Poached eggs: Difference between revisions
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|ImageComment = | |ImageComment = 2 perfect poached eggs. The ''huge'' one is a double-yolker from our [[Buying point of lay hens|girls]] | ||
|Servings = 1 egg per person | |Servings = 1 egg per person | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = | |TotalTime = 6 minutes | ||
|PrepTime = | |PrepTime = 3 minutes | ||
|CookTime = | |CookTime = 3 minutes | ||
|Image = [[Image: | |Image = [[Image:Poached egg in a saucepan double yolk.jpg|300px|alt=Electus]] | ||
}} | }} | ||
[[Image:Poached egg in a saucepan gathering the white.jpg|300px|thumb|right|The swirling water gathers up the white]] | |||
[[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]] | |||
[[Image:Perfect poached eggs recipe.jpg|300px|thumb|right|Slide the egg off a saucer]] | |||
While you can make poached eggs using a purpose made egg poacher, it is just as easy to cook them using a normal [[pan]] 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. | |||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| Really [[fresh eggs]], free-range if possible. | | Really [[fresh eggs]], free-range if possible. | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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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 | ||
}} | }} | ||
===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=== | ===Serving suggestions=== | ||
Serve with hot brown buttered toast, using only real butter. | * Serve with hot brown buttered toast, using only real butter. | ||
* Pat dry and refrigerate for later use in a [[salad]]. | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Egg recipes]] | [[Category:Egg recipes]] | ||
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[[Category:Student recipes]] | [[Category:Student recipes]] | ||
[[Category:Poached]] | [[Category:Poached]] | ||
Revision as of 15:22, 20 April 2015
| Poached eggs | |
|---|---|
 |
| 2 perfect poached eggs. The huge one is a double-yolker from our girls | |
| Servings: | 1 egg per person |
| Ready in: | 6 minutes |
| Prep. time: | 3 minutes |
| Cook time: | 3 minutes |
| Difficulty: | 
|
While you can make poached eggs using a purpose made egg poacher, it is just as easy to cook them using a normal pan 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.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Really fresh eggs, free-range if possible.
Method
- No salt. No vinegar. Water, just boiling water and fresh eggs.
- 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.
- 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
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.