How to cook perfect poached eggs

You can create this in a saucepan, oven, slow cooker and even microwave.

A poached egg is an egg boiled without the shell in hot water. Its white is quite firm, while the yolk is soft and creamy. But if you don’t follow a few fundamental rules, then instead of dense poached meat you will end up with an incomprehensible mass.

5 Secrets to Perfect Poached Eggs

Take only the freshest eggs. The white of an old egg in hot water will not set around the yolk, but will spread out.
The egg must be at room temperature.
To improve protein coagulation, pour a little lemon juice or vinegar into a container of water. It is best to use snow-white vinegar, but apple or ordinary table vinegar is suitable as a candidate.
To prevent damage to the egg, break it into a bowl before transferring it to a container for production.
Do not cook more than 2-3 eggs in one container. Firstly, they can stick to each other. Secondly, due to the huge number of eggs in the container, the temperature will drop, which will affect the production time and the result.

How to cook a poached egg in a saucepan without special equipment

Pour 5–7 cm of water into a saucepan and heat it up. Add a little salt, pepper and vinegar. It is not necessary to use spices at this step; you can sprinkle them on the finished egg.

The water in the pan should be hot, but not very bubbling, with only a small amount of bubbles. In boiling water, the egg will simply disintegrate.

Then, using a whisk, make a funnel in the pan: in such a whirlpool, the whites and yolks will not spill. Place the egg in the pan, not into the funnel itself, but closer to the wall. If you want the yolk to be very watery, cook the egg for 1.5–2 minutes. To make it thicker, cook for about 4 minutes.

Carefully remove the egg with a slotted spoon, place it on a paper towel folded in several layers and blot lightly.

How to cook a poached egg in a pan using a bag or cling film

In this case, the bag or film acts as a shell that holds the yolk and white in place. Therefore, there is no need to add vinegar to a pan of hot water. In addition, this way it is convenient to boil several eggs at once.

Grease the inside of a plastic bag with vegetable, olive or melted butter and place the egg in it. If you use cling film, line a small bowl or mug with it, also grease with oil and place an egg on it.

Twist the bag or film bag tightly, tie it close to the egg and lower it into the pan for 3-4 minutes.

How to cook a poached egg in a saucepan using a poacher

This is the name of a special device like a slotted spoon. There are different plow machines: round and oval, with and without handles.

Cooking in a poacher is very simple. Just grease it with watery oil, pour the egg into it and put it in a pan with water for 3-4 minutes.

How to cook poached eggs in the oven

This method will be needed if you want to create several poached eggs at once. For this, you will need a special muffin pan.

Pour a tablespoon of water into each compartment and carefully place one egg in each. Place in the oven preheated to 200°C for 12–15 minutes. The shorter the cooking time, the more watery the yolk will be.

How to cook a poached egg in the microwave

There are even special molds for making poached eggs in the microwave. But this can simply be created in an ordinary mug or bowl with a wide bottom.

Fill it halfway with water, add vinegar and break an egg into it. Cover the mug with a saucer and microwave on full power for a minute. If the egg seems too watery, cook it for another 15 seconds.

How to cook a poached egg in a slow cooker

Silicone or other heat-resistant containers will be useful for you. For example, muffin tins or small glass bowls. Coat them with watery oil and break one egg at a time. Can be seasoned with spices.

Pour 1-2 cups of hot water into the cavity of the multicooker, install a wire rack and place the ramekins on it. Close the multicooker, set the “Steam” mode and cook the eggs for 2 minutes. Then open the lid and cook for about 2 more minutes.

Prize: how to cook breaded poached eggs

Ingredients

4–5 eggs;
100 g breadcrumbs;
¼ teaspoon ground black pepper;
1–2 cloves of chopped garlic;
¼ teaspoon salt;
50 g flour;
vegetable oil - for frying.

Manufacturing

In advance, boil 3-4 poached eggs using any method that suits you. In one bowl, beat 1 raw egg. In another bowl, mix breadcrumbs, pepper, garlic and salt. First roll the poached eggs in flour, then dip into the bowl with the egg and finally roll in the breadcrumb mixture.

Place the eggs in a frying pan with heated oil. The oil must completely cover the eggs. Fry them for 2-3 minutes on each side until golden brown.

Poached egg

Ingredients

Salt – 1-2 pinches (optional)

31 kcal
10 min.
10 min.

Photo of the finished dish

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Video recipe: Poached egg

Step-by-step recipe with photos and videos

Poached eggs are a common and quite beautiful method of making eggs, which involves boiling the eggs in hot water without the shell. This method of production allows you to cook the eggs very delicately, keeping the white silky and tender and the yolk evenly watery and viscous.

Supplemented with crispy toast, vegetables or the freshest herbs, a poached egg is a necessary and very tasty breakfast or a light snack during the day that can be prepared in a couple of minutes. Now I’ll tell you about the secrets and subtleties, and I’ll also show you several favorite techniques for making this dish. Shall we begin?!

A perfect poached egg comes from the freshest eggs. Therefore, first, check how fresh the eggs you purchased in the store are.

Place a chicken egg in a wide glass of cool, salted water. If the egg immediately sank to the bottom, this is an ideal option. The egg is fresh, its white adheres tightly to the yolk, and you don’t need any additional tricks to get a traditional poached egg of perfect shape.

