 Poached eggs | |
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A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. Poached eggs can be served in several dishes.
The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75 °C (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe. [1]
Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk.
A chicken egg contains some egg white that may disperse into the poaching liquid and cook into an undesirable foam. To prevent this, the egg can be strained before cooking to remove the thinner component of the egg white. [2] A small amount of vinegar may also be added to the water, as its acidic qualities accelerate poaching. [3] Stirring the water vigorously to create a vortex may also reduce dispersion. [4]
The age of the eggs affects the cooking process. The white of a freshly laid egg is less likely to disperse. With an egg that is less fresh, the white is more likely to disperse, so acidulating the water will assist in preventing excessive egg white dispersal.
The term "poaching" is often used for this cooking method but it is actually incorrect, as this method is closer to "coddling".
The egg is placed in a cup and suspended over simmering water, using a special pan called an "egg-poacher". This is usually a wide-bottomed pan with an inner lid, with holes containing several circular cups that each hold one egg, and an additional lid over the top. To cook the eggs, the pan is filled with water and brought to a simmer or a gentle boil. The outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often buttered so that the cooked eggs may be removed easily.
The resulting steamed eggs are similar to coddled eggs, although steamed eggs are often cooked longer, and hence tend to be firmer in texture. Eggs prepared this way are often served on buttered toast.
Steamed eggs are often made in a home environment in place of poached eggs, as it is easier to obtain consistent results with this alternative method. However, poached eggs remain the preference of professional kitchens as it is easier to cook in larger quantities, and no additional equipment or appliance is needed to do so.
Poached eggs are used in the traditional American breakfast dish Eggs Benedict, and similar dishes such as Eggs Florentine and Eggs Mornay.
Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles. Creole poached egg dishes are typically served for brunches. [5]
Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo ("egg soup").
The North African dish shakshouka consists of eggs poached in a spicy tomato sauce.
In Italy, poached eggs are typically seasoned with grated parmigiano reggiano and butter or olive oil.
In Portugal, poached eggs are known as ovos escalfados and are typically done with boiled peas and chouriço.
In Korean cuisine, poached eggs are known as suran (수란) and are topped with a variety of garnishes such as chili threads, rock tripe threads, and scallion threads.
The Turkish dish çılbır consists of poached eggs, yogurt sauce with garlic, and butter with red peppers.
In Bulgaria, poached eggs are served on a bed of yogurt and often sirene, topped with butter and paprika. The dish is called Panagyurishte-style eggs (sometimes "eggs Panagyurian" depending on the translation), and is similar to the Turkish çılbır.
In India, fried eggs are most commonly called "poached". They are sometimes also known as bullseyes, a reference to "bullseye" targets, or "half-boil" in Southern India, indicating that they are partly cooked. These eggs are "poached" in name only and so do not share the same preparation method as poached eggs in other countries.
In Indonesia, poached eggs are a common addition to instant noodle dishes. Eggs are boiled together with the instant noodles, and after cooking, they are mixed with the seasoning from the instant noodle package.
Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature. This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food.
In cooking, coddled eggs are eggs that have been cracked into a ramekin or another small container, placed in a water bath or bain-marie and gently or lightly cooked just below boiling temperature. They can be partially cooked, mostly cooked, or hardly cooked at all. Poached eggs are similar to coddled eggs but cooked by submersion in water, rather than being placed in a water bath.
A fried egg is a cooked dish made from one or more eggs which are removed from their shells and placed into a frying pan and fried. They are traditionally eaten for breakfast in many countries but may also be served at other times of the day.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Boxty is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Leitrim, Mayo, Sligo, Fermanagh, Longford, and Cavan. There are many recipes but all contain finely grated, raw potatoes and all are served fried.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
The following outline is provided as an overview of and topical guide to the preparation of food:
Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world.
Soups in East Asian culture are eaten as one of the many main dishes in a meal or in some cases served straight with little adornment, particular attention is paid to the soups' stocks. In the case of some soups, the stock ingredients become part of the soup. They are usually based solely on broths and lacking in dairy products such as milk or cream. If thickened, the thickening usually consists of refined starches from corn or sweet potatoes.
Hazara cuisine or Hazaragi cuisine refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan. The food of the Hazara people is strongly influenced by Central Asian, South Asian cuisines and shares similarities with neighboring regional cuisines in Afghanistan and Central Asia. However, there are certain dishes, culinary methods and styles of cooking that are unique to the Hazara people.
Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".
Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.
Indian Indonesian cuisine is characterized by the mixture of Indian cuisine with local Indonesian-style. This cuisine consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Indonesia. Indian influence can be observed in Indonesia as early as the 4th century. Following the spread of Islam to Indonesia and trading, Muslim Indian as well as Arab influences made their way into Indonesian cuisine. Examples include Indian biryani, murtabak, curry and paratha that influenced Acehnese, Minangkabau, Malay, Palembangese, Betawi and Javanese cuisine.
Indonesian noodles are a significant aspect of Indonesian cuisine which is itself very diverse. Indonesian cuisine recognizes many types of noodles, with each region of the country often developing its own distinct recipes.
Panagyurishte-style eggs is a popular Bulgarian dish that is made with poached eggs, Bulgarian yoghurt and sirene, and is eaten warm, often for lunch.
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