How to make poached eggs at home recipe. How to cook a poached egg at home in cling film, bag, slow cooker and microwave with and without vinegar? Recipe for salad, soup, sandwich, broth with poached egg

What to cook for breakfast

5 minutes

140 kcal

5/5 (2)

If in England they traditionally cook oatmeal for breakfast, then in France - a poached egg. This is the original method of cooking eggs without shells. At the same time, the protein acquires a delicate homogeneous structure, and the yolk remains moderately liquid and creamy.

Boiled eggs in a pouch in a more familiar way are often difficult to peel. This is where poach comes to the rescue. Such an egg can be an independent breakfast dish or an addition to vegetable salads and toast. And it can also serve as a kind of sauce for pasta.

A poached egg is very easy to make. This is easy for my 12 year old daughter. There are two ways to do this: dip the egg directly into water or boil it in cling film. How to do this and how much to cook a poached egg in a film or in water, I will tell you in the recipe.

• Try to take for poached fresh eggs then the protein will keep its shape better. To test freshness, dip an egg into a container of water. A fresh egg will immediately fall to the bottom, and a stale one will stand up with a blunt end up or begin to float. You can also shake the egg. Fresh is tightly attached to the shell, and stale will hang out inside.
• If you drain the egg through a skimmer or a large sieve before cooking, then it will not need to be cleaned of “rags”.
• To get the correct shape of the egg, you need to add a little vinegar to the water.. This will not affect the taste of the egg in any way, but it will help the protein to gather more densely around the yolk.
• During cooking, the water should not boil too much.. It should languish, and small bubbles will come from the bottom.
• The degree of poached preparation is checked by lightly pressing on the yolk. At proper cooking it will bounce. If the yolk is soft, then it is undercooked, and if it is hard, it means it is overcooked.

Did you know? When going on a picnic to hot springs, the Japanese often take eggs with them, which are cooked on the spot. The springs always maintain the ideal temperature for poaching - 60 °.

How to boil a poached egg at home

Kitchen tools: a small saucepan, a small bowl, a slotted spoon, a spoon.

List of Ingredients

Step by step cooking

Such a poached cake turns out to be slightly flattened and fits perfectly on toast. It turns out a wonderful analogue. If you need an egg shape, then add a couple of tablespoons of vinegar to the water after boiling.

cooking options

How to cook a poached egg in the microwave

For many, the microwave has already become an indispensable tool, especially for cooking. quick breakfasts. For me personally, until recently, she had one drawback - you can’t boil eggs in it. They just explode there. But progress does not stand still, and I learned how to cook poached eggs in it.

Poached egg in cling film

An egg cooked in this way is neatly shaped and resembles a bag or manti. To do this, you need a piece of cling film and a teaspoon of vegetable or olive oil. You can also boil a poached egg in a bag. This method is also convenient because you can cook several poached at the same time, as well as embellish the taste of the egg with your favorite spices.

If you like

A poached egg is a simple and rather effective way of preparing eggs, which involves boiling the egg in hot water without the shell. This cooking method allows you to cook the eggs as delicately as possible, keeping the protein silky and tender and the yolk moderately liquid and viscous.

Complemented with crispy toast, vegetables or fresh herbs, a poached egg is healthy and very tasty breakfast or a light snack during the day that can be prepared in a few minutes. Today I will tell you about the secrets and subtleties, as well as show some popular cooking methods for this dish. Let's start?!

The perfect poached egg comes from the freshest eggs. Therefore, first check how fresh the eggs you bought in the store.

In a wide glass of cold salted water, dip egg. If the egg immediately sinks to the bottom, this is perfect option. The egg is fresh, its white adheres tightly to the yolk, and you don't need any extra tricks to get a perfectly shaped classic poached egg.

In this case, we use the simplest, “basic” cooking method. Crack the egg carefully into a small bowl, being careful not to damage the yolk.

