Techniques In Focus Part 2: Poached Eggs
Hello!
Welcome to part 2 of the Techniques In Focus Series. You can find part 1 here.
Today we'll be looking at poached eggs. These are a simple, healthy option that aren't as boring or as shell-y as boiled eggs. They involve submerging an egg in sub-simmering water mixed with white wine vinegar for around 8-10 minutes depending on the dish.
For a basic "breakfast poacher", see below.
Get a pan of water on the heat and bring to a sub-simmer. Add 3 tbsp of white wine vinegar. Crack each egg into a teacup first to avoid yolk splits, swirling the water so the egg white proteins wrap around the yolk in a delicate teardrop. These should take about 8-10 minutes. Remove the eggs with a slotted spoon and chill immediately in ice water. This will stop the yolks from continuing to cook and preserve a nice tender white and a semi-runny yolk. After this, drain these on Kitchen towel and avoid touching them too much as you could split the yolk.
Enjoy!
BenY
Welcome to part 2 of the Techniques In Focus Series. You can find part 1 here.
Today we'll be looking at poached eggs. These are a simple, healthy option that aren't as boring or as shell-y as boiled eggs. They involve submerging an egg in sub-simmering water mixed with white wine vinegar for around 8-10 minutes depending on the dish.
For a basic "breakfast poacher", see below.
Get a pan of water on the heat and bring to a sub-simmer. Add 3 tbsp of white wine vinegar. Crack each egg into a teacup first to avoid yolk splits, swirling the water so the egg white proteins wrap around the yolk in a delicate teardrop. These should take about 8-10 minutes. Remove the eggs with a slotted spoon and chill immediately in ice water. This will stop the yolks from continuing to cook and preserve a nice tender white and a semi-runny yolk. After this, drain these on Kitchen towel and avoid touching them too much as you could split the yolk.
Enjoy!
BenY
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