Poached eggs, proven cooking methods. Poached egg (41 photos): The best ways to cook a poached egg

What to cook for breakfast

poached egg how to cook

5 minutes

140 kcal

5 /5 (1 )

If in England they traditionally cook oatmeal for breakfast, then in France - a poached egg. This is the original method of cooking eggs without shells. At the same time, the protein acquires a delicate homogeneous structure, and the yolk remains moderately liquid and creamy.

Boiled eggs in a pouch in a more familiar way are often difficult to peel. This is where poach comes to the rescue. Such an egg can be an independent breakfast dish or an addition to vegetable salads and toasts. And it can also serve as a kind of sauce for pasta.

A poached egg is very easy to prepare. This is easy for my 12 year old daughter. There are two ways to do this: dip the egg directly into water or boil it in cling film. How to do this and how much to cook a poached egg in a film or in water, I will tell you in the recipe.

Try to take fresh eggs for poached, then the protein will keep its shape better. To test freshness, dip an egg into a container of water. A fresh egg will immediately fall to the bottom, and a stale one will stand up with a blunt end up or begin to float. You can also shake the egg. Fresh is tightly attached to the shell, and stale will hang out inside.
If you drain the egg through a skimmer or a large sieve before cooking, then it will not need to be cleaned of “rags”.
To get the correct shape of the egg, you need to add a little vinegar to the water.. This will not affect the taste of the egg in any way, but it will help the protein to gather more densely around the yolk.
During cooking, the water should not boil too much.. It should languish, and small bubbles will come from the bottom.
The degree of poached preparation is checked by lightly pressing on the yolk. When cooked properly, it will spring back. If the yolk is soft, then it is undercooked, and if it is hard, it means it is overcooked.

Did you know? When going on a picnic to hot springs, the Japanese often take eggs with them, which are cooked on the spot. The springs always maintain the ideal temperature for poaching - 60 °.

How to boil a poached egg at home

Kitchen tools: a small saucepan, a small bowl, a slotted spoon, a spoon.

List of Ingredients

Step by step cooking

Pour water into a saucepan and bring it to a boil over high heat. I have a 1.5 liter saucepan for this. This is enough to boil several eggs in a row.
We reduce the fire to the very minimum and wait for the water to stop bubbling and bubbling strongly. If desired, add a little salt.
We take a small bowl or a small cup and break an egg into it. Do this carefully so as not to damage the yolk.

If there is any doubt about the freshness of the egg, then pour it into a slotted spoon or sieve. Don't worry that all the protein will escape. Only the liquefied part will leave. Over time, the protein gradually loses its density and becomes watery. From this, when cooking, peculiar tatters appear, which then have to be removed.
With a spoon, stir the water clockwise and create a funnel.
Take the container with the egg and in one quick movement pour it into the center of the funnel.
We wait 2.5 minutes and take out the finished poached with a slotted spoon. About the same time it will take to cook in the shell.

Such a poached cake turns out to be slightly flattened and fits perfectly on toast. It turns out a wonderful analogue. If you need an egg shape, then add a couple of tablespoons of vinegar to the water after boiling.

cooking options

How to cook a poached egg in the microwave

For many, the microwave has already become an indispensable assistant, especially for preparing quick breakfasts. For me personally, until recently, she had one drawback - you can’t boil eggs in it. They just explode there. But progress does not stand still, and I learned how to cook poached eggs in it.

Poached egg in cling film

An egg cooked in this way is neatly shaped and resembles a bag or manti. To do this, you need a piece of cling film and a teaspoon of vegetable or olive oil. You can also boil a poached egg in a bag. This method is also convenient because you can cook several poached at the same time, as well as embellish the taste of the egg with your favorite spices.

Bring water to a boil in a saucepan or small saucepan and reduce heat.
While the water boils, cut off the film and put it in a bowl or wide cup. Pour the oil and smear it on the surface of the film with a brush.

If this is not done, then it will be difficult to separate the egg from the film.
Break the egg and pour it on the film. You can sprinkle the oil with pepper, a mixture of herbs or other spices before this.
We collect the film in the form of a bag, wrap it up and tie it. We try to remove all the air from the bag, then the egg will turn out to be a neat shape.
We send the egg to a pan with boiling water for 2.5-3 minutes.
We take it out with a slotted spoon and free it from the film.

