Of scrambled eggs, fried egg to an omelette, the possibilities of processing an egg to something tasty are manifold. After all, eggs can be prepared quickly. Your big bonus: You provide us with a good portion of energy. And that’s why they are delicious when you get up. You can find breakfast ideas for poached eggs here. In the following article, we get to know about How to poach an egg? So don’t skip the article from anywhere and read it carefully because it’s going to be very useful for you guys.
However, when it comes to poaching the eggs, most people shy away. Because poaching eggs is one of the most challenging methods of preparing food that requires a lot of tact, it’s not that difficult, and a poached egg always cuts a fine figure on toast, vegetables or rice dishes.
So that you can soon impress your guests with a perfectly poached egg, we explain what you have to pay attention to during preparation.
It’s all a matter of preparation to poach an egg.
As with any other dish, success and taste depend on the quality of the food used. When choosing eggs, you should not skimp and only use the freshest and best eggs. Because the older an egg, the thinner its protein becomes. As a result, it dissolves faster when poached, and instead of a compact egg, you get tiny shreds of protein.
It would help if you chose as large a saucepan as possible so that the egg is completely covered by water later. It is best not to break the egg directly over the hot water, but first in a cup. This makes it easier to transfer to the pot, and the egg whites and yolks are better held together.
Poached egg made easy.
Fill a saucepan up to a height of approx. 4 – 5 cm with water, add salt and add a few drops of vinegar. Heat the water. The right temperature is now important here . If the water is too cold, the egg will separate instantly. In too hot water, the egg white solidifies too quickly, and the egg yolk cannot continue cooking to poach an egg. So the water shouldn’t boil and be about to simmer . To make it easier, you can bring the water to a boil first and then lower the temperature.
Before you add the egg to the water, you should stir the cooking water vigorously with a spoon to create a swirl in the middle to poach an egg. Place the egg in the center of the vortex. The vortex of water holds the egg white together and ensures that it settles around the yolk faster.
Then all you have to do is wait. The egg looks a bit frayed in the pot, but it solidifies into a nicely poached egg over time. Usually, you can fish it out of the water after 2 – 4 minutes, depending on the desired degree of hardness. Then let it drain briefly on a kitchen towel.
