Right way to make Poached Eggs
Think of an Instagrammable egg preparation and Poached Eggs clicks in the mind first. But let us accept it, getting it right is not an easy task. If you are also failing in getting the perfect runny yolk texture, here are five mistakes you need to avoid.
Mistake 1: Using old eggs
As per experts, when it comes to making poached eggs, the freshness of eggs matter a lot. As eggs age, the whites change and become more fluid. If you use older eggs, you might get disappointed.
Trick: Always use fresh eggs and to check that add them to a bowl of water. If the egg floats to the top, it’s past its prime, and not good for poaching.
Mistake 2: Using a smaller pot
For making poached eggs, you need a bigger pot. Using tiny ones might spoil the dish. A pot too small will limit the eggs’ movement around the pot, which may prevent them from cooking evenly.
Trick: Always use a medium-sized straight-sided skillet or a saucepan for poaching eggs.
Mistake 3: Adding eggs at the wrong time
When it comes to poached eggs, adding eggs at the right temperature of water is the key to perfection. If you add the egg to boiling water, egg white might break apart and spoil the dish. And if the water is not warm enough, the white and yolk are likely to separate from one another.
Trick: Add the eggs when the water has reached a simmer point and you can see bubbles coming up.
Mistake 4: Cracking the eggs directly into the pot
Poaching eggs is a delicate process and hence it is important to carefully ease the egg into water then cracking it into the pot.
Trick: Use ramekins or small bowls, and crack the egg in it and then gently ease them into the simmering water.
Mistake 5: Cooking for too long
Poached egg is a delicate dish and overcooking the egg may result in rubbery whites and firm yolks.
Trick: To get it right with firm white and a gooey-but-still-runny yolk, cook the egg for 2 minutes for runny eggs and 3 minutes for a set white with a runny yolk, and 4 minutes for a more well-done egg with a yolk that’s still soft.
Tip of the day
Add a tablespoon of rice vinegar or mild-tasting vinegar to the boiling water before adding the eggs. It helps the loose, billowy white stay intact, forming a more tight and compact shape.
Images Courtesy: istock
Start a Conversation
Post comment