How to cook a poached egg

Poached egg - is the original French appetizer, which is a soft yolk with a little watery texture, located in the shell of a soft protein. Despite the unusual cooking technology to cook poached eggs at home is no more difficult than usual to boil hard boiled egg or fry eggs. Thus, poached egg can be used not only as an independent snacks, but adding it to soups, salads, pizza, as well as combined with various sauces, pasta, salami and meatballs.

Cooking time: 5 minutes

How to cook a poached egg? There are two ways of cooking. The first involves an infusion of raw eggs in the crater created by the rotation of a spoon in a pot of water. The second method requires immersing the eggs in a funnel - just enough to pour hot water into the egg, and then adjust the form of the protein with a spoon (see below for details.).

poached egg recipe and a step by step description of the preparation

Put on the fire a pot filled with water. Pan must be deep and wide enough so you do not accidentally damage the shape of an egg timer.

- Carefully break into a separate bowl egg, being careful not to damage the yolk.

Once the water starts to boil in a saucepan, pour into it a tablespoon of vinegar and mix the water - it will help a squirrel to take us to the desired shape, gently enveloping the yolk. Then start stirring the water with a spoon in one direction, creating a funnel.

The crater one sharp movement pour raw egg. The protein must be completely enfold a yolk; to speed up the process, gently twirled spoon water near the protein throughout the process of preparing poached eggs.

to take the desired shape egg should be boiled in hot water for approximately 4-5 minutes. Readiness yolk, of course, can not be seen, but she felt completely while stirring.

Finish poached egg should be careful to get out of the water, dry and, if necessary, make an egg the desired shape by cutting the rough edges of the protein.

Serve with toasts or sandwiches with meatballs or pasta, pre-salt and pepper to your taste.

Basic requirements for the preparation of the meals consist in the fact that when cooking uses only very fresh eggs and hot, but not brought to the boiling water. In no case should not salt water - salt promotes protein spreadable water.