Poach an Egg
Poaching an Egg vs Using Vash Clingfilm vs Dishes that include Poached Eggs

Edited by Graciela Franchesca Rosario, Anonymous, Rebecca M., Graeme and 4 others

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Method 1: Poaching an Egg

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You might wonder how an egg can be boiled in water even without its shell. You might think the egg white will spread out and not form a shape, or that the egg yolk will be cracked. Poaching the right way is the solution. Poaching an egg is a great alternative if you want to cook an egg without using fat. It is a low calorie way of cooking eggs. And it is the quickest and easiest way to cook eggs. This method of cooking an egg is preferable because it has an accurate time when the egg will be cooked.

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Steps

  1. 1
    Have a saucepan or deep pan.
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    Fill it with four to five inches of water, or two inches of broth.
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  2. 2
    Simmer the water until bubbles break the surface.
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    You must be sure that the water is the right temperature. Too cool or too hot water is not good. If the water is too hot, it makes the egg yolk become over-cooked and the egg white become tough.
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  3. 3
    Pour two tablespoon of white vinegar or lemon juice in water.
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    The vinegar will make the egg tight. There are those who are anti- and pro-vinegar in poaching water, but any acidic liquid will do. You may use rice vinegar. Or you may not use vinegar at all. The acid of lemon or vinegar makes the coagulation of egg white form quickly, and this will make the egg form its shape.
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  4. 4
    You must not make the water boil or simmer when the vinegar is placed.
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    If that happens you have to lower down the flame. Make the water form bubbles at the sides or bottom of the pan. Cook at medium heat. If you have a thermometer, measure the temperature at 180 degrees Fahrenheit.
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  5. 5
    Break the shell of the egg and pour the egg in a small bowl, ramekin or cup.
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    The egg yolk and egg white won't combine together. The egg slides easily without any hassle or worry of mixing the egg yolk and egg white together. Cracking an egg before it is placed on a pan allows you to check if there are any chips of shell that came along the cracking. A broken egg yolk is not acceptable, so if this happens, you will have to use another.
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  6. 6
    In the saucepan, stir the vinegar and water using a spatula, spoon, etc., and make whirlpool out of it.
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  7. 7
    Pour the egg in the center of the whirlpool.
    The egg white must go first. Put the lip of the ramekin near the water to prevent the dispersion of the egg. The purpose of the whirlpool is to make the egg yolk and egg white become compact. Your spatula may also help to make them stay together by pushing the egg together and not scattering it. If the egg has become stuck to the bottom of the saucepan, help by loosening the egg using the spatula after the egg has been cooked for 30 seconds.
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  8. 8
    If you have poaching rings, you may use them.
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    Place them in a pan. If you want an improvised poaching ring, you may use the top or bottom of the tuna cans. Then pour the egg in the ring. You may put four eggs in every batch. You may use the mason ring as a poaching ring. But the best and easiest method poach an egg is to use egg poacher. If you use an egg poacher, put the egg in the egg cup and place the egg cup on the egg poacher. You may also put butter on the egg cup to make the egg slide out easily after cooking. But there is also a non-stick egg poacher.
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  9. 9
    Pour water on the eggs in the poaching rings.
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    For eggs that are at room temperature before cooking, they must be cooked for two minutes. For egg yolks that are set, cook for two minutes more. And for cooled eggs, cook for three minutes.
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  10. 10
    Let the egg white lay around the egg yolk.
    The egg will float as the egg white coats the egg yolk.
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  11. 11
    After about three to four minutes, lift the egg from the deep pan using a slotted spoon.
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    Here you have an egg with its white almost solidified and the yolk is soft. The excellent finished product of a poached egg is that it has a hardened crust, with a runny yolk, and the egg white is not raw.
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  12. 12
    Place it on a paper napkin or kitchen towel to let it drain.
    If you want to use the egg for later use, you may reheat it by cooking it under water, but do not heat it to the point where it boils. Cook it for a few minutes.
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  13. 13
    To add flavor, slice the egg and sprinkle it with pepper and salt.
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  14. 14
    You may put the egg on bread.
    It is often served plain or with butter on the bread. Other accompaniments can be the hot sauce, chutneys, salsas, etc. Another way of serving is to melt butter in a pan, put in fresh herbs, and then combine the eggs. Poached eggs can also be added to stews and soups or stews like chickpea and escarole stew.
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Method 2: Using Vash Clingfilm

Vash "Clingfilm" Stampede

  1. 1
    You keep the shape of a poached egg by making a vortex at the center of the water.
    Or you can do the Vash "Clingfilm" Stampede.
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  2. 2
    If don't want to clean the pan, this will work for you.
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Equipments:

  • Cup
  • Microwaveable clingfilm

Preparation:

  1. 1
    Press the clingfilm into the cup.
    Surrounding the inner portion of the cup with clingfilm. Break the egg into the cling film.
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  2. 2
    Tie the clingfilm above the egg.
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  3. 3
    Put the egg in the boiling water.
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  4. 4
    Cooking time is 2 minutes and 30 seconds if prepared at room temperature before poaching.
    It will take three minutes if cooked immediately after being taken out of the fridge.
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    Other factors that affect the finishing time are the altitude, the design of the poaching equipment, and the size of egg. To avoid over-cooking, you should soak an egg in a cold water immediately after being lifted from the boiling water. Dip the egg for a few seconds.
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Method 3: Dishes that include Poached Eggs

