Recipe: Poached Egg step by step with pictures | Handy.Recipes

Poached Egg

Cooked poached egg

Time to cook: 20 minutes

Total Servings: 4

Nutritional Value

There are different ways to make poached eggs. I suggest the way I like it and it is 100% successful. Secrets to success: The egg should be as fresh as possible. The fresher the egg, the more "grouped" the whites are around the yolk. The egg must be cold (from the refrigerator). The water should not boil (no rapid boiling with bubbles actively rising to the surface). Add 2 tablespoon vinegar and 2 teaspoon salt to the water (for 1 liter) (it will help proteins curdle faster).

Author of the recipe

Ingredients for poached eggs:

  • Chicken egg (from fridge!) - 4 pcs
  • Water - 2 l
  • Vinegar (5%, if 9% vinegar, then 1 tbsp per 1 liter) - 4 tablespoon
  • Salt - 4 teaspoon

How to cook poached eggs step by step with photos

Pour cold water in a saucepan large enough to cook the eggs (the eggs must not touch each other when cooking), add salt and vinegar and bring to the boil. At the first sign of boiling, turn the heat down to minimum. The water should always be kept just below boiling point, no boiling bubbles. Carefully break the egg into a small bowl or mug.

Lower the bowl with the egg, tilting it a little, one-third of the way down into the boiling water and carefully, slowly pour the egg into the water.

The egg will sink a little to the bottom of the pan, white flakes of white will begin to rise to the surface. This is normal; the liquid part of the egg white is beginning to curdle.

After 2 minutes of cooking if the egg is too close to the bottom and there is a risk that it has stuck, put the egg between the egg and the bottom of the pan and carefully separate the egg from the bottom of the pan if it has stuck. Remove spatula.

Cook for four minutes at the most! (The egg white will curdle and the yolk will runny). To prevent the egg from overcooking, we need to stop the cooking process after exactly 4 minutes. To do this, prepare a bowl of very cold water, or better yet, ice water.

Remove the egg from the water with a slotted spoon and cut off any extra white flakes with a knife. Put the egg in ice-cold/very cold water.

Poached eggs can be kept in cold water for an additional 24 hours in the refrigerator.

Nutritional Value:

Whole Dish:
352.6 Calories
27.9 g
24 g
3.3 g
Per Serving:
88.2 Calories
7 g
6 g
0.8 g
15.2 Calories
1.2 g
1 g
0.1 g

Salt, Vinegar, Eggs, Water, appetizers

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