what is poached eggs? How to make it?

Answer 1

Poached egg is a method of cooking an egg wherein the egg is cracked and the contents immersed in very hot but not boiling water. A small amount of white vinegar may be added to the water to keep the egg white from spreading out.

Poached eggs are used in Eggs Benedict and Eggs Florentine.

Methods of cooking a poached egg vary considerably. A poached egg tin is commonly used by some while others create vortices of swirling water in deep pans and others use shallow frying pans filled with water.

Most chefs, including famous ones such Delia Smith, seem to agree that the perfect poached egg has a runny yolk with a hardening crust and no raw white remaining.-

Answer 2

Get a pot of lightly salted water and bring it to just a light simmering boil. Take an egg, and crack the shell and carefully put it into a shallow bowl to be sure there are no shell pieces in it. Then carefully slip the egg into the water, careful not to disturb the yoke. Then watch the egg carefully. When the whites part of the egg turns in on the yoke and covers it up and makes sort of a little white ball.... takes maybe 2 and a half or 3 minutes...
Voila'! You have a poached egg. Use a spatula or strainer to carefully remove the poached egg from the water. Enjoy.
Check the site below for more details...

Answer 3

Poached means to cook in simmering water. They have poach cooker's but they are a waste of money, because you don't need them. In a frying pan (NOT A POT) simmer plain water at 1/2 the level of the pan. 1/2 full. Crack an egg into the simmering water, being careful not to break the yolk. In a few minutes, it will be cooked. Gently remove the egg, and eat! If you want the yolk cooked through, use a spoon to scoop the hot water over the top of the egg. Be gentle, poached eggs are meant to be soft.

Answer 4

Poached eggs are eggs that are cooked in liquid.
To poach eggs, bring a pot of water (most common liquid) to a boil. Crack as many eggs, as needed, into a bowl. Stir the water, while sliding the eggs into it. Stop stirring and let the eggs cook for about 3 minutes. Remove the eggs with a slotted spoon.

Answer 5

They're basically eggs cooked in water.
Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water.
1) Break each egg onto a saucer or into small cups or bowls.
(2) Slip eggs carefully into slowly simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water. Let the eggs flow out. Don't put too many in the pot at one time. Immediately cover with a lid and turn off the heat.
3) Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.
(4) Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.

Answer 6

Poached eggs:

A medium sauce pot with water bring to a gentle boil... add a few teaspoons of vinegar... turn the heat down low so that it is not boiling, but simmering... drop in one egg at a time.... use a large spoon to kind of cradle the white part of the egg to itself, so it doesn't spread too much.... cook until desired texture... I like the white solid and the yellow soft.

Answer 7

I saw on ready steady cook yesterday the chef stirred the water first to get a bit of a whirlpool going, then slipped the egg into the very middle which kept the egg from spreading too much. Good idea - as long as you only want to cook 1 at a time!