Chicken poached egg. Poached egg - how to cook in home minds. Cooking eggs

Poached eggs - French herb, which is important for cooking. Іsnuє impersonal ways of yoga varіnnya. Two of the most simple to master are classic and grub swimmers.

Cooking poached eggs in molds

Poached egg є zavarenim correctly, as follows:

Poached eggs - dish with garnish with a sultry look. To that, cut the zayvy protein, which is full after cooking. Eggs are served as independent food, or at the warehouse of others.

Skіlki cook poached eggs at the swimmer

Trivality of preparation to lie down in the recipe. Cooking poached eggs from swimmers borrows from 3.5 to 5.5 quills. The temperature of the water is added to the trivality, for which there is a boil. Recipe for cooking at the kharchovіy plіvtsі:

1. Make a square out of the kharchovo plіvka (the minimum length of the side is 15 cm, the maximum is not, but not a large square);
2. Take one bean of oil for relish;
3. Spread the grub plіvka at the pіalі;
4. Wash the egg;
5. Break an egg in a bowl, add salt and spices for relish;
6. Take a squirt into a little bag, tie a string, or tighten the little bag with a thread, so that the egg is left in the least possible bond;
7. Boil water near the pot;
8. Cool boiled water to 70-80 degrees;
9. Trying to raise the temperature of the water of one equal, place a small bag with an egg near it;
10. Boil an egg for about 4 minutes;
11. Take the little bear out of the water, spread and serve the egg to the table.

Skilki boil poached eggs after boiling

Trivality of preparation of poached eggs to lay down according to the method of preparation. The classic may on the uvazi varіnnya cleansing eggs by the water, in the yak you can add an estimate. The remaining factor directly affects the trivality of the preparation. Boil poached eggs.

Ocet helps the egg white to coagulate like a zhovka. Yogo is needed for 1 tbsp. per skin liter of water.

So we need:
Wide saucepan or pressure cooker with a diameter of 20-25 cm with a ball of boiling water 5 cm.
Shumivka
Wooden spatula and spoon
Saucepan єmnistyu 1-2 l with cold water

Porada: some recipes have a recommendation to add salt to water, in which poached eggs are boiled. But I don’t raja tse robiti, to that I force the coagulation process of the protein. It is better to salt and pepper the eggs after cooking, immediately before serving.

Sob to sew an egg in French, yogo break the zі shkaralupi into the water, so that the ice is boiled, it is allowed to go into the calm water 4 hvilini. The white becomes thick, flattering oval, and in the middle of the yellow is sparse. To achieve such an elegant result, you need fresh eggs. To name a fresh stench, beat and pour one egg on a saucer.

It is fresher, as if the zhovtok stands out as a high dome, and the squirrel is bound to it, and there is only a small number of rіdin rose with a saucer in the main mass of the squirrel.

For accuracy, I photographed two eggs. Evil egg, znesene cock literally sprat a year ago. On the right, an egg, a yak, lay in my refrigerator for a long time.

Buy retail?

It was impossible to sew a lying egg without special attachments, so it’s rare and white to disperse in hot water with plastics, exposing the yellow. So, first cook poached eggs, check them for freshness.

Before sewing, wash whole eggs in a scale for 8-10 seconds in boiling water, then remove them. Tse to speed up the coagulation of the protein, and to help you take off the oval shape.

Break the egg on the edge of the stewpan with a sharp blow on the new one, so that an even crack appears. Then, keeping the yakomog egg closer to the surface of the water, open the shell wide and drop the egg near the water. Like a white, it’s not sharply draining the zhovtok, but carefully twist the egg with a spatula on the edge of the stewpan (creating a funnel-like ruh water).

The skin of the egg is to blame for exactly 4 hvilin.

Better than the whole hour of zasіkti for the help of a timer, so that one whilina calls for a change to turn poached eggs into scrambled eggs. Under the hour of sewing, the water is guilty of ice-cold boiling.

After 4 weeks of distance, bring the egg for additional noise.

Transfer the yogo to a saucepan with cold water, so that the process of sewing is completed and the assessment is made.

The threads of white, which have been sewn for an hour, can be carefully cut with kitchen scissors. That's all, poached eggs are ready!

Porada: poached eggs can be harvested for 2-3 days. For whom, put a bowl of cold water without a lid in the refrigerator. It’s better if you plan to serve eggs for snacks and don’t waste expensive wounds on your cooking. To bake eggs, enough to get them out of the refrigerator and put hot water on the wool.