Dishes that Includes Poached Eggs

  1. 1
    Dishes that are served with eggs are eggs Sardou, dishes of Louisiana creole cuisine, eggs hussarde, eggs Portuguese, and eggs St.
    Charles. Poached eggs in a creole is usually served with brunch. There are many cuisines that add poached eggs into their broth or soup. In central Colombia, they serve changua (egg soup), also called caldo de huevo. The egg is combined with coriander/scallion broth and milk.
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  2. 2
    The Shakshouka dish of Libya contains poached eggs with tomato sauce.
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  3. 3
    Poached egg in Italy is combined with butter or olive oil and parmigiano reggiano.
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  4. 4
    Cilbir of Turkey combine poached egg with garlic, yogurt sauce, red peppers and butter.
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  5. 5
    Poached egg in India is commonly referred to as fried eggs.
    It is often called bullseyes or half-boil. So that means they define it as partially cooked. Their poached eggs are served with accompaniments like dosa, roti, and paratha. And it is also served alone.
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Chickpea Escarole Stew

  • This dish is usually accompanied with bread and poached egg. You cook this by using a broth or stock.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Ingredients:

  • 1 can (15 oz.) of chickpeas, rinsed then drained
  • 2 tbsp. of distilled white or white wine vinegar
  • 4 cups chicken or vegetable broth
  • 1 head escarole, cleaned and slice into bite-size
  • 4 eggs
  • ¼ cup chopped capers (optional)
  • 1–4 tsp. harissa or other hot chile sauce (optional)
  • 1 tsp. freshly ground cumin (optional)
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Preparation:

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  1. 1
    Boil the broth.
    Put in the escarole and chickpeas. Minimize the flame into medium heat. Stir frequently until escarole becomes tender and wilted. Put the flame at low heat.
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  2. 2
    Make the 1–2 inches of water simmer in a frying pan.
    Put vinegar and the egg into the water. Do not touch it; let the runny yolk stand for three minutes. The set yolk for five minutes. Then transfer the egg in a paper napkin using a slotted spoon. In summary, this method is poaching an egg.
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  3. 3
    Serve bread with every pasta or soup.
    Toppings for the bread will be the escarole and chickpeas. Add some cumin, capers and harissa. Then add the poached egg.
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Curly Endive Salad with Poached Egg

  • The egg is flavorful when combined with the greens. This a French food. It is usually served for supper. It is a light food. It is served with bread, endives, green chicory, frisee, and escarole.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 tbsp. of mild olive oil per person
  • 1/3 – ½ head curly endive or other greens per person
  • 1 tsp. of quality sherry vinegar or red wine vinegar per person
  • ¼ - ½ tsp. Dijon mustard per person
  • ½ minced shallot per person
  • Pepper and salt
  • 1–2 eggs per person
  • ¼ cup lardons or 1–2 slices thick-cut bacon per person
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Preparation:

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  1. 1
    Tear or chop endive to desired size.
    Rinse and let dry. Set aside.
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  2. 2
    Measure the vinegar, oil, mustard, and shallot.
    In a bowl, mix them together and add pepper and salt. Set this dressing aside.
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  3. 3
    Heat the frying pan at medium flame.
    Fry the lardons or bacons for five minutes and until they become crisp and brown. Set them aside by letting them drain onto a paper napkin.
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  4. 4
    Simmer water to put the egg in for poaching.
    Cook for three minutes. In a bowl, mix the endives and dressing. Tear the lardons or bacon, then put into the salad. Serve the salad on plates, then top with one or two poached eggs.
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Tips

  • You must not boil the water, but it must be above simmering. The purpose is to make the movement of the water visible.
  • Cook the freshest eggs as possible. A fresh egg contains more nutrients and taste much better. That's the minor issue of fresh eggs, but specifically for cooking, the freshest eggs are the easiest eggs to poach. The egg tends to hold its shape, even if it glides from the egg shell or dish to the deep pan.
  • Placing an egg at room temperature before cooking makes them be cooked evenly. So remove the egg from the fridge 30 minutes before you cook it.
  • If you want to poach a lot of eggs, before you set them on fire, place them in warm water before dipping them in the deep pan.
  • Do not add salt to the water. Your goal is to make a poached egg which is cloud-like and smooth. Putting salt into the water will break the egg whites.
  • If you want to prepare a poached egg ahead of time to serve tomorrow, then what you will do it undercook it. Then transfer in a bowl with cold water. Wrap it with plastic wrap, then place it inside the fridge overnight. If you will be serving them, cook them in a nearly simmering water. This is the way restaurants prepare poached eggs.
  • Putting vinegar in the preparation of poaching egg will make the egg taste slightly of vinegar, so if you don't like it to taste like that, you can poach the egg with plain water.
  • You may use egg-poaching rings, egg-poaching machines, or egg-poaching pouches, or you may opt to not use any of them.
  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.
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Article Info

Categories : Cooking

Recent edits by: Richelle, Maria, Lynn

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