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An egg cooked in water that is heated to a temperature slightly below the boiling point. There are several methods to poach eggs. The egg can be kept in the shell and placed into heated water. The water should only be slightly moving while the egg is being cooked. Or the egg can be cracked and dropped into the warm water to boil without being kept in the shell. To keep the white firm, add a little vinegar or lemon juice or salt to the water. Vinegar and salt can also be added together to the water. Another method is to place the egg into a poaching pan or egg poaching dish surrounded by water below or around the dish.
If the egg is to be poached in a microwave, there are various poaching dishes that can be used, but often the best dish is a glass oven dish, such as a glassware custard cup. Crack the egg into the dish and then poke the yoke and white with a toothpick several times to reduce the tendency for it to burst while cooking. The egg will also burst or explode if the cooking time or heat is too excessive. Cover the dish securely with a plastic food wrap. Realizing that different microwave wattages and cooking at different altitudes will affect the cooking time, it will be necessary to experiment in order to achieve the best results, allowing a little longer or a little less time for the desired hardness. When cooking only one egg, as a general rule for average elevations of 1,000 feet, set the desired time around 40 seconds at a medium cooking power for the first stage of cooking. A time of 40 seconds for a medium size egg and 45 seconds for a large egg will usually give it a soft consistency. After cooking the egg for the first phase, allow it to remain covered in the cup, in the microwave for 15 seconds or so and reset the microwave for 10 to 15 seconds at a medium power level. Cooking the egg in two phases allows the egg to cook slowly, moving from a soft poached egg to a hard poached egg if desired by adding a few more seconds and letting it stand slightly longer either between or after the cooking phases. If the egg yolk or white explodes, reduce the time for the phase causing the reaction. Also, consider cooking the egg in three phases, each one with a decreased amount of time to succeed with a perfect result. Achieving the desired results can be accomplished by doing some testing and watching the egg during the final cooking stage. Since all microwaves differ in cooking power and corresponding temperatures, test the results several different ways to determine which is best for the desired results or hardness.
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Poached Egg term - Related Content |
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| This is a great recipe that can be served as a sandwich or on baguettes as an appetizer. |
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| A light and easy way to cook salmon, served with a lively sauce. |
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| A seasoned sauce that goes well with many egg dishes but especially with Egg Foo Yung to add a savory flavor to the eggs. |
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| Topped with a savory sauce, this egg dish is great for morning meals or to serve guests for a brunch, lunch or dinner selection. |
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| Made for breakfast, lunch or dinner, Egg Foo Yung provides an enjoyable way to add texture and healthy ingredients to an egg dish. |
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Poaching is a moist heat method of cooking. It is also a healthy method of cooking pork because no fat is added during the cooking process. It retains the flavor, ... |
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A Frittata is an Italian version of the French omelet. It is open-faced and is not folded over like a French omelet and the preparation is also a bit different. A French ... |
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An omelet is usually made with 2 or 3 eggs and is cooked very quickly in a sauté pan. The bottom of the pan should be about 7 to 8 inches in diameter so that the eggs will ... |
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The poaching process cooks turkey with the use of simmering liquid in a covered pan. The liquid is brought to a boil, the turkey is placed in the boiling liquid, the heat ... |
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The poaching process cooks beef with the use of simmering liquid in a covered pan. The liquid is brought to a boil, the beef is placed in the boiling liquid, the heat is ... |
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| A kitchen tool that enables eggs to be easily cooked when poaching is desired. There are a variety of different utensils for this purpose, such as individual metal cups, groups ... |
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| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
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| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
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| Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell. The Cutter, which may also be referred to as ... |
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| Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs. Since all of the cholesterol of an egg is in the ... |
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