Poached eggs are heaven-sent, no doubt. Both the taste and texture are unbelievable. How many of us did't get off the bed and cracked some eggs into the boiling water even though it's the middle of the night. Beyond it's deliciousnes, it is full of protein and vitamines. The cooking method is far away from frying in oils or baking untill no nutrition left, it is just boiling.In water. Simple! Healthy! Yet, this meal requires to gain some experience before reaching the perfect poached eggs which the yolks are nearly liquid when the whites are tender enough but never rubbery.
If you watch your mom preparing poached eggs, it will feel like it is the easiest thing in the world, when you learn how to do it, you can fool the others like it is super easy too but it is not if you try before learning. Below are the rules that will grant you the supreme poached eggs that are cushion soft with smooth round whites and lava like yolks. yumm!
- Water temperature is more important than you think: If your water is too bouncy-boiling, your raw eggs will disperse in no time. Ugly rubbery egg white foams will appear. yet, if the water is too cold, the eggs will dissolve and mix with water. Both of the scenarios will probably end up in kitchen sink. The true water temperature will show itself with slightly simmering, producing little bubbles. This temperature will harden the outer layer of the egg white before it dissolves in water. And doesent damage the integrity of the eggs because the water is not bouncing crazy.
- Create a whirlpool before you add your eggs. The whirlpool effect will make your eggs curl up while the outer layer is hardening. This will give you the roundish ball like plump shape raher than flat and broad, shapeless result.
- Add vinegar if you are not a pro or you like the taste. A few drops of white vinegar will help you save your egg's integrity and prevent your kitchen to smell like chicken butt , yet it adds a little of sour taste too.
- Do not add salt! Salt will dissolve the egg white and you will have foamed mixture off watery eggs again. Do not do this if you are not a fan of it!
You heated the water to a simmering temperature, added a few drops of vinegar, avoided the salt, created a gentle whirlpool. Scene is ready for the eggs! If you use fresh eggs, it is more likely to have liquid yolks even if you cooked untill the whites are hard. But this is not a rule, old eggs have the ability to become perfectly poached too.But be careful, add the eggs slowly to the water, and never crowd them up too much.
Take your time. And pay attention, care for them. Check if they are sinking down, slowly take them up to the surface of the water. But be gentle, always.
When they are cooked enough, they will look firm, plump and delicious. Take them out of the water with a slotted spoon and put on a paper towel to get the excess water. After that, you can serve them barely or put them on toasted bread, sprinkle salt and pepper.. Ready! Serve immediately.