Poached eggs are a breakfast favorite, whether it's in the classic Eggs Benedict, over corned beef hash or just served on toast. They're tasty at other times of day as well, like served atop grilled asparagus with a drizzle of Hollandaise, or on a bed of rice pilaf.
And while the perfect poached egg isn't overly difficult to make, it's easy to get it wrong. Either the egg comes out all rubbery, or it falls apart in the water. Both results might be enough to send you reaching for one of those microwave "egg poachers." But don't do it!
The trick to making perfect poached eggs is ensuring the egg stays compact and holds its shape. This is accomplished by using the freshest eggs possible, since the older an egg gets, the more it tends to flatten or spread out. (On the other hand, for making hard-boiled eggs, week-old eggs are better since it makes them easier to peel.)
But not everyone has access to farm-fresh eggs. If you shop at the supermarket rather than the henhouse, just add a little bit of vinegar or lemon juice to the poaching water. The acid helps the egg hold its shape.
Also, the water should be simmering, not boiling. Too vigorous a boil will break up the eggs. But if the water's not hot enough, the egg is more likely to fall apart before it cooks. For poaching eggs, the ideal water temperature is around 180° to 190°F. Read more about how to poach an egg. And here's more about cooking eggs:
via:http://culinaryarts.about.com/b/2014/03/21/how-to-poach-an-egg.htm
And while the perfect poached egg isn't overly difficult to make, it's easy to get it wrong. Either the egg comes out all rubbery, or it falls apart in the water. Both results might be enough to send you reaching for one of those microwave "egg poachers." But don't do it!
The trick to making perfect poached eggs is ensuring the egg stays compact and holds its shape. This is accomplished by using the freshest eggs possible, since the older an egg gets, the more it tends to flatten or spread out. (On the other hand, for making hard-boiled eggs, week-old eggs are better since it makes them easier to peel.)
But not everyone has access to farm-fresh eggs. If you shop at the supermarket rather than the henhouse, just add a little bit of vinegar or lemon juice to the poaching water. The acid helps the egg hold its shape.
Also, the water should be simmering, not boiling. Too vigorous a boil will break up the eggs. But if the water's not hot enough, the egg is more likely to fall apart before it cooks. For poaching eggs, the ideal water temperature is around 180° to 190°F. Read more about how to poach an egg. And here's more about cooking eggs:
via:http://culinaryarts.about.com/b/2014/03/21/how-to-poach-an-egg.htm
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