Poached egg
From Wikipedia, the free encyclopedia
A Poached egg is an egg that has been cooked in very hot but not boiling water, until the egg white has mostly congealed, but the yolk remains soft. A small amount of white vinegar may be added to the water to keep the egg white from spreading out.
The advantage of poached eggs over other types of cooked eggs is that no oil or fat is used to cook them.
Poached eggs are used in Eggs Benedict and Eggs Florentine.
[edit] Preparation
Methods of cooking poached eggs vary considerably. The modern method is to float poached egg cups in boiling water, or to suspend them over a source of steam, and crack eggs into them, one egg per cup. Older methods involved cracking the egg(s) into vortices of boiling water in deep pans, or into shallow frying pans filled with water.
Most chefs, including the famous Delia Smith, seem to agree that the perfect poached egg has a runny yolk, with a hardening crust and no raw white remaining.
[edit] See also
[edit] External links
- Instructions on how to achieve a poached egg as described above
- Photographic comparison of egg poaching methods