In this case, we use the most common, “basic” manufacturing method. Carefully crack the egg into a small bowl, being careful not to break the yolk.

Boil about a liter of water. When the water boils, add 1-2 pinches of salt if desired. Then reduce the heat to low so that only small bubbles are created on the bottom of the pan. To make poached eggs, it is enough that the water temperature is 70-80 degrees. Active boiling in this case only harms - the egg, most likely, will simply burst.

Bring the container with the egg very close to the water and in one motion simply tip it into the water.

Record the time and cook the egg for 3.5-5 minutes, depending on the desired degree of readiness. You can check readiness by pressing the yolk with your fingertip. It should be elastic and spring back when pressed. If the yolk is soft, the egg is undercooked. If, on the contrary, the yolk is hard, the egg is overcooked.

Remove the finished poached egg from the water and place it on a napkin or towel for a few seconds to allow the water to drain.

The next method of making poached eggs can be called “win-win” - it is very simple and works all the time. It consists of simply straining the egg before boiling.

During egg storage, part of the white becomes the most watery and separates from the main mass. This part of the protein usually prevents you from making a perfect poached egg. Separate it - and the problem is solved.

Next, the egg can be cooked in the same way as in the previous version - pour into hot water and cook until tender.

The third popular production option is boiling eggs in a plastic bag. This method is more troublesome than the last two, but it can be useful in cases where you need to cook a huge number of eggs at once.

Lubricate the cling film with vegetable oil. Line the bottom of the bowl with film so that the ends of the film hang outside.

Pour in the egg. Gather the ends of the cling film and tie very close to the testicle. Try to leave as little air inside as possible.

Now just place the bag in hot water and boil to the desired degree of doneness.

The poached egg is ready! Bon appetit!

If necessary, the poached egg can be prepared in advance and stored in the refrigerator for 1-2 days in an airtight container or covered with cling film. In this case, before serving, all you have to do is warm up the egg by placing it in warm water for a couple of minutes.

6 Common Methods for Poaching Eggs

You can quickly and easily create a poached egg in a saucepan, oven, slow cooker, and even microwave.

5 Secrets to Perfect Poached Eggs

Take only the freshest eggs. The white of an old egg in hot water will not set around the yolk, but will spread out.
The egg must be at room temperature.
To improve protein coagulation, pour a little lemon juice or vinegar into a container of water. It is best to use snow-white vinegar, but apple or ordinary table vinegar is suitable as a candidate.
To prevent damage to the egg, break it into a bowl before transferring it to a container for production.
Do not cook more than two or three eggs in one container. Firstly, they can stick to each other. Secondly, due to the huge number of eggs in the container, the temperature will drop, which will affect the production time and the end result.

How to cook a poached egg

1. In a saucepan without any special equipment

Pour 5–7 cm of water into a saucepan and heat it up.

The water in the pan should be hot, but not very bubbling, with only a small amount of bubbles. In boiling water, the egg will simply disintegrate.

Add a little salt, pepper and vinegar. It is not necessary to use spices at this step; you can sprinkle them on the finished egg.

Carefully remove the egg with a slotted spoon, place it on a paper towel folded in several layers and blot lightly.

2. In a saucepan using a bag or cling film

Twist the bag or film bag tightly, tie it close to the egg and lower it into the pan for 3-4 minutes.

3. In a saucepan using a tiller

This is the name of a special device like a slotted spoon. There are different plow machines: round and oval, with and without handles.

Cooking in a poacher is very simple. Just grease it with watery oil, pour the egg into it and put it in a pan with water for 3-4 minutes.

4. In the oven

This method will be needed if you want to create several poached eggs at once. For this, you will need a special muffin pan.

5. Microwave

There are even special molds for making poached eggs in the microwave. But this can simply be created in an ordinary mug or bowl with a wide bottom.

Fill it halfway with water, add vinegar and break an egg into it. Cover the mug with a saucer and microwave on full power for a minute. If the egg seems too watery, cook it for another 15 seconds.

6. In a slow cooker

Silicone or other heat-resistant containers will be useful for you. For example, muffin tins or small glass bowls. Coat them with watery oil and break one egg at a time. Can be seasoned with spices.

Prize: how to cook breaded poached eggs

Ingredients

4–5 eggs;
100 g breadcrumbs;
¼ teaspoon ground black pepper;
1–2 cloves of chopped garlic;
¼ teaspoon salt;
50 g flour;
vegetable oil - for frying.

Manufacturing

Place the eggs in a frying pan with heated oil. The oil must completely cover the eggs. Fry them for 2-3 minutes on each side until golden brown.

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Taste of France: dishes with poached eggs

Sewing is perhaps one of the most convenient methods of making eggs: there is no ordinary shell left. Simply crack the egg into a small saucepan of boiling water and add a little vinegar. Before doing this, stir the water with a spoon, forming a funnel (as when stirring sugar in tea), and then break the egg. Do not add salt to the water; the dish will be ready in 2 minutes. As a result, an egg comes out - poached is actually the same as “soft-boiled”, only you won’t need to cool it in cool water to peel it. Having a poached egg for breakfast is an ancient French tradition for a perfect morning meal! And now decorating and complementing dishes with poached eggs is an attribute of sophistication and splendid taste!

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