Poached Egg RecipeOrigin: Britain Period: Traditional |
IngredientsThe poached egg is one of the classic ways of cooking eggs. As it involves no oil, only water to cook it, this is also one of the healthiest ways of cooking eggs. A perfect poach egg has a set white but a runny yolk that flows over your toast as your eat it. The only real secret to proper poached eggs is that you need really fresh eggs. As eggs age the albumin in the whites degrades and it's the albumin that keeps the whites together as you cook the eggs. Because of this I'm presenting two methods for cooking poached eggs here. The traditional method, for which you absolutely must have fresh eggs and a cheat's method using clingfilm (plastic wrap) that will work for any eggs.
1.5l water 
Poached Egg Preparation:Method:Method 1: Traditional — bring a pan of water to a boil and add a little white vinegar (about 1 tsp per 1l of water in the pan — the vinegar helps firm-up the albumen, keeping the egg white together). Prepare the eggs by cracking each one into a separate cup. Do this carefully, as you do not want to break the yolks. Once the water is boiling stir rapidly with a whisk to create a rapidly-spinning whirlpool then immediately add the egg (the whirlpool effect helps wrap the white around the yolk). Reduce to a simmer and cook for about 3 minutes, or until the white has set and the yolks are still runny. Remove the egg with a slotted spoon and repeat with the remaining eggs. Method 2: Clingfilm — This method requires microwave proof clingfilm (kitchen plastic). Cut the clingfilm and use to line one cup for each egg (make certain the clingfilm overhangs the cups). Break the eggs into the cups then gather-up the clingfilm and tie the ends so that you form a snug parcel about the eggs. Bring a pan of water to a boil and gently immerse the egg parcels. Cook for about 3 minutes, or until the white has set but the yolk is still runny. This method will guarantee you a perfect poached egg every time regardless of the age of the eggs. |
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