Eggs on the snidanok - an unrequited, rich tradition. The stench is preparing quickly, to finish the meal, to live to the insult, and not to turbulate the boat too much, but not yet thrown through. Ale, if you already have options for scrambled eggs and jams across your throat, I’ll come to the rescue with a recipe for poached eggs. The stench is more likely to harmonize the ranking meal, it’s more that they miraculously harmonize with themselves vishukani sauces and enter the warehouse of miracle salads. Until then, as you win the recipe for poached eggs, take this product from the most brown for eating. And if you learn how to prepare them rightly and correctly, then the fear is more than happy, but look.

Classic poached eggs: recipe with photo

The main folding of the preparation is not to take away the neohain that little savory lahmittya at the exit. Є k_lka ways, how to prepare a poached egg. The recipe that wins the most is this. A small container is taken - a ladle, a saucepan or a frying pan, water is poured from it - so that the whole egg was opened with it. Water is placed on the stove and heated until the first streaks of bulbs appear and a slight wheezing on the surface. A spoonful of otstu is poured into the water; silly not put zovsіm - won't spryaє utavlennu blkovih "threads". At the center of the vessel, a small vir is twisted with a spoon, at which it wiggles, break an egg without an egg. For goodness, you can vicorate an opolonik, which is carefully lowered into the water with an egg beaten in a new one, and then carefully beaten. After two whilins, the egg is flung with a noise, it floats in the water and immediately starts up at the right.

Disputes of professionals

Regardless of simplicity, the recipe for poached eggs is hotly discussed by cooks from different directions. The temperature of the water calls for a controversy. Do not think that it is not her fault to heat up more than 80 degrees. Others affect 90; Albeit more for 97 її do not understand anything.

Another subject of the super-pot is the hour of cooking. Most of the culinary experts are aware that it is necessary to sprinkle exactly 2 hvilins, but there are those who cry, that the correct interval is only one. The third option: 3-4 hvilin - movly, then the zhovtok is left rare, but it becomes schilenish.

The only one, on whom everything converges - the eggs can be as fresh as possible, not “older” for a couple of days. Otherwise, you can’t see the “cake” from the white with the lower instead of the yellow.

Those who have mastered the recipe for preparing poached eggs can treat themselves to different interpretations. For example, italian: for sewing in this country vicorist gostria tomato sauce. And the shanuvalniks of French vishukuvans can beat the Burgundy recipe, for whom the place of water is filled with mitzny yalovichi broth breeding with pure red wine. With such sumish after all, a chic sauce is made: cayenne pepper, crushed chasnik chastochka, thyme, green cibula, parsley - and reduce to half. After adding | add | flour | boroshno |, roztertu with butter at spіvvіdnostnі 2:1.5, and boil pіvhvilini again.

Vintage cooking method

Tim, who hasn't cooked poached eggs yet, the recipe in the package can help you master the subtleties. Vinayshli yogo you yourself are French, so you can smirk boldly. Take a parchment of food, cut a square with a side of 20 centimeters, smear one side with butter, carefully beat a testicle there and scrape the edges (for example, tighten with a thread or a gum). More descriptions; Just by the water it is necessary to fill three and a half hvilin - the paper will take an hour to heat up. If you don’t mess around with parchment, you can replace it with a bag of hot-melt fry, also covered in the middle. Golovne zavdannya - pіd hour varіnnya do not allow dotik packing with walls and the bottom of the saucepan.

Forms for VIP

Yakshcho bazhaєte otrimati the best dream without cooking the salad (otherwise, it’s better to eat the soup), cook the poached eggs in the forms. Recipes that vikoristovuyut єmnostі for vipіchki, even raznomanіtnі. Moreover, they come like silicone, old-fashioned, metal. It’s better to cook like this in a steamer or a multicooker. Ale fit and great steam room. The grass is robbed in such a manner: the form is swayed, an egg wriggles neatly in it, clings to chopped greens and grated syrup, curls up with grub and is put into boiling water for three hvilini.

Today's speech

It’s not easy to cook poached eggs in a micro-oven oven. The recipe is directed to boil water on a zvichaynіy stove, pour it into a large cup and grease it with half a spoonful of octu. Here, a fresh egg without a shell is carefully placed. The cup is placed in a micro-hibernation chamber, for fifty seconds, turn it on full of tightness. On the vіdmіnu vіd sprob zavarit eggs, arranging plowing in cataclysms is not accompanied by cataclysms: without a shell, the eggs do not vibrate, but peacefully transform into thoughts of snіdanok.

fresh salad

Call the recipe for poached eggs not just tell, how it needs to be cooked, but obov'yazkovo describe the serving option. The simplest of them is poached on rouge toast and seasoned with piquant sauce. And even more beautiful and tastier - put the egg in the salad. In the spring, the most pre-river will be sheep, from the first gifts of cities. Two tomatoes are born in great parts (for example, the heart was large and large, it was necessary to look). Two ogirki are fried in circles, radish (3-4 pieces) - in thin circles, pir'ya cibuli - in circles. Vegetables are salted, peppered, seasoned with sour cream and laid out on plates. On top put the “crown of creation” - a poached egg, and the salad is negligently breaking on the table. The head component of a well-groomed person is not as savory as only a few brews.