If you like, then you can pour a little grated cheese on the film with butter before pouring the egg.

What to serve with

There are no special rules for serving poached eggs. It depends on taste preferences and imagination. I offer several options that you can modify at your discretion:

Video recipe: how to cook a poached egg

Watch the original way to cook scrambled eggs for breakfast in the video, which shows how to cook a poached egg.

How to cook perfect poached eggs? 2 Ways [Male Cooking]

Poached eggs are a very effective dish. It can be served with vegetables or meat, make bruschettas or just sandwiches. But poached eggs don't always turn out the way we intended them to. In this issue of Men's Cooking, see how to make poached eggs.

How to boil a poached egg? Method number 1.
Put a pot of water on the burner and wait for the water to boil. As soon as bubbles appear, lift the pan, wait until they disappear and put it back. Break the chicken egg into a small bowl so that the yolk remains intact. Take a whisk, make a funnel in the pan and quickly pour the egg into the very middle. Make sure the yolk stays liquid. Wait about three minutes and scoop out the egg with a spoon or spatula. Delicious poached egg is ready! If you didn’t manage to cook a poached egg in the first way, there is a second one.

How to boil a poached egg? Method number 2.
For this method, you will need a small bowl, cling film and olive oil. Cut off a large piece of cling film, cover the bowl and make a hole for the poached egg. Brush a hole with olive oil and crack an egg into it. You can add spices and seasonings to it. Now wrap the film and dip in boiling water. Hold for three minutes and the poached egg is ready! The poached egg in the film turns out even and cool!

"Men's Cooking" is a channel for real men who are not afraid to stand at the grill or stove.

Here you will learn about the most delicious and simple dishes that can be easily repeated at home or in nature. We invite cooks from Moscow cafes and restaurants to our channel to learn more about delicious food. You will find here a variety of recipes - meat, pies, soups and much more.

Now it is not necessary to keep a cookbook, because there is a channel "Men's Cooking". Subscribe to watch hot recipes every Monday and Thursday!

Poached eggs have long proven themselves only from the best sides. They can be used as a self-sufficient dish, a component of a complex composition, the basis for the sauce. True, many people trying to cook a product at home often have noticeable difficulties with this.

To learn how to do everything right, you need not only to figure out how much to keep the main component in boiling water, but also to get acquainted with a number of nuances. There are several ways to prepare a poached egg. Each of them has its own advantages and disadvantages.

Comparing the old and modern approaches

There are two basic methods you can try to get started. Their main advantage (though only potential) is the use of additional devices. They are designed to facilitate the cooking process and get a neat result.

The old method. It was he who gave the name to the “poached” method, which is translated from French as “in the pocket”. We take a sheet of parchment measuring 20 by 20 cm and coat it on one side with butter. We spread the workpiece, oiled side up, in a bowl of a suitable size so that the edges of the parchment are free. We break the egg into the resulting bag and fasten the edges of the structure so that the contents do not leak out. We lower the product into boiling water, wait 3.5 minutes and take out the contents.

Tip: In the case of cooking poached eggs, it is necessary to strictly observe how much time is allotted for processing the ingredient in a particular case. For many years, experienced chefs have been experimenting in this direction for a reason - they have proposed the optimal timing, depending on the specifics of the approach and the physical properties of the tools used.

modern method. One of the variations of the old approach using more modern material. The approach is the same, up to lubricating the surface with oil, but you need to keep the product in boiling water for 4 minutes and 20 seconds. In this case, the structure should not lie on the bottom.

In the first case, even after a long practice it is difficult to get an ideal result. The protein will spread inside the structure, so the shape of the finished product will be specific. If you cook eggs in this way, then only to show your knowledge of the historical foundations of the process. In the second, again, you have to perform additional steps, but most likely the product will still stick to the material and it will have to be torn off very carefully.

