recipe uses (among others) | Egg: You can get more informations, or check-out other recipes which use it, for example: New tiramisu, Quiche Bretonne, Scrambled eggs with langoustines and asparagus tips., Pistachio cream, Spinach Omelette, ... All |
| White (spirit) vinegar: You can check-out other recipes which use it, like for example: How to prepare sorrel, Fish petals, vegetables julienne, and beurre blanc, Beurre blanc sauce, How to prepare cabbage, Caesar salad, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.