This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
329 K 3.7/5 (38 reviews)
2 hours 40 min.
Average
0.60 €
4 Poacheds eggs
2 IngredientsLast 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
Times for this recipe
Preparation: 40 min.
Resting: 2 hours
Cooking: 3 min.
All in all: 2 hours 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end 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.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 30 RDI=10 % | 0 | 20 RDI=3 % | 290 RDI=20 % | 1,230 RDI: 20 % |
| Per 100 g | 10 RDI=4 % | 0 | 9 RDI=1 % | 130 RDI=6 % | 530 RDI: 6 % |
| Per piece | 6 RDI=2 % | 0 | 5 RDI=1 % | 70 RDI=4 % | 310 RDI: 4 % |
How much will it cost?
- For 4 Poacheds eggs : 0.60 €
- Per Poached eggs : 0.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 10
Fried bread with leek and poached egg
A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.
62 K4.8 35 min.
Eggs meurette
Eggs meurette or "œufs à la bourguignonne" is a great classic of French cooking, and of Burgundy in particular. It consists of poached eggs on a bed of fondue onions and bacon, served on a slice of fried bread. This is topped with a tasty reduced red wine sauce.
214 K 14.1 1 hour 15 min.
Salad lyonnaise
Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.
40 K 45 min.
Polenta with spinach and soft-poached egg
A "cake" of fried polenta, blanched spinach and a soft-poached egg on top, with a cream, shallot and white-wine sauce poured over just before serving.
84 K5 1 hour 15 min.
Tartine du pêcheur
This is a French twist on that store-cupboard basic, sardines on toast: sardine fillets in oil and sliced spring onion, topped with a poached egg.
60 K4.7 15 min.
This recipe uses (among others)
Egg
Like these other recipes: How to cook hard-boiled eggs properly , Shakshuka, Shiitake eggs, Chestnut Fudge Cupcakes, Vegetable clafoutis, ... See them all 246
White (spirit) vinegar
Like these other recipes: How to prepare corn salad, How to prepare romanesco, Beurre blanc sauce, Fresh pasta dough, Red mixed pickle, ... See them all 18
Other recipes you may also like
Cabbage julienne with ham
A quick recipe: cabbage julienne cooked December 31th 2013238 K 34.1 30 min.
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using. October 13th 2010232 K4.9 30 min.
Plum and hazelnut crumble
Plums and hazelnuts always go really well together, as you'll find in this late-summer crumble. September 15th 202136 K 1 hour 20 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018415 K5 40 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011773 K3.5 8 min.