Cooking eggs using a poacher

Not so long ago, the so-called plowing or hedgehogs appeared on the market for cookware. In appearance, these are the most ordinary skimmers, usually made of plastic, shaped like an egg. They are designed to simplify the process of preparing the component according to the poach method at home as much as possible.

The manipulation looks like this:

My device, dry, grease with softened butter.
We break an egg into it, lower the product into boiling water. You need to cook it for 3.5 minutes.
We take out the product very carefully, checking if it has stuck to the bottom of the tool.

This exposure option is much simpler than the previous ones, but still not ideal. Even if you do everything right and gain the necessary dexterity, it is far from always possible to get a beautiful and neat egg without tatters.

The simplest and most natural approach

Despite the simplicity of the approach, it is he who is considered the best option for both beginners and advanced chefs. To weld the product according to all the rules, you need to perform the following manipulations:

We boil water in a large saucepan, after which we reduce the heat to a minimum, and add a couple of drops of vinegar to the liquid.
Break the egg into a small sieve, this will get rid of the liquid part of the protein. Then pour the product into the water in one quick but gentle movement so that the yolk does not leak out.
You can make a funnel in the water with a spoon, then the protein will have time to grab before it sinks to the bottom of the container.
You need to cook the product for 3.5 minutes, then you get the poached effect.

The result is really close to ideal. The liquid protein is strained so there is virtually no flake, and the vinegar makes the alkaline taste of the water more neutral. Vinegar is better to take wine or rice, then it will be completely invisible. It is noteworthy that such blanks can be placed in cold water and put in the refrigerator, in which case they will retain their original appearance for a couple of days. Before serving, they only need to be held in hot water for no more than 30 seconds.

Advantages of the high-tech method

This approach is used by housewives very rarely, because. requires special devices capable of providing water with a stable temperature within 64ºС. In this case, the egg in the shell is simply lowered into the prepared apparatus and removed after 50 minutes.

The result is really perfect poached, but given the fact how much time you have to spend on it, the method does not always justify itself. True, a large number of products are produced in one approach, and the final product can be stored for up to several days. It turns out that the option is applicable only in professional kitchens. All attempts to adapt the technique to ordinary cuisine end in failure, even with a suitable thermometer and a very advanced stove.

What do you need to know to get the perfect result?

To cook a high-quality, aesthetically attractive and tasty poached egg, you need not only to have the listed skills, but also take into account the following factors:

No matter how much the product is boiled, it can only be truly ideal when using the freshest eggs. The protein of old or slightly stale products keeps its shape worse. To prepare a poached dish, only those specimens are suitable that, when laid out in a container of water, lie on their side and do not rise with their blunt side.
The dish will be full and beautiful if you use eggs of the "Extra" category with a bright and large yolk.
It is recommended to lower the elements not into bubbling, but slightly boiling water at the stage of bubbles appearing on the walls.
Do not use too much water if you need to cook no more than a couple of eggs. Yes, and 2-3 drops of vinegar will be enough.
There will be much less flakes if you first decant the liquid protein with a sieve. But this approach will not work on stale products, the situation will only become more complicated.

You will have to spend a little effort and be patient if you want to learn how to cook a delicacy really well. But the efforts will surely justify themselves when you don’t have to spend a lot of time preparing breakfast, an original sauce, or you just want to surprise your guests.

For several posts now, we have been boiling eggs in the shell. This post will be about how to boil eggs without shells. Such eggs are called poached. And the process of boiling eggs without shell is called poaching.

Poached eggs are very tasty. To weld them correctly, you need to understand the technical issues.

This time I turned not only to Harold McGee, but also to Julia Child, Jacques Pepin, Le Cordon Bleu Culinary Academy and, finally, Wayne Gisslen.

It is more difficult to boil a poached egg correctly than a hard-boiled, soft-boiled or bagged egg. The process is complicated by the fact that we boil an egg without a shell. And our goal is to get an egg that keeps its shape at the exit. What is a poached egg? This is an egg that has been boiled without the shell and forms its own "skin" by coagulating the protein. Such an egg is dipped into a saucepan with slightly boiling water and boiled for 3-5 minutes. As a result, the protein will be cooked, but will remain tender, and the yolk will be liquid and hot. This is essentially. But how to achieve such a result in practice?

