Egg poached – an egg, cooked without shell in hot water. Its protein is quite hard, while the yolk is soft and creamy. However, if you do not observe several important rules, then instead of a dense pashot you will have a shapeless mass.
5 secrets of the perfect poached egg
- Take only fresh eggs. The protein of the old egg in hot water does not grasp around the yolk, but spreads out.
- The egg should be at room temperature.
- To improve the coagulability of the protein, pour a little lemon juice or vinegar into the water tank. It is best to use white vinegar, but as an alternative, it is suitable for apple or ordinary table.
- To the egg is not damaged, break it into a bowl before transferring it to the cooking container.
- Do not cook more than two or three eggs in the same container. First, they can stick to each other. Secondly, because of the large number of eggs in the tank, the temperature will drop, which will affect the cooking time and the end result.
How to cook a poached egg
1. In a pan without special tools
Pour 5-7 cm of water into a saucepan and heat.
The water in the pan should be hot, but not very boiling, with only a small amount of bubbles. In a bubbling liquid, the egg simply disintegrates.
Add a little salt, pepper and vinegar. Spices at this stage do not need to be used, you can sprinkle them with a ready-made egg.
Then, using a halo, make a funnel in the pan: in such a whirlpool, the protein and yolk will not spread. Put the egg in the pan not into the funnel itself, but closer to the wall. If you want the yolk to turn very thin, cook the egg for 1.5-2 minutes. To make it thicker, cook for about 4 minutes.
Gently remove the egg with a noise, put on a paper towel folded in several layers and lightly pat.
2. In a pan using a packet or food film
In this case, the packet or film serves as a shell, which keeps the yolk and protein in place. Therefore, in a pot of hot water do not need to add vinegar. In addition, in this way it is convenient to cook several eggs at once.
Lubricate the plastic bag from the inside with vegetable, olive or melted butter and put an egg in it. If you use food film, then put a small bowl or mug on it, also oil it and put an egg on it.
Tightly twist the bag or bag from the film, tie it closer to the egg and dip it into the pan for 3-4 minutes.
3. In a pan using a pastern
This is the name of a special device like noise. There are various pasterns: round and oval, with a handle and without.
It is quite easy to cook in a pate. It is enough to lubricate it with liquid oil, pour the egg there and put in a pan with water for 3-4 minutes.
4. In the oven
This method is useful if you want to make several poached eggs at once. To do this you will need a special form for baking cupcakes.
Pour into each compartment a tablespoon of water and gently lay in them one egg. Put the oven in preheated to 200 ° C for 12-15 minutes. The shorter the cooking time, the more liquid the yolk will turn out.
5. In the microwave
To prepare eggs poached in the microwave there are even special molds. However, this can easily be done in a regular mug or a bowl with a wide bottom.
Fill it with half water, add the vinegar and break the egg there. Cover the mug with a saucer and put it in the microwave at full power for a minute. If the egg seems too liquid, cook it for another 15 seconds.
6. In the multivariate
You will need silicone or other heat-resistant containers. For example, molds for cupcakes or small glass bowls. Lubricate them with liquid oil and break one egg each. You can spice it up.
Pour into the cavity of the multivark 1-2 glasses of hot water, install the grate and put molds on it. Close the multivark, set the steam cooking mode and cook the eggs for 2 minutes. Then open the lid and cook for about 2 minutes.
Bonus: how to cook eggs for poached bread
Ingredients
- 4-5 eggs;
- 100 gr of breadcrumbs;
- ¼ teaspoon ground black pepper;
- 1-2 cloves of chopped garlic;
- ¼ teaspoon of salt;
- 50 g of flour;
- vegetable oil – for frying.
Preparation
Pre-boil 3-4 eggs poached in any convenient way for you. In one bowl, whip 1 raw egg. In another bowl, mix the rusks, peppers, garlic and salt. Roll the eggs poached first in flour, then dip into a bowl with egg and at the end roll in a mixture of biscuits.
Put the eggs in a frying pan with hot oil. The oil should completely cover the eggs. Fry them for 2-3 minutes on each side until a browned crust is formed.
