Poached eggs: Difference between revisions

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{{Template:CookTools}}
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
|TotalCalories = 78
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|PrepTime = 3 minutes
|PrepTime = 3 minutes
|CookTime = 3 minutes
|CookTime = 3 minutes
|Image = [[Image:Poached egg in a saucepan double yolk.jpg|300px|alt=Electus]]
|Image = [[Image:Poached egg in a saucepan double yolk.jpg|thumb|middle|none|alt=Electus]]
}}
}}
[[Image:Poached egg in a saucepan gathering the white.jpg|300px|thumb|right|The swirling water gathers up the white]]
</table>
[[Image:Poached egg swirl the water.jpg|300px|thumb|right|swirl the water with another spoon and then slip the egg into the middle of the pan]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Perfect poached eggs recipe.jpg|300px|thumb|right|Slide the egg off a saucer]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review"><span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Rustic looking!</span>''


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 center of the pan using a ladle or a saucer.
<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>
</tr></td>
</table>
{{RecipeIngredients
{{RecipeIngredients
| 1 Really [[fresh egg]], free-range if possible.
| 1 Really fresh [[egg]], free-range if possible.
| A pinch of [[sea salt]]
| A pinch of [[sea salt]]
}}
}}
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| 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:Poached]]
[[Category:Poached]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#poachedeggs #fresheggs #salad #poached #saucepan </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/poachedeggs|#poachedeggs]] [[Special:Search/fresheggs|#fresheggs]] [[Special:Search/salad|#salad]] [[Special:Search/poached|#poached]] [[Special:Search/saucepan|#saucepan]]
</code><!-- /footer hashtags -->

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
Electus
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:Easy
Recipe author:Chef
First published:3rd November 2012

Best recipe review

Rustic looking!

4.2/5

Every one looks different!

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

  • 1 Really fresh egg, free-range if possible.
  • A pinch of sea salt

Method

  1. Don't attempt more than 2 eggs at a time in the same pan
  2. Fill a small frying pan about 4 cm (1.5") with boiling water and lower heat to a simmer.
  3. Add a pinch of sea salt
  4. Break each egg into its own saucer
  5. Slide each egg off the saucer into the water. Do both in a short space of time if you can
  6. Wait 3 minutes...
  7. Remove each egg with a slotted spoon
  8. Allow each egg to drain properly, as soggy toast is horrible
  • The swirling water gathers up the white

    The swirling water gathers up the white

  • swirl the water with another spoon and then slip the egg into the middle of the pan

    swirl the water with another spoon and then slip the egg into the middle of the pan

  • Slide the egg off a saucer

    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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