Poached eggs: Difference between revisions
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|title=How to cook the perfect poached egg using only a saucepan | |title=How to cook the perfect poached egg using only a saucepan recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords= | |keywords=#poachedeggs #fresheggs #salad #poached #saucepan | ||
|hashtagrev=032020 | |||
|description=Cooking the perfect poached egg is simple, just follow these very simple steps: | |description=Cooking the perfect poached egg is simple, just follow these very simple steps: | ||
}} | }} | ||
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While you can make poached eggs using a purpose made egg poacher, it is just as easy to cook them using a normal [[saucepan]] or [[frying pan]]. The trick is to swirl the water vigorously first and then gently lower the egg into the centre of the pan using a ladle or a saucer. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 78 | |||
|PortionCalories = 78 | |||
|DatePublished=3rd November 2012 | |DatePublished=3rd November 2012 | ||
|Author=Chef | |Author=Chef | ||
|ImageComment = 2 perfect poached eggs. The ''huge'' one is a double-yolker from our [[Buying point of lay hens|girls]] | |ImageComment = 2 perfect poached eggs. The ''huge'' one is a double-yolker from our [[Buying point of lay hens|girls]] | ||
|Servings = 1 | |Servings = Serves 1 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 6 minutes | |TotalTime = 6 minutes | ||
|PrepTime = 3 minutes | |PrepTime = 3 minutes | ||
|CookTime = 3 minutes | |CookTime = 3 minutes | ||
|Image = [[Image:Poached egg in a saucepan double yolk.jpg| | |Image = [[Image:Poached egg in a saucepan double yolk.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Rustic looking!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.2</span>/5</span> | |||
<span class="reviewDesc">Every one looks different!</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| Really [[ | | 1 Really fresh [[egg]], free-range if possible. | ||
| A pinch of [[sea salt]] | |||
}} | }} | ||
===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
| ''Don't attempt more than 2 eggs at a time in the same pan'' | | ''Don't attempt more than 2 eggs at a time in the same pan'' | ||
| Fill a small frying pan about 4 cm (1.5") with boiling water and lower heat to a simmer. | | Fill a small frying pan about 4 cm (1.5") with boiling water and lower heat to a simmer. | ||
| Add a pinch of [[sea salt]] | |||
| Break each egg into its own saucer | | Break each egg into its own saucer | ||
| Slide each egg off the saucer into the water. Do both in a short space of time if you can | | Slide each egg off the saucer into the water. Do both in a short space of time if you can | ||
| Line 40: | Line 56: | ||
| Allow each egg to drain properly, as soggy toast is horrible | | Allow each egg to drain properly, as soggy toast is horrible | ||
}} | }} | ||
<gallery widths=250px heights=250px perrow=5> | |||
Image:Poached egg in a saucepan gathering the white.jpg|The swirling water gathers up the white | |||
Image:Poached egg swirl the water.jpg|swirl the water with another spoon and then slip the egg into the middle of the pan | |||
Image:Perfect poached eggs recipe.jpg|Slide the egg off a saucer | |||
</gallery> | |||
===Chef's notes=== | ===Chef's notes=== | ||
Don't let the water boil, it will break up the egg white. | Don't let the water boil, it will break up the egg white. | ||
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[[Category:Student recipes]] | [[Category:Student recipes]] | ||
[[Category:Poached]] | [[Category:Poached]] | ||
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Latest revision as of 17:11, 21 March 2024
While you can make poached eggs using a purpose made egg poacher, it is just as easy to cook them using a normal saucepan or frying pan. The trick is to swirl the water vigorously first and then gently lower the egg into the centre of the pan using a ladle or a saucer.
| Poached eggs | |
|---|---|
 |
| 2 perfect poached eggs. The huge one is a double-yolker from our girls | |
| Servings: | Serves 1 |
| Calories per serving: | 78 |
| Ready in: | 6 minutes |
| Prep. time: | 3 minutes |
| Cook time: | 3 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewRustic looking! 4.2/5 Every one looks different! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Method
- Don't attempt more than 2 eggs at a time in the same pan
- Fill a small frying pan about 4 cm (1.5") with boiling water and lower heat to a simmer.
- Add a pinch of sea salt
- Break each egg into its own saucer
- Slide each egg off the saucer into the water. Do both in a short space of time if you can
- Wait 3 minutes...
- Remove each egg with a slotted spoon
- Allow each egg to drain properly, as soggy toast is horrible
-
The swirling water gathers up the white
-
swirl the water with another spoon and then slip the egg into the middle of the pan
-
Slide the egg off a saucer
Chef's notes
Don't let the water boil, it will break up the egg white. Don't stir the water again. Skim the white residue if you wish.
Serving suggestions
- Serve with hot brown buttered toast, using only real butter.
- Pat dry and refrigerate for later use in a salad.
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