What are poached eggs cooked in?

Answer 1

fill a frying pan with 3-4 inches of water

put over a high heat

place in 1 tsp of sugar and 1 tsp of white vinegar

when the water is heated and steaming use a knife or spoon to create a whirlpool in the center of the pan of water.

crack your egg into the water in the center of the spinning whirlpool.

you should notice that the egg whites should almost wrap around each other at the start of the cooking process.

cook on high heat for 4-7 minutes or to how you like your eggs. ( runny or hard)

Answer 2

When fish is poached it is cooked in a liquid some what similar to poaching an egg. With fish though the water is seasoned with ingredients like dill, peppercorns, bay leaf, and a splash of white wine. A lemon wedge may also be added. When it's cooked this way it helps to reduce the fishy taste that some people find unappealing.

Answer 3

Poaching is the cooking method used to prepare the egg. It involves using moist heat to cook delicate items such as eggs or fish. The temperature will be around 150F. Calling them poached eggs is just stating the method used to cook them.

Answer 4

I have a poacher, do I bring water to a boil before setting the eggs and holders in the water? Also, do I then cover and turn off heat.....I have an electric stove and like my eggs with the white firm and the yellow soft or runny...

Answer 5

Poached eggs are eggs that are cooked in just-boiled (not boiling) water until the whites are set. The yolks of poached eggs may be very soft, semi-soft or quite solid, depending on individual preference.

Answer 6

First one has to bring water into a saucepan to near boiling Then taking the eggs, crack them open and gently place them into the water. With a spoon nudge the egg whites closer to their yolks. With heat off let sit for 4 minutes.

Answer 7

The Julia Child method of poaching an egg prevents the diffusion of the egg white into the water and allows a much neater end product. The steps:

• Boil water in a pan deep enough to cover the unshelled egg.
  
• Lower the unshelled egg into the pan on a slotted spoon for 10 to 15 seconds
  
• Remove from water and crack the egg ito the water and cook for 1 minute
  
• Remove cooked egg from water with slotted spoon and place on buttered toast.

The hot water bath for the egg-in-a-shell allows a thin layer of coagulated albumen to form next to (but not attached to) the shell/The Broken egg then falls in to the water in a slightly tougher envelope to hold the egg together wile it cooks.

Answer 8

Bring a saucepan of water to a boil. Reduce heat until the water is simmering. Stir the middle of the water to swirl and crack your egg into the center of the swirl. This helps the white of the egg to wrap around the egg and keeps it from spreading out too far. If the egg touches and sticks to the bottom of the pan, gently give it a nudge with a spatula to release it. Let the egg simmer for 2 to 4 minutes, depending on how soft or firm you want the egg. Remove the egg to a paper towel to drain the excess water, then transfer to a plate.

Answer 9

The Julia Child method of poaching an egg prevents the diffusion of the egg white into the water and allows a much neater end product. Her method is lightly more detailed but can be reduced to these

• Boil water in a pan deep enough to cover the unshelled egg.
  
• Lower the unshelled egg into the pan on a slotted spoon for 10 to 15 seconds
  
• Remove from water, cool in cold water briefly and crack the egg ito the lightly boiling water and cook for 1 minute
  
• Remove cooked egg from water with slotted spoon and place on buttered toast.

The hot water bath for the egg-in-a-shell allows a thin layer of coagulated albumen to form next to (but not attached to) the shell/The Broken egg then falls in to the water in a slightly tougher envelope to hold the egg together wile it cooks.

Answer 10

You need to cook them in a regular pot. The water should be deep-maybe four inches deep. fill the pot with water and then add a tablespoon of vinegar per pint of water. When the water is simmering crack your egg into a ladle and then carefully lower it into the water. If you put the egg too fast then the white will scatter all over the place. Cook for around three minutes.