The sloppy protein problem
As I said, we want to get a neat round egg as a result. But often, when poached eggs are boiled, we get unattractive "rags" of protein. They are absolutely edible, but unpresentable. I think many of you have already tried poached eggs and know what we are talking about. If not, then the photo below will explain everything to you.
What to do?

Use very fresh high quality eggs.
The water should not boil strongly, but only slightly boil.
Add vinegar to water
Add salt to water.

The first two statements are undeniable. I have already explained about the relationship between protein elasticity and egg age, and the importance of a gentle boil.

But the last two are not so simple. The authors disagree. Julia Child and Jacques Pepan do not salt the water, but add vinegar. Giesslin and Le Cordon Bleu salt and add vinegar, just like the chef in the video I'll show you later.
And what will our chemist McGee tell us on this subject?

He considers adding vinegar and salt to be ineffective methods. Although they speed up the coagulation of the egg, they also lead to tatters. In addition, an unattractive torn film appears on the protein.
At the same time, Pepan does not use salt, explaining that salt leads to the opposite effect and thins the protein.

McGee offers an interesting non-traditional way to solve the problem. Break the egg into a bowl and then lift it up with a slotted spoon. Thus, the excessively liquid part of the protein will drain.

Another interesting way is suggested by Julia Child. Namely, dip the eggs in low-boiling water for 8-10 seconds before breaking them.

Giesslin only adds vinegar and salt if the eggs are not very fresh. And he suggests not to add either one or the other if the eggs are fresh, since the protein is less tender and shiny due to salt and vinegar.

I feel that experiments cannot be avoided. But first, I will tell you how to cook a poached egg after all.

Pour water into a saucepan. Pepan recommends 1.5 liters of water for 6 eggs . Although it seems to me that this is not enough. The bottom line is that the eggs should not be crowded, and should be deep enough.

Let the water boil. But! It should not boil, but only slightly boil.

If you add vinegar and salt, then this must be done before pouring in the eggs. Pepan recommends 1/4 cup per 1.5 liters of water, and Julia Child 1 teaspoon per 500 ml of water.

You can pour the eggs directly into the water by keeping it as close to the water as possible. A more convenient way is to break each egg into a separate bowl, and then carefully pour it out of the bowl into the water.

Try to pour the eggs one after the other so that they boil the same way in the same time.

When you have lowered all the eggs, stir the surface of the water with a spoon so that the eggs also move a little and do not stick to the bottom of the pan.
On average, a poached egg takes 4 minutes to cook.

Test for doneness by removing the egg from the water and pressing it with your finger. (You can clearly see how to do it in the video). The protein should be cooked, and the yolk should remain liquid.

Once the egg is done, transfer it to a bowl of ice water to rinse off the vinegar and stop the cooking.

To give the eggs a neater look, cut off the dangling bits with a knife or scissors.

It will turn out so beautiful:

If you are going to serve the eggs later, you can leave them in cold water, or take them out of the water and refrigerate them.
If you want to heat them up again, dip them in hot water for 30-60 seconds.

And now let's watch a video recorded by The Culinary Institute of America to make it clearer. Since it is in English, I am translating important points that have not been said before for those who do not know the language.

The cook also insists on a low boil and a temperature of 70-80 degrees Celsius. . We see very small bubbles in the pan. For greater persuasiveness, you can use a thermometer. For half a liter of water, the author uses 30 ml of vinegar and 1 tsp. salt.
The author uses the "funnel" technique for better protein coagulation. He creates a funnel in the water with a spoon, immediately lowers the egg into the water. I was told that the Funnel is done just in order to eliminate the extra lumps right away, then the eggs turn out to be more even at the exit.

The pot he uses holds 4 eggs. He immediately removes excess protein with a spoon with holes. In the process of cooking, carefully pry the eggs with a spoon so that they do not stick to the bottom.

The egg is ready when it starts to float.

So, we got acquainted with the theory, looked at the photos and videos. Now some of my personal practice.

I boiled eggs three times.

My eggs were pretty fresh. Used all three times eggs from one box.

