Poached egg

Poached Egg

A poached egg is a type of egg that has been cooked by poaching, as opposed to boiling or baking. The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 Celsius (167 Fahrenheit) and cooked until the egg white has solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust and no raw white remaining.

History

The exact origins of the poached egg are unclear, but the method of poaching eggs has been used for centuries in various cuisines around the world. It is a popular choice for breakfast in many countries, including the United Kingdom and the United States.

Preparation

To prepare a poached egg, the egg is first cracked into a bowl or cup to ensure that the yolk is not broken. The water in the pan is then heated to a simmer. Some cooks add a small amount of vinegar to the water, which can help the egg white coagulate more quickly. The egg is then gently slid from the cup into the water, and left to cook for around four minutes, until the white has solidified.

Serving

Poached eggs can be served in a variety of ways. They are often served on toast, or as part of a larger breakfast dish like Eggs Benedict or Eggs Florentine. They can also be used in salads, sandwiches, and other dishes.

Health Benefits

Poached eggs are a good source of protein, vitamin D, and vitamin B12. Because they are cooked without oil or butter, they are lower in fat and calories than fried or scrambled eggs.

See Also

• Egg (food)
• Eggs Benedict
• Eggs Florentine
• Boiled egg
• Scrambled eggs