A poached egg is an egg cooked outside of its shell in simmering water. It’s a tasty way to start the day, but an unpracticed chef can make a mess of the recipe.
Poaching your egg at the perfect temperature could be the key to making yours perfect.
Best temperature to poach an egg
The ideal temperature to poach an egg is typically around 180 to 190°F. Poaching an egg involves gently simmering the egg in water, and maintaining the water at this temperature range helps the egg white coagulate while keeping the yolk runny.
It’s important not to let the water come to a rolling boil, as this can cause the egg white to break apart.
How to poach an egg
- You can achieve the perfect poached egg by bringing a pot of water to a simmer and then adding a small amount of vinegar (optional) to help coagulate the egg white more quickly.
- Crack the egg into a bowl and then gently slide it into the simmering water.
- Poach the egg for about 3 to 4 minutes for a runny yolk, or longer if you prefer a firmer yolk.
- Use a slotted spoon to carefully remove the poached egg from the water.
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Tips for the perfect poached egg
Use fresh water for each poached egg. If you’re poaching multiple eggs, avoid overcrowding the pan, as this can lead to uneven cooking.
Before adding the egg to the water, create a gentle whirlpool in the simmering water by stirring it with a spoon. Drop the egg into the center of the whirlpool. This helps the egg whites wrap around the yolk, giving you a nicely shaped poached egg.
When removing the poached egg from the water, use a slotted spoon to drain excess water. Gently pat the bottom of the spoon on a paper towel to remove any remaining water.
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