The poached egg

Description

There are different ways of cooking poached eggs. I suggest a way that I like and gives 100% successful result. Secrets of success: the eggs must be as fresh. The fresher the egg, the more "grouped" white around the yolk. The eggs must be cold (from the fridge). The water should not boil (not rapid boil with bubbles actively rising to the surface). Added to the water (per 1 l) - 2 tbsp vinegar and 2 tsp of salt (they help the protein to coagulate faster).

Ingredients

Chicken egg

4 piece
Water

2 l
Vinegar

4 Tbsp
Salt

4 tsp

Cooking

In a saucepan of sufficient size for convenient cooking eggs (eggs should not touch each other during cooking) pour cold water, add salt and vinegar and bring to a boil. At the first sign of a boil do the minimum fire. Water should always be just below boiling point, bubbles of boiling should not be. Carefully break the egg into a small bowl or mug.

Drop the bowl of egg, slightly bowed, 1/3 in boiling water and carefully, slowly pour the egg into the water.

The egg is a little will fall to the bottom of the pan, white flakes of the protein will begin to rise to the surface. That's fine — this is the liquid part of the protein starting to coagulate.

2 minutes after the start of preparation, if the egg is close to the bottom, and there is a risk that it stuck — gently start the blade between the egg and the bottom of the pan and separate the egg from the bottom if it is stuck. Remove the spatula.

Just cook 4 minutes — no longer! (the protein will curdle, the yolk will be runny). To the egg not overcooked, we need to stop the process of boiling in exactly 4 minutes. To do this, prepare a bowl of very cold water, but better with ice water.

With a slotted spoon gently remove egg from water, cut with a knife along the edge of the extra protein cereal. Put the egg in ice/very cold water.

Poached eggs can be stored in cold water in the fridge another 24 hours.

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