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Poach an Egg
Why Poach an Egg?
You could fry or boil or scramble your egg, but you could also poach it! But why would you poach it when the other methods are so much easier!?
Here are some reasons why you should poach your eggs instead:
- No extra saturated fat that you do get when you scramble or fry your egg making it Healthier to poach your eggs.
- The yolk on properly poached eggs is unbelievably wet and delicate, almost like delicious golden sauce when you break it!
- If you follow the below method you get a traditionally poached egg that looks so appetising and neat.
- Impress your girlfriend or boyfriend by making something that is considered very hard to do.
- 1 Egg, Must be fresh (5 days old max)
- 1 tablespoon White Wine Vinegar, Cider vinegar is fine, even red wine or Balsamic Vinegar provide beautiful extra flavour
- 1 Pinch Salt
- 1 Pinch Pepper, Preferrably Cracked Black
- Start boiling your water in any old pan (the wider the pan the better in this case but it isn't the be all...)
- Crack your egg into a ramekin (this makes it easier to pour into the water without hiccups but also helps set the eggs shape set).
- Add the vinegar to the boiling water. (If you do choose balsamic it will change the colour of your egg!)
- You don't want the water to be bubbling or boiling over as this will impair the shape of the egg. If must be steaming and when a few bubbles are forming at the bottom of the pan then it's ready! Now take a whisk or spoon and stir the water gently, but so that it makes a little vortex in the middle of the water.
- Quickly tip the egg into the centre of the little vortex, and leave it to begin firming up. After 10 seconds it will look mostly white. Turn the heat off now, but leave the egg in.
- Leave the egg for a total of 1.5 minutes and remove with a slotted spoon when firm. If when you take the egg out of the pan it is too wobbly and unstable, gently drop it back in for 20 more seconds, but BE CAREFUL it only takes an extra few seconds for it to over cook and the yolk to go hard!
- Serve on toast, then sprinkle the salt and cracked pepper over the yolk. DONE!
Prepare in Advance
Get a bowl of ice water ready then take the egg straight out of the pan and drop it into the ice water to cool instantly. If you place the water and egg into the fridge, it will keep for 2 days, you can then reheat in boiling water for 30 seconds and have ready made poached eggs for breakfast (or add it to vegetable soup, any fish dish and many other traditional recipes).
Coming over the next few weeks (goes with this recipe):
- Perfect traditional Hollandaise Sauce
- Traditional Eggs Benedict and variations
- (English) Muffin Recipe
Hope you enjoy!
(For a Medium sized Egg)
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Protein 6 g||12%|
|Cholesterol 185 mg||62%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|