Skill: Poached Eggs
Poaching eggs is the process of removing an egg from it's shell, then gently cooking it in simmering water. The perfect poached egg should be a smooth oval, getting this right requires skill and understanding of egg composition, (namely the albumen proteins which when heated coagulates or 'solidifies' causing the egg to set.)
For the perfect poached egg use only the freshest produce available. Older eggs tend to spread faster due to thinner proteins, whereas fresher eggs will set faster giving you a greater chance of producing a nicely shaped poached egg.
Method: Poaching an egg
Mise-en-Place:
Fill a wide saucepan to one third of it's capacity with water
Bring the water to the boil, then reduce to a gentle simmer (Boiling is too vigorous and damages the shape of the egg)
Crack the egg into a ramekin or small bowl
Method: 'The swirl'
This method is suitable for small numbers of poached eggs that require an excellent shape.
Using a ladle or cooking spoon gently swirl the water in a circular motion
Wait for the water to slow (yet still be moving in a circle) gently lower the egg into the water
The swirling water will pull the egg in on itself (due to centrifugal force) aiding the egg to maintain a compact shape
Leave the egg to poach for 3-5 minutes
Soft egg - 3 minutes
Firm
egg - 5 minutes
Using a perforated or slotted ladle lift the egg from the water
If there are any stray tendrils of egg white trim these with your fingers or with scissors
Method: 'The bath'
This method is more suited for large numbers of eggs that must be cooked in a batch production.
Do not agitate the water
Gently lower several eggs into the water, allow each egg enough space for it to spread slightly (the larger the pan, the more eggs you can add)
Leave the egg to poach for 3-5 minutes
Soft egg - 3 minutes
Firm
egg - 5 minutes
Using a perforated or slotted ladle lift the egg from the water
If there are any stray tendrils of egg white trim these with your fingers or with scissors
Where you went wrong:
The egg has fallen apart or set in an odd shape: You used old eggs / You over agitated the water while it was poaching / Too little or too shallow poaching water
The egg has a grey colour: You added too much acid to the poaching water / You left the poached egg uncovered overnight in the refrigerator and it has oxidised / The egg is off / You have cooked too many eggs in the same poaching water without changing or refreshing it
The egg is too runny: It needs longer cooking
The egg is too tough: Overcooked
The egg tastes acidic / sulfurous: Too much lemon juice or vinegar added to the poaching water / The egg is off
Chef Tip: To speed the set of an egg add 1 Tblsp of vinegar or lemon juice to every 570ml / 1 pint
of poaching water. Acid speeds the coagulation process of the egg proteins, encouraging the egg to retain it natural shape before it has a chance to spread.
The addition of salt also speeds the coagulation, so lightly seasoning the poaching liquid will also help
Method: The ice bath
Need to chill a poached egg quickly for fast service? Fill a bowl with cold water and ice. Plunge the egg into the ice bath for fast results
Method: The hot bath
Need to keep a poached egg warm while the rest of the dish is prepared? Fill a bowl with warm (not boiling) water. Leave the egg in the bowl to maintain its warm temperature. (Remember if the water is too hot it will only continue to cook the egg resulting in hard boiled or almost rubber like textures!)
Science behind the dish: It is the egg proteins (called 'albumin') which cause sauces, liquids and even the egg itself to thicken. As heat is applied to eggs it's clusters of protein molecules will become agitated. As more heat is applied these proteins unravel into long chains which in turn bond to other similar protein chains. It is the bonding of these long protein chains to each other that causes the 'coagulation' of the egg (or in other words causes it to set.)
Acidity and salt causes the proteins to unravel at a faster than normal rate, encouraging quicker coagulation.
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| Poached egg with salmon |
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| Bring a saucepan of water to the boil, then reduce the heat to a simmer. Use only the freshest of eggs for poaching |
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| Poaching eggs is an act of cooking the eggs in simmering water. For a soft egg cook for 3 minutes. For a firmer egg cook for 5 minutes |
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| Remove the egg with a slotted spoon. |
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| If you wish trim any loose tendrils or excessive egg white into shape with a pair of kitchen scissors |
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