7 tips for perfectly poached eggs (the do’s and don’ts)

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Brunch restaurants do it hundreds of times a day: serving perfectly poached eggs. But it remains a mystery how those chefs do it anyway. Is it really that simple? To get you in the Easter mood, we’re sharing the absolute poaching do’s & don’ts. Our tip: practice this weekend!

A soft poached egg, the yolk of which drips all over your plate as soon as you cut it open – only to be wiped down with fresh bread: that must be our ultimate (Easter) breakfast. Because happiness is still in the little things. Waking up easily, finding a great radio show, the barista who knows your coffee order by heart, and happiness is in eggs that succeed time and again. We can help you with the latter. Here it comes!

Basic recipe for poached eggs

Bring a large pot of water to a gentle boil. Break an egg in a fine sieve over a bowl. Let the watery white ‘leak’ into the bowl below. Now carefully transfer the egg into a small bowl, this will ensure there are no long, tentacle-like strands of egg white on your egg.

Stir a few times in a pan of boiling water to create a gentle vortex. Now gently slide the egg from the bowl into the eye of the whirlpool, and gently swirl the water around the egg whites so that the egg stays compact and doesn’t fan out in the pan. If your pan is large enough, you can make 4 eggs at the same time.

Cook until the egg white is just set, but the yolk is still very soft. How do you check that? Carefully scoop the egg out of the water with a slotted spoon and gently press the yolk to feel if it is still soft. This takes about 2.5 minutes from the moment the egg hits the water. But don’t trust time blindly, eggs are not all the same size.

When the egg is ready, scoop the egg out of the water with a slotted spoon and carefully place it on a heated plate. Season the eggs with salt and pepper just before serving.

Do: make the poached eggs in advance

Poach eggs before going to bed and you’ll have a wonderfully relaxed Easter breakfast in the morning .

Eggs can be poached one day in advance. Once your egg is ready, place the egg in a bowl of ice water to stop the cooking process immediately. Let the egg cool and store in the refrigerator. As soon as you want to serve the egg, bring water to a boil. Reduce the heat to very low and add the egg for a minute to warm it up again.

Don’t: vinegar in the water

Really never do. Vinegar strengthens the egg white even before the yolk is cooked. This means that your poached eggs won’t have that nice shine, and will feel chewy and chalky rather than soft and silky. And yes, that’s a shame.

Don’t: salt in the water

Salted water also causes the protein to become a bit chalky. Do you want salt? Then sprinkle your eggs at the table, or at least after poaching.

Do: use a pan with a lid

Use a skillet or other shallow pan that you can place a lid on. The pan should be deep enough for a layer of water of at least 5 cm. A 20cm diameter pan will work perfectly for 2-4 eggs, and an approximately 30cm pan will hold a dozen eggs.

Do: buy a skimmer

slotted spoon ensures that you can fish the eggs from the cooking liquid without taking the water with you. This prevents a water bath on your plate and you can lift the eggs much more carefully from the pan.

Do: kitchen paper

Even if you use a slotted spoon, there is a chance that extra water will end up on your plate. So pat your egg dry with a piece of kitchen paper, otherwise your toast will quickly turn into a soggy sandwich.

Don’t: mediocre eggs

Logical, and yet we often forget that our ingredients determine the outcome. In other words, buy fresh organic eggs. They are much tastier and retain their shape much better. Bonus: High-quality eggs often have a sunny yolk that turns orange instead of pale yellow. You can arrive with that during Easter breakfast.

> If you are looking for a real Culy hack, use cling film .


Source: Culy by culy.nl
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