Poached Egg
What is Poached egg?
A poached egg is an egg that has been cooked by poaching, that is, in water. No oil or fat is used in its formulation. The egg is cracked into a small bowl, and then gently slid into a pan of boiling water and cooked until the egg white has mostly solidified, but the yolk corpse soft. To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water. The perfect poached egg will have a nice undisturbed yolk attacked evenly by a shiny opaque oval of egg white.
The best eggs for poaching are the newest eggs you can determine. If eggs are more a week old, the whites thin out. Whites of fresh eggs will assemble compactly around the yolk, making a rounder, neater shape. The perfect poached egg is a subject of taste – some of you will like ever so slightly runny poached eggs for dunking butter-affected toast into, whilst others prefer a firmer, meatier variety of poached egg.
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