If you still do not know how to cook a poached egg and what is its peculiarity, then you have deprived yourself of incredible and very affordable pleasure. This should not go on! Hurry up to get acquainted with this miracle of French cooking.
Material Content:
Poached egg - a small excursion into history
Poached egg is one of the traditional dishes of France. It is a liquid yolk wrapped in soft and tender protein.
The first mention of the dish appeared in the 14th century, when the Hundred Years War was on. If you accurately translate the name from French, then it will sound like "eggs scalded with boiling water." In Russian cooking, there is also some information about a similar dish, but it is called even more prosaic - boiled eggs.
Such an egg can be consumed on its own or used to prepare other dishes.
Classical cooking in a pan with water
It is not at all difficult to cook a poached egg according to a traditional recipe, the main thing is to observe some nuances and everything will work out.
Required Products:
- egg;
- a spoon of vinegar;
- litere of water.
Cooking process:
- We wash the egg well so that there is no dirt on it, break it into a bowl so that it does not spread and the yolk is whole.
- We boil water and reduce the fire - it does not need to boil too much. We introduce vinegar and spin the water with a spoon to form a deep funnel.
- Gently pour the egg into its middle and hold for about 90 seconds. After that, we take out the egg and cut off the excess pieces of protein. The result should be a soft yolk, completely wrapped in a dense, cooked protein.
In cling film
Another cooking method, which is considered easier and almost always obtained the first time.But a heated film with food is not the best combination, so it is still preferable to use the classic version.
Essential Ingredients:
- egg;
- a spoon of vegetable oil;
- litere of water.
Cooking process:
- Take a suitable piece of cling film, coat it with vegetable oil so that the egg does not stick.
- Gently pour in the contents of the egg so that it does not spread, and tie a bag.
- Bring the water to a slight boil, make a low level of heating and lower the prepared bag there for literally 1-2 minutes.
Express method for the microwave
With the advent of various devices, cooking has become much easier, so do not be surprised that you can make a poached egg in the microwave. Moreover, this option is one of the fastest.
Required Products:
- about 200 milliliters of water;
- one egg;
- salt to your taste.
Cooking process:
- Take any small container that is suitable for use in the microwave. It’s good if it’s a special arable land. Gently break the egg into it - it should retain its shape.
- Now the hardest part. Carefully pour water into the container so that it completely covers the contents, but at the same time does not spoil the protein. If you introduce too much liquid, then it will turn into rags. And it is very important not to pour too much otherwise the cooking process will slow down significantly.
- At this point, you can add a little salt or other seasonings to your taste. Then we set the microwave at full power, setting the time for 1-2 minutes, and remove the container with the egg.
- If cooking for the first time, it is advisable to check the condition every 30 seconds. As soon as you see that the protein has hardened, has become saturated white, hold it for another half a minute and turn it off.
- You can get the cooked egg with a slotted spoon or just drain the water.
Adapted version of poached egg for multicooker
To prepare a gourmet breakfast based on French motives, it will turn out in a slow cooker. Indulge in the pleasure of trying this recipe.
Required Products:
- the number of eggs you need;
- two tablespoons of vegetable oil;
- salt to taste.
Cooking process:
- This option will require silicone molds lubricated with a small amount of oil.
- We wash the eggs and break them into forms, but we do it carefully to maintain the shape - the yolk should not spread. Season with salt and spices to your liking.
- We remove the workpieces in the container for steam dishes, turn on the device in the “Steam cooking” mode for five minutes.
- After about three minutes, you need to open the multicooker cover so that the yolk does not harden. We wait until the process is over, we get the eggs from the molds and serve.
It is interesting:fried eggs with bacon - recipe
Egg Benedict and poached: what is the difference?
In simple terms, a poached egg is a component of the Benedict egg, since the second is a dish with a lot of ingredients. In addition to eggs, there is always bread on which everything is served, ham and sauce. This is one example where you can use this method of cooking eggs.
Their similarity is that both are cooked in hot water, without shell. How to make poached, and in what ways we have figured out, and in order to visually see the difference between these two dishes, you need to know the process of making Benedict eggs.
Required Products:
- a spoonful of cold water;
- three yolks and four eggs;
- about 100 grams of oil;
- a spoon of vinegar;
- four toasted toasts and as many slices of ham.
Cooking process:
- First, prepare a special Dutch sauce. The specified amount of cold water is mixed in a bowl with yolks and slightly beat. Now you need to put the container in a water bath and, while continuing to interfere, heat it until it thickens. After, put the butter sliced into squares and melt. Keep until a sufficiently thick mixture is obtained, similar to sauce.
- Now prepare poached eggs.Bring the water to a boil, pour vinegar into it, create a funnel and carefully introduce the egg, previously broken into a bowl. We make the fire smaller, wait about two minutes until the squirrels grab and spread on a plate with a slotted spoon.
- Everything is almost ready, it remains only to file correctly. Put fried slices of bread on the dish (you can make toasts), a slice of fried ham on them, then a poached egg, and finally, pour it all over generously with the prepared sauce.
