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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.

218,6073.8/5 for 18 ratings

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Last modified on: January 8^th 2013

For 4 Poacheds eggs, you will need:

1 4 eggs
2 2 tablespoons white (spirit) vinegar

Change those ingredients for: 2 Poacheds eggs 4 Poacheds eggs 8 Poacheds eggs 12 Poacheds eggs

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
37 min.	2 hours	3 min.	2 hours 40 min.

Keeping: Several days in the fridge, in a closed jar.

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?

Work this out...

Step by step recipe

Stage 1 - 2 hours

1^st 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 2^nd 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.

Stage 6 - 3 min.

Leave cook for 2 minutes and 30 seconds (3 minutes maximum). This cooking time is the 3^rd 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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
293 Kcal or 1,227 Kj	25 gr	1 gr	21 gr
15 %	10 %	<1 %	3 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
127 Kcal or 532 Kj	11 gr	< 1 gr	9 gr
6 %	4 %	<1 %	1 %

Per piece
Energetic value	Proteins	Carbohydrates	Fats
73 Kcal or 306 Kj	6 gr	< 1 gr	5 gr
4 %	2 %	<1 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 Poacheds eggs : 0.59 €
Per Poached eggs : 0.15 €

Note : These prices are only approximate

Change currency:

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See all recipes that use it

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: Half-cooked chocolate cake with raspberry coulis, Eggs in tomato shells, Leek and tuna loaf, Moist chocolate cake, Mustard baps, ... All
	White (spirit) vinegar: You can check-out other recipes which use it, like for example: Béarnaise sauce, Pickled gherkins, How to prepare corn salad, Fresh pasta dough, Artichoke hearts forestier , ... All

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