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Who exactly knows a lot about eggs are the French. Their famous poached eggs have won the hearts of millions. Everyone can cook this dish. The exact origin of the recipe and its originator is unknown. It is only known that the dish is very popular and is a “visiting card” of French cuisine.
Pashot – Poached eggs (of poš) is translated from French as “eggs scalded with boiling water.” Also, the name of the dish “poached” is associated with the word clutch (send) – pouch. The first name reflects the essence of the recipe. The eggs are indeed dipped in boiling water for a short time.
On the Internet you can find many different articles and videos claiming that poached eggs can only be prepared from very fresh eggs for a day, two … no more. But what about those who do not have access to eggs of such freshness? The eggs we buy in stores can wait for us for a week or even two.
In fact, you can cook a poached egg from an egg even two or three weeks old, the main thing is to know how. In this article, we’ll show you how to cook poached poached in different ways.
Checking the freshness of eggs
Before preparing poached eggs, it is still worth checking the eggs for freshness. This is very easy to do. You will need a bowl of plain water. Dip an egg in water, a fresh egg will sink to the bottom, not fresh will remain on the surface, and an egg of medium freshness will float in the middle. For the preparation of poached eggs, it is better to choose fresh eggs, the protein should fit snugly against the yolk, for cooking it is important that it keeps its shape well.
The classic way of making poached eggs
For the classic cooking method, you only need water and an egg. Bring the water to a boil, then reduce the gas to a minimum and make a funnel with a whisk or spoon, break the egg into the center of the funnel with one sharp and confident movement. The egg will continue to rotate with the water, the white will spin around the yolk and the egg will turn out to be smooth and beautiful. The egg should be boiled for 2 minutes.
If, for some reason, the protein spreads out and you can’t boil it neatly, then you can add half a teaspoon of vinegar to the water. In this case, after boiling, the egg will need to be dipped in cold water to remove the acid.
There is one more trick. Whoever broke an egg at least once knows that dense protein gathers around the yolk, but there is still some amount of completely liquid protein in the egg, which just spoils the whole picture, spreads over the pan and floats like burdocks. To fix this problem, simply strain the egg. Break the egg into the finest sieve, and you will see that some of the protein will drain. Then boil the egg in the classic way. The result will surprise and delight you (calorizer). The egg will turn out to be neat, regular round or oval.
Poached egg in tins
The main disadvantage in the classic method of cooking poached eggs is that you cannot boil several eggs at once in one pan. To solve this problem, we offer you the second method – boiling eggs in tins. Take silicone muffin molds, break eggs one at a time and place them in a pot or pan. Pour in water, cover and cook for two to three minutes after boiling. So you can boil eggs for the whole family at once.
This method also has a minus, eggs are very poorly taken out of the molds, there is a great risk of violating the integrity of the yolk. You can lubricate the silicone mold with oil, but this does not guarantee you a good result. But you can eat directly from the mold, it turns out a soft-boiled egg without a shell. Delicious, fast and simple.
Poached egg in a bag
The third way is almost perfect. Take a few bowls or coffee cups, line them with cling film. It is desirable that the film be dense. Grease the film with oil and gently break the egg without damaging the yolk. Gather the edges of the film into a pouch and tie or curl close to the egg. Simmer in boiling water for a couple of minutes. For this method, you don’t even have to make a funnel in a pot of water.
In this way, you can boil several eggs for the whole family at the same time, the protein will not spread. The eggs are neat and beautiful, they can be laid out on sandwiches and porridge. The main thing is to carefully remove the bag so as not to damage the yolk.
In France, a poached egg is traditionally served with a slice of toasted bread, avocado and cherry tomatoes, complemented with a sauce to taste. You can serve an egg with whole grain bread, crispbreads, any vegetables, supplement porridge or eat just like that, without everything. A poached egg is a great option for a dietary full protein breakfast.