French

Another wonderful salad recipe with a poached egg. Truth be told, the main components for the new treb should be prepared in the evening, otherwise, stay at work. And it’s better to pamper yourself with grass at the weekend, the shards at the freshly prepared one look delicious. The Vranci are getting ready for more eggs. Pivsklyanki chopped green peas are cooked until ready. For bazhannya, obviously, you can replace it with canned peas, but it won’t be the same. Large potatoes are cut into cubes or cubes and brushed until golden (the best olive for these purposes is olive). Gramіv dvіstі pecherits large rіzhutsya (halves or quarters, dіbnіshe is not required) and can be lubricated. It is similar to fit from thin plates of shank. All prepared components are mixed, seasoned with pepper, sill and olive and divided into two plates. On top, the dish is topped with cooked poached eggs.

Ribbon salad

Everything starts from Russia. You need a bunch of salads (more savory than sprats). Leaves flicker and tear with hands. One hundred grams of black tomatoes cut into halves. Dressing to fight: mix olive oil (three spoons) with fresh lemon juice (two), sill, pepper and a spoonful of licorice mustard. From canned tuna, the motherland gets angry. Win with vegetables and half a can of canned corn. Lettuce is watered with dressing, laid out for a bag of quiet, who is sitting at the table, and poached to the beast. I need it again.

Lyons salad

Chergovy french recipe salad with poached egg. For the new one, cut with cibula rings and mix with torn leafy lettuce. Three bacon wives are rummaging and narrating with dribbling bows. A piece of bread (rather than gray black) is crumbled into cubes and smeared with bacon fat. Try pouring a spoonful of olive oil (naturally, olive oil), the same kind of wine otstu and a small spoonful of Dijon mustard. The mustache components of the troch dressing are churning; greens, bacon and croutons are brewed, brizkuyusya filling, the beast is dispersed poached preparations.

Warm liver salad

Wonderful that fragrant grass! Trochs of olive oil with a spoonful of vershokovy are mixed on the frying pan. At this sumishi, painted piv-cibulins and three chastniks are smeared. We sweat the stinks, and the last smell of oil is laid on a third of a kilogram of chicken liver, poured with two spoons of soy sauce and lubricated with whiteness. A small bunch of lettuce is dried and laid out on dishes. On the new one, the liver is placed, and it is watered with juices from the frying pans. Chotiri dried tomatoes are cut into halves, lightly squeezed, to water the salad with their juice, and add to the other warehouses. Three poached eggs are placed on top and seasoned with balsamic cream.

Choose which one you like best to try poached eggs. The recipe with photos demonstrates the availability of cooking and appetizing results.

Anastasia Trutanova

trainee at the restaurant Delicatessen

A poached egg is a super-ingredient. It is possible to transform macaroni into pasta, a sandwich - into a bourgeois snack, the same one at the very core of yoga is rich in sensation: a hot flowing chewing gum is an ideal sauce for which it is always good. The egg itself, prepared in this way, is a self-sufficient snack.

However, the preparation of poached - on the right is trembling, because all dreams about an ideal egg, like it would have been, boiled water in a saucepan, broke an egg there - and it’s ready, the lahmittya squirrel is picked up into an otsto virva on the nerves. It is obvious that to establish certain nuances that nutrition will require a great deal of knowledge. In trying to cook the perfect poached egg, I tried five different ways from vintage to progressive.

Vintage

"Egg in the gut"

The word "poached" is similar to the French poche, which translates as "sweet". The manner of cooking an egg is similar - in an oiled parchment little bag - and gave the name to the grass.

Cooking: Grease a sheet of parchment 20 by 20 centimeters with butter and put it in a shallow bowl, break an egg and scrape the edges of the parchment. Lower the little bear, scho wiyshov, I boil water in the ice for 3.5 hvilini, after which the egg is enough for the bear.

Visnovok: This way is suitable for lovers of reconstruction and shukachіv іstorichnoї veracity, really vimágaє nadmіrnoї kіlkostі diy, yakі slightly vplyvayvayut on the result. Until then, the shape of the egg does not come out ideal: the white is rolled out in an envelope.

current

"Eggs in a bag"

Repackaging of eggs, or eggs of Arzak, in honor of the popularizer of a similar cooking method - the Spanish chef Juan Marí Arzak. This way, in essence, by translating the first one into a modern manner - in both stages of the egg, sparing the skaralupi, boil with the chomus that you replace.