Experiment #1
The first time I decided to do without vinegar and salt.

I heated the water to 80 degrees. And to such bubbles.

I reduced the heat to 2k (9 is my maximum), and carefully lowered the eggs. They immediately went down. There were almost no rags.

I did not lower it into cold water, since there was no need to wash off the vinegar.

Result: almost perfectly even eggs, very tender and tasty.

Experiment #2

In the same water where the first eggs were cooked, I added vinegar (4 tablespoons) and salt (1.tsp).
The water was already boiling a little more.

Result deplorable - solid rags, the eggs are like this:

The taste of protein is not very pleasant.

Since, nevertheless, I violated the conditions a little by sending the eggs into the same water as the first ones, in the morning I conducted a third experiment. Also, I think I overdid the vinegar.

Experiment #3

Like the first time, I brought the water up to 80 degrees. Reduced the fire to 2k. Added 1 tsp. vinegar, and half a teaspoon of salt.
The result is already better, but the first time was still better. Although the result of the first time confuses me. It seems to me that ideally, a poached egg should be rounder. That is, it looks like a soft-boiled egg without a shell. Mine is more like boiled eggs.

Pay attention to the torn film on the squirrel in the third option. McGee warns about this effect of salt. And by the way, in the first case, the protein is smooth and shiny.

For a complete picture, it would also be necessary to boil eggs with vinegar and salt, but I can no longer see them :)

But I think now you can experiment on your own, and gradually achieve the ideal option for you. As you can see, perfect poached eggs are no easy task. But the main thing is that in this post you will find the basics.

I will continue to boil eggs without salt and vinegar, and achieve that very ideal shape. I will definitely share the results!

Information taken from books:
- Le Cordon Bleu Cuisine Foundations by LE CORDON BLEU.
- McGee on Food and Cooking An Encyclopedia of Kitchen Science, History and Culture, Harold McGee
- Mastering the Art of French Cooking, Julia Child
-Complete Techniques, Jacque Pepin
- Essentials of Professional Cooking, Wayne Gisslen

A poached egg is the perfect option for a delicious and nutritious breakfast. It is served with bacon and herbs, on fresh toast with garlic and cheese. Its main secret is a properly cooked yolk. It should be hot, not fresh, when cut, it should flow to the surface.

Cooking methods

Depending on the skill level of the chef, there are two ways to prepare breakfast.

First way

You can quickly boil an egg without a shell immediately in water, as professional chefs do. To do this, you will need the following products and ingredients:

Two raw chicken eggs;
A liter of boiling water;
A pinch of salt;
A teaspoon of vinegar;
Skimmer;
A saucepan or bowl with a wide bottom;
Tablespoon.

Step-by-step instruction

1. Put the water to boil over high heat. As soon as the water begins to boil, reduce the boiling power.
2. Season boiling water with salt and vinegar (optional).
3. With the help of circular movements of the spoon, make a small whirlpool in a saucepan with boiling water.

4. Pour an egg into the center of the whirlpool. To do this, it is gently hit on the side of the shell, opening it above the epicenter of the whirlpool.

5. Using a tablespoon, collect the edges of the egg into a single whole. With a spoon, you need to slightly direct the formed egg threads to the center, which try to blur in different directions. It is important not to touch the protein too much, so as not to accidentally hook the yolk and break its integrity.
6. As soon as the water with the beaten egg boils, set the timer for 90 seconds.
7. When the timer goes off, the poach is removed from the boiling water with a slotted spoon. It is necessary to hold the finished dish over the plate for a few seconds to drain excess water.

Second way

An easier way to poach is to use additional equipment. With it, pouring an egg into boiling water with one ball becomes easier.

Equipment and products

Pot with boiling water;
A pinch of salt;
Tablespoon;
bowl;
Skimmer;
Chicken eggs.

Step-by-step instruction

1. Boiled water is stirred with a spoon, making a whirlpool.
2. A pinch of salt is thrown into boiling water, the fire is reduced to a minimum.
Advice. Using this option, try not to pour in the vinegar. The egg will form anyway due to the use of the bowl.
3. A raw egg is broken with a sharp knife over a bowl. It is necessary to hit with a knife in the floor of the force, so as not to break the yolk.