Boil about a liter of water. When the water boils, add 1-2 pinches of salt if desired. Then reduce the heat to low so that only small bubbles form at the bottom of the pan. To cook a poached egg, it is enough that the water temperature is 70-80 degrees. Active boiling in this case only harms - the egg, most likely, will simply burst.

Bring the container with the egg as close to the water as possible and in one motion easily tip it into the water.

Note the time and boil the egg for 3.5-5 minutes, depending on the desired degree of readiness. Readiness can be checked by pressing on the yolk with your fingertip. It should be resilient and springy when pressed. If the yolk is soft, the egg is undercooked. If, on the contrary, the yolk is hard, the egg is overcooked.

Remove the finished poached egg from the water and place on a napkin or towel for a few seconds to drain the water.

Another method of making poached eggs can be called "win-win" - it is very simple and always works. It lies in the fact that the egg just needs to be filtered before cooking.

During storage of eggs, part of the protein becomes more liquid and separates from the bulk. This part of the protein, as a rule, interferes with cooking beautiful egg poached Separate it and the problem is solved.

The third popular cooking option is boiling eggs in a plastic bag. This method is more troublesome than the previous two, but can be useful in cases where you need to cook at the same time a large number of eggs.

Lubricate cling film vegetable oil. Line the bottom of the bowl with cling film so that the ends of the cling film hang down on the outside.

Pour in the egg. Gather the ends of the cling film and tie as close to the egg as possible. Try to keep as little air inside as possible.

Now just place the bag in hot water and cook until desired doneness.

The poached egg is ready! Enjoy your meal!

If necessary, the poached egg can be prepared in advance and stored in the refrigerator for 1-2 days in an airtight container or covered with cling film. In this case, before serving, the egg will only need to be warmed up by placing it in warm water for a few minutes.

When I first learned how to cook, a poached egg seemed to me something from the field of higher cooking: it's no joke, boil an egg without a shell, and even not break it on the way to the plate! But when I somehow mastered boiling such eggs, it turned out that the problems had just begun: my shapeless “jellyfish”, although they had a satisfactory consistency, and spread like yolk over asparagus or crispy toast, looked little like the neat, pretty poached that I saw in the portfolio of foreign chefs. How do they do it?! Well, friends, remember this day, when Captain Jack Sparrow was almost captured, I revealed to you the secret of the perfect poached egg!

How to cook the perfect poached egg

If you think that in the introduction to this recipe I went too far with tragedy, then perhaps just a little. Indeed, I tried a lot of ways - I twisted a funnel in water, added vinegar, carefully selected the freshest eggs, but the poached ones still turned out so-so - short-haired octopuses that you can eat, but it's embarrassing to show off.

Solved my problem. As it turned out, the egg white is heterogeneous, it has both dense and liquid fractions - and it is the latter, no matter how careful you are, that spreads in the water in long “tails”, mercilessly disfiguring the appearance of the finished poached. To avoid this, before immersing in water, the egg just needs to be poured into a slotted spoon: all the liquid protein will drain through the holes, and the poached will turn out neat and beautiful. The result is consistently obtained at five with a minus, so my headache about poached left behind.

However, I promised to teach you how to cook the perfect poached, and not poached for five with a minus, right? ..

Well, poached for a six on a five-point scale is also not Newton's binomial. You will laugh, but this will help us again: if any product can demonstrate the full potential of this modern method of heat treatment, then it is eggs. Firstly, the egg does not need to be vacuum packed - it naturally has excellent "packaging". Secondly, both protein and yolk are made up of dozens of different proteins, each of which coagulates at a different temperature - which is why a difference of half a degree gives a fundamentally different result. For example, it turned out to be news to me that the yolk actually coagulates faster than the protein, and soft-boiled eggs are obtained from the fact that the protein has had time to cook, but the more deeply hidden yolk has not yet.

