Please let us know about it in the comments! If you want to make a bunch of poached eggs for a crowd--say, for making Eggs Benedict for the whole family on Easter Sunday--make them ahead of time. Here's what to do :. Fresh eggs work best for poaching. Their whites hold together better than older eggs. Some people put a little vinegar in the poaching water—the vinegar helps the proteins in the egg whites coagulate.
But the vinegar does affect the taste. I usually skip it. Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer just a few bubbles coming up now and then. Working with the eggs one at a time, crack the egg into a small bowl or cup.
Place the bowl close to the surface of the hot water and gently slip the egg into the water. If you want, use a spoon to push some of the egg whites closer to their yolks, to help them hold together. Add all of the eggs you are poaching to the pan in the same way, keeping some distance between them. Turn off the heat and cover the pan. Set a timer for 4 minutes or count out loud to 60, four times. At this point the egg whites should be completely cooked, while the egg yolks are still runny.
Note that the timing depends on the size of the eggs, the number of eggs in the pot, and if you are cooking at altitude, so adjust accordingly. If you are at altitude, want firmer egg yolks, or are poaching more than 4 eggs at once, you may need to cook them longer. If you try 4 minutes and the eggs are too cooked, reduce the time. Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
One way to help your poached egg whites stay together is to remove some of the thin wispy egg whites before you add your eggs to the hot water. An easy way to do this is with a fine mesh sieve. Using a spoon, begin stirring the water in a large, circular motion like a tornado. Once the tornado is really moving, add the eggs. The motion of the water will wrap the egg white around itself so the egg stays together as it cooks.
Can you poach more than one egg at a time? How do you poach an egg with a poacher? Why do we add vinegar to water when poaching eggs? Advertisement - Continue Reading Below. Yields: 1 serving. Cook Time: 0 hours 3 mins. Total Time: 0 hours 3 mins.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. Took mine out just a bit under 3 min because my water was hotter but it was perfect. Thanks a million for your tips. For the first time my poached eggs came out beautiful, so perfect. Excellent, easy peasey.
Thank you for such a thorough take on this! Thank you for your tutorial I am going to try this morning. Thank you! Worked beautifully thank you!!! How nice! I can perfectly poached eggs! I have always avoided trying to make poached eggs because everyone told me how difficult they are to make properly.
I just made some following your video and they came out perfect! Thanks for a great tutorial! This recipe was perfect! To the point and easy to understand. Thank you. Your videos and instructions are so clear, and so well tested!
Happy to hear you stumbled upon Downshiftology Glenn! Hope you continue to find tons more recipes to try across the website :. Hello and welcome to Downshiftology! Please read my disclosure policy.
Jump to Recipe Jump to Video. Prep Time: 5 mins. Cook Time: 3 mins. Total Time: 8 mins. Servings: 1 egg.
Trans Fat 0 g. Sodium mg. Protein 12 g. Carbohydrate 2 g. Water 2 eggs. Stovetop Method: Fill saucepan with about 3 inches 8 cm of water. Heat until water simmers gently. Break cold egg into small dish or saucer.
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