Content

• Advice
• Warning

• Milk can be a substitute for water if you want a richer taste.

If you want to shape the eggs, add 5-10ml of white vinegar to the water. This is not strictly necessary, but it will improve the egg's shape as the vinegar coagulates the egg white.

• Other types of vinegar (such as balsamic, red wine vinegar, apple cider vinegar) will work and sometimes make poached eggs better, but will affect the egg's color.
• Larousse Gastronomique recommends using 1 tablespoon of vinegar to add 1 liter of water. In contrast, chef Michael Romano recommends 1 teaspoon of vinegar per liter of water.
• Lemon juice also helps shape the eggs but affects the taste of the eggs. Some people recommend adding salt, but it interferes with egg coagulation so it's best not to use it.
• If vinegar is used, the eggs will taste vinegar. Chef Michael Romano said that in restaurants, poached eggs are often placed in another hot pot seasoned with salt, but without vinegar to add flavor and remove the smell of vinegar.

Blanch the eggs slowly. For best results, blanch one egg at a time. Blanching more eggs will cause them to stick together. If you want to poach more than 4 eggs at a time, you should only add up to 4 eggs because more will be difficult to time and difficult to avoid eggs sticking together. The following guidelines are suitable for blanching 1 or 4 eggs at a time.

Turn the boiling water over a few times to cool down before adding each egg to the water.

Carefully slide or break the egg into the center of the pan of water. To keep the shape of the egg, you can make the water move around the egg in a circular motion.

• Chef Michael Romano recommends using the method of pouring to cover the yolk with the white, you should shape like that for about 20 seconds or until the whites form.

Wait 3-5 minutes until the eggs are cooked. Eggs are ripe when the whites form and the yolks begin to thicken.

If you poach more than one egg at a time, don't turn the water around. Place the side of the first bowl close to the surface of the water. Then, quickly gently pour the eggs into the water.

• Quickly repeat this process for the other eggs, each with intervals of 10-15 seconds. Make plenty of space in the pan for the eggs. Depending on the size of the pan, you should only blanch about 2-3 eggs at a time.
• Carefully remove each egg about 3 minutes after it has been cooked.

Use the hole spoon to remove the eggs. Quickly remove each egg from the pan, allowing the water to drain down the pan before removing the eggs. Larousse Gastronomique advises putting eggs in cold water and put in a towel to drain. Chef Michael Romano recommends putting eggs in boiling brine for about 30 seconds and placing on a dry towel to dry.

• If the edges are not good, you can use a knife to cut it beautifully - this is the chef's secret.

Put the eggs in the egg poacher.

Use the same procedure as above, then remove the egg poacher when the eggs are done. Drain the eggs and serve as described above. advertisement

Method 3 of 5: Use a silicone poached cup

1. 

   Place the cup in the pan of water.

2. 

   Bring the water to a simmer and break the eggs into the cup.

3. 

   Cover the pan and simmer the water for 8 minutes (at a place equal to sea level).

4. 

   Use a knife to separate the poached egg edge from the cup and turn the cup upside down on toast.

5. 

   Poach the eggs as described above.

6. 

   Then simply dip the poached eggs in ice to chill. Refrigerate them until needed - eggs in the refrigerator will last for about a day.

7. 

   If the yolk breaks in the water, don't worry. Simply use a hole spoon and gently stir the water from the edges of the pan to make the egg round. After that, just move up as mentioned above.

8. 

   If you stirring it carefully but it still doesn't work and the eggs don't form, remove the eggs with a spoon (when done). Eat eggs with a slice of crispy garlic bread or French bread. Add spices, vegetables and sauces you like (like Hollandaise, mayonnaise or Thousand Islands). This will hide the broken egg.
   • Leftovers such as pasta, kebab, lobster, beef tongue, meringue, rolls and soups can be used as side dishes to attract the customers' attention.
   • Note: This fire extinguishing method is suitable for 1 egg. With more eggs you can hide them in toast or in other dishes.
   advertisement

Advice

• You can also poach eggs in a small, non-stick saucepan. Since this saucepan still contains enough water to cover the eggs, you can poach 2 eggs at the same time and easily handle the eggs without breaking.
• The poaching mold will help create a beautiful shape for the egg. It is a metal mold that can be found in kitchen appliance stores.
• You can purchase a non-stick, steel or microwave-specific egg poacher. See the instructions on the instrument for correct instructions.
• Don't use too much oil.
• The tuna box with the 2 caps removed will become a poaching mold as a temporary method.

Warning

• If the yolk breaks when you break the egg or when you put it in water, the egg is ruined. You should remove the egg and use it for something else if possible; Maybe someone would want to eat scrambled eggs.
• Do not put eggs in boiling water 100ºC! This will affect the flavor and texture of the eggs as the water boils vigorously causing the egg to break. As a general rule of thumb, boil the water and then reduce the heat to a simmer (or simmer) before poaching the eggs.
• Only keep eggs cooked when they have been properly prepared.