For a perfect poach, we need a temperature of 62 degrees. Set the temperature of the water bath to this value, wait for the water to heat up, and dip the eggs in the water for 1 hour. 10 minutes before the end of the “boiling” of eggs, put a saucepan of water on the fire, which needs to be salted and brought to a temperature close to boiling: let the water not bubble, but only slightly steam. Now remove the eggs from the water, break them (the egg will have a dense consistency, perfect shape, and only the protein will be slightly transparent) into a slotted spoon, let the liquid fraction drain and lower it directly on the slotted spoon into hot water for 10-15 seconds. After that, your perfect poached can be taken out - the protein has completely seized, the yolk has retained a creamy, barely thick consistency, and any dish, whether it is, or warm salad, will be flawless.

Poached eggs are prepared quite simply in professional kitchens. Making it at home is also quite simple, since there are several ways.

Cooked poached eggs

How to boil a poached egg at home

Exists 4 ways cooking at home. Among them, it is impossible to single out the best, since the cooking option depends on the possibilities and available items. Each recipe requires eggs and water, salt to taste. Some recipes use a 9% vinegar solution.

Classical

1. Pour water into a saucepan, add a couple of tablespoons of vinegar and start heating.
2. Crack an egg into a bowl or cup;
3. When the water is warm, make a funnel;
4. Pour in the egg (the water should not boil);
5. Boil the egg, helping the white wrap around the yolk;
6. After three minutes of cooking, remove the egg with a slotted spoon.

in a pouch

1. Cut a 20x20 square in cling film, grease it with oil;
2. Place the film in a bowl or bowl;
3. Break the egg into the film;
4. Start heating water in a saucepan;
5. When the water is hot, put the bag into it;
6. After 5 minutes of cooking, remove the bag, cut and remove the egg.

In the microwave

1. Crack an egg into a cup;
2. Boil water;
3. Pour boiled water into the bowl;
4. Add vinegar and salt;
5. Pour the egg into a bowl and put in the microwave;
6. Cook the dish for 40-45 seconds at 1000 watts.

For a couple

1. Grease a steamer dish with oil;
2. Pour water into the multicooker bowl, set the mold in it;
3. Pour into the mold of water;
4. Break the egg into the water;
5. Cover the form with foil and turn on the slow cooker;
6. Steam the egg for about 4 minutes after the liquid boils;
7. Remove the egg with a slotted spoon and serve.

How to make a poached egg at home: video

The recipe for cooking is presented in the following video.

A poached egg is the perfect morning meal. It is enough to add to it a piece of fresh tasty bread, a cup of aromatic coffee - and breakfast is ready. If you want to diversify your morning with other dishes with a poached egg, we have collected 5 interesting recipes from chefs for you.

Poached is actually the name of a cooking method. Its meaning is that the products are languishing in a hot liquid at a temperature below the boiling point. This way you can cook tender river fish, meat, root vegetables or legumes. But the most famous and widespread dish all over the world is poached eggs.

There are several ways to cook poached eggs.

1) The old fashioned way: eIf you master it, then you can safely call guests for breakfast and arrange a cooking show for them. In a saucepan, for exampleTefal illico G7024414 ,boil enough water, add a spoonful of vinegar, then with one hand twist the funnel in boiling water with a fork or tablespoon, and with the other break the egg in half (cooks do this on the side of the pan) so that the liquid gets inside the funnel. In more simple version first, you break the egg into a ladle and then gently lower it into boiling water for 3-4 minutes.

2) In plowing: in stores you can find a wide variety of all kinds of devices for cooking poached eggs. The most inexpensive are silicone "baths" with a tail. You break 1 chicken egg into this container and lower it by the tail into boiling water for 3-4 minutes.

3) In film: the simplest and most reliable way. Line a shallow cup with cling film, be sure to grease the film with vegetable oil (otherwise the protein will stick to it), gently break 1 egg inside, salt and pepper to taste, then gather the edges of the film and tie with a thread. Place such a bag in a pot of boiling water for 4-5 minutes. Then cut off the tail of the package with scissors and carefully remove the egg.