4. Having tilted the bowl over the epicenter of the whirlpool, the egg is poured out.
5. The blurry edges of the protein are also collected towards the center with a spoon.
6. The egg is boiled for one and a half to two minutes.
7. Remove from the water with a slotted spoon, let the water drain.

How to apply

A hot egg, boiled without the shell, acquires a pliable texture. The protein turns out soft and silky, the yolk acquires a caramel consistency and stretches a little.
To make poached an addition to a healthy and nutritious breakfast, it is served with toast grated with a clove of garlic (on a day off when you don’t have to go anywhere and the smell will not interfere with communication). A piece of cheese and herbs are placed on top of the toast. Poached on the greens. You can cut the protein so that the yolk flows onto the toast.

According to Wikipedia, a poached egg is a traditional French breakfast dish made from broken poached eggs. You will learn a detailed description of the "poached" method in detail from the article itself. With this method of preparation, a soft, creamy yolk is obtained, wrapped in protein petals.

Some cooks add poached eggs to soup or broth. Now the topic of “poached” has been touched upon, so it would be fair to give the word its definition. Poached - an egg boiled in a bag and carefully peeled so that the yolk does not spread.

Crispy poached egg - learn a delicious way to cook at home

This cooking method is chosen by people who appreciate the delicate taste of simple eggs and are able to appreciate the way the cooking process itself.

The secret to making a crispy poached egg

The main secret is that the eggs must be fresh, and the water must never boil.

We collect 2 liters of water in a saucepan and pour 100 ml of vinegar, turn on the stove to maximum and bring to a boil. Then reduce the heat to medium, the temperature of the water should be 92 degrees C, as if the water is about to boil.

2. The egg must be taken out of the refrigerator in advance or placed in warm water for 2 minutes (to warm up), otherwise it will simply crack.

An important secret is to take the egg out of the water and use a spoon to lower it into the pan for exactly 10 seconds. Then we take it out and put it on a towel.

4. In the middle of the whirlpool, break the egg and let it boil and slowly spin for only 3 minutes.

5. After exactly 3 minutes, we take out the egg with a spoon and lower it into a bowl of cold water.

6. We will do the same with the second egg. There should be two eggs.

7. We put the pan on medium heat to heat it up. Prepare three plates. In the first plate - a little flour, in the second - a raw egg, in the third - breadcrumbs in crumbs.

8. Put a pinch of salt in the egg and beat a little.

9. Cut off the extra parts from the poached egg.

10. Roll the poached eggs first in flour.

11. Then dip into a raw egg.

12. And sprinkle with breadcrumbs.

13. These are the intermediate blanks.

14. Heat a piece of butter in a pan and wait until it melts.

15. Dip a poached egg into the oil.

16. Fry on both sides until golden brown.

17. Transfer to a napkin so that the fat is absorbed.

18. Crispy poached egg is ready.

You can eat it as an independent dish or add vegetables and herbs. Excellent snack.

How to cook a poached egg in the microwave

Now you will have the opportunity to learn how to prepare breakfast or a snack with the participation of the poached culinary reception at

Ingredients:

Bread - 1 pc.
Egg - 1 pc.
Vinegar - 1/2 teaspoon
Butter - 10 g
Lettuce, dill, tomatoes - optional
Salt, black pepper - to taste

Cooking

We put the pan on the fire and fry the bread on one side without oil.

As a tip: While the bread is toasting, turn on the kettle so that there is hot water.

2. When frying bread on the second side, put a piece of butter under it.

3. We take a bowl, which in size should be included in the microwave. Pour boiling water into it in such an amount that the egg cannot reach the bottom.

4. Pour 1/2 teaspoon of vinegar into the water, stir quickly.

5. Immediately pour the egg into the water. Pour carefully so as not to damage the yolk.

6. Put the bowl with the egg in the microwave (full power) for 1 minute.

7. While the egg is being prepared, serve the toasted bread. Side fried with butter - up. Put lettuce leaves on bread.

How to cook a poached egg in a bag - a quick video recipe