Cooking: Grease a small polythene bag in the middle with an acres of butter and beat it in a new egg. Tighten the edges of the bag with a yakomoga gum closer to the right place - so the egg will have more chances to save its shape - and cook for 4 minutes for 20 seconds, trimming the bag with the egg so that the wine does not stick out of the bottom.

WISNOVOK: So the very same as the first, the whole way of tying from the zayvimi diyami. Irrespective of the large amount of butter, the protein is sticky to the walls of the package, and you need to chimalo zusil to win the egg. However, for the obviousness of the song's rightness, that hour can make you happy with your amusingness.

progressive

"Zhachok, vin same plowing woman"

For lovers of kitchen gadgets, to make life easier and save an hour, this is the name of plowing, there is a “zhachok”, as it is similar to a small noise that repeats the shape of an egg. For the idea, the protein is responsible for preserving the shape and the egg will be close to the ideal.

Cooking: Grease the arable land with butter, beat an egg there, dip it in boiling water and cook 3.5 hvilini.

WISNOVOK: Paired with the front ones, this way is easier to see, and all the same, the trochs rise up. Maybe, the secret of the ideal orange is still in another.

Prosunuty

"A naturel"

The simplest and simplest way to exorcise the impersonal myths: add a couple of tablespoons of octu, so that the white will burn more brightly in the sour medium, create a funnel for the help of the funnel, so that the plastics of the white will be wrapped around the yellow, in the front break the egg in a bottle. But really, everything turned out to be richly simpler.

Cooking: Boil a small amount of water, change the fire to a minimum. Add a couple of drops to otst. Take a small sieve and break an egg, extract a rare protein. Dip the egg in boiling water and boil 3.5 hvilini.

WISNOVOK: The egg turned out to be even more ideal: a rare squirrel, which in the water transforms into lahmittya, I looked for an additional sieve. (We looked at the cunning of the great Heston Blumenthal). Dodavannya otstu neobov'yazkove, and yet certainly not є vzaruka іdealnogo orennya. I added a couple of drips, to turn the Moscow water supply, to finish the puddle behind my warehouse, neutral. Rather, take a rice ocet, even though it is not vpline for the savor of an egg. If you put the cooked eggs in cold water, then in such a way you can save a few days in the refrigerator, warming up about a cold stretch before serving hot water.

High tech

"Su looking"

Vikoristannya technology sous vide allows you to cook the product as delicately as possible, for the help of a vacuum and an apparatus that raises the temperature in the container with the same water for a three-year hour. Today, the presence of such a device in the restaurant kitchen is a nagal need, and the deacons are rooted in it in the minds of the home. I tried the low-temperature method of cooking poached eggs, which was worthy of rich chefs.

Cooking: At the water with a temperature of 64 degrees, as a special circulator, lower the egg. Remove yogo for 50 hvilin and place it near cold water.

WISNOVOK: Eggs prepared in this way can be stored in the refrigerator for a few days, warming up in hot water for 30-40 seconds without a shell. With the help of such technology, it is possible to prepare ideally for the shape of that savoring the flavors poached egg. This method is suitable for industrial production and selection on professional kitchens, shards allow you to prepare from great obligations and to achieve a stable high quality product.

Usim good, prote is not suitable for home vikoristannya: you happen to spend time on the road of possession. For the obviousness of a kitchen thermometer, a great saucepan and courage, you can try it on a sonic stove.

Cicavia fact

The Japanese, when they come to the hot dzherel, take cats with eggs and cook them on a plate, lowering them into the dzherel (the temperature of some of them is around 60 degrees), taking off at the exits, which we take into account with ideal poached.

Resume

Knowing how many simple nuances allow you to cook the perfect one savory egg poached at home minds, without having spent especially zusil and not vicorist addendums.

Constipation in a right way savory and well-prepared poached - in fresh eggs. On the right, in that ovalbumin (egg white) is more springy and trims better if the egg is fresher. To check the egg for freshness, it is necessary to lower the yoga at the temple with water. Like an egg that is not fresh, you will go to the bottom, a blunt end uphill. So, as from a blunt side in an egg, there is an empty one, as an hour becomes larger. Like an egg is fresher, it will lie on the bed for days.

For cooking orly it’s better to beat eggs of the extra category, because the stench can be bigger and brighter.

boil eggs it is necessary in the ice of boiling water (a shortening mill, if there is steam in the water and small bulbs appear on the day).

For cooking one or two eggs to milk a small amount of water and pari krapel otstu (to help the water).

Yakshcho zazdalegіd vіdtsіditi a rare protein, as the method has a number of chotiri, then no additional tricks are needed when cooking an egg.

Photos: Sergiy Patsyuk