Cookbook:Poached egg
From Wikibooks, the open-content textbooks collection
Tips for making poached eggs:
- Use a heavy based saucepan, since the heat distribution on its bottom is more even.
- About 1 cm depth of water is adequate for poaching chickens' eggs.
- Bring the water to a boil.
- The heat should be reduced beneath the pan, until only very small bubbles are beginning to form on the base of the pan.
- A tablespoon of vinegar can be added to the water, since this helps the eggs to set rapidly and prevents the egg white from billowing, but this is strictly optional and does impact the taste.
- The contents of each egg should first be cracked into a shallow cup or ladle, individually.
- Each egg should then be very gently added to the water; make sure not to add the eggs from a great height, as this will cause them to lose their shape and for the whites to billow.
- Two to three minutes should be adequate for the yolks to start to set.
