Technique: Poaching Eggs


To poach an egg, begin with water that is barely simmering (around 180°F). It will look a little like soda water. Ensure there is enough water in the pan to cover the egg. Adding a tablespoon of vinegar per pint of water helps the egg to coagulate faster and will result in nicer-looking eggs. A pinch of salt may also be added. Crack the egg into a mug, ramekin, ladle, or other heat-proof container. Using a whisk, swirl the water to create a whirlpool. Allow the whirlpool to slow down, then drop the egg right in to the whirlpool. Allow the egg to sit in the water for 3-5 minutes, or until it reaches the desired doneness. Use a slotted spoon to remove the egg from the water.

If making several at once, it may be helpful to place the finished eggs in a bowl of ice water and reheat them when ready to serve. To reheat, simply drop them back into the poaching water and let them sit until hot.


Other names: Poached eggs
Translations: Malumedniecību Olas, Brakonieriavimas kiaušinių, Ouă braconajului, Krivolov Jaja, Trứng săn trộm, Kłusownictwo Jaja, Stroperij Eieren, अवैध शिकार अंडे, A caça furtiva Ovos, Браконьерство яйца, Λαθροθηρίας αυγά, بيض الصيد غير المشروع, 밀렵 계란, Pytláctví vejce, Perburuan Telur, Poaching itlog, 偷猎蛋, La caça furtiva Ous, Divji lov Jajca, Pytliactva vajcia, Bracconaggio Uova, שליקה ביצים, Tjuvjakt Ägg, Јаја криволов, 密猟卵, Le braconnage des oeufs, Wilderei Eggs, Krybskytteri Æg, Krypskyting Egg, La caza furtiva Huevos, Браконьєрство яйця, Salametsästys Munat, Бракониерството яйца



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