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Poached egg POACHED EGGS
fresh eggs
water
vinegar

Eggs should be very fresh. The whites of fresh eggs are firmer, coating the yolk evenly, which results in better shaped poached eggs with fewer loose strands. Use approximately 1 - 2 tablespoons vinegar for 1 litre of water.

Pour water into small saucepan, enough to cover the bottom about 8 centimetres deep. (Then measure the water, so you will know how much vinegar to use.) Bring the water to a rolling boil, pour in the vinegar and remove the pan from the stove. Turn off the heat.

Carefully break one egg into a small bowl or a cup, not breaking the yolk. Holding the cup close to the water's surface, rapidly but gently slide the egg in the water. Immediately place the pan back on the still warm stove (the water must not boil, just barely simmer). The egg white starts to coagulate and forms a pouch around the yolk. Let the egg cook for 3 to 5 minutes, depending on how firm you want the yolk inside to be.

Remove the egg from the water with a slotted spoon and drain on paper towel. Trim the egg into an oval shape if necessary, cutting off any rough edges with scissors. Bring the water to the boil again and repeat poaching with the remaining eggs.

Halved poached egg Poached eggs may be served warm or cold. If served cold, place the poached eggs into a bowl of cold water. In addition to cooling the eggs, this also stops the cooking process and rinses off the excess taste of vinegar. Eggs can be stored in water for several hours or they can be drained and stored in refrigerator.

Poached eggs can be reheated before serving by placing them in hot, lightly salted water for about 30 seconds (use 1½ teaspoon of salt to 1 litre of water). Remove with a slotted spoon, drain and serve.

Tips:

  • After adding the egg into the water, you can improve its shape by gathering the white around the yolk with a slotted or a wooden spoon. This is especially handy if the eggs used are not very fresh.
  • You can also place a soup ladle (or a small ramekin or some other heatproof container) into the water, then pour the egg inside the ladle to help to maintain an oval shape. (Note: the rim of the container should not rise above the water surface.)
  • Older eggs can first be cooked in their shells for 8 - 10 seconds in gently simmering water before poaching to help to maintain an oval shape.
  • To save time, you can poach 2 - 3 eggs at a time, depending on the size of the pan, as long as the water maintains a gentle simmer.

Recipe source: family recipe/traditional recipe.


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